Pvt Butter

Here's an excerpt from an interesting article:

...extensive use of the enzyme transglutaminase, or "meat glue" as it's more commonly referred to in his kitchen.

Meat glue does essentially what the name implies - it allows two separate proteins to form irreversible bonds. When bonded, the protein structure can be manipulated and sculpted, limited only by a Chef's imagination. Naturally, it is used for such things as blood clots and hair. In the processed food industry, meat glue is used in hotdogs, fishballs, imitation crab meat, and of course, Chicken McNuggets (did you really think chicken came in those shapes?) In Japan, it's been used for nearly a decade to make boneless fish, a whole fish that has been deboned and reshaped back to its original form, why?, who knows. Some food in Japan is just inexplicable.

Pvt Butter

Here is a sampling of the successes wd~50 has had with protein manipulation:

Shrimp: noodles made almost entirely out of shrimp meat, the same usage of meat glue as he demonstrated on Iron Chef America during Battle Tilapia.

Fish: a log of two bonded filets of trout wrapped with a skin of pork belly, a twist on the classic "surf and turf."

Chicken: breast wrapped in thigh wrapped in skin and molded into a near perfect sphere. Wylie Dufresne mentioned this was one of wd~50's most popular dishes.

wyo_rose

Weird!! Who's WD~50?

Pvt Butter

Wylie Dufresne (he was on Iron Chef America competing against Mario Batali in Battle Tilapia).

Sorry about that. LOL. WD was always a popular topic of discussion in culinary classes.

www.wd-50.com