"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-23-2012, 03:35 AM   #1
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
My first try with transglutaminase (aka "meat glue")!

Okay, a while back I found a place that offered 50 gram packages of some of the MG items normally sold in bulk to restaurants. One of the things they sold was ACTIVA RM. This is a mixture of caseine, tg and maltodextrin. The stuff is an enzyme that creates a covalent bond between protein molecules, resulting an a "weld" that makes essentially one chunk. If this sounds scary, almost everyone here has probably eaten it before- surimi, fake crab sticks and flakes, couldn't be made without the stuff.

At any rate I wound up buying a couple packs and finally got the chance to try it tonite. I had about a 2.5 lb piece of flank steak that I bought on sale, and figured it would be a good thing to try. Now most of you know that flank is very tasty but very, very thin. You have to cook it on high heat and just briefly or it's gonna be overcooked. So I decided to make a roll of it.

I started by laying it out on my cutting board and cutting a lengthwise strip off the edge (with the grain). I then sprinkled the powder on all surfaces of the strip, then on the entire remaining portion. It really looks and feels like cornstarch, light and very fine powder. I rolled it as tightly as I could, but the one problem I had is that the only cling film I had was the short 10" roll, not the 18" wide stuff I use at work. Basically I think I got it rolled up tight enough to work, but we'll see.

Anyways, then it's into the fridge to set. The stuff will activate below 50 F over a few hours, achieving the maximum bond overnight. With luck, if I used the right amount () and rolled it tightly enough I'll have a chunk of flank with the form factor of a beef tenderloin. If it works I'll probably cook half of it sous vide @ 130 F and cook the rest conventionally (on the gas grill, probably).

I'll let you all know how the experiment went tomorrow!

__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-23-2012, 04:35 AM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Sounds interesting. I'll be watching for follow up posts.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-23-2012, 10:16 AM   #3
Head Chef
 
Join Date: Mar 2008
Posts: 2,121
I want to see pictures.
__________________
blissful is offline   Reply With Quote
Old 02-23-2012, 10:35 AM   #4
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Without pictures this never ever happened.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-23-2012, 10:45 AM   #5
Head Chef
 
Join Date: Mar 2008
Posts: 2,121
Quote:
Originally Posted by FrankZ View Post
Without pictures this never ever happened.

It could have still happened, it just couldn't be proved!
OH my cheek muscles are tired now.

I love a good science experiment.
__________________
blissful is offline   Reply With Quote
Old 02-23-2012, 12:14 PM   #6
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Okay. This is going to be one of those threads that leads off into food adventures.

I first took a look on amazon for transglutaminase. Found it, but also found a bunch of molecular gastronomy tools, as well as other things the search engine thought it should throw out. Let's see.

Artistre' products. artistre.info
The most interesting to me were spherification, flavoring, and carbonation tools. The carbonation tool is simply a powdered and flavorless version of "Pop Rocks" to add fizzle. The flavoring area was of more interest. Cooking for two, powdered coconut milk and powdered heavy cream might be worth looking at as shelf-stable forms. Spherification I need to read more on and think about.

Then, chili threads popped up. Shredded chili pods for garnishing. Hadn't run into these before, not knowingly. But reading comments on them from around the Internet, I suspect I'll be trying them. Kind of pricey, though. I find no published instructions for making them. Might be a worthy experiment, because I suspect it would be nice to have them made from a few different peppers. Maybe use a zester and then dry them over smoke.

Amazon only had meat glue in kg bags. But following some links, I found some in 50g bags for $13 at Transglutaminase (Meat Glue) .

Some of the more rational things that occur to me are bonding the bacon wrapping onto scallops or filets so that they stay put during cooking and cutting. I could also imagine creating meat tubes to be stuffed that would stay connected as tubes during cooking or binding a protein filler to the tube to treat it as one piece. Some of the less rational and more Robot Chicken like thoughts would be like making everyone happy by gluing chicken drumsticks onto the sides of a beef roast.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-23-2012, 12:32 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Spherification reminded me of "Assume a spherical cow of uniform density..."
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-23-2012, 12:34 PM   #8
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
My advice: whatever you do, DO NOT attempt this on a night with thunder storms and lightning, and particularly DO NOT fly a kite with wire instead of string and connect the wire to your cooking pot.

You were warned!
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-23-2012, 01:29 PM   #9
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by taxlady View Post
Don't start that. I remember the first day in Calculus II when the professor presented the problem of a sphere with a six-inch diameter hole drilled all the way through one axis, no other information, and demanded the volume of the remainder of the sphere.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-23-2012, 01:31 PM   #10
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by Gourmet Greg View Post
My advice: whatever you do, DO NOT attempt this on a night with thunder storms and lightning, and particularly DO NOT fly a kite with wire instead of string and connect the wire to your cooking pot.

You were warned!
Now, now. You have to go into these things with a positive attitude.

__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Reply

Tags
recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.