Text 25912, 115 rader
Skriven 2012-06-09 19:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: meat glue
=================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> perhaps you could advise me about something that sounds
 GJ> strange.  What is this "meat glue" you chaps have been talking
 GJ> about recently?

It's a class of enzymes called Transglutaminases that form bonds
between proteins. They form insoluble protein polymers. Examples
from nature include the formation of blood clots, skin and hair.

Culinary applications include sticking together scraps of meat to
form large pieces like Michael's cheap so-called tenderloin that
looked like beef head cheese and processed meats like ham loaf,
Surimi and Asian fishballs.

But it also used artistically by high end molecular gastronomy
chefs like Heston Blumenthal and Wylie Dufresne to create fantastic
(as in fantasy) dishes.

If I ever get my hands on some I'm going to glue crab stuffing to a
thin fillet of white fish and then roll it up before cooking. Then I
would slice my fish log into circles to serve. I'd also experiment
with bonding thin slices of ham to chicken breasts before cooking
the breast. As well some cuts of meat are hard to cook properly as
they are triangular in shape, thin on one end, like beef tenderloin.
It would be cool to glue two of them together to form a rectangular
block for uniform cooking.

Cooks have been combining meats, without glue, by using stuffings
forever.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Reform Lamb Cutlets
Categories: British, Lamb, Ham
  Servings: 4

           FOR THE SAUCE:
      1 TB butter
      1 md onion, finely chopped
      2 oz finely chopped ham
      1 md carrot, finely chopped
      2 TB port
    1/4 c  red wine vinegar
      2 c  chicken stock
      2    bay leaves
      1 sm bunch thyme
      1 ts cornstarch
    Kosher salt and freshly
    ground black pepper
    FOR THE LAMB:
      2 lb bone-in lamb rib chops -
      8    chops
      4 oz ham, very finely chopped
    1/4 c  finely chopped fresh
    parsley
    3/4 c  breadcrumbs
    1/4 c  all-purpose flour
      2    eggs, beaten
    1/2 c  vegetable oil

Breaded Lamb Chops with Ham

The French chef Alexis Soyer originally created this now classic
dish for the Reform Club of London's Pall Mall area—and this
breaded, fried lamb cutlet is still on the menu more than 100 years
after the chef's death. In its bare essentials this dish is breaded
lamb with a tangy vinegar-based sauce. There are many variations,
some involving truffles and various wines. But this one, my
favorite, uses ham in both the breading and the sauce.

For the Sauce: Melt butter in a medium skillet over medium high
heat, add onion, ham, and carrot, and cook until onions are soft and
ham is just beginning to crisp, about 4 minutes. Add port and
vinegar and cook until almost totally reduced, about 2 minutes, then
add stock, bay leaves and thyme, bring to a simmer and reduce by
half, about 20 minutes.

Mix cornstarch with 2 tablespoons water and add to simmering sauce;
once sauce has thickened, season to taste with salt and pepper.

For the Lamb: Place rib chops on a cutting board, and using a
mallet, gently flatten each chop until it is 1/2 inch thick. Do your
best to ensure that the meat stays attached to the bone.

Combine ham, parsley and breadcrumbs on a plate and mix with your
fingers until well combined. On separate plates, place flour and
beaten eggs. Season the flour with salt and pepper.

Bread each chop by coating it first in flour, then with egg, and
finally with breadcrumb mixture. Repeat with remaining chops and
reserve on a separate plate.

Pour 1/4 inch of vegetable oil in a large skillet, and heat over
medium high heat until shimmering. Add breaded lamb, making sure to
not crowd the pan, and cook until breading is brown, about 4 minutes
per side. Serve with mashed potatoes and peas, passing the sauce
along side.

Sydney Oland

  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Beware the culinary-industrial complex.

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