Wed Jun 6, 2012, 08:50 AM
marmar (70,084 posts)
Jim Hightower: 'Transglutaminase' and Other Fun New Foods
Published on Wednesday, June 6, 2012 by Creators.com
'Transglutaminase' and Other Fun New Foods
by Jim Hightower
Forget organic, locavore, omega3, umami, artisanal and all the other signposts of the healthy, ethical and refined "good food" movement, there are important advances in CuisineWorld that are going 180 degrees in the opposite direction — advances that literally are reshaping what we eat (while also reshaping us).
A beef and chicken log. What can't you do with transglutaminase?
Let's start with red meat. Perhaps you're one who enjoys a steak dinner now and again. If so, let me ask this question: Do you prefer it with a nice Bernaise sauce, a side of garlicky spinach — or maybe some transglutaminase?
Transglutaminase is an enzyme made by the fermentation of bacteria and added to meat pieces to make them stick together. Yes, "meat glue" — it's what's for dinner! .................(more)
The complete piece is at: http://www.commondreams.org/view/2012/06/06-1
6 replies, 1423 views
Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Jim Hightower: 'Transglutaminase' and Other Fun New Foods (Original post)
Response to marmar (Original post)
Wed Jun 6, 2012, 09:04 AM
KurtNYC (14,549 posts)
2. wars were fought over spice trade routes
for centuries. On the Silk Road and then in the Spice Islands. Europeans were mad for seasonings and the fall of Constantinople set off a new push to map and navigate the globe that ultimate lead to the settlement of north america by europeans.
400 years later we are in the golden age of food. More food, greater variety and cheaper than ever. Every holiday, sports event and gathering includes a feast. Fruit year round worldwide. Hydroponic, aquaponics, green roofing, on and on with advances and new sources. Chefs like Wylie Dufresne are the new rock stars.
A whole new set of cooking gear is now available to home cooks who have just begun to learn to use them. Induction burners are becoming common and offer instant and precise temperature control, and more efficiency. Emulsions, sous vide, agar agar and 10 other new terms have entered modern cookbooks. The last food revolution of this magnitude was Escoffier.
It is a great time to be alive and hungry!