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 Post subject: Re: Underrated ingredients
PostPosted: Mon Jan 31, 2011 11:55 pm 
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Location: Portland, OR
JesBelle wrote:
Frozen peas! Just had a vasectomy? Frozen peas!


Hah! :mrgreen:

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 Post subject: Re: Underrated ingredients
PostPosted: Sun Feb 27, 2011 10:29 pm 
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Location: Ottawa, ON
Well, I was planning on a quick trip over the border to pick up some stuff and compulsively bought some Activa while I was picking up a modernist ingredient kit.... ( and some beans )


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 5:25 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Details please Paul. How big a bag, and how much did it cost?

Amy


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 7:05 am 
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Location: Ottawa, ON
Alas, I bought the only size available -- 1 kg for $101 or so (a little less Canadian). 10x too much for me, but I want to try it. Send me your addy and I'll send some your way when it shows up if you like. Or anyone else.


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 8:25 am 
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Location: Regina, Saskatchewan, Canada
Did you mean Activia? If not, what is activa? :?:


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 9:26 am 
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Posts: 1244
I googled it and came up with this:

ActivaTM TG TRANSGLUTAMINASE
The leader in Food Transglutaminase

What is Transglutaminase?
Transglutaminase is a revolutionary new way to improve existing food products or allow "out of the box" thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:

Cold Bond meat pieces
Attach bacon to the surface of meat
Improve the texture of cheese
Reduce syneresis (water loss) in yogurt
Many other applications

Transglutaminase is a protein that is made by a fermentation process. Fermentations are widely known throughout the food industry and many well known foods and beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tend to be easy to use in many different food systems.

From this website

Edit to add: I'm all about glueing bacon to meat (?), but really, what do you do with it?


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 10:11 am 
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Location: Regina, Saskatchewan, Canada
Thanks for that! I did try G but my results were bizarre and unrelated to food - not that I'm opposed to that... 8-)


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 4:45 pm 
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Location: Telluride, CO
Darcie wrote:
Edit to add: I'm all about glueing bacon to meat (?), but really, what do you do with it?

Darcie,

Look upthread.

Amy


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 Post subject: Re: Underrated ingredients
PostPosted: Mon Feb 28, 2011 5:57 pm 
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Amy wrote:
At the restaurant we use transglutaminese in a variety of ways. We create interesting roulades using different kinds of meat; we bind two different fishes together for some sushi applications; we take all of the tenderloin scraps and bind them for a lot of different uses, but my favorite is staff meals. :D

I want to do some of this same playing at home.

Amy

never mind... :oops:


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 Post subject: Re: Underrated ingredients
PostPosted: Tue Mar 01, 2011 6:55 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
Egrets.

I've had a few (but then again, too few to mention...).


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