Using MEAT GLUE to make a BONELESS TROUT - How to use Transglutaminase
Channel: Chef Epic
Date: 2019-09-30

Scott Cannon from The Cork and Craft in San Diego, CA shows how to use Transglutaminase to glue two trout fillets together to make a boneless trout. This modern cooking technique can be used for other proteins also. He also shows how to puff trout skin for a light airy crisp. Transglutaminase is a natural enzyme that has the ability to glue protein-containing foods together. 

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