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ctm-The NEW Beyond Burger is GOOD, but could be BETTER



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I’ve wanted to try out my version of the new beyond burger for a little while now… well ever since I tried it just a few weeks ago. I knew that it felt like it was missing something and I wanted to just tweak the recipe a bit to give it what I thought it was missing! So here is my new vegan beef recipe. You are going to LOVE this burger… plant based burger (no one would know)

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0:00 Intro, Meat formula
0:35 Beyond Meat Ingredients
2:31 Thank YOU Cookbook
3:02 Making Meat Fat
4:29 Making Vegan Meat Recipe
6:38 Sponsored by Kove
8:00 Cooking the Meat
10:32 Taste Test

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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

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25 Comments

  • JR The Black Sheep on September 15, 2021

    black strap molasses and mushroom seasoning keep it on hand

  • J.a.W. 9 on September 20, 2021

    Vegan cooking is like science experiment,just eat meat but less often….better for all …animals and enviromernt.

  • Graham Charles on September 24, 2021

    Made these last night, substituted potato starch and left out pomegranate molasses. Texture was right, taste was mostly tvp. Overwhelming mushroom seasoning aftertaste the text morning. Next time I’m going to add tvp once other dry is well mixed to avoid tvp dust. Also considering using veggie beef broth for water.

  • Fabrice Adam on September 30, 2021

    Great recipes! Is it possible to replace methylcellulose with something else?

  • Jonny Wonderland on October 1, 2021

    Does no one else get an absolutely vile aftertaste from Beyond? It tastes like rubber to me.

  • Jennelle Schulzeck on October 2, 2021

    I love watching what you make and seeing what you come up with as a meat alternative. You do a wonderful job although I do not need my food to "look" like meat I love the flavour and texture you come up with. I have just purchased your book and can't wait to receive it. Thank you.

  • Jewelz B on October 4, 2021

    There are lab tests now showing that six fake meat products, tested positive for a *carcinogen, acrylamide. They’re also highly processed foods, extremely high in sodium and plant based meats are genetically modified and have *Magnesium carbonate which is used in foods to retain color, but wait for it…its also used in flooring, fireproofing, and fire-extinguishing compounds.
    It has Erythosine (Red #3) added too! which is an artificial food coloring that the FDA banned the use of Red #3 in cosmetics in 1990 after the substance was linked to cancer. But yeah…it can still be used in foods like fake meat, so it appears as if a burger is “ bleeding” when cooking! There is also another cancer related chemical added
    Called *Tertiary butylhydroquinone. 
    TBHQ is a synthetic preservative that prevents discoloration in processed foods. FDA limits the amount allowed in foods because studies of lab animals has found an association with cancer.

    Here are some other unsavory chemicals used as well;
    Propylene glycol – is an odorless, colorless liquid used as a moisturizer. It’s also used as a liquid in *e-cigarettes and is the primary ingredient in *antifreeze.
    Ferric orthophosphate – Also called iron phosphate, this chemical is used to fortify foods. It can also be used as a pesticide to kill slugs and snails. While generally considered safe (for people) in food in small quantities, it can be a skin and eye irritant and may cause an upset stomach.

  • CT Hubbard on October 7, 2021

    ………..*screams* MOLE

  • Tomas Ferreira on October 9, 2021

    These recipes are just outstanding!!

  • Naima B on October 15, 2021

    Thank you for your amazing content! Can we add liquid smoke to the recipe?

  • A BL on October 15, 2021

    so you've learnt how to make it based on a book you wrote yourself, huh ?

  • JD on October 17, 2021

    OK, done it! Only drawback is that my patties have a bit of a floury taste and the mouthfeel is not there yet. It is "sticky". Could this due to too much lecithin or methylcellulose? Quick comment: it would be easier to have a summary of ingredients and quantities below the video with Grams and/or as a % of TVP. Thanks!

  • Matt Marsh on October 18, 2021

    I'm starting to become vegan and I love my cheese burgers but where do you find these ingredients the mushroom extract powder and the methycell something never heard about it please need big time help finding these ingredients and can you freeze the uncooked patties please all information is greatly appreciated

  • Kelleena Borner on October 25, 2021

    Ive made this its sooooooo good its worth it u deserve a medal sir ….. much love

  • Noel Irani on November 2, 2021

    Been watching you for 6 months bro… You're really killing it 🙂… Gonna use your techniques in a business of my own now… Much thanks from India ❤️🙏

  • Nicholas Pizarro on November 4, 2021

    Thank you so much for taking the time to work this recipe, and create this video. I followed everything perfectly, but I feel like the final product is missing a bit of bounce that beyond meat has. When cooking, I find that the meat breaks up into small pieces, versus beyond meat. Do you recommend anything to add that would keep the pieces together better? Thank you again!

  • The Vegan Nest on November 8, 2021

    Can you use textured pea protein in this recipe?

  • Kenya on November 9, 2021

    I thought beyond was soy free

  • Alison Hendry on November 22, 2021

    Enjoy the science of your experiments immensely! Going to Amazon to get your book! Yay! Have wanted to try doing this vegan meat at home and you have given me the tools… now for all the ingredients..

  • Mike Castellano on November 27, 2021

    The TVP you used, also most TVP is from Soy, I couldnt find any TVP from Peas, unless you know who sells it? You used TVP from soy correct?

  • Mike Castellano on November 27, 2021

    Do you know of a good substitute for Soy TVP that is not expensive? I see you have fava bean protein, what do you use that for? No I dont want to use the fava bean protein as a subsititute for the Soy TVP. Last question I promise, im sorry to be a pain, do you have to use Nutritional Yeast? I rather not use that and also not use Marimal because of the added B12, it interacts with a medication I take. Do you know of a subsistitute for them, or I dont want to use them? Thanks!

  • Mike Castellano on November 27, 2021

    Sorry promise last question, can I use Raw Organic Coconut Oil, instead of the Refined Coconut Oil?

  • Ashton Bates on November 30, 2021

    Hi Mark, question can you use a food processor on a slow speed my blender doesn't have speed options

  • DAVID NG on December 5, 2021

    I try to make it at home but the taste is not that good, I don't know which step I have done wrongly, when u said cold water, do you mean normal temperature water or really cold water? Ur advise is very much appreciated thanks

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