I have been playing around with this stuff for a while now and it is mad what it does. I believe some big name pre made food producers use it to make things, then chefs started using it in kitchens.
A friend of mine in Scotland introduced it to me one night, he was doing a pressed pork belly and langoustine dish where he had the tails going through the belly it sounded amazing, I had to get some in.
When I checked it out on the internet there was loads of things out there going on like scallops stuffed with bacon where they made a bacon puree, chopped the scallops then reformed the scallop in a ring with the bacon in the middle and let it set for a few hours and use it the same way you would a scallop.
There is also a restaurant in New York called WD 50 and the chef there purees shrimp with activa and then pipes it into a water bath to make a shrimp noodle, that is pretty cool.
For the same reason as the last blog I wanted to increase the popularity of whiting by stuffing it with lobster, as far as I can gather salt helps the bond so I seasoned the whiting then brushed it with a mix of 10g glue to 100ml filtered water put it all back together with the lobster going through it, leave it for min of 6 hours or overnight came out great, this is a simple way of using the glue just think how far you could go.
If you use too much glue it can change the texture of the meat and you need to keep the powder in a sealed bag airtight in the freezer other than that it is great.
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