Tuesday, May 17, 2011  1 / (Shepherd's π)  This was not the post
I originally intended when trying to showcase some things you
could do with transglutaminase, aka meat glue. Since this one
was a success and the other was an epic failure (something that
I plan on attempting again soon), I thought I'd start with the
success.  Before we get into the food, let's talk very briefly
on transglutaminase. Without going into some of the more gory
details of its use in the human body, the short of it is that
transglutaminase forms protein polymers, bonding proteins
together. Cooking Issues has a very thorough and detailed
explanation of how it works and some ways to use it in their
post Transglutaminase, aka Meat Glue. I won't regurgitate too
much of their information here, but let's just say it's amazing
stuff that has a variety of applications. I'm more interested in
its novel uses ... obviously.  It took me awhile to find a
source for small amounts of transglutaminase. After sending
multiple requests for samples to A