Transglutaminase (Meat Glue)
Reference on transglutaminase ("meat glue"), its temperature limit and pairing with salt/gelatin.
Ingredients
Instructions
- Study the temperature at which each ingredient releases its flavour and aroma before using it.
- Do not heat above 60°C – the enzyme stops working and the proteins unfold.
- Salt helps transglutaminase work.
- It pairs well with gelatin – can be combined with gelatin for non-meat products (e.g. soy-bean sheets), but needs to rest for a minimum of 6 hours (ideally 14).
- Can also be used to bond quinoa "chips" between two sheets, then air-fried.
Reference video: "Meat Glue Mania | Lecture 10 (2010)".