The Cellar - Like meat? Watch this

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- Food and Drink (http://cellar.org/forumdisplay.php?f=26)

- - Like meat? Watch this (http://cellar.org/showthread.php?t=26220)

No worries Zen. I'm still looking for someone who actually uses this stuff commercially for the purposes the TT dinks suggested. I'll let you know when I find what I'm looking for.

I just hate it when something from TT or ACA goes viral. The only good thing to come out of those shows combined was the soup diet, and even that has it's flaws!

I've eaten it, and it was delicious. It glued my anus shut, but boy did it taste good.

That's actually the reason you can't breathe it in, Spexx--it's an enzyme that breaks down protein rather indiscriminately, so if it gets in your lungs it will potentially dissolve the outer layer of your alveolar sacs. It gets used up passing through your GI tract, but you definitely wouldn't want to be shoving this stuff up in the wrong direction. :eek:

All I can think about is the episode of Dr. Katz where the patient tells a story about his dad and an all you can eat restaurant. The dad tells him not to fill up on bread because "That's how they get you." The son asks him if he thinks the restaurant takes their unfinished steaks back to the kitchen and welds them back together.

I've talked about that episode before, and my family will say 'that's how they get you' at dinner.

Oh wait, hold my meat and watch this!

http://insidescoopsf.sfgate.com/blog...-in-your-food/

Quote:

TG... is used predominantly in fast food preparations like chicken nuggets and the sushi crab substitute called surimi... it was banned in Britain for about a year and then along with the U.S, Australia and Canada, Britain approved the product for use again in 2011.

http://www.good.is/post/what-meat-gl...food-movement/

Quote:

TG is added to low-quality extruded meat gels, imitation crab, or other "formed meats." It's also become something of a darling among chefs exploring the use of novel technologies in the kitchen.

The skeptics guide to the story: the poor (chicken nugget eaters), the rich (molecular gastronomy fans), and the poseurs (surimi eaters) are getting hosed. For the rest of us:

http://celiacdisease.about.com/b/201...eat-or-not.htm

Quote:

If transglutaminase meat glue is used in a product, it must be identified on the ingredients label as "TG enzyme," "enzyme" or "TGP enzyme." In addition, meats that contain transglutaminase will be labeled as "formed" or "reformed," as in "formed beef tenderloin," or "reformed beef tenderloin pieces."

...if that's on the label, avoid. Or just don't worry about it:

Quote:

the U.S. Food and Drug Administration has classified transglutaminase-containing meat glue products as "Generally Recognized as Safe," or GRAS.

After all, the French Culinary Institute thinks:

http://www.cookingissues.com/2011/05...-of-meat-glue/

Quote:

This video has gone somewhat viral over the last month. I encourage you to watch it. It is horse hockey... At the risk of preaching to the converted (sorry, loyal readers) I’m setting the record straight. TG is a great tool used by conscientious cooks to achieve fabulous and fantastic culinary results.

Quote:

the U.S. Food and Drug Administration has classified transglutaminase-containing meat glue products as "Generally Recognized as Safe," or GRAS.

I want it irradiated first, just to be sure.;)

Quote:

Originally Posted by Undertoad

...if that's on the label, avoid. Or just don't worry about it:

Quote:

the U.S. Food and Drug Administration has classified transglutaminase-containing meat glue products as "Generally Recognized as Safe," or GRAS.

Were you switching topics, or suggesting that celiacs shouldn't worry about transglutimanase after all? Wheat is also classfied as GRAS. (Or maybe you were never talking about celiacs at all, I just got thrown by your celiac web link...)

Not talking about celiacs, it was just where I got some info.

Wheat is definitely a grass.

Sorry all. I didn't know what TT was until Ali and Zen called them out.
Thanks for the info.

The name of the show sounds like a SNL skit.

Don't worry about it classic. It's just a sensationalist daily half hour current affairs show which any sensible person watches with a very large bowl of salt on the arm of the chair. They're notorious for telling only one side of the story. They've been sued and had to make apologies on air, all because they encourage one sided reporting from their staff.

Thanks Ali, I still don't like what I've read about this meat glue. Shrug.