‘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.


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