Meat Glue Isn't Scary, It's AMAZING! – Transglutaminase Molecular Gastronomy
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Meat glue tends to get a bit of a bad rap, and if you were to believe the mommy blogs it’s the scariest of the food additives.
So you made a crap scotch egg the long hard way.
When I read 'meat glue' I instantly thought about 'Tastee Tape'
Having to cook everything well done, to kill the usual surface bacteria, (which ends up, on the inside), is offputting enough that I don't want anything to do with it. The bacteria, (usually E. coli) is, on the glue lines, which used to be on the outside where direct heat would normally kill it.
I don't sous vide anything. The only chefs I've known who do, are pretentious twats that serve other pretentious twats who think "molecular gastronomy" is cool. After you've seen just one smokefilled CO2 bubble, or a deconstructed thing-a-mabob, the thrill is gone. It's Nothing more than hype.
BTW I was a chef for nearly 40 years.
Edit: Your data is wrong. It's not derived from bacteria. Transglutaminase used to be sourced exclusively from guinea pig livers. Now it comes from cow, or pork blood. It's what makes blood clot. We have at last count, 9 different types of transglutaminase, in our body, naturally.
Thought this was a glue made from meat. Was surprised by a cool glue to stick meat together
"Dragon Eggs" (Scotch Eggs).
And the chicken/bacon. I wrap my chicken in bacon and roast all the time. Always sticks, don't use moo gloo or anything…
Skeptical still. Seems useless.
Those Scotch eggs look good.
What happens if a person falls into a vat of meat glue?
Sus
Rodger Horton says it's made out of guinea pig livers.
Awesome. I have wanted to try this for years. I got my Moo Gloo via scAmazon, so this afternoon its Fabio Viviani's recipe for garlic meatballs made with ground meat mixture of venison, beef, turkey, and pork. can't wait. Thanks for posting.
Some of these recipes such as the chicken glued to bacon sound really good, but the idea of shrimp noodles is just cursed.
someone make meat art with this
Dragon eggs…freeze, then thaw til the meat is thawed but yoke is frozen. Then braise in a pan with a lid not oven. This will let you cook the meat and warm the yolk.
Natural = selected to be maximally effective at surviving
Synthetic = selected to be maximally useful to humans
if you knew the history of fraudulence in the food industry you’d be sick to your stomach.
Finally now I can make the ultimate turduckin burger
DONT BREATH IT, ITLL GLUE YOUR MEAT!
MMMMMMEEEAaaatttt glue
the problem I have with meat glue is not the meat glue. it is that unethical butchers use much cheaper cuts of meat and sell them at prime cuts prices. this is fraud and a crime.
I might not be an expert like you, just an enthusiast, but the 'natural vs chemical' debate makes me chuckle too.
Yea im still freaked out and will not be eating these processes meat products lmao
so if i’m allergic to milk, should i avoid meat glue, or has all of the dairy derivative been eaten by the enzyme?
i started the video thinking it was some sort of first care aid
3:20 That glued crab meat is literally the same "crab" in every pseudo-Chinese restaurant which serves sushi.
i need to make some of thease.
I care more about low quality meat being passed off as high-quality or single-cuts than anything
And that's what, at least from what I've seen, most people have been iffy about
still eww…
Could you repair muscle tissue with the enzyme?
Watching this while hungry was a mistake
Can you use meat glue instead of suturing?
When you understand the science of chemistry.. all of a sudden you go down a few pegs on the tinfoil hat spectrum.
For your dragon eggs, I'd recommend trying one of those snowball scoops that compress spheres. That, or a bao forming technique in your palm.
Do you glow in the dark.
Amazing til you breathe that shit
A good scientist and a great chief. Bravo!
dihydrogen monoxide sounds to dangerous, never gonna drink it.
Those dragon eggs were a cool idea. Buy a meat grinder. Some are cheap and work well. ✌
The problem is that it is used in nefarious ways to trick and misrepresent. Like taking inferior cuts of meat glueing them together to fool consumers to pay more for what they think is a Premium cut. It also creates a meat contamination problem. There have bin restaurants who do this as its harder to tell once the meat is cooked. Meat Glue Etc…. in the end, it's all about $$$$$$$
The next time someone spits in your food, don't worry, its perfectly safe, its amazing. All the spit boils off in the cooking process, and all the bacteria is killed, making it perfectly safe to eat. Now swallow some E numbers and eat your nugget, and ignore than 1 in 4 people get cancer.