I do really enjoy your series and demonstration on functional ingredients for the curious cook, just a technical clarification note for accuracy, glutamate (glutamic acid and lysin should not be labeled as protein. Both are amino acids or monomer units constituent of peptides and proteins.
Hi, I'm not worried about the moo glue itself but what about he exterior of the meat? The part that’s potentially been exposed to dangerous bacteria, that on a natural steak would be seared or grilled and therefore be without any potential bacteria. In case of meat being glued those bacteria would still be there when cooked medium- medium rare.
I just bought the product and using it very helpful to improve texture but still got me some questions 1) How long does it take to achieve a proper level of adhesion using RM to attach 2 pieces of meat on room temp/refridge temp? 2) Does RM lose its activity if left slurry too long? I found 4:1 ratio is too thick to spread out using spatula so not sure is this a proper method to apply RM
@@Modernist_Pantry thx! I found out it thickens really fast just after mixing, maybe dextrin absorbs water fast. Slurry almost became a density of real glue after a minute or two of mixing
I want to use this to make a seitan pepperoni by combining the uncooked seitan with a fat like coconut oil emulsified with methylcellulose (similar to your plant based burger recipe). Will it hold together the seitan with the fat?
This will need a helper protein such as faba bean. the faba bean protein can be mixed into the seitan. modernistpantry.com/products/druids-grove-faba-bean-protein-concentrate.html
Marinate after gluing. Once it's glued the meat is going to be a single piece and you can cook it any way you like. The only thing to watch out for is to make sure it comes to kill temp to eliminate any pathogens that may be trapped in the surfaces that are bonded.
For how long should the meats be touching each other before cooking? How does it react with heat or cold? And can it work without cooking the meat (let's say we make a ceviche into medallions)?
@@Modernist_Pantry Thank you! So, if i decide to stick together some filet strips with the meat glue and some spices, sous-vide it and then sear the outside, would it work?
It would, however you will want to make sure that the steak is brought up to kill temp because existing microbes on the surface of the filets will be then inside the glued together steak.
Hi there I’m writing from Australia here I find a similar product called transglutamise sprinkle powder(activa) and it claims to be the only one safe to use in australia, here what it says: (Many forms of transglutamase are manufactured by Ajinomoto in Japan. The one we are selling is the only one approved for use in food manufacturing in Australia.) My question is, if your product is safe and approved by food manufacturing in Australia) And if there is any difference between “Moo Gloo RM” and the normal most común found transglutamise powder or if it’s the same that the one produce by ajinomoto in Japan. Thanks a lot!
Moo Gloo and Ajinomoto are different brands but functionally equivalent. We're not familiar with AU import laws, there are many of them, so can't confirm whether Ajinomoto is the ONLY brand that's allowed in AU.
You can but you'll get a better bond with the RM. Since the sodium caseinate is already part of the RM formulation if you use the TI without any added sodium caseinate you'll have a hard time getting that burger to stay together.
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I do really enjoy your series and demonstration on functional ingredients for the curious cook, just a technical clarification note for accuracy, glutamate (glutamic acid and lysin should not be labeled as protein. Both are amino acids or monomer units constituent of peptides and proteins.
Hi, I'm not worried about the moo glue itself but what about he exterior of the meat? The part that’s potentially been exposed to dangerous bacteria, that on a natural steak would be seared or grilled and therefore be without any potential bacteria. In case of meat being glued those bacteria would still be there when cooked medium- medium rare.
Yes, if you're cooking meat that you've bound together using meat glue you should cook it to the proper kill temp
Thank you so much ! Very informative. Can I marinate the meat normally after using the Moo gloo ? Thank you again
Yes, absolutely
*frankenstein taking notes*
Agar is a brittle gel and would not give any gels the texture of traditional animal-based gelatin.
I just bought the product and using it very helpful to improve texture but still got me some questions
1) How long does it take to achieve a proper level of adhesion using RM to attach 2 pieces of meat on room temp/refridge temp?
2) Does RM lose its activity if left slurry too long? I found 4:1 ratio is too thick to spread out using spatula so not sure is this a proper method to apply RM
Give it about 24 hours in the fridge if you can. You cannot store the slurry for later use.
@@Modernist_Pantry is it okay to let slurry out for 30 min or so?
Should be fine but the enzyme activity will start deteriorating as soon you take the RM out of the bag.
@@Modernist_Pantry thx! I found out it thickens really fast just after mixing, maybe dextrin absorbs water fast. Slurry almost became a density of real glue after a minute or two of mixing
Where should you store your Moo Glue - I heard something about freezer?
Once opened, yes store it in the freezer
I want to use this to make a seitan pepperoni by combining the uncooked seitan with a fat like coconut oil emulsified with methylcellulose (similar to your plant based burger recipe). Will it hold together the seitan with the fat?
This will need a helper protein such as faba bean. the faba bean protein can be mixed into the seitan. modernistpantry.com/products/druids-grove-faba-bean-protein-concentrate.html
@@Modernist_Pantry Thanks for the reply! What percentage fava bean powder do you recommend?
Haven't tried it so you'll have to R&D this. Generally start at 1% by weight and adjust from there.
Do you think this can be used to bind small diced mushrooms together into a thin sheet
No, mushrooms do not have the required proteins to work with TG.
@@Modernist_Pantry I hate to ask too many questions but what about hydrated textured vegetable protein. Could TG bind it together
Hi, when can i marinate the meat ? before or after the gluing ? Can i steam the glued meat ? Thank you!
Marinate after gluing. Once it's glued the meat is going to be a single piece and you can cook it any way you like. The only thing to watch out for is to make sure it comes to kill temp to eliminate any pathogens that may be trapped in the surfaces that are bonded.
@@Modernist_Pantry Thank you so much . I got the RM and excited to use it today
For how long should the meats be touching each other before cooking? How does it react with heat or cold? And can it work without cooking the meat (let's say we make a ceviche into medallions)?
We recommend overnight. TG works best on raw proteins but can work on cooked proteins as well.
@@Modernist_Pantry Thank you! So, if i decide to stick together some filet strips with the meat glue and some spices, sous-vide it and then sear the outside, would it work?
It would, however you will want to make sure that the steak is brought up to kill temp because existing microbes on the surface of the filets will be then inside the glued together steak.
Hi there I’m writing from Australia here I find a similar product called transglutamise sprinkle powder(activa) and it claims to be the only one safe to use in australia, here what it says:
(Many forms of transglutamase are manufactured by Ajinomoto in Japan. The one we are selling is the only one approved for use in food manufacturing in Australia.)
My question is, if your product is safe and approved by food manufacturing in Australia)
And if there is any difference between “Moo Gloo RM” and the normal most común found transglutamise powder or if it’s the same that the one produce by ajinomoto in Japan.
Thanks a lot!
Moo Gloo and Ajinomoto are different brands but functionally equivalent. We're not familiar with AU import laws, there are many of them, so can't confirm whether Ajinomoto is the ONLY brand that's allowed in AU.
The recipe for Hi-Tech Veggie Burgers on the ChefSteps page call for the TG RM and Sodium Caseinate, can I just use the TG TI for that recipe?
You can but you'll get a better bond with the RM. Since the sodium caseinate is already part of the RM formulation if you use the TI without any added sodium caseinate you'll have a hard time getting that burger to stay together.
Will moo glue work with cooked proteins and/or a mix of cooked and uncooked?
It only works with uncooked. Proteins are denatured when they are cooked.
Could I keep my meat glue powder in the freezer? I live in a hot country. How do I store it? Thanks
Yes you can store it in the freezer. In fact once you open it you have to store it in the freezer
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