Monday, April 25, 2011
Meat Glue...Yikes!
I'm not sure if this goes on in the USA, but if I was a betting man, I would not bet against it. At Le Cordon Bleu, we were told over and over again, "Know your purveyor!" Stick with Choice or Prime meats, at least you know what you're paying for. 'Select Meats' might just mean what it says, selecting pieces of meat and glueing them together.
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I've never heard of "meat glue". But upon researching learned: "Besides these mainstream uses, transglutaminase (meat glue) has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of "meat glue" into modern cooking. Wylie Dufresne, chef of New York's avant-garde restaurant wd~50, was introduced to transglutaminase by Blumenthal, and invented a "pasta" made from over 95% shrimp thanks to transglutaminase." Hmmm, vegetarianism anyone?
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