the FDA considers it GRAS (generally regarded as safe) and I cook my meat so it doesn't bother me health wise, I would like to know on the label if it was used though.
Definitely, I know a lot fo people that like their meat at least pink on the inside... this puts the outside on the inside of the meat.Hello,
Aye that's my main issue is that it's not labeled. It would make a difference in how I cooked it for sure.
Thanks,
Matthew
I didn't say anything about banning it.... I couldn't go without my imitation crab meat...
I take it no one here is a molecular gastronomy chef?
Wylie Dufresne would have to go back to doing stupid tricks with eggs if you guys ban transglutaminase.
I give you, tilapia noodles.
http://www.youtube.com/watch?v=Dvm0-u1JONw
Horrifying... I don't say ban I say label. Let me know that this stuff is held together by pigs and cows blood after being liquified.
Thanks,
Matthew
I never worried about this stuff before, since we don't eat chicken nuggets and other commonly processed "meat-like products". Now I'm realizing that this crap is way more prevalent than I realized. Thanks for the info.