Wylie Dufresne Makes Pasta With Meat Glue
9/24/08 at 1:10 PM
In our final video from last weekend's New York Culinary Experience, Wylie Dufresne explains how he uses the powdered enzyme transglutaminase (affectionately referred to as "meat glue") to seamlessly bind proteins at wd~50. Watch the video to see how the molecular touch makes pasta without flour or eggs.
Earlier: Video Master Class: Masaharu Morimoto
Video Master Class: David Bouley
Email
Print
Albert Camus and Literary Obsession 
True Blood's Guilty, Addictive Appeal
Brüno Takes Aim at Homophobia 
Summer Food, Drinks, and Outdoor Events
Most Commented
Daily Intel
Last 7 Days
Vulture
Last 7 Days
Grub Street
Last 7 Days
The Cut
Last 7 Days