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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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03-27-2011, 07:06 PM | #1 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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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... |
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03-27-2011, 08:38 PM | #2 |
Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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Whoa. Pays to know your suppliers, or buy your meat in big cuts and do it yourself.
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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03-27-2011, 10:47 PM | #3 |
Full Fledged Farker
Join Date: 03-02-11
Location: california
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Never heard of that before.
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03-28-2011, 01:06 PM | #4 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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What are some of the positive's?
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
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03-28-2011, 03:02 PM | #5 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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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 |
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03-28-2011, 04:33 PM | #6 |
Full Fledged Farker
Join Date: 04-03-09
Location: Chesapeake, VA
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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... |
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Thanks from:---> |
03-28-2011, 04:38 PM | #7 |
Full Fledged Farker
Join Date: 04-03-09
Location: Chesapeake, VA
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* negatives
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Thanks from:---> |
03-28-2011, 05:35 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Hummmm build your own super brisket!
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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03-29-2011, 08:56 AM | #9 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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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. |
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03-29-2011, 10:03 AM | #10 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I have used the stuff before in restaurants. Works very well
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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03-29-2011, 10:06 AM | #11 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Just saw that enzyme being used on a recent episode (Marcel's Quantum Kitchen)... reformed a meat log... like a sausage fatty.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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03-29-2011, 10:53 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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It is supposed to be used in a lot of high end restaurants. It is supposed to be tasteless and safe
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03-30-2011, 07:54 AM | #13 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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You can get it at amazon dot com. Might be wrong, but it looks like it could be fun
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
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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03-30-2011, 09:03 PM | #14 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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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?
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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03-30-2011, 09:33 PM | #15 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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