By: arran
quite possibly if eaten raw as transglutaminase in the body modifies gluten in several ways, the most common product is a covelant gliadin-transglutaminase protein that triggers auto-immune response...
View ArticleBy: arran
hey “chuck wow” if thats what you parents named you and you really live in thailand then you have my sympathies. Anyway I really live in thailand (Samut Prakan) do you know where to buy the stuff? i...
View ArticleBy: arran
yet another scaremongering fact less article throwing about statistics with no reference to sources. Why would an article trying to discourage using this product not mention the one health risk...
View ArticleBy: davearnold
You are correct that they cannot “force” a reaction to occur that is energetically unfavorable, but they can make reactions occur that basically never would because the activation energy is too high,...
View ArticleBy: attention chefs
if you are using this meat glue you should be ashamed of your self, its terrible and can be hazardous to your health!
View ArticleBy: davearnold
Really? Have you even read my post debunking this crazy video? http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase%E2%80%94the-misunderstood-magic-of-meat-glue/
View ArticleBy: Kent Kirshenbaum
Awesome! I am ordering more transglutaminase now. This is something I certainly want to try at home. I hope I don’t end up gluing my eyelids shut. I am a bit worried about clogging my shower drain,...
View ArticleBy: davearnold
Hello Saddler, The TG itself will work. Since you are doing a special effect, the same rules need not apply. Pork beef and lamb can be effectively pasteurized, whereas scallop cannot –something to be...
View ArticleBy: chuck
Dave, If I’m going to be cooking something to above the 50c-58c threshhold for heat setting, say a deboned and rolled up half chicken, can I apply the TG, roll it up, vacuum seal it and go straight in...
View ArticleBy: davearnold
Howdy Chuck, Typically, I put the item (like your chicken) into a bath at 55C and let it stay for a bit (20 minutes to an hour, depending on thickness), and then ramp up the circulator to the cooking...
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