Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. How can you do such a thing? Simply apply some transglutaminase on each side of the protein to bind, press the sides together and let it rest refrigerated for a few hours.
Transglutaminase ‘meat glue’ was introduced into the modernist kitchen by Heston Blumenthal and is currently being used by some of the world best chefs such as Wylie Dufresne to:
Pure transglutaminase is too concentrated to use easily so the commercial products are blended with other ingredients to make it adequate for specific applications. The two most popular Transglutaminase products used in the modernist kitchen are Transglutaminase TG2N (equivalent to Activa RM) and Transglutaminase TGF (equivalent to Activa GS).