KosherDIY

I purchased transglutaminase - Moo Gloo TI from modernistpantry.com - twice, and I have failed to get any adhesion at all from it. They have been extremely understanding both times and refunded my money, but I really just want to get it to work. I am using TI because I keep strictly kosher - I understand that it doesn't bond as wide a range as RM. I have tested the TG multiple times by taking fresh chicken cutlets and attempting to bind them with varying amounts of powder, and even with a slurry. I have either wrapped them tightly in plastic wrap (torchon) or vacuum sealed them with a chamber sealer. I left the tests to bond for 24 hours in the refrigerator. It appears that the only result is drawing water out of the meat, but that might be the vacuum. The pieces do not bond at all. Is there something I am missing here? I know someone who is having success with Moo Gloo TI & kosher meat, so I don't think that is the problem. FWIW, I don't detect any "wet dog" odor when I rub the TG into a piece of chicken, but the people at modernistpantry.com say that they have found that to be an unreliable test, with many people not being able to smell anything. Thanks, SJW

Chris, After trying my hand at the MC hamburger buns this weekend, I decided to see if anyone else had similar experiences. From your post on 4/7, I see that you also ended up with a 'sticky mess' - but your results look much better than mine! How did you manage to weigh the dough? I had to wrestle/pull/tear at it to get anything, and I ended up dropping oversized lumps of it into my molds. Most of them grew over the sides of the rings. FWIW, I was using 1 part cake flour to 1 part all-purpose flour, as a substitute for the pastry flour. SJW

I *could* mold the clay around a probe-cord, but this being MC and all, I'm not even sure what temperature would be "done". For a classic pot-roast, you get instructions like: "Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours." Under coals (or a broiler), there isn't a specific oven temperature. Since the MC team considers this the best way to make a pot-roast, maybe nathanm could suggest how long the sealed dutch oven goes under the broiler? Is there a target temperature?

I wanted to try the MC method for a pot-roast (the cutaway pot under coals that the media loves so much). I have a nice sized goat-shoulder and the cast-iron dutch oven. The instructions say to place the dutch oven under the broiler element on low, but no time is mentioned. If I seal the pot with clay/dough to prevent water loss, I can't very well use a thermometer probe. Anyone have advice/guidelines on how long it cooks for? If it's hermetically sealed, can it go for as long as a SV braise?