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TRANSGLUTAMINASE aka "meat glue"


hambone
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I just got my sample of meat glue just in time for christmas dinner and rather than go into it blindly i was hoping someone could help me out with some of the specifics. Can anybody tell me at what temp the glue is activated and also if there is any sort or ration i should be using not only for bonding but if i wanted to do something like the noodles at wd50. i'm not doing the noodles but plan on using scallops, pureeing them and reforming into a cylinder. can anyone help?

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i'm not doing the noodles but plan on using scallops, pureeing them and reforming into a cylinder. can anyone help?

I ws thinking along the same lines myslef, but I was going to take a couple of salmon skins and overlap them by 1cm or so, glue them together and then roll my shellfish farce in that and poach in a fumet; kind of a seafood galantine. Maybe crisp the skin by rolling it around on a hot griddle right before serving.

This whole love/hate thing would be a lot easier if it was just hate.

Bring me your finest food, stuffed with your second finest!

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