Cooking recombined duck and sirloin in Sous Vide

[vrghost]

So, have decided that I should play around with some meat glue (transglutaminase) to make a hopefully rather interesting dish, got some inspiration from the "playing with fire and ice" blog.

So in short, I thought I would cut the sirloin and the duck breast and combine it using meat glue (Activa EB), so that I would end up with a square saussage looking thing that has a checkers patern of sirloin and duck inside. Eventually I will cut this into slices and serve.

So here starts the questions.

At first I thought I would just prepare the meat tomorrow, glue it together and leave it to settle over night, then cut it up, run it vacum bags for a number of hours then take it out and brown it, but it seems like there are some different ciews on the best way to do this.

So anyone have any suggestions, think the options are

Run the meats in the sous vide separately first

Then cut strips and glue

Leave overnight

Brown before serving

cut combine glue (saussage state)

Leave over night

Soue Vide the whole steak as if it was a sunday roast

Take out, slice

Brow before cooking

Or any other suggestions.

Have never used meat glue before, so thought this was an interesting first experiment

[Anonymous Modernist 310]

Interesting idea, The only suggestion I can make is the cooking issue primer on TG.

http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

I founf it very helpfull the first times I used it

Good luck!

[vrghost]

Thank you very much, a lot of good information, will provide update once its done:)