Transglutaminase — nicknamed "meat glue" — is an enzyme that bonds proteins to each other. Brushed between two surfaces of meat or fish and left to rest, it knits them into a single seamless piece, letting cooks build uniform portions, custom shapes and protein noodles.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.