Also, to those of you that feel that TG is so dangerous and toxic.
1 - Isn't everything? If you eat too much butter at once it will kill you? Too much fresh nutmeg and you will have the most horrible hallucinations of you life. Too much water and you get hydronatremia.
2 - TG is in many things we eat, just labeled as "enzyme" so you don't know its there in the first place. Examples of this would be frozen/processed chicken nuggets and patties.
I think the reason it's considered dangerous isn't the TG itself, but the fact that by layering meat in this way you are introducing a higher population of bacteria from contact into the meat than there would be from just a solid lump. Considering this, then it is much more dangerous, and cooking glued meat rare, or slow cooking it sous-vide for example is much more likely to result in food poisoning. While you're correct that TG itself is safe, you shouldn't be careless.
@Guffmeister Ground meat (beef,lamb,pork,etc..) has 1 million times the surface area of something like re-glued meat and probably 1 million times the bacteria load and people eat tons of it just fine. The bacteria angle is overblown, people are afraid of the new, esp when it has large words like Transglutaminase the same enzyme found in meat and blood anyways..
@ddnguyen278 I agree, but typically ground meat it thoroughly cooked, killing all the bacteria. If you took ground meat, made it into a burger and slow cooked it at 60 degrees C for 2 hours then I'd issue the same warning, but typically people don't do that. Glued meat looks, feels and tastes like a proper lump of meat, so people try and cook it like that, but what I'm saying is just be careful. I'm not anti-TG, I actually use it myself, but you must not get complacent when trying new techniques
I'm not absolutely positive about the answer to this as I haven't tried it myself, but my guess would be No. I say this because the Activa works by binding the meat proteins together. Thus, I don't think binding to just a fat layer would work. If you were to trim off enough fat to expose some proteinaceous fibers then you would have much better luck.
I have a question. Can activa glue a piece of pork skin to a pure fat layer? If for example I have a piece of pork belly with a thick layer of fat under the skin. If I cut off the skin then cut off a bit of the fat layer, can I glue back the skin to the remaining layer of fat? Any thoughts would be much appreciated.
@uberathlete There is another video about meat glue, the chef using it states that the only limitation on gluing is that the substance must contain proteins. So as long as the fat layer has protein, ie collagen, blood vessels, muscle, etc.. it will glue.
Maybe you can get the bacon spiral to cook flat if you bake it on wax paper. I have seen bacon strips cooked this way before and it is not nearly as wavy as pan fried.
A little transglutaminase indeed goes a long way. However it also enhances the saltiness of a product so you can cut down on both to reduce that problem.
And no, meat glue has not proved dangerous for consumption. There is some confusion regarding the transglutaminase test for gluten sensitivities. If it was indeed unsafe the FDA might play a part in that determination since it is a food additive served in every McNugget...
We learned here that we used about 10x the amount of TG that was needed and therefore ended up with a salty product. A little goes a long way in the TG world!
Awesome!
MrFoodieGuy 2 weeks ago
ill eat it
madthrasher86 9 months ago
Also, to those of you that feel that TG is so dangerous and toxic.
1 - Isn't everything? If you eat too much butter at once it will kill you? Too much fresh nutmeg and you will have the most horrible hallucinations of you life. Too much water and you get hydronatremia.
2 - TG is in many things we eat, just labeled as "enzyme" so you don't know its there in the first place. Examples of this would be frozen/processed chicken nuggets and patties.
Please do not comment unless you know facts.
ProcrastinationPics 10 months ago
@ProcrastinationPics
I think the reason it's considered dangerous isn't the TG itself, but the fact that by layering meat in this way you are introducing a higher population of bacteria from contact into the meat than there would be from just a solid lump. Considering this, then it is much more dangerous, and cooking glued meat rare, or slow cooking it sous-vide for example is much more likely to result in food poisoning. While you're correct that TG itself is safe, you shouldn't be careless.
Guffmeister 9 months ago
@Guffmeister Ground meat (beef,lamb,pork,etc..) has 1 million times the surface area of something like re-glued meat and probably 1 million times the bacteria load and people eat tons of it just fine. The bacteria angle is overblown, people are afraid of the new, esp when it has large words like Transglutaminase the same enzyme found in meat and blood anyways..
ddnguyen278 9 months ago
@ddnguyen278 I agree, but typically ground meat it thoroughly cooked, killing all the bacteria. If you took ground meat, made it into a burger and slow cooked it at 60 degrees C for 2 hours then I'd issue the same warning, but typically people don't do that. Glued meat looks, feels and tastes like a proper lump of meat, so people try and cook it like that, but what I'm saying is just be careful. I'm not anti-TG, I actually use it myself, but you must not get complacent when trying new techniques
Guffmeister 9 months ago
Hi uberathlete.
Thanks for the question.
I'm not absolutely positive about the answer to this as I haven't tried it myself, but my guess would be No. I say this because the Activa works by binding the meat proteins together. Thus, I don't think binding to just a fat layer would work. If you were to trim off enough fat to expose some proteinaceous fibers then you would have much better luck.
ProcrastinationPics 10 months ago
I have a question. Can activa glue a piece of pork skin to a pure fat layer? If for example I have a piece of pork belly with a thick layer of fat under the skin. If I cut off the skin then cut off a bit of the fat layer, can I glue back the skin to the remaining layer of fat? Any thoughts would be much appreciated.
uberathlete 10 months ago
@uberathlete There is another video about meat glue, the chef using it states that the only limitation on gluing is that the substance must contain proteins. So as long as the fat layer has protein, ie collagen, blood vessels, muscle, etc.. it will glue.
ddnguyen278 9 months ago
Really! REALLY!!!!!!!
ggrammajudy99901 10 months ago
oooow i love meat glue NOT what the fuck you showing people this its toxic stupid cunts
midnit19 10 months ago
Bake those TG spirals in the oven on parchment with a weighted down pan on top for a TG bacon spiral fiesta !!!
canoelicker 11 months ago
Maybe you can get the bacon spiral to cook flat if you bake it on wax paper. I have seen bacon strips cooked this way before and it is not nearly as wavy as pan fried.
jheyl44 11 months ago
A little transglutaminase indeed goes a long way. However it also enhances the saltiness of a product so you can cut down on both to reduce that problem.
And no, meat glue has not proved dangerous for consumption. There is some confusion regarding the transglutaminase test for gluten sensitivities. If it was indeed unsafe the FDA might play a part in that determination since it is a food additive served in every McNugget...
pisceschef 11 months ago
Meat glue has been proven to be dangerous for consumption.
runrunawaynow 11 months ago
@runrunawaynow link to evidence or GTFO
primate924 10 months ago
We learned here that we used about 10x the amount of TG that was needed and therefore ended up with a salty product. A little goes a long way in the TG world!
ProcrastinationPics 1 year ago