Wednesday, January 5, 2011 |
5 years ago
Last week, we told you about meat glue -- what it is, what it does. Is there anything it can't do?
Even as scientific minds caution chefs about the unknown dangers of sticking a slice of smoked turkey on a sirloin, cooks across the country are going crazy trying to best each other in the adhesive-flesh parade.
While true disasters have been few and far between (the deviled ham/vienna sausage incident in Pawtucket was among the worst), binding meat together involves risks similar to organ transplants and limb-reattachment surgery.
Sometimes, the operation just doesn't take. Or the donor rejects the new part.
However, so many people can be helped by meat glue technology that chefs press on ahead, valiantly attempting new bold ways of marrying choice cuts together.
Some of the results are tasty. Some are outrageous. All of them are (cough, cough) very real.
The chef who invented this disastrous conglomeration has been blackballed from the food-service industry for life, unsurprisingly. Why would anyone take a succulent honey-cured sliced ham, add a chunk of lime-chipotle salmon and a big glop of liver and onions? Because he could. Because it was there. And look what happened. Space/time fabric?