Comments on: Transglutaminase, aka Meat Glue http://www.cookingissues.com The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-277084 Wed, 13 Jun 2012 11:46:40 +0000 http://www.cookingissues.com/?page_id=2129#comment-277084 Yes Ken, but the bond might not be quit as strong as with raw meat. The other problem is going to be getting your texture right. It is possible, but you might need to tweak your recipe around before you are satisfied.

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By: Jerry Hao http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-262516 Tue, 22 May 2012 01:55:21 +0000 http://www.cookingissues.com/?page_id=2129#comment-262516 We are a original manufacturer of Transglutaminase (TG), which is a natural enzyme can cross link protein in the food and improve the product quality,it has been widely application. As a technology leading company focus on food enzyme, KFI could catch up step of Ajinomoto in case of our up to date R&D ability. By now, we have register our own brand ‘Biobond’ and have distributed in Russia, Thailand, Korea, Japan, Turkey, Austria, Argentina etc.We have many different formulas for different application to reach different results, which can use in meat, sausage, milk, wheat, soybean etc.And also we have certificates of Kosher, Halal and ISO. You can find detailed application of TG in our website: http://www.kinfi.com .
my address is s-support@kinfi.com

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By: Jerry Hao http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-262505 Tue, 22 May 2012 01:19:04 +0000 http://www.cookingissues.com/?page_id=2129#comment-262505 we supply this kind of product,and could catch up step of Ajinomoto in case of our up to date R&D ability, if you like you can e-mail me or call me Tel: 0086-21-62848124
Fax: 0086-21-52844575
Mobile: 0086-13918831346

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By: Greg http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-257268 Fri, 11 May 2012 15:41:23 +0000 http://www.cookingissues.com/?page_id=2129#comment-257268 I thank you for this site. I did not know that “meat glue” has been know of and used by chefs for so long. Although I am not in favor of using or ingesting this product (because of the many food allergies of my wife and I) I found your article informative and interesting.

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By: davearnold http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-115138 Thu, 13 Oct 2011 13:10:19 +0000 http://www.cookingissues.com/?page_id=2129#comment-115138 Howdy Chuck,
Typically, I put the item (like your chicken) into a bath at 55C and let it stay for a bit (20 minutes to an hour, depending on thickness), and then ramp up the circulator to the cooking temp.

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By: chuck http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-110101 Sat, 08 Oct 2011 06:03:21 +0000 http://www.cookingissues.com/?page_id=2129#comment-110101 Dave,
If I’m going to be cooking something to above the 50c-58c threshhold for heat setting, say a deboned and rolled up half chicken, can I apply the TG, roll it up, vacuum seal it and go straight in to the circulator or will the higher temp deactivate the enzymes with out the overnight set?
Thanks

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By: davearnold http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-98091 Wed, 21 Sep 2011 19:48:39 +0000 http://www.cookingissues.com/?page_id=2129#comment-98091 Hello Saddler,
The TG itself will work. Since you are doing a special effect, the same rules need not apply. Pork beef and lamb can be effectively pasteurized, whereas scallop cannot –something to be aware of.

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By: Kent Kirshenbaum http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-97955 Wed, 21 Sep 2011 15:17:07 +0000 http://www.cookingissues.com/?page_id=2129#comment-97955 Awesome! I am ordering more transglutaminase now. This is something I certainly want to try at home. I hope I don’t end up gluing my eyelids shut. I am a bit worried about clogging my shower drain, though.
I will grow out my hair, douse with transglutaminase, and go for the full on jew-fro.

Thanks, profnina!

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By: davearnold http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-97335 Wed, 21 Sep 2011 01:59:08 +0000 http://www.cookingissues.com/?page_id=2129#comment-97335 Really? Have you even read my post debunking this crazy video? http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase%E2%80%94the-misunderstood-magic-of-meat-glue/

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By: attention chefs http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/#comment-97315 Wed, 21 Sep 2011 01:28:34 +0000 http://www.cookingissues.com/?page_id=2129#comment-97315 if you are using this meat glue you should be ashamed of your self, its terrible and can be hazardous to your health!

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