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.

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KOMO-TV/KOMO-AM (Seattle)

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Culinary Management Training Program
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Culinary Management Training Program
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Multiple Locations, SL_Multiple Locations