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Sewing meat

post #1 of 4
Thread Starter 

There's a family recipe that calls for sewed meat pockets.

 

 

Very time-consuming. Any idea how to replace this step? The meat pockets are stuffed, sealed and braised.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #2 of 4

The jury is still out on health concerns, but I imagine that transglutaminase would do the trick.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 4
Thread Starter 

Thanks chef.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 4
I usually use the activa rm or gs. If you get activa rm you need to make a slurry and if you use the gs you do not but should only apply it to one of the surfaces which are going together. I usually crio-vac and sous vide after this but either way you will most likely need to have the meet in a liquid tight packing in order for the meat glue to work
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