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Old 02-24-2012, 10:03 AM   #31
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Originally Posted by Andy M. View Post
Rob, if you cut a filet off that roll and cook it to medium rare perfection, it's still going to be flank steak, right? No one is going to 'mis-steak' it for a filet mignon.
"Mis-steak"! Have you no shame! Of course you're right. It's just flank steak. As other posters have mentioned, you could just roll it and tie it with butcher's string. But once bonded, free of the need to tie it, I can do other things with it.

Flank arguably has better flavor than filet. It's just tough to deal with a steak that's so thin. But with sous vide I can cook it til it's very tender yet still medium rare. And now I can use a different form factor.

My goal isn't to freak people out with "Franken-meat"! It's just to explore how we can use science to bend food more into the "Platonic Ideal" of a dish. To create that concept that we have in our mind that food must be "convinced" to attain!
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If we're not supposed to eat animals, then how come they're made out of meat?
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Old 02-24-2012, 11:27 AM   #32
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Looks good Rob. Please do keep us updated on how the experiments go.

You may also consider doing all the work in a chamber you can incinerate if they become to aggressive and try to take over the world.
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Old 05-02-2012, 01:57 PM   #33
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Here is a video of putting a steak together with meat glue made out of stew meat. Yahoo news today.
I had no idea it was a clotting agent from pigs and cows blood.
take a look.
Is Your Prime Steak Held Together By 'Meat Glue?' - Yahoo! News
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Old 05-02-2012, 02:07 PM   #34
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I had no idea it was a clotting agent from pigs and cows blood.
That sounds rather unappealing.
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Old 05-02-2012, 02:45 PM   #35
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That sounds rather unappealing.
It was more interesting when it was transglutaminase eh?
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Old 05-02-2012, 03:08 PM   #36
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kudos for the effort, but for me, personally, I don't think I could get into it.
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Awww, what a groaner! That fluff piece is one of the oldest propaganda hatchet jobs still slogging thru the interwebz Zombie Style! It's almost entirely fiction and the few true parts are completely irrelevant to the home cook.

I'm not trying to perpetrate fraud on people expecting a "whole muscle"- I'm making dinner at home! Please keep the police out of my dining room!
Quote:
Originally Posted by blissful View Post
Here is a video of putting a steak together with meat glue made out of stew meat. Yahoo news today.
I had no idea it was a clotting agent from pigs and cows blood.
take a look.
Is Your Prime Steak Held Together By 'Meat Glue?' - Yahoo! News

Be careful with the "fluff" pieces, lol.
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Old 05-02-2012, 03:09 PM   #37
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The video says something about how gluing meat together is putting the most likely bacteria ridden parts (stew meat) from the outside into the inside of the 'glued steak'. The problem is that using this glue isn't regulated in restaurants and impossible to know if it is being used in a cooked steak. For a glued steak, the inside should be cooked thoroughly. No more ordering rare or medium rare, to be safe.

I'm just not going to eat steak out anymore--at least boneless filet mignon.

I predict a public outcry on glued steaks in the near future, with truth in advertising and it can be called 'coagulated steak'.
Monsieur: Woood you care for zee coagulated filet?
Customer: WE WE
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Old 05-02-2012, 04:27 PM   #38
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It was more interesting when it was transglutaminase eh?
Less unappealing. I can't imagine myself having any application for this stuff.

Blissful brings up some good points about gluing bacteria laden parts inside a steak where it might not get safely cooked.


I'm waiting for somebody to start gluing together pink slime.
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Old 05-02-2012, 04:44 PM   #39
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Less unappealing. I can't imagine myself having any application for this stuff.
I was thinking applying bacon to meat, might be a good application.

Quote:
Blissful brings up some good points about gluing bacteria laden parts inside a steak where it might not get safely cooked.
Thanks though I just learned about that in the video/news thing.

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I'm waiting for somebody to start gluing together pink slime.


It kind of reminds me of blood sausage--we've got clotting agents from pig and cow blood mixed with meat. ???
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Old 05-02-2012, 05:48 PM   #40
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That's an interesting idea about applying bacon to meat (I presume like a fillet mignon or something). I've tried fillets the supermarket wrapped with bacon and tied with string and didn't find any way to sufficiently cook the bacon without overdoing the steak. Perhaps I should have put more effort into browning the edge of the fillet. I never went to the effort of repeating the experiment.

I'm not particularly fond of the idea of any products with the word "blood" in them. Yes I'm probably missing something... I'm reminded of Asian markets where it appears you can buy the blood separately presumably if you have some recipe that calls for blood as an ingredient. Again, this idea does not sound particularly attractive to me.
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