Activa Transglutaminase RM 3oz

Commonly known as "meat glue," Activa transglutaminase was developed in the 1990s to improve the texture of imitation crab meat. Chefs around the world use it for its novel ability to bind proteins. Try sprinkling it sparingly over a roulade or ballotine, and allow to set in the refrigerator for at least six hours before cooking.


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