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-   -   Meat Glue (http://www.bbq-brethren.com/forum/showthread.php?t=103298)

El Lobo 03-27-2011 07:06 PM

Meat Glue
 
Interesting...

http://au.todaytonight.yahoo.com/art...umer/meat-glue

Despite all the negative they mention, there are some positive aspects of this stuff. But I'll let you watch this first...

Leopardstripes 03-27-2011 08:38 PM

Whoa. Pays to know your suppliers, or buy your meat in big cuts and do it yourself.

vhram 03-27-2011 10:47 PM

Never heard of that before.

worthsmokin 03-28-2011 01:06 PM

Quote:

Originally Posted by El Lobo (Post 1591901)

Despite all the negative they mention, there are some positive aspects of this stuff. But I'll let you watch this first...

What are some of the positive's?

El Lobo 03-28-2011 03:02 PM

Quote:

Originally Posted by worthsmokin (Post 1592742)
What are some of the positive's?

Apparently this stuff is used all the time?? I am not sure where it's used, I've take a cooking course here or there, Charcuterie being one of them, and that's the only place I've seen it. Nonetheless, proponents claim the following.

• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like lamb and scallops

pomah25 03-28-2011 04:33 PM

What about the following:
1. Since meat is mixed (in case of beef) if you cook it rare or medium rare, you can expose yourself or your customers to potentially harmful bacteria.
2. You are paying premium price for a product that is not premium.
3. God knows what harm this enzyme can do long term.

I wish they would at least label the meat when they use this stuff...

pomah25 03-28-2011 04:38 PM

* negatives

Dr_KY 03-28-2011 05:35 PM

Hummmm build your own super brisket!

El Lobo 03-29-2011 08:56 AM

I didn't know, but found out this is the stuff they use to form Chicken McNuggets into their iconic shapes.

If its good enough for McDonald's its good enough for me. :rolleyes:

Jacked UP BBQ 03-29-2011 10:03 AM

I have used the stuff before in restaurants. Works very well

BBQ Bandit 03-29-2011 10:06 AM

Just saw that enzyme being used on a recent episode (Marcel's Quantum Kitchen)... reformed a meat log... like a sausage fatty.

Big George's BBQ 03-29-2011 10:53 AM

It is supposed to be used in a lot of high end restaurants. It is supposed to be tasteless and safe

B-Lazy BBQ 03-30-2011 07:54 AM

You can get it at amazon dot com. Might be wrong, but it looks like it could be fun:cool:

Ajinomoto Activa RM (Transglutaminase Meat Glue), 2.2-Pound Bag: Amazon.com: Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41noKOcAifL.@@AMEPARAM@@41noKOcAifL

Mister Bob 03-30-2011 09:03 PM

I'm pretty sure I wouldn't use it to make a steak, because I like mine rare, and I'm not too keen on putting bacteria from the outside of the meat into the inside unless it's going to be cooked thoroughly. But to build a chuck roast that's going all the way to pulling temperature, or a pot roast, or a pseudo butt from rib trimmings, why not? Might be an economical alternative?

Slamdunkpro 03-30-2011 09:33 PM

Quote:

Originally Posted by Mister Bob (Post 1595398)
I'm pretty sure I wouldn't use it to make a steak, because I like mine rare, and I'm not too keen on putting bacteria from the outside of the meat into the inside unless it's going to be cooked thoroughly. But to build a chuck roast that's going all the way to pulling temperature, or a pot roast, or a pseudo butt from rib trimmings, why not? Might be an economical alternative?

The stuff is $90-$100 a kilo and it has a really short shelf life so I'm not sure how economical it is.


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