Chefs find new uses for meat "glue"

02/7/2012 | KOMO-TV/KOMO-AM (Seattle)

Some chefs and butchers use transglutaminase to "glue" pieces of beef together into a larger cut of meat, but as consumers become wary of these fake steaks, chefs are finding more creative uses for the binding powder. Several different types of meat can be bound together into a casing-free sausage, and some inventive chefs use it to make shrimp into noodles.

View Full Article in:

KOMO-TV/KOMO-AM (Seattle)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA