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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