Meat glue?

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Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes.  Harold’s book On Food and Cooking is a great reference for the incredible chemistry that takes place in the kitchen. Harold tells us about the curious substance: meat glue, and offers ideas for why chefs are putting it in our dinners.

Music Break: One Mint Julep - Xavier Cugat