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Transglutaminase is an powdered protein that allows a chef to bond different types of meats or other lower protein foods together. Also referred to as meat glue, the product has been used by Chefs such as Wylie Dufresne of WD-50 to create many of his intriguing dishes.

In addition to being a powerful binding agent, meat glue improves the texture of protein-rich foods and also makes the end product easier to slice. Create a Seafood Filet by bonding slices of swordfish and salmon or combine Elk, Llama and Yak to create an Exotic Mixed Grill Filet.
Shelf life can be extended up to 18 months by storing unused portion in the freezer.

Origin France
Storage pantry or freeze
Availability Usually ships within 1 business day
Ships From For The Gourmet
Weight 2.2lb
Item #: 437817
Our Price: $89.09


Average Rating:
(based on 1 review)

Showing 1 Review:

by stephen cannon
on 1/5/2012
from north new jersey / nyc
Exec. Chef
It does what its nickname "meat glue" implies, it glues meats (proteins) together as one piece of product. You can bind two reversed pieces of 190A Beef tenderloins together as one unit and cut into portions with minimal waste from the tapered ends of the filets which would have to be used for another purpose all together (soup).To bind crabmeat for croquette canapes without using traditional binders that affect the texture and taste of the finished product.It has no effect on the taste or texture of the finished products. Great for cold cuts of super moist homemade turkey breast. Glue the raw turkey tenderloin into the raw breast, remove skin and place in a zip lock bag with 3oz. of chicken stock, 1 bay leaf, 1 piece of carrot circle 1/4" thick, sprig of fresh thyme, season with salt and pepper. Push air out of bag and zip lock or cry-o-vac bag shut allow to sit for 3 hours or overnight then slowly poach till done. Allow to cool overnight in bag.
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