Ajinomoto Activa RM (Transglutaminase Meat Glue), 2.2-Pound Bag

This is a fantastic product. It seems those of us who are professionals in the business of fine food understand this product more. It is a enzyme that naturally occurs in animals. many people probably have eaten it in the past without even knowing it, (I.E pressed ham, in your ham sandwich) One crazy review actually claimed that real meat isn't red, and gave the product 1 star.....as someone who used to be a butcher who has broken down whole animals i find this amusing how misinformed some people are. So to quote a previous review People who don't understand this product are ignorant.

When you are making unique foods like shrimp noodles made out of actual shrimp, or using it to enhance the appearance of a dish in an artistic way, it's fine. But don't be fooled by the so-called "world famous chefs" on amazon talking out of their rear ends. One reviewer says it's 100 a pound, and that you can't recoup costs if you use it in the way most use it. That's called crap. I can go buy a 2 pound pack of stew meat for 5 bucks, sprinkle some meat glue in, roll it up, and slice $40 filet out of them. I just turned 5 bucks of meat scraps into $160. You think they aren't using it? I suggest you ask, because I PROMISE YOU, restaurants are using it on the sneak. The manager might not even know; understand that information like that is purposefully compartmentalized. The area manager may know that the pre-packaged steaks they get are glued meat, but the general manager probably wouldn't. Plus there is usually a kitchen manager in most restaurants which is what most people don't know. That person is usually responsible for the back of the house, the food delivery, and kitchen affairs. He may not even know. Restaurants that make everything SPEC and/or from scratch like Ted's Montana won't use it, but best believe a local chain or individual restaurant will, and any restaurant that gets prepackaged foods in ready cut and measured portions.

Chicken skins

This product is not inherently evil, despite what the reactionist one-star reviewers would have you think. It is used by the finest restaurants to create unique cuts of meat. When you eat pasta made from shrimp or a filet of duck and rabbit meat, you know they where fused. Europe banded it not because it's unsafe, on the contrary they found it safe, but because it can mislead consumers. europeans are more into real food than us, like raw milk cheese, preservative free bread, and beverages lightly sweeter with real sugar. If you doubt this, ask a european what they think of chicken nuggets with cheese on wonder bread with a 46oz coke, yuck! While I can understand why some people would find gluing meat strange, there is no cause for this outrage. There are tons of thing that the meat industry in this country does that actually endanger our health and violate basic tenants of human compassion. Meat glue is not one of them. Please, stop posting one star reviews on a product you have never tried, and if you must, don't use straw man justification to prove that a natural product is dangerous. Truth is, frankenmeat and imitation crab are wrong not because they are dangerous but because, like much of our food today, they are sold to perpetuate the American notion that meat should be so cheap that it becomes the basis of every meal. So only buy good meat, and eat less of it. I, however, like using the product to attach a thick strip of bacon to a prime filet, and there is no scientific basis that that is dangerous.

I read that you must make sure to wear your face mask while performing the simple operation of mixing this stuff. You don't want to be something that makes your blood clot abnormally. It is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. Europe has banned this. Do you want to be eating it either?Frankenstein food. Scary stuff. I see why more and more people are going vegan and not regretting it either.

I would like to make this short and sweet. For the people that are experimenting and enjoying finding out what amazing things this product can do---- well done. For those of you giving it a negative review--- you're ignorant. I mean that in the nicest most literal way. As a professional Chef that has traveled the world working in many of the best restaurants in the WORLD I can tell you from first hand experience that this product is intended for things that I am guessing you just DO NOT understand. For example: Take a fish as thin as sole. You cannot actually 'sear' the fish to get nice caramelization on the flesh without overcooking it. This 'searing' is to acquire what is called the maillard reaction. The maillard reaction is the caramelization of the natural proteins, amino acids and sugars found in the meat or fish product. You do this to bring out the flavor--- it makes a HUGE difference. So, if you sear the thin filets it will overcook. Use the meat glue and you can 'glue' two filets together thus acquiring the nice brown color and NOT overcook the fish.... Easy peasy...... Get a clue and don't comment on things you don't understand. Ignorant as I mentioned before.