Encyclopedia of Food Science and Cooking

[Excerpt from an entry in the Encyclopedia of Food Science and Cooking, 2033 Edition by Elliot N. Shaw]
Transglutaminase (TG or TGase); A naturally occuring enzyme found in plants, animals, and bacteria. TG is oftne used to bond protein-containing foods togehter and in the production of foods such as imitation crab meat and fish balls. Known colloquially by chefs as 'meat glue'.
Chef Shaw's Tip: Gluing chicken skin to salmon will actually protect the outside of the slamon from overcooking.
Category:Prey
Category:Books