Google Alerts - cooking recipe: Better cooking through science

Google Alerts - cooking recipe

Better cooking through science May 15th 2012, 15:38 It's no simple recipe. For starters, the kitchen uses a daub of transglutaminase — a binding agent for protein that chefs have dubbed "meat glue" to make the boneless dark and white meats adhere together and to a wrapping of chicken skin. See all stories on this topic »

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