‘New cookery’ becomes old hat

‘New cookery’ becomes old hat

For a slow-cooked meat dish, Sean Griffin breaks down a pork shoulder, removing the sinew and excess fat, and then tosses the lean pieces with salt, cracked pepper and transglutaminase.

He rolls that mixture into a cylinder and refrigerates it while transglutaminase—an enzyme sometimes called “meat glue”—causes the pork to stick back together into a single piece of meat. He then vacuum-seals it in plastic and cooks it in a water bath for 24 hours at 145 degrees Fahrenheit.

The te

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish