Meat Glue Mania: Wylie Dufresne's Harvard Lecture

Dufresne shared that he first learned about "meat glue" (or transglutaminase)from famed British avant-garde chef Heston Blumenthal in 2003, when Dufresne was a chef at Jean Georges in New York. He used it to perfect a rabbit sausage that Jean-Georges Vongerichten had taught him to make, that had a tendency to crumble without casing. With the meat glue, he was able to eliminate using casing for the sausage.


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