Chef Wylie Dufresne recently spoke in Cambridge and we were there. "Proteins and Enzymes: Transglutaminase" was the official title of his presentation but to us it was just plain magic.
The Science Center at Harvard was packed for their ongoing Science and Cooking lecture series, with people literally standing and sitting in the aisles. And no wonder. Chef Wylie Dufresne of the extremely popular wd~50 in Manhattan was the guest speaker. Dufresne has gained a large following and is known as a sort of Willy Wonka of the modern day. Without going into the science, Dufresne uses the transglutaminase process, which utilizes proteins and enzymes, to create what he calls "meat glue". In fact, it can be used to glue all and kinds of foods together. Just a few that he demonstrated were ribbons of radishes and peanut pasta.
A sheet of radishes.
Ribbons of radishes.
A sheet of glued peanuts.
Ribbons of peanut pasta.
The lecture series runs through December. Check it out here.
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