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: SUBSCRIBE to This Channel ----------------------------------------------- Subscribe to my 2nd Channel Merch: ME ON Facebook: EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: Precision Cooker WiFi: Vide Supreme: Vide Container: Vide Container Cover: Tweezers: Chamber Sealer: Suction Sealer: Bags: Bags: Holder: Weight: Grinder: Clips: Steel Searing Circle Grate: Inside Container: (mine is 10x15) Rack System Lifter: Vide Rack System: (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * TORCH SET UP * Torch: Torch: (Heating Lamp): Gas: SEARING GRATES * Searing Grates: Elevated Grate: KNIVES * Main Knife: Knife : Knife Japanese: Knife: Knife: Carving Knife: Knife Battery: Cleaver: SMOKER AND GRILL * Smoke Gun: Dome: Stove: Pellets: Grill: Griddle 1/2 Moon: Iron Griddle Round: Resistant Glove: OTHERS * Blender: & Serving Board: Cutting Board: Grade Gloves: Cake Glass Pan: Mason Jars 8 Oz.: Mason Jars 4 Oz.: 7 Cup with Lid Container Kit: VIDEO EQUIPMENT * Main Camera: Camera: Motion Camera: Drone: Lens: Lens: Travel Camera: Slider: & Fluid Head: Voice Over Mic: Isolation: If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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Sous vide, Meat glue, Roast, Transglutaminase, Meat glue experiment, Chuck roast, Glue meat, Truss meat, How to, Butcher twine.
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Sous Vide Everything
Sous Vide Everything

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.

2018-03-27
runkurgan
runkurgan

" 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!

2018-03-27
Mauri QHD - Try
Mauri QHD - Try

number A? lol

2018-04-08
Subcero
Subcero

Transglutaminase is a naturally occurring enzyme found in the liver and plasma of mammals, fish and plants and those produced by the fermentation of some microorganisms. TG (Transglutaminase) is used in pieces of meat, which, being smaller, have a greater contact surface which allows them a greater bacterial proliferation. In simple words: A meat with TG can be infected faster than normal meat. Very serious if we worry about food safety. So ... how to prevent that risk? Well, the meat must be cooked until an internal temperature higher than 65 ° C is reached. In many meats is good, but if we talk about beef, at that temperature will be past cooking! And in rematch the TG is highly used in beef. La transglutaminasa es una encima de origen natural que se encuentran en el hígado y plasma de mamíferos, en pescados, plantas y las producidas por la fermentación de algunos microorganismos el TG (Transglutaminase) es utilizado en trozos de carne, los cuales al ser más pequeños, tienen una mayor superficie de contacto lo que les permite una mayor proliferación bacteriana. En palabras sencillas: Una carne con TG se puede infectar más rápido que una carne normal. Muy grave si nos preocupamos de seguridad alimentaria. Entonces… ¿cómo prevenir ese riesgo? Pues las carnes se deben cocinar hasta lograr una temperatura interna superior a 65°C. En muchas carnes es bueno, pero si hablamos de vacuno, ¡a esa temperatura estará pasado de cocción! Y en revancha el TG es altamente utilizado en carnes de vacuno.

2018-03-27
DATMoment
DATMoment

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.

2018-03-27
Chris Riley
Chris Riley

"Meat glue" is Transglutaminase. It is already in every steak you guys have ever eaten. It is the enzyme your own body makes NATURALLY to sick the muscle fibers together into a single muscle. You are not adding something that isn't already there.. Don't let blatant chemophobia colour your opinion. There is absolutely nothing wrong with eating Transglutaminase at all. The problem comes with stores use it on raw meat without using proper sanitation. Cooking kills off surface contaminants, but unless you cook your steaks to well done, the core does not get hot enough to kill potential pathogens. So if a shop uses this to make a roast, without making sure that everything is perfectly sanitary beforehand, they can trap pathogens inside the meat, giving them an ideal location to breed. Your medium rare roast then comes out seasoned with E-coli, Salmonella, or Campylobacter. Which is not a good thing. So used responsibly it's perfectly safe. But the key word there is used *responsibly*

2018-03-27
S M
S M

Frankenstein meat. too funny. Loved Ninja reaction when he realized its meat glue. Its like he was betrayed. lol. He acted like you told him the meat was from a human. btw letters are not numbers.

2018-03-27
Hunter Henryk
Hunter Henryk

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.

2018-03-27
Hector Betancourt
Hector Betancourt

Hate the “ban this thing” attitude, if someone doesn’t like it just don’t buy it. Love your channel guys, but please don’t star being “old millennials”, spare us the drama ✌🏻

2018-03-27
Tom Clamper
Tom Clamper

Guga, I love your videos, but this one has to be my least favorite. But your pinned comment saying it wasn't a test of flavor but of the glue is a contradiction of the video. You said in the video, it doesn't matter, it all boils down to taste. The way that you made the first compared to the Frankenstein meat was different, there for changing the taste. The fact, that the first thing that was noticed was how tender the A was, proves that, also the fact that Ninja even said that yes, A had more salt compared to B, is even more proof. I understand that you are against meat glue, I'm pretty sure anyone that watches your channel feels the same. But the fact is, this was extremely selfish and not staying true to your content. You ALWAYS in a test of A and B, prepare both products the same way.

2018-03-27
Follow Media
Follow Media

you guys celebrate eating red meat all week and use direct flame to create the crust on every video, both things confirmed to increase risk of heart disease and cancer respectively, but then worry about long term risks of transglutaminase which has been tested and deemed safe just like GMO food, MSG, aspartame, the usual stuff people create fear of for no good reason. there's erring on the side of caution, and there's silliness. come on guys, i 'm a meat lover too and i see no reason to use meat glue other than for cosmetics. but i dont support spreading fake information or fear regarding food!

2018-03-27
JBloomfield1990
JBloomfield1990

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.

2018-03-27
matt 2
matt 2

HAHAHHAHAH NUMBER A NUMBER B HAHAHA LELELELELL I ALWAYS THOUGHT THOSE WERE LETTERS NOT NUMBERS....LMFAO

2018-04-10
Smooper Man
Smooper Man

Finally you did the salt. I tried telling you about this previously and was ignored. Using the salt to coat the meat and then letting the salt drawout the juice and it makes an inbalance and then the meat will draw in the salt and juice and season the INSIDE and also tenderise it. It is called OSMOSIS !! You will get the most tender and flavourful steaks using this method. Do it to a steak and put it in the fridge uncovered for 12 - 24 hours on a rack. Then sousvide it like normal. Then prepare a steak the normal way you would do it just before cooking and compare it. You will be BLOWN AWAY!!

2018-03-27
ReddFoxx1562
ReddFoxx1562

All this video proves is that one's prejudices changes changes their ability to taste objectively. The meat should have been seasoned the same way both times.

2018-03-27
Aaron Sherman
Aaron Sherman

Two things: 1) this was an invalid experiment because you only seasoned one of the roasts using the salt-packing technique. 2) you never even talked about what this product is. It could be celery leaves for all we know. You seem to be reacting to it as if it were arsenic. WHAT IS IT?!

2018-03-27
Dirty Ribz
Dirty Ribz

I say label that they use meat glue. It's your choice to eat it or not . This is America a lot of stuff they give us is poison and they don't tell us.

2018-03-27
Kevin Theriault
Kevin Theriault

What's the point of talking about meat glue used for raw or cooked foods? It's not a microorganism. It isnt pathogenic. You can't kill it. I think you should form a more informed opinion on what it is your using and eating before spending so much time preparing the food and eating it and editing a video etc..

2018-03-27
Kitarra Chaosweaver
Kitarra Chaosweaver

I think you are usually very fair in your comparisons and I have learned a lot from your experiments but this was just set up badly. And there is nothing wrong with Transglutaminase on a basic level. It is naturally occurring, has no known health risks associated with it, and is often derived from the animal you are sticking together anyway. It even has medical applications in wound care. So I am not sure why you are against it. I can see where you might want to know if it has been used in your food but did you research it? Are you against it for a particular reason? Are you also against meat tenderizers like papain and bromelain which are derives from papayas and pineapples respectively? I am not trying to be antagonistic...I am really trying to understand your position on it. I mean you don't explain why you are against it. I am very curious? Is it a food additive thing? Is it how it's used?

2018-03-27
Dave Pruett
Dave Pruett

I have no problem with the use of "meat glue" (transglutaminase), a perfectly natural enzyme already in your body. I also have no problem with anyone who does not want to use it. To each his/her own. I will say that most of the horror stories you read about the stuff are just that—horror stories with little or no basis in fact or research. You can always ask "how do we know this is safe?" and that is a reasonable question, but all of the foods we eat—no matter how "naturally" or "organically" grown—are full of dozens or hundreds of chemical compounds that have never been tested for safety—and some that are known not to be safe at high enough doses. I also agree with those who opined that this was a poorly designed experiment. The two chuck steaks may have been the same when you started, but they were treated completely differently. While it is very cool to give a shout out to a long-term subscriber and use his recipe, it should have been used on both steaks. Moreover, when the experimenter is highly biased from the start—by his own admission—the results will always be suspect. In this case, it was like "OK, I don't like this Moo Gloo stuff from the start, so I will just slap some on one steak with a minimum of seasoning, while the other steak I will season, dry marinate, then season again and we'll see which one tastes better." Seriously? My suggestion is that if an experiment is suggested in the future that you really don't want to try, just don't do it. No harm, no foul. You have every right to decide what you will do an what you won't. And please do not misunderstand—I love this channel, the 3 amigos, and all you do. Keep it fun, keep it light, and leave the controversies to the political channels.

2018-03-27
bertman4
bertman4

Guga's rant at the end of the video does not hold water. That a lesser product could be sold as a prime product? Yes, I 100% agree that deliberately mislabeling something to sell at a higher price is wrong. However, you are confusing unethical and illegal mi-use with proper documented use. You don't ban something just because it COULD be used in an improper manner. Let me give you an example. You get USDA choice meat at the store. You sous-vide it to make is super tender. You sell it in the restaurant as USDA prime meat. Does that mean you should ban sous-vide? No, you got after the liars and the cheaters who sold you something that wasn't true. Transgultaminase is just another tool in a chef's tool box. There is nothing wrong with it. It is an enzyme and as others have pointed out, once the meat is cooked it will denature no longer be active. A little actual science will go a long ways to dispelling pseudo-scientific arguments against meat glue. BTW, this test was designed to fail in the taste test. You can salt and season your meat even with meat glue. You just need to do is sparingly. Instead, you did none. Of course it's not going to taste that great. Really disappointed.

2018-03-27
CalvinBDaG
CalvinBDaG

I think the meat glue one doesn’t have “enough” salt is because you didn’t use the salt to tenderize it.

2018-03-27
benzjamin13
benzjamin13

It’s a natural enzyme. I think people are disgusted by it because the name that it was given and most people don’t understand what it is.

2018-03-27
dahveed284
dahveed284

Ninja is over-reacting. The meat and fish you get at the market has been treated with all kinds of stuff. The only way to get pure meat is to raise it yourself or buy it from a trusted producer. BTW, the Moo Glue isn't cheap. Maybe its better to buy higher quality meat from the get-go then to convert lower quality pieces into "better" meat at a similar end cost. As Wolfgang Puck says, "We buy the best quality ingredients and try not to f*ck them up."

2018-04-14
C R
C R

I think you're overreacting a little. This is a natural product that binds protein. Egg is another natural product that binds meats together, like in meatballs and meatloaf. Keep it in perspective. This product does no harm and it presents multiple culinary opportunities for creative cooks. ChefSteps did a whole boned chicken, meat only, bound with meat glue and wrapped inside the skin and fried. It's wonderful. You're free not to use it, if you don't want to, don't. Does not mean it should be banned. Lighten up. What you did with Ninja illustrates the only real problem I see, you gave it to him without telling him first, clearly he didn't wantt to eat it. If a restaurant or seller does that, they're wrong, not the product.

2018-03-27
Nelson W. CRS
Nelson W. CRS

You did not explain that meat glue is made from beef to begin with, or chicken or pork. Plus you didn't salt the glue meat for two hours to make it as tender as the tied one. Also you did not refrigerate it. Your prejudice to the glue shows on the preparation of both meats. But you still do good work and I copy my Sous Vide cooking after you.

2018-03-27
Abrin78
Abrin78

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.

2018-03-27
sum12stupid4u
sum12stupid4u

I have no issues with the *product* Meat Glue. There are many things (MSG for example) that have never been proven to have any negative impact on health, but fear-mongering because it "seems weird" makes people instantly take a negative opinion of those products. If there are no proven health risks, the product works as intended without consequences, then I really see no problem with it. However, my issue would be if Meat Glue is being used to pass off products as something they aren't. Using it to adhere patties/chicken nuggets/roasts together like you did is fine, but if you're using it to pass off inferior cuts as prime ones, then it becomes a problem.

2018-03-31
Robert Zeurunkl
Robert Zeurunkl

Wait, you salt cured one of them, but not the other. That's not an equal comparison. Would the glue not have worked if you seasoned it inside too?

2018-03-27
Otto Caspar
Otto Caspar

obviously the first one is better you have tenderised the meat with salt bevor you sous vide it.

2018-04-03
Gee Ell
Gee Ell

Guga, I think you are just freaked out by the name. Meat glue is actually a naturally occurring enzyme and some forms of it are even made by your body itself. (Your body already makes a form of this stuff which helps with the healing process.) You guys exhibit the same negative reaction that the general public does when hearing about "meat glue," but there is no real reason for your scorn of the product. Enzymes are just proteins, and they are quickly deactivated by the heat of cooking, and when eaten, like all proteins they are broken down into amino acids which your body then uses. Salt actually helps with the bonding, so you could have seasoned and salted both roasts the same, to make the test even more fair, and I'd be interested in seeing how you thought it tasted, especially if you did a truly blind taste test.

2018-04-03
Ruined Inc.
Ruined Inc.

“Make sure you remove ALL of the salt or it’ll be too salty.” “I’m seasoning the top with salt, pepper & garlic” lmao

2018-03-27
kahlzun
kahlzun

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.

2018-04-01
MFishingBC
MFishingBC

number b.... hahah

2018-04-11
adamcartermi5
adamcartermi5

Ninja... have you ever been to a subway restaurant , you look at their chicken breasts and each one is the same shape and size. When you pull it apart there is no threads of meat... you think what? They breed chickens to all have the same size breast? Same thing for chicken nuggets, or burger kings chicken fries... you think a chicken has dinosaur or fry shaped breasts? Nah bro... they shred the chicken into almost a sludge consistency and then glue it back together in the shape they want.

2018-03-27
AKA Nathan
AKA Nathan

Options without an understanding of the science is just verbal ignorance. Hard to value such a negative opinion of the glue when most everything in our lives is far worse for us. Chemicals inhaled and observed fueling your car, voc from the paint and plastics in your house and car, artificial additives in any processed food, the list is endless.

2018-03-27
Ciel King-Williams
Ciel King-Williams

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.

2018-03-27
MFishingBC
MFishingBC

CANT BREATHE IT BUY YET YOU CAN EAT IT? ...IM GONNA PASS ON THAT ONE

2018-04-11
De Au
De Au

Big Fan of Transglutaminase. Legitimate use, no difference. Opens up big possibilities - taste and form can get changed creatively. I like it.

2018-03-28
Shin aniganz
Shin aniganz

You salted the first one to increase tenderness, and not the other. Bias experiment from the beginning.

2018-04-17
Fury0fAssassin
Fury0fAssassin

You should have season both pieces of meat in the same way Uniqlo you should have seasoned inside the meat and then also did the tenderizing trick on it

2018-04-02
PLF
PLF

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.

2018-03-27
Kyle Gruber
Kyle Gruber

Complains they add more stuff to the meat yet they don't understand that meat glue is a natural enzyme that has been poweredized. I bet they don't have a problem with whey protein in their smoothies though.

2018-03-28
weedywet
weedywet

he got it right, A IS cured with all of that salt rub. So bottom line is some of you preferred more salt; that had nothing to do with the transglutaminase.

2018-03-27
Follow Media
Follow Media

when dealing with solid cuts, the interior is sterile while the exterior is seared, so you can cook it to rare/medium rare safely. for meat glued products, you will have bacteria on the inside of your "roast" as you are putting together many parts with exterior surfaces. this is the only consideration of transglutaminase worth worrying about. of course if your meat is good enough for steak-tartare, then there is no worry at all. essentially treat the meatglued product like mincemeat where safety is concerned. apart from this, there is much anti-science fear mongering regarding meat glue, one of them being the dangers of inhaling it. it's no more dangerous than inhaling flour while you make dough. and who uses it to defraud consumers? i've never heard such a thing happening.

2018-03-27
Jake Fee
Jake Fee

Meat Glue is nothing to be scared of. I hope you look into to it a bit more - there is alot of very cool things that you can do with it in home cooking and it is perfectly safe.

2018-03-27
Paralda
Paralda

You didn't do the same recipe on both. Kind of ruins the experiment.

2018-03-27
Wesley Mccauley
Wesley Mccauley

Sous Vide pizza needs to happen!

2018-03-27
N Pong
N Pong

Lmao you didn't season it the same way. The only thing ninja talked about was that the dude's seasoning was better.

2018-04-14
Amon Madyun
Amon Madyun

“Number A”

2018-04-07
Chikonmon
Chikonmon

It's an enzyme that fuses the proteins of the meat together in the curing process. This enzyme, which is a protein made of the same peptides as the beef, is then denatured in the cooking process. Really not a big deal if you can just understand the chemistry.

2018-04-06
Ryan Arbuckle
Ryan Arbuckle

I don’t think you can compare the 2 of them. One of them was in a salt bath for several hours. Obviously it would be tastier and tender. Come on !

2018-03-27
J DeLuca
J DeLuca

Why isn't this #1 trending for the whole year?

2018-03-30
robson green
robson green

Can you Sous vide a whole chicken ? Greetings from Germany !

2018-03-28
Rev Jonathan Wint
Rev Jonathan Wint

According to the featured report, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak! Hence, if you cook your steak rare, which is the healthiest way to cook your meat, you're at a much greater risk of contracting food poisoning.

2018-04-07
robson green
robson green

People say that we in Germany have very high standards but the industry uses meat glue everyday. Doesn’t mean it’s good. They shouldn’t allow it.

2018-03-28
Shane Jackson
Shane Jackson

Guys we need a video with you guys eating wagyu!!!

2018-03-27
Chubb-R
Chubb-R

"I'm trying to do a scientific experiment" •Tenderises one but not the other• Scientific method: Umm, excuse me?

2018-04-06
Arse
Arse

Number A

2018-04-02
01GTB Daily
01GTB Daily

Mom - Anyone hungry ? Kids- Yes Mom- Ok , I put a roast on it will be done in two days

2018-04-09
rick Ti
rick Ti

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

2018-03-27
Brandon Leung
Brandon Leung

Damn I wish I could be a tester in all your videos so I can freaking have nice cuts of meat and food all day baby

2018-03-27
DaHype
DaHype

so u can eat it but its not safe to breath in? interesting...

2018-03-27
momongo
momongo

it is banned in europ at 2010. glue used meat contamination is 100 times higher than normal meat. so it is not healthy at all.

2018-03-27
Jack Davis
Jack Davis

That was way too dramatic. The extra salt in the first roast is worse for you than the meat glue.

2018-03-27
TheFuriousGoat
TheFuriousGoat

“Any difference between A, and number B” lol

2018-04-07
nickt
nickt

transglutaminase is a natural enzyme produced by your own body. it won't "kill somebody", and you shouldn't be "100% against it" without even understanding how something works

2018-03-27
Suely Braz Costa
Suely Braz Costa

Parabéns, gratidão eterna por tudo, felicidades hoje e sempre. Arrasou ! Amei !

2018-03-27
stamasd
stamasd

Here's an idea for the time you decide to revisit searing methods. The King of Random did a video yesterday where they seared a steak using molten salt. They did a raw one, and a sous vide cooked one. The raw one didn't get cooked inside, the sous vide one ended up looking good; bot got a nice surface sear. Would be interesting if you can replicate that, and compare it to other searing methods.

2018-03-28
Bradley Baker
Bradley Baker

How is it valid if you dont make them the exact same way. Its not an experiment then. Its been fixed.

2018-03-27
metamorphicorder
metamorphicorder

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.

2018-04-15
White Thunder BBQ
White Thunder BBQ

Interesting test -Ballistic BBQ did one of these videos years ago - got a lot of traction. I need to sv more....its just collecting dust at this point.

2018-03-27
Gotham Networks
Gotham Networks

No one is using meat glue like this. Logically how dumb to take a piece of meat and lower its value via more work and the added ingredient of meat glue. Instead its only used to perform the opposite: Take lower value meat add the time and meat glue ingredient to trick the consumer its higher quality meat. That's it folks it's only ever used to trick and defraud you.

2018-04-15
Grilling with Grove
Grilling with Grove

Interesting experiment.  I think meat glue is actually totally safe it happens naturally.  It gives you a good way to season the inside of meat like you explained which can be a good thing.

2018-03-27
Aldo Castillo
Aldo Castillo

Its not a fair experiment, you didnt even season the meat glue one... of course the flavor is going to be completely different.

2018-03-27
Wesley W
Wesley W

Ninja is right, we have enough stuff in meat already.

2018-03-27
Brandon Evans
Brandon Evans

Don't breath it but it's OK to eat huh

2018-03-27
allan fulton
allan fulton

I've missed a lot of videos because YouTube took your channel out of my subscription list so now I've re subscribed and pushed the bell notifications.

2018-04-15
allan fulton
allan fulton

I agree it should definitely be illegal . The fact they use meat glue to fool people into buying steaks that aren't what they are portraying it too be. And who knows if that meat glue is bad for you in the long term. I hope it's not used in Canada but I suspect it is.

2018-04-15
3041Markov
3041Markov

Biased against the meat glue from the start. Save the criticism for after you've seen the results yourself. Same issue with the liquid smoke video.

2018-03-27
allan fulton
allan fulton

I love your show and I really want to get a sous vide cooker do you have any recommendations on what I need to get.

2018-04-15
allan fulton
allan fulton

I hope Ninja didn't beet you up too badly for feeding him me at glue.

2018-04-15
Kevin Bender
Kevin Bender

I'm not a fan. Food safety mostly. You bring the outside of the meat to the inside. Cannot properly kill bacteria.

2018-04-07
Lord Blight
Lord Blight

Why would you be against it? Do you scientifically understand it? What it is and how it works?

2018-03-27
Chuck Milliken
Chuck Milliken

Every argument against meat glue goes out the window the moment you realize you've been eating franken-meat your whole life. Every hamburger, sausage or hot dog you've eaten comes from several different animals ground and mixed together. Cook your food folks, that's all you have to do.

2018-03-27
Custos
Custos

Moo Glue is just a chemical, specifically a protein, already found in meat that helps it to bind to itself, which is why it's not a good idea to breath it, not because it's a scary, scary "toxin." Cooking is literally just applied chemistry, so getting up in arms about this is no different than getting pissy about salt, MSG, or capsaicin extract.

2018-04-05
Must Work Weekends
Must Work Weekends

First off...it's not a glue. To use that term paints a distorted view. It disappoints me that you have not done your homework to find out that it is a natural occurring enzime and is not some synthetic chemical. The same people responsible for all the cooking tools you use also use Active RM (which is the common name for the product you used). Cured and smoked meats are FAR less healthy for you. When you understand what can be done with it, it opens up a world of possibilities. My attraction to this channel is that you are trying to gain culinary knowledge. You have failed at that in this video.

2018-04-13
Jaque Glassé
Jaque Glassé

I have no problem with meat glue, unless there are health problems associated with it I am not aware of it doesn't seem like a problem to me especially as a method of preparing things like this.

2018-04-09
Brad Ferko
Brad Ferko

Poor Ninja

2018-03-30
Abdul Hu
Abdul Hu

To be fair he seasoned the butchers twine roast from the inside too, so that’s why you could taste the seasoning

2018-03-27
Derek Jonez
Derek Jonez

I think it’s unfair how you presented the product. You didn’t explain what its actual name is or how its made or how it works. You also didn’t measure how much you used and how much of the product a person would eat in a single portion. I doubt a 200gram portion would have more than 1 gram of the powder.

2018-04-12
Zoltán Béres
Zoltán Béres

Thanks God it's illegal in EU

2018-03-27
William Ng
William Ng

when you use a cooking ingredient which you can't even breathe it in, not sure if it's good for the digestive system too... so pass on this one

2018-03-27
Gus.
Gus.

Really interesting video SVE.... thanks. :)

2018-04-02
The Pazzi Conspiracy
The Pazzi Conspiracy

The quality of shout-outs on this channel is impeccable makes me want to give a shout out to Jay spell

2018-04-10
Dream Wolf
Dream Wolf

so heres a recipe for the next time you do a Chuck Roast. Instead of salt, get yourself a nice sweet Vidalia Onion, Larger is better. Mince it. Add some freshly minced garlic, salt, pepper, a little bit of olive oil. Mix it all into a nice seasoning paste. When you start layering that beef chuck, use the paste like mortar between bricks. Dont be skimpy! Tie it up with the butchers twine, then let it rest (sealed or not is the cooks choice here) for 12-18 hours (you can also freeze it for later cooking!) Then roast at your preferred temp and time. I personally like to cook it at 200F for about 8 hours. If you are feeling adventurous, apply a coating of honey to the top and sides of the meat before cooking. goes nicely with buttery mashed potatoes, or a baked sweet potato.

2018-04-10
ROBIN TREANA
ROBIN TREANA

"WARNING: do not breathe this in." ... ... WHY THE HELL AM I PUTTING ON FOOD THEN!!!!!!?

2018-04-12
eric moss
eric moss

What do they use to make those mixed meat cylinders in the Gyro shops?

2018-03-30
AéthylliA
AéthylliA

Ninja is such a diva. Overreacts to everything, good or bad.

2018-03-27
TheBluenoser76
TheBluenoser76

Food producers put trisodium phosphate in their product, but my kids and I certainly don't eat them..I will be checking the ingredients list from now on...thanks, Guga!

2018-03-27