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Sous Vide MEAT GLUE Experiment 

Sous Vide Everything
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This experiment was asked by most subscribers of this channel. I am against this product but I decided to create this video so we can have an open discussion on Meat Glue AKA Transglutaminase and see how most people feel about it. I love to know your opinion and how you would use this product.
HOW TO COOK MEAT GLUE MEAT SOUS VIDE
I cooked it for 48hrs @ (135°F / 57.2°C)
* INGREDIENTS * I used for this sous vide cook.
Chuck Roast
Salt, Pepper, Garlic Powder and Meat Glue AKA Transglutaminase
* Meat Glue: amzn.to/2FfuFHe
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Развлечения

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25 мар 2018

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Комментарии : 7 тыс.   
@SousVideEverything
@SousVideEverything 6 лет назад
Let me clarify this experiment as many are not understanding what it's about. This experiment is about meat glue. Not about seasoning one inside and not the other. The comparison in the end is very clear that meat glue works. It does what it's suppose to do! The fact that I am not ok using this product is my personal choice. I know the meat industry, many chefs, butchers, restaurants and many others use it AND I RESPECT THEM! However, It still does not change my opinion that I don't want to use it! Now I want to know if you are ok using it? if so why do you feel its necessary to use it, appearances only? Let me know on the comments below.
@hunterhenryk
@hunterhenryk 6 лет назад
Yeah, you dry brined the twined one, but, to dry brine more effectively, you're supposed to put it in the fridge (lower the temperature).
@jasoncown
@jasoncown 6 лет назад
Good experiment - I don't get why people are trying to argue that there is a significant difference! They were both tender meats - it was not necessarily an experiment on flavor! Great video as always Guga.
@ExaltedDuck
@ExaltedDuck 6 лет назад
I don't see a problem with using it as long as it's used in an ethical and safe manner. The problem is when cheaper and/or lower grade cuts are represented as something better than they are OR when several pieces of trimmings are welded together since surface bacteria could be present in the welds and normal steak temps won't kill them. The long cook time of sous vide makes up for the lower temperatures and ground/minced products are usually cooked to safe internal temperatures. So if it improves those kinds of things, I say go ahead.
@XDeadzX
@XDeadzX 6 лет назад
I don't see the issue with using it as long as it's labeled as used. If it lets me get decent cheap meat, that's fine. But I have issue with not being told it was used.
@repliedreplied5552
@repliedreplied5552 6 лет назад
Could you have salted the meat before putting the individual pieces together?
@wallpaper4237
@wallpaper4237 5 лет назад
Most important thing I learned from this video was how to make a shirt into a ninja mask
@pyotrilyichtchaikovsky3733
@pyotrilyichtchaikovsky3733 5 лет назад
so tru
@Uniqk5
@Uniqk5 5 лет назад
Facts!
@JustWanGuy
@JustWanGuy 5 лет назад
indeed
@Hunter-vp3he
@Hunter-vp3he 5 лет назад
Saaaame
@MrJreed1000
@MrJreed1000 5 лет назад
Agreed😂
@26muca07
@26muca07 4 года назад
Guga's "ninja style" looks more like a "Rio de Janeiro drug dealer style"
@Josh-qz2rx
@Josh-qz2rx 4 года назад
1960's Clint Eastwood bug facts
@Josh-qz2rx
@Josh-qz2rx 4 года назад
Big facts
@gustavsoderbom9657
@gustavsoderbom9657 4 года назад
Looks like a nun
@26muca07
@26muca07 4 года назад
​@@gustavsoderbom9657 a dope slangin' nun
@coffinxv1644
@coffinxv1644 4 года назад
YO! XD
@guitalex2005
@guitalex2005 4 года назад
Meat glue is just an enzyme to make aminoacids stick to each other naturally. Safe to eat. The actual problem is when companies use meat scraps and glue them to pass them off as higher quality cuts. To tell if your meat is glued, watch the grain and make sure it all goes in the same direction.
@natesw2652
@natesw2652 4 года назад
Alexis Rivera I use meat glue for stuffed chicken breasts and roasts like they did. I really don’t understand the paranoia about meat glue, like you said, it’s just an enzyme to make meat stick together. They use salt and butter which are also products used on the meat for a desired purpose, why is meat glue any different to that?
@lily_astral
@lily_astral 4 года назад
@@natesw2652 Exactly. Fear of a random substance distracts from the core root of any possible issues. Low quality meats and deception is the thing people should actually be grossed out about, and point their disgust at the companies practicing those business practices.
@Ryanishere_
@Ryanishere_ 4 года назад
“Naturally” lollll
@rubikubegd408
@rubikubegd408 4 года назад
Holden Mcgroine yeah that can cause an allergy to trigger
@lily_astral
@lily_astral 4 года назад
@Holden Mcgroine Bruh transglutaminase doesn't mean there's gluten in it. Gluten is a protein, meat glue is an enzyme...
@richardguzman2108
@richardguzman2108 4 года назад
Use meat glue to build a cow
@fazapetualang9883
@fazapetualang9883 3 года назад
Butcher's fuckin twine wouldn't work
@jasonruiz112
@jasonruiz112 3 года назад
If you build it, they will come.
@chadd990
@chadd990 3 года назад
no. That's how they made Man-bear-pig
@DR3_34D
@DR3_34D 3 года назад
Yes
@LovingSoul61
@LovingSoul61 3 года назад
😂😂😂😂😂😂😂
@TonecrafteLuthiery
@TonecrafteLuthiery 6 лет назад
The problem I have with meat glue is not the glue itself, it's that restaurants, markets, and so on, use the product to pass off inferior cuts of meat as filets of beef. That kind of stuff is unacceptable. Paying for a meat glued chuck roast at the price point of a beef filet is just dishonest on the part of restaurants and markets.
@ZephrymWOW
@ZephrymWOW 6 лет назад
How about providing a real example instead of just trying to troll people? You must be a very miserable person Rocket Mann.
@alalston4252
@alalston4252 5 лет назад
Rocket Mann Big L
@alalston4252
@alalston4252 5 лет назад
Rocket Mann yummy huh... I guess I agree... still hold your L kid
@perjohansson8099
@perjohansson8099 5 лет назад
Rocket man, u and George seam to both think meak glue is fine by it self, all he says is that he don´t like getting told he is buying one thing and getting some thing els. How is that making him dumb?=)
@Levikarose79
@Levikarose79 5 лет назад
I agree, the problem is the deception.
@rashaadhorne7730
@rashaadhorne7730 5 лет назад
Number A & Number B making me question life lol you guys are the best
@Anas-be2vq
@Anas-be2vq 5 лет назад
letter 1 letter 2 soon
@JariousRincon
@JariousRincon 5 лет назад
should have been nomba 1 and nombe B
@nickchavarria2115
@nickchavarria2115 4 года назад
Number A and letter 2
@yanbauer
@yanbauer 4 года назад
Lol
@nova2realr38
@nova2realr38 4 года назад
the thing is they are probably 100% percent serious
@dixoncider1789
@dixoncider1789 4 года назад
Are we not gonna talk about how they keep on saying “number A,” and “number B?”
@guymanperson1
@guymanperson1 4 года назад
its a thing here lol
@mexem2102
@mexem2102 4 года назад
Dixon Cider they probably think saying letter 1 and letter 2 is absurd
@dixoncider1789
@dixoncider1789 4 года назад
Ceviche Ceviche ik
@dixoncider1789
@dixoncider1789 4 года назад
MEXEM 210 it’s just funny
@steveburke1519
@steveburke1519 4 года назад
It's algebraic meat.
@dannorseman6837
@dannorseman6837 3 года назад
I don't know about y'all. But I can totally hear the difference in his voice when he is doing something he doesn't want to.
@armaanbirring239
@armaanbirring239 3 года назад
I think its because its an old video
@divinevine9413
@divinevine9413 3 года назад
I thought it just me. He sounds like not the other guga video, less energy. I guess?
@quangnguyen-qe9co
@quangnguyen-qe9co 3 года назад
@@divinevine9413 because this was 2 years ago?
@fders938
@fders938 3 года назад
Plus the creepy music and dark+blue lighting
@guyincognito143
@guyincognito143 3 года назад
Whatever, Hipster.
@carmenzasalazar2587
@carmenzasalazar2587 4 года назад
who else has been scrolling for hours looking for JSpell
@Angie-es6tf
@Angie-es6tf 4 года назад
Carmenza Salazar show yourself JSpell
@brianv9242
@brianv9242 4 года назад
Carmenza Salazar who is JSpell and why are you looking for him?
@prokopf-9332
@prokopf-9332 4 года назад
@@brianv9242 it is mentionen in the video at the end
@sethamoto9061
@sethamoto9061 4 года назад
You summon the?
@heavens.sorrow
@heavens.sorrow 4 года назад
@@sethamoto9061 Yes, we have. We wish to praise thy J Spell for your recipe, with hopes of gaining your knowledge on cooking chuck roasts.
@underourrock
@underourrock 4 года назад
To me, I think it should be required to be labeled as using meat glue. Let the consumer decide what they want.
@thapelonare9930
@thapelonare9930 4 года назад
underourrock it is. Legally you have to
@underourrock
@underourrock 4 года назад
@@thapelonare9930 I don't recall seeing it on any packing. I'll look again though.
@thombui713
@thombui713 4 года назад
underourrock I totally agree
@flying-sheep
@flying-sheep 4 года назад
The name is misleading: It’s more like meat welding. It’s just an enzyme (catalytic protein). Every process in your body is done by enzymes, and proteins lose their function when heated, so after heating it it’s 100% safe to eat and just increases the protein content a bit. The only problem is that restaurants shouldn’t be able to sell something as a better cut if it isn’t.
@underourrock
@underourrock 4 года назад
@@flying-sheep No one should be able to sell something as if it is a better cut, if it isn't. Not restaurants, not grocery stores, not meat markets. Any meat that is other pieces of meat combined should have to be marked as such and let the buyer decide if that's what they want. That welded spot is often very tough. Not something I want to bite into.
@springerk2007
@springerk2007 4 года назад
When did “A” and “B” become numbers! 😂 Loved the video!
@Sweetness1981
@Sweetness1981 3 года назад
The comment I was searching for🤔
@ckalo7
@ckalo7 3 года назад
It’s an inside joke lol
@lordsergal8783
@lordsergal8783 3 года назад
Since algebra
@FerencKranicz
@FerencKranicz 3 года назад
So you new here
@vivictus7165
@vivictus7165 3 года назад
When did questions become exclamations? 😂
@arnaskomka4625
@arnaskomka4625 4 года назад
The disapointment in his voise when he used The glue😂
@cubeisntme
@cubeisntme 5 лет назад
Remove the salt He proceeds to add more salt
@ginmalaker4638
@ginmalaker4638 4 года назад
Never enough salt, in doubt, replace the salt.
@zykit730
@zykit730 4 года назад
He removed the salt because it was for tendering the steak and the other salt was for some flavor
@ginmalaker4638
@ginmalaker4638 4 года назад
@@zykit730 BUT HE PUT MORE SALT. Yes, I know it was just for tenderizing. BUT HE STILL PUT MORE SALT ON! INFINITE SALT!!!!!
@francisdimaano2350
@francisdimaano2350 4 года назад
Stevie G Yah also gotta salt the flavour. Smh, how could you forget that step?
@Gagacy
@Gagacy 4 года назад
ive noticed
@houdinididiit
@houdinididiit 4 года назад
“Meat Glue” is Transglutaminase. TG is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen, cooks have used enzymes for thousands of years. Enzymes in papaya, for instance, are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down starches into sugar are used to brew beer. Naturally occurring enzymes in meat tenderize dry-aged steaks and give cured meats their distinctive flavors. Enzymes are the reason fresh pineapples hurt your mouth. They also keep gelatin from setting. Nothing to fear here any more than the misunderstandings of another “franknefood”... MSG. Good video... but seasoning equally should have happened.
@rajmondfortuber7195
@rajmondfortuber7195 4 года назад
Well. As i know tg is really harmful to your brain. Specialy harmful for kids.
@francisdimaano2350
@francisdimaano2350 4 года назад
Rajmond Fortuber Source?
@rajmondfortuber7195
@rajmondfortuber7195 4 года назад
@@francisdimaano2350 my mom told me.
@GB-qj7tv
@GB-qj7tv 4 года назад
@@rajmondfortuber7195 the only link with transglutaminase and health problems is that it may worsen/trigger the symptoms of celiac disease. As of today, there's no link with brain damage or other harm to the human body.
@rndargis0
@rndargis0 4 года назад
@Sur Name I can believe that today there is no link between meat glue and brain damage , but can you source a study on the matter ?
@tiberiumelinte1699
@tiberiumelinte1699 4 года назад
"A" is a number. It's decided.
@SauceageTF
@SauceageTF 4 года назад
Tell me if theres a difference between A and number B.
@Bat-talk
@Bat-talk 4 года назад
Algebra
@mixdawg
@mixdawg 4 года назад
Tiberiu Melinte I’ve seen in a high end cookbook the use of meat glue to make a veal/beef tenderloin
@rayiiird8259
@rayiiird8259 3 года назад
Apparently, so are the rest of the letters in the alphabet.
@cameodamaneo
@cameodamaneo 3 года назад
"I'm seasoning the outside and the inside with salt..." "In order to tenderize the meat, we're gonna salt it completely and then wash out the salt." "Make sure to remove all the salt out, if not it'll be too salty." "I'm seasoning the top with salt..." Guys, I think there's salt in this recipe. Not entirely sure though. I shall do more research.
@elfinshell4758
@elfinshell4758 3 года назад
WARNING: May contain Salt. Possibly. We’re unsure at this time.
@amirhasson5465
@amirhasson5465 5 лет назад
I don’t know why is was expecting the glue to look like Elmer’s glue like the ones you used in elementary 🤣🤣
@Ass_Burgers_Syndrome
@Ass_Burgers_Syndrome 5 лет назад
That stuff was tasty.
@owo5869
@owo5869 5 лет назад
Ass Burgers Your still alive it thought I’ll never see you again after that art class. When you were sent to the hospital.
@brucejones3046
@brucejones3046 4 года назад
Which can be safely eaten - as many of us know.
@Ass_Burgers_Syndrome
@Ass_Burgers_Syndrome 4 года назад
@鄭茂廷 LOL
@eswain28
@eswain28 4 года назад
Same here lol
@joshsteelman8285
@joshsteelman8285 5 лет назад
Hey guga, something you said really stood out to me. Frankenstein meat. I think it would be an interesting experiment to actually do a Frankenstein meat with the glue. Trimmings from this..trimmings from that...pork..beef...etc. maybe do multiple ‘roasts’ of different blends.
@owo5869
@owo5869 5 лет назад
It’s a dish. A normal one don’t add any names for me I beg you.
@laracabrera3749
@laracabrera3749 5 лет назад
Cooking time is different for certain meats😓
@Darke_Exelbirth
@Darke_Exelbirth 5 лет назад
@@laracabrera3749 isn't one of the benefits of sous vide being impossible to overcook meat?
@nuttellaguy6315
@nuttellaguy6315 4 года назад
Darke Exelbirth meat left in the sous vide for too long becomes really mushy
@Bat-talk
@Bat-talk 4 года назад
I think it’d be a mess haha overcooked steak with burned chicken or some shit haha
@DaddeGamer
@DaddeGamer 4 года назад
Just want to say, God bless you, Guga. Your channel is the absolute realest most warmest one! I'm so happy I found you and my son will know about you when he gets older!
@cubanking7036
@cubanking7036 4 года назад
“Make sure to remove all the salt” * ADDS SALT *
@ekill1395
@ekill1395 5 лет назад
Here's my take. Moo Gloo, the brand you got is a mixture of transglutaminase, maltodextrin, and casein. Maltodextrin is in practicall everything. It is made from corn and is very much like corn syrup solids but without the sugar content. Typically, it is used as a thickener. Casein is a protein found mostly in animal milk. Transglutaminase is an enzyme that binds protein together. It occurs naturally, although in small quantities, in both animals and plants. It is completely safe to eat. I have no issue with it being used in some circumstances. If a deli wants to combine different parts of ham or chicken breast to make something that will give good slices, go for it. I don't like it if a store or a restaurant does it to sell a cheap cut as an expensive one. As for me personally using it, I haven't ever used it, and I may never use it, but I see no reason that I wouldn't use it. The way I see it, there's no reason to be against it as a product. Be against certain uses for it, but not against the product itself. I could see myself possibly cutting fat very thin and then cutting a sirloin and gluing it to make a more marbled steak. I see no problem with that. However, if a restaurant essentially did that and sold it as a ribeye, I would have an issue with that.
@AsherMaximum
@AsherMaximum 5 лет назад
Exactly. Being against it because people could use it deceitfully or unsafely would be like being against imitation crab because people might pass it off in restaurants as real crab.
@QuesoCookies
@QuesoCookies 5 лет назад
Honestly, I think this video deserves to be taken down for how they reacted to eating it. This stigma can echo into all kinds of irrationality about what is or is not safe to eat and a court of public opinion on food production. If someone is using it to try to pass off cheap cuts as expensive cuts, yeah, that's not okay. But when you're knowingly using it on your own meat, there are no concerns and people shouldn't think there are concerns or they'll overreact to other kinds of food processing as well.
@darkmagician1184
@darkmagician1184 5 лет назад
The issue I've seen with meat glue ('scamming' aside), is that experiments have found e.coli can breed along the seams.
@Di3mondDud3
@Di3mondDud3 5 лет назад
thats why it is unsafe for production type,, but in a case like this, instant use, shouldnt be an issue
@IrregularrAF
@IrregularrAF 5 лет назад
That's a normal risk you take any time you age meat, not a result of using meat glue during the process.
@roofieandraggy16
@roofieandraggy16 5 лет назад
Why can't they just meat glue my shoulder back together......🤔?
@owo5869
@owo5869 5 лет назад
turd sandwich Because nerve systems won’t comeback anyway blood vain too so it will be a piece of rotten meat glued to your body. But mainly because its not tasty.
@owo5869
@owo5869 5 лет назад
Patel power The tasty part of my comments is indicating its a joke.
@TheRocker3011
@TheRocker3011 5 лет назад
@@owo5869 yeah right , r/whooosh
@indigosnep
@indigosnep 4 года назад
I actually wanted that serious answer
@ayandas874
@ayandas874 4 года назад
They are doing the experiments as much as I know.
@RichardCano
@RichardCano 4 года назад
I noticed you didn't do the Jspell technique on both of them. You only used the "salt-sit-and-rinse" method on the first one. I've tried it before. I know for a fact that when you do that to your meat, it doesn't just tenderize it but also affects the flavor if it sits long enough. That's why everyone says they taste so different. And so they're not focusing on if the meat glue actually affects the taste or chew. This was more a test of the Jspell method.
@victorpapillon1487
@victorpapillon1487 Год назад
My Caulk is Huge?!
@clfishing9046
@clfishing9046 4 года назад
Bruh the tone changed from both meats is so funny, he gets to the meat glue and is instantly pissed off
@hotmec1
@hotmec1 6 лет назад
it's the grain of the beef that wasn't in the same direction, that's why when ninja cut it it felt more stif but was as tender as the other one imo
@smooperman5515
@smooperman5515 6 лет назад
That is a great point and explains ninjas confusion perfectly.
@slowa1495
@slowa1495 6 лет назад
rick Ti That is a great reasoning
@Unidentified4
@Unidentified4 4 года назад
2:28 wear that to an airport for a wild time
@CodyIsles05
@CodyIsles05 3 года назад
Ik this is 8 months later, but LOL
@JoeLyddonWWR
@JoeLyddonWWR 2 года назад
This is the first way I cooked in our Sous Vide. After cooking other things, THIS IS THE BEST SO FAR! Yes, I used the Moo Gloo and it was Great! I call it Chuck Prime! I have a large roast in the cooker right now... Only about 46 hrs. to go! Thank you!
@hunterhenryk
@hunterhenryk 6 лет назад
I suspect the reason the frankenstein loaf seemed tougher to cut is because meat has a direction (the grain), and the frankenstein loaf fused different parts going in different directions.
@Altorin
@Altorin 6 лет назад
Hunter Henryk yep.
@jeffwells641
@jeffwells641 6 лет назад
But at the same time, because the meat is going all different directions you're never stuck chewing only the least-tender cut - i.e. no bite is 100% with the grain, some is with and some against and some across. So it still feels tender when you chew. And salting throughout like the non-glued meat will tenderize that piece more, so you don't notice the effect as easily. Makes sense to me, pretty interesting.
@CalvinBDaG
@CalvinBDaG 6 лет назад
I think the meat glue one doesn’t have “enough” salt is because you didn’t use the salt to tenderize it.
@ALegitimateYoutuber
@ALegitimateYoutuber 6 лет назад
I think the reason he did that was because, he just thought it had no chance. Thus i'm assuming the thought was "why put in the extra time and effort for something that is going to fail"
@issacovid1270
@issacovid1270 6 лет назад
He should have salted both
@bergamt
@bergamt 6 лет назад
Yeah, seems like the wrong time to break out a new technique and only use it on one of the two test subjects
@epsilon7151
@epsilon7151 6 лет назад
Yeah, I'm kinda disappointed. It wasn't exactly a fair comparison.
@draskuul
@draskuul 6 лет назад
The non-glue one was also seasoned inside (each piece separately).
@njwfunmaster
@njwfunmaster 3 года назад
If he had done it this year, he would of just grabbed any mask he had laying around from the pandemic. lol
@bignosebros3060
@bignosebros3060 3 года назад
I like this style so so mich more then the new one. Its much more chill and down to earth. It feels so much more authentik
@BloomerzUK
@BloomerzUK 6 лет назад
You should have given the same salt treatment to the meat glue roast as you did with the normal butcher twine roast. Would have been a more fair experiment. Not sure if it was done on purpose so that the non-meat glue roast wins.
@optimisticpessimist..
@optimisticpessimist.. 6 лет назад
JBloomfield1990 He couldn't season the 'meat glue' one on the inside, as it would have affected the way the meat glue would work on the meat, in getting it to become one solid piece
@BloomerzUK
@BloomerzUK 6 лет назад
Optimistic Pessimist he didn't dry cure the outside like the other one
@Vesciroth
@Vesciroth 6 лет назад
Optimistic Pessimist The seasoning on the inside is not the issue. The salt treatment JBloomfield1990 is talking about is the salt crust Guga put on the outside of the regular roast to tenderize it before washing it off. If he used that technique on the meat glue roast it would have tenderized it the same way it tenderized the regular one.
@swish1onu
@swish1onu 6 лет назад
JBloomfield1990 totally rigged the results.
@abrahambarba1137
@abrahambarba1137 6 лет назад
Totally agree. Should have been tenderized with the salt on the outside, same as the "number" A
@LarryTheButcher
@LarryTheButcher 5 лет назад
I've been a butcher for 31 years. I've only recently heard of meat glue. I haven't used it - yet. If I'm at a restaurant I think they should tell the diner that they're using meat glue. It does create a great alternative to making hot dogs and pepperonis with trim. On the bright side the compounds that make up meat glue are naturally occurring.
@digdouglasdig
@digdouglasdig 3 года назад
I didn't know it existed, thank your for educating me about this "stuff". Great channel, great show!
@ahmedturner9236
@ahmedturner9236 4 года назад
“Number A” 😩😂😂😂😂 love the videos fellas. Keep it up!
@blubase06
@blubase06 5 лет назад
I like that you guys keep constantly saying "number A" "number B". I can live with it. The meat looks so good
@runkurgan
@runkurgan 6 лет назад
" Epsi Lon 31 minutes ago The problem with meat glue isn't the glue itself, it's how it's used to pass lower quality scraps of meat off as higher quality cuts. I don't agree with it's use in that way for ethical reasons, not health and safety reasons. " Quoted for truth!
@JungleScene
@JungleScene 6 лет назад
thats my only concern with it too. however, as a butcher, ive never heard of this actually happening. Im sure it has at some point but its going to be super rare. for one thing it is a very time consuming process to make, especially if you are trying to imitate a particular cut such as a ribeye. and in this business time is MONEY. I can tell you for sure, I have exactly zero time at work to fiddle around with meat glue. the other problem is, even if you can fool a couple people, you are not going to fool every one. unless they spend a LOT of time trying to make it look just perfect and carefully trimming fat and meat to go in the correct places, they will never get it to look close enough to fool the average consumer. I truly think the danger of fraudulent steaks is very much overblown.
@vivianm1851
@vivianm1851 6 лет назад
Work in a Meat dept. Doesn't count as much but as far as i know it doesn't happen there
@vivianm1851
@vivianm1851 6 лет назад
we do however bind our tenderloins with bacon. Which decreases flavor. Just saying that this practice is more prevalent than meat glue
@ikon8275
@ikon8275 6 лет назад
exactly, you hit the nail on the head! butchers have been getting away with this s*** for way too long!
@runkurgan
@runkurgan 6 лет назад
Epsi Lon said that, I happen to agree and quoted him! I can't take the credit since he beat me to it.
@somedoseofstupid4235
@somedoseofstupid4235 4 года назад
"Number B and Number A" Yes
@louguess3270
@louguess3270 4 года назад
New to the channel but love your videos very informative and hilarious!!
@CashCody
@CashCody 5 лет назад
Number A and Number B haha! Awesome video my dude!
@thomaslindsey4520
@thomaslindsey4520 5 лет назад
this makes me cringe so hard, Number A, its a letter
@clearz3600
@clearz3600 5 лет назад
Maybe they like to count in hexadecimal.
@clearz3600
@clearz3600 5 лет назад
@@hamu_sando :-) I know Anthony. I was thinking that but didn't know should I count from zero or one.
@Ena48145
@Ena48145 5 лет назад
thought I was the only one to catch this
@emdiar6588
@emdiar6588 5 лет назад
I assumed it was an "in joke" when all three of them said it. No one is that dumb.
@yunggnyno9430
@yunggnyno9430 5 лет назад
Remeber to salt it after you have washed off the salt
@teknophyle1
@teknophyle1 5 лет назад
I get the irony, but you're able to control the amount of salt on the finished product that way.
@jbloom1981
@jbloom1981 5 лет назад
it was only the very outside that the salt was washed off of, it's still seasoned all the same inside on the first one
@miguelrodriguez7253
@miguelrodriguez7253 5 лет назад
I’m sure it’s called a dry brine,
@phaxcraft3766
@phaxcraft3766 5 лет назад
@@jbloom1981 This.
@blewprent
@blewprent 5 лет назад
Lol.
@sailingluana3037
@sailingluana3037 4 года назад
You've never sounded so not excited about an episode. Lol
@braydenborden1555
@braydenborden1555 4 года назад
love your channel man keep up the good work !!
@FLAKUSH
@FLAKUSH 6 лет назад
“Make sure you remove ALL of the salt or it’ll be too salty.” “I’m seasoning the top with salt, pepper & garlic” lmao
@bcbock
@bcbock 6 лет назад
This isn’t a contradiction. It’s technique. You control the amount of salt on the surface. It’s like when you make good coleslaw you take out some of the moisture in the cabbage. You salt the shredded cabbage and let it sit. Then you wash the salt off. You’d think if you were trying to dry out the cabbage the last thing you’d do is wash it in water. But water is on the surface and is dried off easily. It’s the water in the cells you are getting rid of. And with the meat you are trying to get salt into the cells, washing off the excess and then sating the exterior.
@FLAKUSH
@FLAKUSH 6 лет назад
Brian Bock lol I know. I just thought it was funny
@jbw5485
@jbw5485 6 лет назад
Ruined Inc. It was. I lold when I read your comment
@93SlicK
@93SlicK 6 лет назад
Ruined Inc. Lmao
@galupas
@galupas 5 лет назад
That statement of the Ninja Turtle cracked me up, da fuq? 😂😂
@LaurentIpsum
@LaurentIpsum 6 лет назад
I mean, it's just a binding enzyme. As somebody else in the comments below said, the only real danger of using it would be if you combine different meets with different safe cooking temperatures together as he would run the risk of contaminating one or both of the meats in the process of cooking. I could understand the resistance to wanting to eat it but I don't believe it should be subject to any kind of paranoia or the like. It's about as dangerous as MSG, which is to say it isn't. The whole MSG is bad for you thing is based off of a study which conflated the effects of MSG with a shellfish allergy and was thrown out, by the way. That being said, I would love to try this stuff sometime.
@user-hm9mj1hc3j
@user-hm9mj1hc3j 6 лет назад
Couldn't agree more, media sometimes exaggerating the issues about health facts and peoples with uneducated knowledge about the subject will sometimes fell for it and perceived a huge refusal against the regarding cases. do your own homework and research before accepting any facts, its for our own good at the end of the day. while in this case Transglutaminase is just an enzyme where the meat itself already contain the same catalyst, which are safe to consume in regards of health issues.
@pumpkinman6747
@pumpkinman6747 6 лет назад
Ciel King-Williams
@tragedy9726
@tragedy9726 6 лет назад
Why can't you breath it directly
@georgerobertson1054
@georgerobertson1054 6 лет назад
Norberto Ortiz: as humans are animals, we too are made of meat. So the transglutaminase can ‘glue’ our lungs.
@n.c.1838
@n.c.1838 6 лет назад
Because our lungs are made to inhale gases, not solid particals, fine powders for example. I can't think of any fine powders, regardless of how harmless and inert, you should breathe into your lungs.
@coreyhall7355
@coreyhall7355 4 года назад
“Number” A & “Number” B.... love it
@cheese-qw9vd
@cheese-qw9vd 3 года назад
Funny how you can hear the disappointment in his voice when he's talking about the meat glue
@xxdjbocadillosxx
@xxdjbocadillosxx 6 лет назад
I’m 35 y/o and I’ve never in my life heard of meat glue... and I’m sure I’ve eaten it many times without knowledge so I guess I cannot complain, but the concept of it somehow doesn’t sit right right with me. Great video!
@Jesus-qv5sw
@Jesus-qv5sw 2 года назад
Me too and i have 17.
@sherieallen1
@sherieallen1 2 года назад
Even if you try your best to avoid foods that contain artificial additives, there’s still a good chance that you’ve eaten transglutaminase. It’s used in various foods, including sausages, chicken nuggets, yogurt and cheese. One study found that adding transglutaminase to chicken sausages made from various chicken parts led to improved texture, water retention and appearance. Chefs in high-end restaurants even use it to produce novel dishes like spaghetti made out of shrimp meat. Since transglutaminase is so effective at fusing proteins together, it’s also commonly used to create one piece of meat from multiple pieces. For example, a high-volume restaurant serving buffet-style meals may serve steak made by binding together cuts of cheaper meat with transglutaminase. It’s also used in the manufacturing of cheese, yogurt and ice cream. Additionally, it’s added to baked goods to improve dough stability, elasticity, volume and the ability to absorb water
@xxdjbocadillosxx
@xxdjbocadillosxx 2 года назад
@@sherieallen1 Thanks!
@kevincrosby1760
@kevincrosby1760 Год назад
Two words.. Chicken Nuggets
@xxdjbocadillosxx
@xxdjbocadillosxx Год назад
@@kevincrosby1760 Dang, I just had some today too
@Dina_tankar_mina_ord
@Dina_tankar_mina_ord 6 лет назад
I have been using meat glue a couple of times. If used correct there is nothing wrong with it. The enzyme in transglutaminase is in all living things. It hyper-activates at 63 c and deactivates above. the danger is if you combine different kinds of meat that needs different safety temperatures an could potentially expose contaminated meat products undercooked. Its a great tool if used correctly.
@ALegitimateYoutuber
@ALegitimateYoutuber 6 лет назад
that bit about combining meats does sound like an interesting idea. Though I wonder how you'd do it and do it safely, well also making something good.
@mijemumijemu4466
@mijemumijemu4466 6 лет назад
I don't see any use for it, but i don't see any benefit for grass fed cows either, what is the point in a skinny tough cow with very little fat on it, corn fed cows taste so much better and has nice fat content.
@epsilon7151
@epsilon7151 6 лет назад
The problem with meat glue isn't the glue itself, it's how it's used to pass lower quality scraps of meat off as higher quality cuts. I don't agree with it's use in that way for ethical reasons, not health and safety reasons.
@poitlek
@poitlek 6 лет назад
@Mijemu For starters, feeding cow corn introduced E-coli bacteries into it's digestive system... So enjoy your random death caused by feeding corn to an animal who never ate corn.
@Paisteboy
@Paisteboy 6 лет назад
Grass-fed beef is the way they are supposed to be raised. It does create a milder flavor and more fat but no cow would naturally eat corn. The benefit of 100 percent grass-fed is to the eater's health as the meat will have much higher levels of omega 3's and much lower levels of omega 6 fatty acids. Taste and texture vary from farm to farm whether grass-fed or not. Not all grass-fed beef is gamey and tough. I'll be honest though. I do prefer the corn finished beef taste more.
@skippora5660
@skippora5660 3 года назад
“Im a fan of chicken nuggets, dont tell me that” 🤣
@mysocratesnote8110
@mysocratesnote8110 4 года назад
You had me @ "Frankenstein Meat"! You got me LOLing out loud!
@elpurobean
@elpurobean 5 лет назад
All of a sudden ninja was cool with mcnuggets having meat glue 😂
@chasslez
@chasslez 5 лет назад
i had no idea meat glue was a thing until now now i wanna glue like five steaks together and have a giant steak cheers ninja mask sous vide man
@galupas
@galupas 5 лет назад
I've done the same and it's a lot of fun. I glue small eye fillets together to form a really thick eye fillet. I also glue Venison hind leg meat together and make awesome hams with it.
@spoofymcspoof6935
@spoofymcspoof6935 5 лет назад
I believe that already exists-it's called a roast.
@gabesmokeymartatom
@gabesmokeymartatom 5 лет назад
a butt roast.
@robm6510
@robm6510 5 лет назад
Maybe a little more adventurous ... A new twist on a turducken? There's all sorts of things you could fuse together.
@blimpactivity3909
@blimpactivity3909 5 лет назад
I'll put two steaks in
@lwkeyzero
@lwkeyzero 4 года назад
what triggers me most is Guga asks Ninja if there's anything that seems off with the meat then proceeds to show what is wrong and questions Ninja when he makes a face.
@5secGuy
@5secGuy 4 года назад
Such a wholesome channel
@Enigmonkey
@Enigmonkey 5 лет назад
if a product says DO NOT BREATHE IN on the packet, I immediately question whether such a product should be eaten too.
@elvaginon4438
@elvaginon4438 5 лет назад
It's probably cos it can get stuck in your nasal cavities and lungs.
@yt19xx82
@yt19xx82 5 лет назад
Caligula Also for the fact that it’s glue powder
@allwoundup3574
@allwoundup3574 5 лет назад
you also shouldn't breathe in baking soda but it's perfectly fine to ingest
@tenom5935
@tenom5935 5 лет назад
Let me clarify this to you :) Most likely the "glue" contains Agar Agar is a vegan/vegetarian version of gelatin. If you breathe it in, it may thicken in your nose and lungs. And you probably know what happens after.
@jyrki2275
@jyrki2275 5 лет назад
Should you breathe in salt either?
@Paralda
@Paralda 6 лет назад
You didn't do the same recipe on both. Kind of ruins the experiment.
@jamisontemple9826
@jamisontemple9826 2 года назад
I’ve watched 90% of Guga videos.. but now I’m being directed to the “older” videos… this is my favorite because Guga was taking a stand. Thanks Guga
@ericspmething
@ericspmething 4 года назад
It's always funny to me when people over react about something they don't completely understand
@PLF...
@PLF... 6 лет назад
Take it from a food scientist - transglutaminases are not a problem. Cant say about that exact product, but there is no otherwise health related issues with meat glue. As others have said, the enzyme is already in the meat to begin with. When youre cooking two pieces of meat and they stick together, thats whats happening.
@SVEMauMau
@SVEMauMau 6 лет назад
My main issue with it, even though is happening naturally, how much of it is too much for your body to be able to handle? extra carbs = gets converted to fat, extra water, gets retained or sweated out. When they start adding this to every piece of meat you eat, how will your body respond?
@Vesciroth
@Vesciroth 6 лет назад
SVE MauMau Biology/pre-med student here. I'm not sure if transglutaminase is a protein enzyme or a ribozyme, but either way, once it is cooked to it's deactivation point, it becomes either an inert protein or inert RNA, both of which we all eat tons of and are safe to eat. You yourself are on a Keto diet, so meat glue might even be an opportunity for you to up your protein intake! 😉
@Vesciroth
@Vesciroth 6 лет назад
And even if you don't cook it to it's deactivation point, if it is inside the meat and you eat it, there is no issue. You will digest it the same way you digest any other protein or RNA. The danger with meat glue is if you breathe it in and it's not cooked.
@heeroyuymitedu
@heeroyuymitedu 6 лет назад
The quantities that he used for that are so miniscule (they're in the miligrams) that it doesn't even register. You maybe use about .05% by weight for the entire roast, and even then its not pure Transglutaminase, its been added to other stuff to cut the potency of it. Furthermore its been FDA and USDA approved and is considered safe in the USA, Japan, Europe, and lots of countries. Sure it might be used by less ethical producers of food, but there is no issue when you are using it yourself. A thimbleful of water iwll probably have more effect on you than an entire roasts worth of Transglutaminase.
@issacovid1270
@issacovid1270 6 лет назад
Meat glue just doesn't sound good they should label it transglutaminase
@blakehawkins3296
@blakehawkins3296 5 лет назад
“Meat glue” isn’t a glue, it’s a protein that joins other proteins (e.i. Meats) once it is cooked the protein denatures (or breaks down) making it perfectly safe to eat. Thought emporium did a really good video describing how it works.
@sophiadelaird7375
@sophiadelaird7375 4 года назад
Do you know if its a protein, why isn't it safe to breathe?
@normalgaming9356
@normalgaming9356 4 года назад
@@sophiadelaird7375 it could glue your lungs if you dont cook it
@pikira2246
@pikira2246 4 года назад
Sophia De Laird Name ONE food that’s safe to breathe in.
@TheodoreBrosevelt
@TheodoreBrosevelt 4 года назад
@@pikira2246 Idk maybe pizza, raw beef, pineapples 🤷‍♂️
@mr.angryman3599
@mr.angryman3599 4 года назад
@@sophiadelaird7375 the answer to your question is literally in the comment🙄
@braydenborden1555
@braydenborden1555 4 года назад
i been on your channel for awhile i love everything about it
@libu1968
@libu1968 3 года назад
I really like the music choices for this video.
@knickymusic
@knickymusic 5 лет назад
I thought you guys would stop saying "number a" but you just kept on saying it😂
@anle1440
@anle1440 5 лет назад
nickolas bailey number A is a signature thing on this channel
@arifigo1006
@arifigo1006 5 лет назад
@@anle1440 ninja really like number B almost in every episode 😂
@anthonykaiser974
@anthonykaiser974 4 года назад
Maybe they like algebra, where letters are stand-in for numbers. Just sayin'
@jamesmcintyre6968
@jamesmcintyre6968 4 года назад
I prefer letter 1 and letter 2
@caspar1999311
@caspar1999311 6 лет назад
obviously the first one is better you have tenderised the meat with salt bevor you sous vide it.
@CrypticManu
@CrypticManu 6 лет назад
+1
@robertm4347
@robertm4347 4 года назад
I wander if the glue enzyme is a tenderizer and that's why number A was dry brined.
@HenryWhelchel
@HenryWhelchel 3 года назад
For me this raises one question: will seasonings (and salt) interfere with the binding when placed on the same surfaces as the Transglutaminase?
@carrolllee6875
@carrolllee6875 3 года назад
seasoning with salt promotes the denaturing of protine and liberates the amino acids into solution which is good for transglutimaseion. Salt at the level of preservation blocks amino acids and protines from leaving the muscles you know because there is no way for the protine to decay.
@carollewis2394
@carollewis2394 Год назад
This is crazy thanks for sharing.
@khl2445
@khl2445 6 лет назад
number A? lol
@dfsafadsDW
@dfsafadsDW 6 лет назад
Lmao A is the number after 2
@Bilessati
@Bilessati 6 лет назад
Here, A and B are indeed being used as numbers.
@gergalurg
@gergalurg 6 лет назад
A is a letter, b is a letter. Numbers are numbers. Not letters. Call it an example, a sample, an item, but calling it a number is just plain incorrect.
@harryjebb7235
@harryjebb7235 6 лет назад
wrong number A is always better
@thehorseformerlywithoutana2522
Yeah but how was letter 2
@kahlzun
@kahlzun 6 лет назад
the 'meat glue' is a naturally occurring enzyme that binds all meat together. You've been eating it every time you eat a piece of meat. Its natural and completely safe when cooked.
@gsalgado2000
@gsalgado2000 4 года назад
The guy with the glasses is a perfect add on to the show tbh :D
@joshuastevens5707
@joshuastevens5707 4 года назад
I just love how in every video they say “ number A”
@westlylewis1
@westlylewis1 5 лет назад
very good episode. I found it very brave of you to have gone so far to prove how complacent we are with the food industry feeding us whatever they think is okay. When it's really not okay. If only we knew I'm certain there'd be a massive uprising. Thank you fo the insights. Great show!
@SkellyHell
@SkellyHell 5 лет назад
First meat was seasoned throughout and then heavily salted and washed. second only had surface seasoning. The main complaint from the blind taster was that the glued meat had less salt. the outcome of this "experiment" is if you seasoned both the same, then the cheaper to produce glued meat would be identical in taste but way better value for money, which weirdly, is what restaurants care about. profit.
@Lilyium
@Lilyium 5 лет назад
Yeah they didn't have controlled dependant variables, thus this experiment was somewhat invalid.
@SmoothbassmanStudios
@SmoothbassmanStudios 5 лет назад
I wish they would have seasoned them the same way. Would have been interesting.
@mlbrown113
@mlbrown113 5 лет назад
The interior seasoning might have made some difference. The fact that the tied roast was dry brined and the glued roast was not was a huge difference. The glued roast would need to be dry brined longer to allow the salt to penetrate further into the meat since the timing of the tied roast took into account the salt in the interior. When you dry brine, the salt pulls the moisture out of the meat, then pulls some of the salty moisture back in and binds to the proteins. What is rinsed off at the end is the excess salt. You also should not need to add any more salt, I cringed when he salted the roast after the dry brine stage--he should have just added pepper and garlic powder.
@richardwilfong5216
@richardwilfong5216 5 лет назад
Seems to me like the twine tied roast would be cheaper then buying meat glue. Also I know its a naturally occurring substance in meat, but im guessing the meat glue is thousands of times stronger/ higher in volume.
@robm6510
@robm6510 5 лет назад
Weird that they would care about value for the money, because that's what I go to them as a customer caring about as well.
@Life-tastic
@Life-tastic 4 года назад
This is a biased video, you failed to season them both equally. Thus the flavor would be naturally different.
@sukantpanigrahi76
@sukantpanigrahi76 3 года назад
Exactly. If he wasnt going to season the meat glue one from the inside he should have left the other one as well. What was the point of this when they are going compare the flavour like this. The meat glue is an enzyme that makes the meat stick together why would it make any flavour difference. Nice video but it failed to serve its purpose
@XXIIIG0D5
@XXIIIG0D5 3 года назад
Not really, he wanted to see if you could taste the glue
@DerkDerglass
@DerkDerglass 3 года назад
Completely agree. One variable at a time please Guga! Then we'll really know whether number A is actually the best.
@gggbeatcanelo2985
@gggbeatcanelo2985 3 года назад
He jet sprayed the seasoning off after tho...
@emily-xj3xv
@emily-xj3xv 4 года назад
2:25 you just gave me a great idea for a mask during the coronavirus
@frankslefttesticle3247
@frankslefttesticle3247 3 года назад
that doesn't work, use a real mask please
@bigthing75
@bigthing75 3 года назад
Real masks don't work either. My uncle who wears a mask all the time still got it. Me on the other hand, I have not got it and I don't wear a mask. I deal with the public for ten hours a day at my job.
@frankslefttesticle3247
@frankslefttesticle3247 3 года назад
@@bigthing75 pft, that doesn't prove anything. you may be asymptomatic and unless your uncle lives alone, his family could have given it to him
@bigthing75
@bigthing75 3 года назад
He lives alone. No, I haven't had it. I had to be tested for antibodies.
@BigMoney429
@BigMoney429 6 лет назад
Number A and B.?. LMAO
@plummet3860
@plummet3860 5 лет назад
You must be new here
@ginger_kid707
@ginger_kid707 5 лет назад
I was getting so triggered
@ginger_kid707
@ginger_kid707 5 лет назад
Plummet im new here, do they say that a lot? Lol
@Johndor007
@Johndor007 5 лет назад
Yeah it one of saying, like deeeeelious
@Zero-mt7lh
@Zero-mt7lh 5 лет назад
@@ginger_kid707 yeah it's pretty much their meme . people pointed it out for a long time .
@shawnuy1172
@shawnuy1172 4 года назад
Meat Glue. Something you shouldn't smell Something you can eat. Don't mind me
@kingconnor4619
@kingconnor4619 4 года назад
If you smell it it could seal up your air pipes
@casaroli
@casaroli 4 года назад
Try inhaling water. 😉
@dylandelaney56
@dylandelaney56 4 года назад
Luciano Casaroli omg it worked 🤪
@shawnuy1172
@shawnuy1172 4 года назад
@@casaroli i already have. It's really amazing.
@alianchild
@alianchild 4 года назад
@Lassi Kinnunen Do you say that because Chinese restaurant syndrome is fake?
@jonsamuels9245
@jonsamuels9245 4 года назад
U guys are hilarious with the "number" A and "number" B! 🤣🤣🤣
@The10thTail
@The10thTail 3 года назад
Why am i being recommended this 3 years later :o
@rafayyousaf4070
@rafayyousaf4070 6 лет назад
Guys we need a video with you guys eating wagyu!!!
@johnspiteri4205
@johnspiteri4205 6 лет назад
Shane Jackson i asked for this previously..not sure if its good sv
@giovyricci9719
@giovyricci9719 6 лет назад
I think wagyu has way too much fat inside to taste as good as a prime product, but i would love to find out anyway...
@Danak0325
@Danak0325 6 лет назад
Dry aged wagyu picanha
@jettnash5217
@jettnash5217 6 лет назад
That stuff is v expensive. Maybe hanwoo to start with, it's the Korean equivalent but it's said to be just as good
@bvglee9731
@bvglee9731 6 лет назад
Isn't TRUE wagyu beef hard to get outside Japan?
@brucejones3046
@brucejones3046 4 года назад
Here's my two cents on the subject of the use of meat glue (Transglutaminase RM Formula). Use sparingly and only for a purpose when the desired outcome cannot be produced using another method (as with trussing pieces of raw meat with twine). Transglutaminase is indeed safe to eat. Follow the directions and don't breath it in. World-renowned Michelin Star Chef, Thomas Keller, prescribes the use of this substance (Transglutaminase RM Formula) in his authoritative book dedicated to the craft of sous vide cooking, entitled "Under Pressure". In at least one recipe, he lists the substance to bind 1/8" thick layers of dissimilar meats together; rabbit loin and pork belly. This enables the creation of a visually stratified end-product that is trimmed to form a rectangular block then further portioned into batons for service. The appearance and texture of the end product is exquisite - something to be expected at his restaurant in Napa, The French Laundry. If it's good enough for Thomas Keller's clientele, it's good enough for me. I have a question, though: in the preparation of chuck roast "A", the cuts were moderately salted before trussing the roast with twine. The cuts used for chuck roast "B" were not salted. Was the use of salt prohibited in chuck roast "B" because of the need to use meat glue to to bind the cuts together? In other words, would the use of salt on the cuts prior to vacuum sealing the roast have prevented the meat glue from binding the meat together as desired?
@flamesofhellstudio
@flamesofhellstudio 4 года назад
I too want to know if you could blend a mixture of the transglutaminase and seasoning so that you don't have to forgo the seasoning of the internal pieces of the roast.
@calangel
@calangel 4 года назад
Likely, considering the effects of salt on proteins. Tranaglutaminase is a protein, after all.
@flamesofhellstudio
@flamesofhellstudio 4 года назад
@@calangel it's not a protein, it's an enzyme that catalyses the formation of isopeptides between proteins.
@calangel
@calangel 4 года назад
@@flamesofhellstudio uh, enzymes *are* proteins...they denature when they're exposed to heat and acidity all the same. Salt also affects them the same.
@Nikotheleepic
@Nikotheleepic 4 года назад
@@flamesofhellstudio do you know what an enzyme is?
@stevenhopkinson
@stevenhopkinson 4 года назад
Great video we need products with meat glue to be clearly advertised
@dougronan2437
@dougronan2437 4 года назад
The number A and number B thing cracks me up!
@yiannis550
@yiannis550 5 лет назад
Thank you for this video! Raising awareness for this product that is probably used in many inferior restaurants and fast food places! I didn't know about it!
@owo5869
@owo5869 5 лет назад
Yiannis Demetriou You like them also don’t know your food do you know meat glue is expensive compared to other things you add to your food. God just do the research I’m tired of typing more words. You’re wrong people who like your comments are dumb you are dumb. You all are mislead by the video. That why they should’ve deleted the video.
@smiller4796
@smiller4796 2 года назад
Don’t forget the expensive restaurants too, they are only in it for the dime! You know, sell whatever and just lie to the customers.
@DATMoment
@DATMoment 6 лет назад
How about this , it is okay to use meat glue if they did state that meat glue is being used. Customer can have a free choice and know what they are buying.
@jamesbizs
@jamesbizs 6 лет назад
DATMoment IF. that’s the only issue.
@balinoob1837
@balinoob1837 6 лет назад
DATMoment I totally agreed AND it’s keeping people from wasting meat witch is something we should never do, because an animal was killed for it and so we should use every bit of the animal
@jamesbizs
@jamesbizs 6 лет назад
Balinoob then put it in a stew. Doesn’t take meat glue to not waste meat.
@balinoob1837
@balinoob1837 6 лет назад
james pogrebetsky Its just another way to eat it, doesn’t need to do a stew, just make another beefsteak
@soildersniper
@soildersniper 6 лет назад
The issue with meat glue in the meat industry is that they advertise the meat as high grade while in fact, the product is just ow cut scraps of meat glued together marketed as high-quality cuts which in my opinion is totally fraud. In addition, sometimes the product will not be limited to only beef but a mix of different meat products which is a sanitation risk.
@jonathansennek105
@jonathansennek105 4 года назад
1.000.000 mil keep up the good work!!
@Darkstar.....
@Darkstar..... 3 года назад
Wow im blown away. You know the shirt trick. Im a ceiling fixer by trade and when i pull an old ceiling down thats how i do it. A shirt over the head and tie the sleeves behind your head. A long sleeve shirt works best. Then i pull the mouth section down around my neck and wear a gass mask. Pretty much none of the customers i work for or trades iv worked with have seen it before. Take it off and you and your hair are still clean.
@joj.
@joj. 6 лет назад
"I'm trying to do a scientific experiment" •Tenderises one but not the other• Scientific method: Umm, excuse me?
@leocurious9919
@leocurious9919 6 лет назад
Lets test fuel economy scientifically! Car A: downhill Car B: uphill Uh..... What.....
@JENi-vx3yn
@JENi-vx3yn 5 лет назад
would i be able to heal flesh wounds with this meat glue?
@selflove9534
@selflove9534 5 лет назад
I wonder also
@jamesupton4996
@jamesupton4996 5 лет назад
No, unless you're going to put the patient, plastic wrapped, in a refrigerator overnight to settle.
@kilted1776
@kilted1776 5 лет назад
t'is but a scratch
@kevinfenske8059
@kevinfenske8059 5 лет назад
2-Octyl cyanoacrylate or Dermabond is already used to close wounds, but you need to do your own healing :)
@NoESanity
@NoESanity 5 лет назад
Yes. Many meat glues are used as a form of biological stitches
@kalenglad5002
@kalenglad5002 Год назад
Amazing. I am looking for a way to make deli meats at home but it always comes out with the texture of meatloaf. This product could give me the texture I'm looking for. I don't have a problem with the product because it is a natural product. I do have a problem with deceptive uses. So, I think the problem is in the people, not the product.
@EverydayLifeWithNancy
@EverydayLifeWithNancy 9 месяцев назад
Love the comparison. It’s funny how you say number A and number B 😂 instead of letter A or B or just A or B.
@padoroberts8638
@padoroberts8638 4 года назад
That music that he puts on when charring the steaks gets me every time 😂😂😂
@PEPPEREDxMINT
@PEPPEREDxMINT 4 года назад
Makes me want to shake my ass!
@Truelordpower
@Truelordpower 4 года назад
@@PEPPEREDxMINT wtf
@perrybb2
@perrybb2 4 года назад
@@PEPPEREDxMINT sus
@illustriouschin
@illustriouschin 3 года назад
Boomers Rise For Your National Anthem
@ChunkyMonkaayyy
@ChunkyMonkaayyy 6 лет назад
G: “so, is it weird?” N: Why do you say that???” LMAO.
@ChunkyMonkaayyy
@ChunkyMonkaayyy 6 лет назад
G: “meat glue” N: “ahhhhhh my god, why u do that?”
@wearemany73
@wearemany73 6 лет назад
BECAUSE ITS HUMAN FLESH!!! AHAHAHAHAAAA! 🤮
@suserman7775
@suserman7775 5 лет назад
Ninja's suspiciousness was my favorite part of this vid.
@juliodelacruz1678
@juliodelacruz1678 4 года назад
The mixture of letters and numbers combined with the time I’m watching this has me second guessing everything now lol
@JessePacheco
@JessePacheco 4 года назад
Pick a number A-B. Lol. Srsly this channel is awesome!!!
@thetruth-qf9hl
@thetruth-qf9hl 4 года назад
How can you make a clear comparison of you used a different recipe on them
@alpertokcan9899
@alpertokcan9899 3 года назад
Exactly
@metamorphicorder
@metamorphicorder 6 лет назад
Ive worked in meat for a long time. Never heard of meat glue being used at the store level. You know why? Because you string and net and ice are cheaper than meat glue. If you keep your meat cold and you tie or net the piecey cuts, it all works out. Chuck can fall apart because its a shoulder muscle. Its not a simple pulling muscle. Its a complex muscle that moves multiple directions at once. Its a loosely connected muscle group. Ive never seen it in sushi either. Or fish.
@dark_rhodie
@dark_rhodie 5 лет назад
metamorphicorder I've never seen your family. That doesn't mean their not real.
@_MrBread
@_MrBread 5 лет назад
Rhodie Koshik he meant that meat glue isn’t that popular because just using the string and storing it in the fridge is much cheaper and probably easier and safer.
@plummet3860
@plummet3860 5 лет назад
Really? I know 4 butchers and all of them have used it
@dark_rhodie
@dark_rhodie 5 лет назад
Mr. Bread yeaaa see the thing is, my comment is about the last part of the comment where he said he hasn't seen it used in sushi. Now, if I was talking about who uses it I would have said, that unlike allot of ppl in the comments I have used a meat glue. And unlike this channel; I had no problem from it
@unusualtaco365
@unusualtaco365 5 лет назад
metamorphicorder well, sadly your wrong. Meat glue is used all the time and sold off as prime meat. And youd be surprised what people use to glue it together.
@axiomloves21
@axiomloves21 Год назад
Say if you don’t cook the meat glue meat to well done, would the glue mess without stomach and glue it to other parts of our bosh
@psu7276
@psu7276 3 года назад
I don't understand the need to cut up and transform the shape of the chuck roast. I've done several chucks left in their original shape and had my best sous vide beef ever. Close to prime rib. Please explain. Thanks.
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