I would love to hear from ANYONE who has experience with the product. As of right now, I'm just planning on sprinkling it on this and that, hoping for some sort of magical meat glue creation. If anyone knows the best way to apply this stuff (in terms of technique and applications), it would really help me out.
So far I've created a steak-cum-shrimp deal in which I sliced in half (length-wise) a random sirloin I had lying around, and added a layer of thinly sliced shrimp (which also happend to be lying around). After sprinkling some TG here and there, wrapping in plastic, and refrigerating overnight, I had a somewhat stuck together mass of beef and shellfish. I apologize for not taking pictures, but after grilling the amalgamation it was a rather humble looking specimen.
I also ventured to Home Depot today in an attempt to create an "extruder" analagous to what Wylie used on Iron Chef America to make his tilapia noodles. This was a strange experience in which I got a lot of very strange looks from sales associates when explaining my idea and accompanying diagram. As a result, I'm currently the proud owner of a random section of pvc pipe, an ill-fitting pvc pipe cap, and a wooden dowel. I think I can make something to extrude noodles from this, but if anyone has any ideas as to how to create the TG-infused shrimp/tilapia/protein noodles, it would be great to know. I've heard something about 1% TG by weight, but that could all be a lie.
So as you can tell, I need the help. Ideas, stories, anything. Please.
Edited by BryanZ, 05 May 2006 - 08:04 PM.