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Ajinomoto Transglutaminase RM, 3.5 Ounce
- Used to "glue" proteins together; mix Swordfish with Salmon to create a Seafood Filet
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Food Enzyme used to provide ways to improve texture, yield, sliceability. Now in 100 gram Bag.
Maltodextrin, Transglutaminase Enzyme, Sodium Caseinate
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Top Customer Reviews
Using it to cook is absolute GENIUS.
Back to the ribeye.
After painstakingly cutting down my steak by removing the cap, the chain, the complexus muscle, and the ribeye center, I was able to remove the difficult to chew, ruins any beef experience, would rather not have than have, silverskin, aka connective tissue, from every piece of fabricated meat.
Now I have three pieces of major beef with nothing in between my teeth, chewing, and swallowing whole, except it's not a ribeye steak anymore!
So let's get started. I season the beef with a little salt, pepper, and Vietnamese fish sauce for a few hours in the fridge.
Next, after I removed the pungent smelling meat from the fridge, I sprinkled Transglutaminase over the ribeye center and added the complexus, next, more sprinkling and the ribeye cap with a hefty bit of fat. Wrapped up into seran wrap tightly, off to the fridge it goes overnight.
The next day I have an lean yet fatty ribeye noticeably lighter, minus some stuff I could not eat even if I wanted to, in front of me. I sliced up the ribeye into individual steaks, pre-seared, then sous-vide, then re-seared, and then dinner service.
It was seriously the best ribeye steak I've had ever. Nice thick 2" thick slices, minimal chewing at medium rare, and most importantly, NOTHING STUCK IN MY TEEF.
And so can you. :)
Activa, meat glue, moo glue, TG, or whatever you call it, this is it. This is the RM formulation, which is a good choice if you are using the product for the first time and want so see what meat gluing is all about. If you are an advanced user you might consider the TI blend, which is almost entirely transglutaminase. Be warned, with Activa TI you will need to add some additional protein to the recipe depending on what you are attempting to bond.
Anyways, back to Activa RM. This stuff is great. There aren't many options out there, so I can't compare it to other brands. Ajinomoto has been crushing the culinary scene for years (makers of MSG) and this is no exception. The product is uniform in grain size (similar to powdered/confectioner's sugar) and easy to spread with a fine mesh strainer or sieve. I prefer this method to the slurry method as it uses less Activa. The bond formed is tight and strong. If you are bonding at low temps (refrigerator) be sure to allow around 12 hours for the enzyme to function. At higher temps it works in a matter of minutes. This is convenient in a sous vide bath, as the cooking temps will allow the enzyme to work at the same time the meat cooks.
Activa doesn't leave a noticeable taste and will last for months when kept in the freezer. The RM formulation works equally well on chicken, turkey, duck, beef, pork, and fish.
The only downgrade I am giving is for the price and container choice. This is a bit high for 100g, but then again Activa is still a somewhat expensive ingredient. For containers I prefer jars over pouches, as the product is less likely to spill and easier to store.
Overall though, a strong buy for anyone making the modernist jump into meat gluing.
It would be great if this came in little individual pouches like yeast or gelatin!