Play with your food! Stuffed chicken.

(technique) The food industry puts too many chemicals in our food, it’s an idea I wholly concur with, which is part of the reason I do almost everything from scratch. There are enzymes and amino acids which have been lumped into ┬áthat idea of chemical which Molecular Gastronomists have embraced and which I use regularly in my kitchen. One of my favorite kitchen toys is Activa, aka transglutaminase. Restaurants and supermarket butchers use it to make uniform cuts of meat. Simply take two small pieces, sprinkle the amino acids, and put them… Read More