Memories of eating glue in preschool art class is a pasttime we can’t seem to justify. Whether we actually ate it or not, we were all tempted by the thought. Here at Food Republic we are all about nostalgia, but out with the old and in with the new. So step aside O’Doyle, transglutaminase rules now.

 

Transglutaminase, or “meat glue” is a compound with the ability to bind protein-containing foods together, thanks to the linking of two amino acids: glutamine and lysine. Science aside, not all meats should be glued together. For instance, avoid gluing chicken breast to smoked salmon because of the different textures and cooking temperatures (and because…where are you going with that?) Chicken skin glued to raw salmon makes better sense in theory when using transglutaminase — you’d protect the salmon from overcooking and can invent a crazy story about the animal from whence this “filet” came.

Use today’s Word of the Day: Inside Sang Yoon’s Test Kitchen