Using MEAT GLUE to make a BONELESS TROUT - How to use Transglutaminase
6.4 هزار بار بازدید -
5 سال پیش
-
Scott Cannon from The Cork
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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Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
Like and Subscribe!
Add a comment to ask any questions or recommend any topics for new videos.
Follow @chefepic on Instagram and Facebook
#foodie #moderncooking #moleculargastronomy #culinaryart
5 سال پیش
در تاریخ 1398/07/08 منتشر شده
است.
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