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Anyone using transglutaminase at home?

post #1 of 5
Thread Starter 

Today I grilled a couple turkey tenderloins that I am chilling to slice on my deli slicer later for sandwich meat. The thought occurred to me that it might be neat to be able to take multiple tenderloins and join them into a larger piece of meat and I recalled that some kitchens are experimenting with transglutaminase to make meats that don't exist in nature, such as combining pork and elk, etc.
 

Anyone doing this? Are there any crazy health concerns, I know supermarkets caught holy hell for doing this and selling the recombined pieces but I've seen it in high end kitchens so I don't know what to think anymore.

post #2 of 5

I have no idea about that but I have seen people use it on Top Chef. If you do it ES post some photos ok I would like to learn more. Where do you even buy that?

Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #3 of 5
Thread Starter 

I will have to give it a shot, I think I'll try making a combined meat like chork, or shricken! You can get "moo gloo" online for about 13.00

post #4 of 5

I used to be able to get a squid "steak" at my grocer that was built up this way from layers of squid. I really liked it. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5
Thread Starter 

Well I bit the bullet and ordered 1.1lbs of the stuff. I want to make a seafood steak out of shrimp and crab. I'll probably end up posting an article on it.

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