At Melbourne’s Center for Culinary Arts, Chef Jung’s class took a look at maximizing the yield on a tenderloin by reshaping it. Students used Transglutaminase to “glue” meat trimmings back into the shape of a bacon wrapped tenderloin. They cooked it Sous Vide in a water bath and served it up with some other Molecular items: a mushroom red wine fluid gel sauce, some potato “Foam” and a beef and truffle flavored powder.