*$9.50 Registered Australia Wide
*International Postage is UNAVAILABLE for this item
Transglutaminase (TG or Tgase), better known to chefs as “Meat Glue” has the amazing ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. TG is safe, natural, and easy to use. In the kitchen, TG is primarily used to:
• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like pork and scallops
• Produce special effects like meat noodles, meat and vegetable pastas (using gelatin as a binder), etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other useful applications.