🥩 Elevate your kitchen game with the ultimate meat-binding secret!
Premium 100g transglutaminase powder from Spain, designed to bind meats and fish seamlessly without affecting flavor. Ideal for advanced culinary techniques like terrines and stuffed meats, it’s non-GMO, gluten-free, non-irradiated, and packaged in a recyclable container to keep freshness intact.
| Product Dimensions | 10.5 x 10.5 x 11 cm; 154 g |
| Item model number | 5060341114533 |
| Units | 100.0 gram(s) |
| Manufacturer contact | SPECIAL INGREDIENTS LTD, Sheepbridge Business Centre, 655 Sheffield Road, Chesterfield, S41 9ED. Tel: 0845 519 9509 |
| Country of origin | Spain |
| Country of origin of primary ingredient(s) | SPAIN |
| Brand | SPECIAL INGREDIENTS |
| Cuisine | English |
| Format | Powder |
| Speciality | No Artificial Flavours, No Artificial Colours |
| Package Information | PACKAGED IN MODIFIED ATMOSPHERE CONDITIONS TO ENSURE FRESHNESS |
| Manufacturer | Special Ingredients Ltd |
| Country of origin | United Kingdom |
J**Y
Is what it is
It glued meat, great product
A**S
Very good
Very good
S**T
Turn Your Frankenstein Food Dreams into Reality
The Transglutaminase has been a game-changer for some of my more adventurous culinary projects. It can be a bit tricky to handle, especially if you’re new to using meat glue. If you enjoy experimenting in the kitchen, this is a must-have tool.
C**S
works well
First time using this kind of product but have been aware of the concept for years as worked in the catering industry for 41 yrs.
H**R
Hilarious mystery meat creation tool
Perfect for glueing extra legs on to a chicken for roasting - managed to glue four legs on for a six legged chicken. It's great for sealing things into chicken breasts like garlic butter or mozzarella and basil, but it's worth the money for the six legged roast chicken alone.
A**R
meat glue
Well I tried it with chicken breast, It did not bind wery well. I thought it was my fault . Off course i followed the instruction. But second time i did it with chicken bits and made a tight roll and left it in a vacuum bag over the night. Result was a bit better but still not what I saw on youtube. I bought a pork belly put two pieces together without salt . That was much better. I think you need to make quite big compress for meat .the best is a vacuum bag.I left the pork belly 24 hours in a fridge +5 celsius. temperature. It was so far the best result.Company has a good comunication via email if you ask some questions , but you will find not much about how to really do it with any other meat.Some combinations etc.
C**N
Great product
Great for all manner of culinary manipulation. Makes components much easier to portion whilst maintaining the structure desired. Imperceptible to the mouth or tastebuds when used correctly.Don’t breathe it in!
R**Z
Great product, awful name
We use this product in making various plant-based products for vegan diets. It binds tofu and other soya proteins with grains and other pulses to make burgers, cutlets, sausages and other familiar foods that stay together when cooked. You can be very creative with this enzyme and it really fills an important role in plant-based cooking. Please change the name, though. 'Meat Glue'? Really? Sounds awful!
Trustpilot
2 weeks ago
2 weeks ago
