Trying to make scallop noodles...using TG

[Paul Bacino]

Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean

 

ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?

[Paul Bacino]

I have the RG...I think

[Dave the Cook]

3 hours ago, Paul Bacino said:

I have the RG...I think

 

Probably not . There's RM and GS (and one or two others), but no RG, as far as I know.

 

Checking out a few recipes, it seems that the usual dose is in the neighborhood of 1 - 1.3%, but most also imply that you need some stock or water along with the pureed protein. You also need to allow for setting time. Maybe this recipe will be useful.

 

ETA: when I've seen it done, the "injection" was done directly into boiling water, with a pastry bag and a tip appropriate for the shape desired..

Edited August 27, 2017 by Dave the Cook (log)

[Paul Bacino]

Yeah. I saw Wylie..do it with white fish

[KennethT]

Many years ago, I made seafood noodles using GS - back then, I had quite a few conversations with the Ajinomoto NY area rep who gave me a lot of advice to shorten the learning curve...  I wrote about it in a few threads here, but I don't recall the names of them...

[Dave the Cook]

Here, I think.

[KennethT]

That's it... another time (I don't know if I wrote about it or not) I used the GS successfully - but didn't use it in slurry form - I just added the powder to the pureed shrimp by weight, then spread between two sheets of plastic wrap and refrigerated.  After set, I sliced them into fettucine-like noodles and cooked sous vide.

[Paul Bacino]

Very Helpful..  actually @Dave the Cook @KennethT

 

Thank u