Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I have a trimmed out chuck-eye steak that I'd like to bond together into a solid roast in a few days. Does anyone know where I could get a little transglutaminase in NYC? Or perhaps some eGer in NYC would be willing to give me a touch of it?

--

Posted (edited)

This is something I need by tomorrow, so there's no ordering it from out of town. And I need rather less than a kilogram.

Edited by slkinsey (log)

--

Posted

No, no, no... I need less than a kilo of Activa. But it is only sold in one kilo lots. Luckily a friendly eGullet reader gave me a few samples.

--

×
×
  • Create New...