Camarones pasta (transglutaminase)

Shrimps with transglutaminase with spaetzle machine, and cooking 60 celsius. Pernod sauce, black miso muffin (micro wave) and yuca dumpling.

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Comments

Diego_Peguero_113146

Maybe you have way too many things on your plate that wants to be primary things. Keep working on it! looks like an awesome idea

Brandon_Byrd_40557

I think it looks great! I've been wanting to try a similar preparation. Did you get your circulator to 60C, turn it off, and then extrude your noodles into the non-circulated waters? I think that's how the WD50 preparation works... just curious how you did yours.

Brendan_Lee_56950

I have done this a few times. I just extruded right into the circulating water and used a spider to gather them away from the impeller

harald_mossle_78425

I did it cooking without circulation 60C with an Spaetzle maker thats a hand press we use in the south of germany. transglutaminase 0.5% in the pure shrimps mass, waiting 30 minutes to bind a little bit.