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I'm looking for a good recipe. I figure I need transglutaminase to make the meat hold together. Does anyone have any recipes?
What I really want to do is serve them on a four sided vertical plate with each plane having a translucent window. A battery operated LED can provide back lighting.
I imagine an edible curtain rod. What I really need though is a way to create a pattern for the chicken or beef so the panels can be slightly translucent but rather elegant. Molecular gastronomy...gimmicky, but I think they could be a hit.
Last edited by multiphonic; 04-03-2013 at 01:11 AM..
I've seen prosciutto that is translucent. I am not able to figure out what you are trying to do, though
It's a playful take on a charcuterie course. Prosciutto is definitely translucent but I'm trying to figure out how to perhaps take two or three different kinds of meats and "glue" them together to create...stripes perhaps?
With transglutaminase (think of the way an immitation crab stick is striped) you could potentially create either a checkerboard or striped pattern of meats that could be pork products (such as prosciutto and speck ham) but shaped into a block which could then be thinly sliced and skewered on an edible curtain rod.
It's something of a novelty (overactive imagination)...and definitely a play on words...something to freak out my friends.
I really want a meat that looks like a fabric pattern...something a person might find at a restaurant like WD-50.
It is very difficult to get meat sliced thin enough so that light would show through it. Perhaps leaf fat or cowl fat would work. Those Buddig types of pressed and sliced lunch meats, the really thin cheapo ones, might let light through.
If it doesn't absolutely have to be meat, you can get radishes sliced thin enough to be translucent if you have a really good mandolin slicer.
Hahahah. Oh yes, you MUST post pictures of this when it is created
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