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1KG Activa Transglutaminase – Meat Binder

1KG Activa Transglutaminase – Meat Binder

$164.99

or 4 fortnightly payments of $41.25 with Afterpay More info

Postage:

*$9.50 Registered Australia Wide
*International Postage is UNAVAILABLE for this item


Description:

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.

3 in stock

Description

1KG Activa Transglutaminase – Meat Binder


Postage:

*$9.50 Registered Australia Wide
*International Postage is UNAVAILABLE for this item


Description:

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.

TG is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in  chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer  to the kitchen, cooks have used enzymes for thousands of years. Enzymes in papaya, for instance, are traditionally used  as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down starches into  sugar are used to brew beer. Naturally occurring enzymes in meat tenderize dry-aged steaks and give cured meats their  distinctive flavors. Enzymes are the reason fresh pineapples hurt your mouth. They also keep gelatin from setting.

WE ARE MORE THAN HAPPY TO ANSWER ANY QUESTIONS YOU MAY HAVE ABOUT THIS PRODUCT TO THE BEST OF OUR ABILITY.

Additional information

Weight 1.1 kg

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