Moo Gloo: Stick Your Meat Together

 

Meat Glue for the Modern Cook. 

*Meet the meat goo that will glue your meat to meet*

While I've pitched that over and over, the writing staff guarantees that isn't a palindrome or haiku. Why's I even takes English?

What's Moo Gloo then, geniuses? Genies? 

Let's turn to our intern everybody tells me about, Lookitupon Amazon. Looki, what's Moo Goo do?

Product Description

Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Moo Gloo RM can be sprinkled on dry as a powder. It can be mixed into a slurry with 4 parts water. It can also be added directly into ground meat mixtures. It is safe and easy to use. Typical usage is 0.75–1.0% of recipe weight.

Right, so... Did you say mix it in a slurry of water? Ground meat mixtures? So many appetizing phrases. But I have questions. For instance, why? Modernist Pantry (kinda) answers my questions...

Primary uses of transglutaminase include:

• Making uniform portions that cook evenly, look good, and reduce waste.

Sure, sure. What if I like to mix gator and catfish into sausage but I only have access to casings that aren't vegan?

• Binding meat mixtures like sausages without casings.

Perfect. Vegans will love that gator-cat sausage. There's a gravy with cheese and bacon over it.

Any other suggestions?

• Making meat combinations like bacon and scallops.

Right, we discussed vegan options.

• Producing special effects like meat noodles, meat and vegetable pastas, etc.

Ah, for the gluten frees. Moo Gloo, is there anything you can't goo? *cough* Do?

I'm more of a traditionalist. I like picking my centaur from the yard of the local butcher. 

***Moo Gloo does not turn meat vegan despite what our lead anchor believes. He has misguided thoughts about gluten and mythology as well***