Modernist Cooking

In a previous video, I demonstrated how to bond two chicken breasts together using Activa RM. In this video I demonstrate how to bond two chicken leg and thigh portions together using an Activa GS slurry. This form of slurry allows for a tighter bond, making it ideal for large pieces of meat.

My preferred method of finishing is to cook the legs sous vide at 60C for four hours, which makes them extremely tender and juicy. After the fours, I'll ice bath to cool and then portion. For service, both sides of the leg and thigh are pan fried and then finished in the oven until the core temperature is warm.

In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.