At what point does an idea and a technique become part of the vernacular, rather than an outlier oddity? During today's workshop we worked with transglutaminase to make a uniform center cut pork loin wrapped in mortadella. We bonded the.
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were made with olive oil but they can also be made using coconut oil, walnut oil, almond oil or your favorite oil.