Soy Dangers Summarized: High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth. Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women. Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease. Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12. Soy foods increase the body’s requirement for vitamin D. Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein. Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines. Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods. Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
@@cjbartoz dammit that's terrible because I do like a smidge of soy sauce occasionally. But, then why aren't there high rates of breast cancer in Japanese women?
BEEN using this method for 30 years and ALWAYS had rave reviews! People were astounded with the flavor. I highly recommend this.. along with a few choice spices and seasonings.
@@lucycan6363Yes. We already did the basic experiment and started adding other things we enjoy. Go ahead and do it exactly like the video, you won't be disappointed. I add black pepper.
this is the start to my favorite steak marinade used by my late grandfather. It consists of soy sauce, worcestershire,fresh garlic, and a couple tablespoons of Tabasco. It's so good with just about any meat including pork tenderloin 😋
I'm guessing one hot day, that fridge randomly died, at the worst time, after he just filled it with hundreds of dollars of food, and he was on vacation or asleep, so it all spoiled. So instead of getting a punching bag. He takes his emotions out on that old fridge?
Ive been cooking ground beef in that for years. Another Pro Tip, cook your meats in lime juice, can blend it with butter too, but the lime Juice has a pretty high smoking point (way more than lemon) and is healthier than oils. Its really useful if you use chipotle, cumin, or chili powder with it. I actually use Tajin with lime too. Sometimes Ill use lime with Worcestershire but at lower heat.
@@DankSoulsVoid Fresh ground can be dangerous too if you haven't treated the meat properly, which is 100% what you are worried about with the store, or the fact that they chuck anything in there and grind it up because you won't know anyway.
May I suggest a heap of sauted onions on top on pumpernickel bread. I do this all the time, but mostly sourdough bread (which some rye bread is too). This is some imitation of a burger place in the north suburbs of Chicago (still there?) that served a "brick" of fried onion rings. It was great as a kid. Now maybe too mch.
This unlocked a fucking memory for me. My mom did this, and I had never seen anyone do it since I last ate her burgers. Thank you! It’s a pleasant memory, and now I know what was missing whenever I tried to maker her burgers!
Instead of garlic powder, use minced garlic and just a little bit of onion powder. Make the marinade and let it sit overnight. Then use as advertised. I've been doing this for 20 years, no burger even comes close.
Eh, forget the hour soak. Get your ground beef, and mash in the worchestershire sauce. I usually also add salt, pepper, garlic powder, and a dash of cayenne. Keep mashing it all together until the little beef fibers start to make little strands instead of discrete lumps. This would usually be "overworking" the meat or something, but it balances the extra liquid and the patty will hang together decently well. I've been doing this since the '90s.
hell my mom taught me to make burgers with worchestershire sauce back in the 90's so this is hardly a discovery. Dunno why the hell he'd toss soy sauce into the mix though.
@@duderguy1571that’s a pro move. I don’t like mixing salt into the ground meat because it makes moisture move and the meat less sticky when it sweating. I salt right before the grill or hours-day before as a dry brine.
i like to gently crumble it till its light and fluffy, evenly distribute worchestershire, black pepper, and totole brand chicken soup base (adds msg, disodium inosinate+gyanulate and salt) and a little starch (corn or flour) then toss till mixed, and only work em as im spining them in my hand from a ball into a disk with clearly defined edges. wearing gloves because thats greasyyyy.
"Better than salt" my brother in christ, you used two sauces that are LOADED with salt as a preserver. Also, this takes me back to the late 90s when my mom use to make this on our George Foreman Grill.
Honestly. And why would you spoon it over them instead of just putting them in a bag or flipping them a couple more times? This is the kinda stuff that makes potentially good recipes a pain to make
@MrGuitarJockey I am a chef of 45 years. The ultimate trick to any meat is pinch of sugar on both sides before you grill... it seals the meat and juice will run down your face. Everyone of your friends will want to know what you did to the meat for it to be so juicy... If I have dry meat is b/c over cooked the meat and the grill was way to hot... Peace,Love and Laughter my friend.
Seriously 😂 people have been mixing it in for ages. Add some bread crumbs and they'll soak up a bit more for more flavor and more moisture. Throw in an egg to keep patties from crumbling.
Yeah, my dad used to make burgers like that back in the 70's when I was a kid. Not a new thing. I do it now when I want to do a change up in grilling burgers. For some real fun, my wife makes burgers with onions chopped onions and other seasonings (think meatloaf-ish). Adding those to it takes them to the next level.
Used it for many years. Mix it with the beef when it's mince before making burger shape :) You can make it up and reduce it down almost to a thick gravy paste. brush on top
@@bryson3272 I marinate only as log as it takes to swipe the Worchestire and butter mixture on the burgers. It will flare up, just keep a bottle of water nearby and spray the fire out.
This was obviously not for the sake of "I want a cheeseburger right now", he was experimenting to see how it affected the flavor of the meat, and its hard to get a well-rounded picture of the differences in taste with other strong flavors like cheese getting in the way. Now he knows its worth it to do this method when he does make a proper burger with cheese.
Just a little FYI for those saying it's not raw, it's just rare. Rare, raw, it doesn't matter. This is the quickest way to get sick. Bacteria is on the outside of the meat, so you can cook a steak rare and eat it no problem. The bacteria is killed off from the heat. When you ground that slab of meat to make ground beef, you've just potentially introduced the bacteria throughout the meat. That is why it is HIGHLY recommended to cook your burger all the way through.
Slightly pink interior you might get away with, but bro definitely went way too far with how undercooked those patties came out, sheesh! I would not eat that, hell no! Yeah, you're totally right about the big risk of getting food poisoning from the bacteria not killed off in the raw interior of those patties.
Bacteria is on the outside of the meat when it's been mishandled or left exposed for an extended period at an inappropriate temperature. Stop spreading false half-assed information.
I used to buy a top round roast wash it down good , pat dry , and put it in the oven for like 10 minutes at 500 degrees .. outside starts to crisp up a bit , the take it out so basically it's only cooked like 1/8 of a inch on outside , inside raw, id cut it into 2 inch chunks anf put it in the food processer , til right grind , and make burgers and cook them up . I did it when I figured grinding my own meat was good because I knew what I was eating , then I heard what you saw about bacteria, and decided to do the cook high heat , kill outside germs .. it made sense to me , I just came up with this on my own , don't know if anyone does does this
@wisdomlounge4452 It's just gross in every way. I once bit into a burger that looked cooked but was completely raw in the inside, and I was around a bunch of people so I just had to get it down. The texture was fvcking awful.
@@n8nate try it? Have for awhile now. It even says on the bottle one of the things it's good on, is burgers. I also like just mixing it in the meat before I make patties. Side note, if you like that taste, get a pack of Lipton onion soup mix. My wife doesn't like the little bits of dehydrated onions, so I sift it and throw the power in the meat. It's amazing.
We mix it into the ground beef. I use Liquid Aminos instead of soy sauce. Make the patties, pop in frig for 20-30 minutes. Take out and sprinkle with garlic powder and coarse pink salt. Turning the burgers repeatedly likely loosened the burger as much as the marinade.
@@RCGshakenbakeSoy sauce has a flavor complex that you really can't get anywhere else including liquid aminos. And although soy is very bad for you, the fermentation process in soy sauce makes it safe 👍
My dad used this method for both burgers and steak. A little beurre manier and balsamic reduction for the steak and grilled onions done like from the Camellia Grill. Sure miss him! Amazing how food brings such strong memories. Thanks!
LoLz I used to feel that way for a long time till I masters tanin and temperatures. Now I shame anyone e who askes for well done when that's the only way I would eat meat for half my life lolz.
The thing with burgers is the meat is mince which will have bacteria all over it so it will be inside the burger as well as outside it. A steak will only have bacteria on the surface so once that is seared then the inside is fine to eat pink.
My church used to have a bazaar every summer where there would be a giant burger tent and this Filipino lady who was everybody’s auntie used to have giant buckets filled with burgers soaking in this exact marinade right by the grill and these burgers still have my taste buds with them bc by god I’ve never had such a flavorful and juicy grilled burger
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good!
Yeah, and if you're using fresh just dip each side once and throw on the grill/in the cast iron Don't spoon it over every 15 minutes for an hour.. if you want em flavored that much put em in a bag..
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good! frozen hockey pucks? pass
@ZEPOZEPO-fn2lr In the first world it's safe to eat meat that has flavor and isn't overcooked just as an FYI. You just gotta grind it yourself or get it fresh ground pre-ground is a no go.
Great beef jerky marinade... add season salt garlic and onion powder and water. Fridge for 24hrs. Like it spicy add black pepper or red pepper flakes to marinade
That is actually how I learned to make burgers in a pub back in the early 90s. You can upgrade that with a good amount of garlic powder and if your feel especially sassy add some steak seasoning.
My mother has been using Worcestershire for her burgers for years! Except she caramelizes her onions with it in pan and tops the burgers with it. Sooo good
Yes!! And if you’re poor, add some potato flakes or an egg to the meat to help hold it together! I thought Worcestershire was the poor man’s seasoning! 😅
This works with other grilled meats too, been doing it for years. Chicken, pork chops, steaks. Soy/Worcestershire sauce mixture at least a few hours before cooking, let it soak in, then pat dry and season with whatever rub you like (not necessary for a burger of course) and the meat comes out so savory it's addictive lol.
Back in the 80s I had the soy marinade with ginger and garlic Worcestershire and soy sauce for the pork chops. I remember in the 70s Orange Julius stores had soy sauce burgers. I'm just glad to be reminded because yum🎉
@@TheGuyCalledX yeah I mean rubs are important for the exterior surface too (not necessarily for a burger but just saying) but everybody talks about doing these complicated brines in salt water and I'm like just use soy and Worcestershire sauce. Gives it a nice color too.
Bro, I've been doing this for decades now. I'm so glad someone else figured it out. I'm sure many have but I haven't seen videos about it. I just use Lea & Perrins and some garlic/herb/black pepper seasoning, let them marinate for a few hours, and whammy. That caramelized W is an umami tsunami. The key (I think) is keeping them real cold while they marinate, or else they can fall apart. LET THEM MARINATE IN THE FREEZER EVEN! If you leave em in there for a couple hours, they won't fully freeze and they'll hold up better on the grill. Try it Sonny and see if I'm right. I have no idea if I am, but it seems to work for me.
@@retardationnation869 his latest vid i saw an even newer guy comment 'i noticed him at first but not the fridge' as he was waterboarding a mf refrigerator 😂
French's had an ad campaign back in the 60s to sell their new brand of Worcestershire sauce. Because they were competing with an ancient brand, Lea and Perrins, it needed a "hook". They called it the "Sizzleburger". They recipe was simple: Cook the burger in a mixture of French's Worcestershire sauce and melted butter. They played this ad during the Saturday morning cartoons that were so popular with kids at the time. It worked. I convinced my parents to try it, and while it did improve the flavor, it also had a tendency to introduce off flavors when the butter browned too much from the high heat. I have been using a soy sauce based marinade on all sorts of meats for years. I can no longer use Worcestershire sauce because I found myself allergic to even traces of fish, and Worcestershire sauce contains anchovies. I used to compound my own seasoning mix for the marinade, but I've found that Dan-O's comes pretty close, especially the spicy variety.
So can you please tell me how you use soy sauce to marinade? I love soy sauce and dislike worstershire. I do a London broil in say sauce with real garlic and course ground pepper!! One of my favorites!! I am curious how a Filet would be?? But advise would be great!! Thank you so very much
@@crazycat4695 The most common soy sauce marinade I use is soy sauce mixed with brown sugar, red pepper flakes, ginger, garlic powder, and some rice wine/ mirin if you have it. Honestly you can mix all kinds of things into soy sauce to get whatever taste profile you want and you can taste test it before you use the stuff on your meat. Soy sauce just makes an excellent base and bit of a brine.
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FYI, if you put the burgers in the freezer for a bit before cooking it'll not fall apart as much. It's not the sauces that's making it fall apart, it's that the burger got warm
That’s wild. I’ve been adding Worcestershire sauce to my ground beef ever since I learned how to make burgers as a kid lol. Definitely ups the flavor to another level 🔥
@@saw31489everyone I know makes burgers in a similar way, this seems common knowledge to me. It's good though to spread the awareness of how to make excellent burgers.
At a place i used to work, we added Worcestershire sauce and soy and actually worked it into the burger when forming the burgers. The only thing is you can't really see the pink anymore, no matter how rare it is. They tasted great tho
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Suggestion - mix it with a tiny tiny bit of baking soda, then mix it with the ground meat before forming the patties. It makes the meat hold more moisture
@@mikalliz2167 It's something Chinese food restaurants have some for a long time to tenderize and help beef hold moisture in high heat cooking. So, I imagine it wouldn't need a lot, maybe a quarter teaspoon or so mixed in with the Worcestershire?
Try adding half a tablespoon of fish sauce per pound of beef too. 1 tablespoon of W sauce and half of fish sauce is what I use. No you don't taste any fish at all, just makes it meatier tasting, like MSG would.
@stephenodubhlaoich Worcestershire is made with anchovies...So fish sauce isn't a weird leap. Fish sauce adds umami to everything. Do NOT suggest eating it solo😅
