I've been getting more and more into the modernist techniques and I've been working on a couple of dishes that require transglutaminase. I bought a packet of Activa EB, I think that's Activa RM in the States, the calcium independent version. I've tried it on various products with no luck, I've tried it dry and in a paste form to no avail. I've used lots and a little bit with no difference. The last try I got some pork chops, used dry on 1 batch and paste on the other, vac packed them to get maximum pressure, chilled them for 24 hours and pulled them apart with no more difficulty than if I used corn flour. I've spoken to the chef at the company I bought it from and he says it sounds like I'm doing everything right but they've sold plenty of it from that batch they received with no other complaints. He says to send some back to them and he'll try it and see. I was just wondering if anyone else has had a problem like this and if I'm doing something really stupid. I've got another tester in the fridge now that I'm going to cook before unwrapping to see if that helps, not the solution I want though to have to cook it before I can do anything else to it. Any help would be much appreciated.