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Old 04-29-2012, 02:44 AM
 
Location: Vegas newbie
104 posts, read 1,075,243 times
Reputation: 245

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The ABC7 News I-Team investigates "meat glue" | abc7news.com

Waiting to hear from ScoopLV if he has seen any LV restaurants using this?
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Old 04-29-2012, 03:36 AM
 
Location: Sunrise
10,864 posts, read 17,075,528 times
Reputation: 9086
Quote:
Originally Posted by AlphaBeta View Post
The ABC7 News I-Team investigates "meat glue" | abc7news.com

Waiting to hear from ScoopLV if he has seen any LV restaurants using this?

No, I haven't seen any restaurants using it. And I'd be very surprised if any were trying to fob off chuck as filet using transglutaminase.

I've used this stuff in culinary school, though. Usually, it's used in the fine dining world to bond different fish filets or different cuts of meat for incredibly specific applications. Take a piece of salmon, and glue it between two filets of whitefish. Then sear it off. Now you have perfectly-rare salmon between two pieces of grouper for a "Neopolitan filet."

This is part of the style of cooking known as "modernist cuisine." It's already the big thing in food -- making caviar out of apple juice and cooking food in immersion circulators, for instance. The use of foams, vacuum sealers and even centrifuges is common here. Google "Ferran Adria" if you'd like to learn more about the pinnacle of this food style.

I wouldn't worry much about the use of transglutaminase. The transglutaminase powder itself is very expensive. It's cheaper to buy the good meat rather than make ersatz steaks using transglutaminase.

Read this if you'd like more info on the stuff: Pajo's Boutique Catering: Transglutaminase, Applying a bit of Science for Technique
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Old 04-29-2012, 04:18 AM
 
Location: Vegas newbie
104 posts, read 1,075,243 times
Reputation: 245
Thanks, ScoopLV, that's good to know
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Old 04-29-2012, 04:29 AM
 
Location: Bella Vista, Ark
77,770 posts, read 105,228,909 times
Reputation: 49251
Quote:
Originally Posted by ScoopLV View Post
No, I haven't seen any restaurants using it. And I'd be very surprised if any were trying to fob off chuck as filet using transglutaminase.

I've used this stuff in culinary school, though. Usually, it's used in the fine dining world to bond different fish filets or different cuts of meat for incredibly specific applications. Take a piece of salmon, and glue it between two filets of whitefish. Then sear it off. Now you have perfectly-rare salmon between two pieces of grouper for a "Neopolitan filet."

This is part of the style of cooking known as "modernist cuisine." It's already the big thing in food -- making caviar out of apple juice and cooking food in immersion circulators, for instance. The use of foams, vacuum sealers and even centrifuges is common here. Google "Ferran Adria" if you'd like to learn more about the pinnacle of this food style.

I wouldn't worry much about the use of transglutaminase. The transglutaminase powder itself is very expensive. It's cheaper to buy the good meat rather than make ersatz steaks using transglutaminase.

Read this if you'd like more info on the stuff: Pajo's Boutique Catering: Transglutaminase, Applying a bit of Science for Technique
We learn something new everyday no matter how old we are. Thanks for the lesson on what this all means. It is good to know.

Nita
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Old 04-29-2012, 08:41 AM
 
700 posts, read 1,335,632 times
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Also look up Heston Blumenthal for the British version of Adrian. I believe this is what they use to make krab sticks, could be wrong. However, I saw a investigative piece on this from Australia several years ago and its now either banned from use or it has to be declared. It is also very poisonous in certain amounts. I usually stay away from filet steak anyway in public. Its not actually that good. I would rather have a bone-in ribeye or t-bone. With the bone, they cant do too much adulteration.
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Old 04-29-2012, 08:44 AM
 
Location: Out in the Badlands
10,420 posts, read 10,872,466 times
Reputation: 7801
Quote:
Originally Posted by AlphaBeta View Post
The ABC7 News I-Team investigates "meat glue" | abc7news.com

Waiting to hear from ScoopLV if he has seen any LV restaurants using this?
Can soylent green be far behind?
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Old 04-29-2012, 08:53 AM
 
16,414 posts, read 30,451,481 times
Reputation: 25569
Here is a picture:

http://www.localharvest.org/images/c...d_6703_427.jpg
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Old 04-29-2012, 05:36 PM
 
Location: Bella Vista, Ark
77,770 posts, read 105,228,909 times
Reputation: 49251
Quote:
Originally Posted by jlawrence01 View Post
Why am I thinking we are just getting too much information these days? I think I want to go back to the days of what you don't know won't hurt you.
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Old 04-29-2012, 07:17 PM
 
16,414 posts, read 30,451,481 times
Reputation: 25569
^^^ Yo me it is absolutely incredible what is readily accessed through a GOOGLE search.
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Old 04-29-2012, 08:16 PM
 
3,598 posts, read 4,970,784 times
Reputation: 3169
I just had a Homer Simpson moment:

"Mmmm... meat glue..." (drool)
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