Deconstructed Spaghetti Carbonara, sort of

I used activa to bind the bacon roll together, which didn't quite work out. It was somewhat holding together, but not like i hoped. Not sure what i did wrong. I'm assuming i should have used more. I don't think it was bad, because I just opened the bag 2 days ago. I did manage to get one good slice. I topped it with a 63C egg yolk.

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Comments

Johan_Edstrom_5586

When you were applying it, did you get the wet dog smell?

anthony_34093

Clean up that membrane!

reck.harm

Yeah i propably should have, but i was to afraid i'd break the yolk

reck.harm

Didn't pay attention, but it glued together chicken breast just fine the day before.

I'll do the chickentest before i try something else.

Also i read somewhere that for this kind of thing the slurry method may be better, because the bacon may not have enough moisture to properly activate the enzyme. But that's just guessing

anthony_34093

I hear you. Last weekend I did a few and it felt like I was going to break them every time. They have a little more give then youd think. Tweezers help too.