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Description
Easier to use than to pronounce, this "meat glue" is ideal for binding proteins. A staple of chefs around the world, this enzyme binds pieces of meat into a solid, ready-to-cook mixture.
The butcher's secret to perfect sausages. Transglutaminase RM is a flavorless white powder, an enzyme used to bind different types of proteins. The most popular form of transglutaminase, it is ideal for casing-free sausages, such as rabbit and foie gras, or for sausages made with cooked meat. Sprinkled directly onto the meat, it helps bacon adhere to scallops. In molecular gastronomy, it is used to prepare noodles with meat and vegetables, such as radishes or peanuts.
Ingredients: Transglutaminase, Maltodextrin, Sodium Caseinate, Sodium Pyrophosate.
