You probably have never heard of before transglutaminase. However, if you want to indulge every once in a while ordering a big steak in a restaurant, then you should know exactly what it is.
More commonly known as meat glue, transglutaminase is a white powder used in beef trimmings, lamb, chicken or fish paste to the meat together and make them look like more singular piece of meat. These remains would normally be thrown away, but using meat glue method, many restaurants create "Frankensteaks" and sell them as the real deal.
Watch as Greg BBQ Ballistic sheds some truth about these questionable practices and how you can avoid them.
(source Ballistic BBQ)
After seeing this, I'll probably think twice once before ordering a cheap ribeye in a restaurant. As with most things, quality is reflected in the price. Fortunately, you now know how to differentiate between a real steak and a "Frankensteak."
0 Komentar