Photo: Phil Pinto
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