Reconstructed Chicken Thigh Using Activa GS Slurry
In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.
My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.
Transglutaminase Primer by Cooking Issues - A great primer for anyone who's interested in learning more about meat glue.
The Trials of Transglutaminase by Cooking Issues - A lot uneducated journalists who prefer to scare and shock their audiences rather then educate them have been making some pretty negative (and uniformed) statements about meat glue recently. Dave Arnold does an excellent job of presenting the facts on this subject.
Transglutaminase Wikipedia Article - Decent technical information on meat glue.