For you meat eaters. Kind topic, trust me.

[All Darc]

Well, I'm not at the moment to make critics to meat industry, but to share with you a way to turn second class meat (bad cut/round) into nearly first class meat:

https://www.youtube.com/watch?v=PCUpAWRP62I

Despite the devices he used are pricy on Amazon, I think there are more afordable thermostatus for water for such temperatures.

I don't think that the energy consume it's so much as one may think, since it will not keep water boiling, but will just keep the temperature around 55 Celsius.

[redpoint5]

I bought one of those devices and have yet to use it. I'll have to check out the video. If the device can turn cheap cuts of meat into something tasty, I'm all about that.

Mostly I wanted a way to get perfectly cooked food without having to tend to it. That would require knowing more than 20 minutes in advance of what you're having for dinner.

I decided about an hour ago that I'm making Japanese curry rice with pork tonight. I better get to it.

[Fat Charlie]

Always wanted to learn sous vide.

Instead we got ourselves an air fryer for Xmas. You can do some really cool stuff with that even if you don't bother learning or prepping.

[All Darc]

Well, in that video the guy also add a lot of condiments before and after cook it in low temperatures for 18 hours. He only regrets that he had cut off too much of the fat. So you must keep a little more fat than he did.

Be carefull to keep note of the condments he used.
He also used a tourch to roast the surface in the final steps.

Today I did some vegan hamburgers that got pretty yummy, tastefull. I used soy texturized protein, some okara (solid fraction when we prepare soymilk from soy beams), black beams and some few wheat flour and starch to help keep it together . I had to ad a lot of condiments but it worth. I think if I had nutritional yeast it would be even better.
Instead of frypan it with oil, I put it in a electric oven. I should had let less minutes, to get some juicemess. I didn't add oil into the patty mass.

Anyway I found what Impossible Foods uses to get the soy textured protein pices togeter in their Impossible Burger 2.0 version. It also keeps the juiceness. I bought it but I still need to test.



I don't want to create in home a vegan hamburger that tastes exactly like meat, since it's nearly impossible and I would get disapointed. But if I manage to create a vegan hamburger patty very yummy, and with the texture and juiceness of a good true hamburguer, or at least quite close to it, I will be happy.

A shame I can't find potato protein, since it's one ingridient of impossible burguer. I contacted a company nthat used to comercialize it for boddybuilding supplements, but the no longer work with it and the guy from email couldn't find who manufactured the protein extract in my country.

Originally Posted by redpoint5

I bought one of those devices and have yet to use it. I'll have to check out the video. If the device can turn cheap cuts of meat into something tasty, I'm all about that.

Mostly I wanted a way to get perfectly cooked food without having to tend to it. That would require knowing more than 20 minutes in advance of what you're having for dinner.

I decided about an hour ago that I'm making Japanese curry rice with pork tonight. I better get to it.

[All Darc]

Someone in this forum told that american schools uses to buy the cheapest food available to feed the students. Well, if they buy the cheapest meat cut (to make just ground beef or meat cake), they could had some roast once in a wile, using this smart technique of the video.

Question : If students pay for the lunch in american public schools (like I see in USA movies), why the quality is so low?
Is the charged price per lunch symbolic (very low) or not?

Originally Posted by Fat Charlie

Always wanted to learn sous vide.

Instead we got ourselves an air fryer for Xmas. You can do some really cool stuff with that even if you don't bother learning or prepping.

[oil pan 4]

The company I worked for never messed with potato protein.
They are doing pea protein, it doesn't like to mix with water and stay mixed. So it may be more of a food additive for solid food.

[All Darc]

Beyound Meat's beyound Burger uses pea protein, but Impossible Foods's Impossible Burger do not. The Impossible Burger 1.0 version used wheat protein and potato protein, and now they ue soy textured protein and potato protein in 2.0 version.
The cellulose derived also helps to hold water (get juiceness) and releases the water slowly with heat, just like meat on grill.

Look how 2.0 it's far better than 1.0 and can even grill easily :

https://www.youtube.com/watch?v=63FHZy_7-qs

I couldt find potato protein yet but maybe potato starch or potato flour helps. But Impossible Food said they uses a celulosis derivate material for bonding the elements. That's what I bought (metil cellulosis). But maybe the potato protein also helps, combined with the cellulose derived to keep all elements together.

Manioc starch it's also good for bonding, and it stretchs. Brazil we have a dish called tapioca, made from a flower very rich in such starch :



Potato it's not rich in protein. It's 80% water and if we measure the protein among the solids parts we get just 10% as protein, so it have just 2% of protein for a raw potato piece.
But removing the water you have 10% of protein, and some industry process manage to split the more proteic fraction of the solids and reach a 75% protein extract. It's used as supplemantation for body builders, so it may also have some relevance as protein source in Beyound Burger, but the soy protein it's still the main source and the more complete/rich in their burger.

On Europe it's not expansive, about 2 euros per kg, cheaper than soy milk extract (powder) : https://www.targetfeeds.com/potato-protein
It claims to have 80% protein.

https://www.targetfeeds.com/media/ca...tion_sheet.pdf

Originally Posted by oil pan 4

The company I worked for never messed with potato protein.
They are doing pea protein, it doesn't like to mix with water and stay mixed. So it may be more of a food additive for solid food.

[redpoint5]

Originally Posted by All Darc

Question : If students pay for the lunch in american public schools (like I see in USA movies), why the quality is so low?
Is the charged price per lunch symbolic (very low) or not?

My guess is because once a company wins the contract to be the lunch vendor, they have a captive audience and don't really have to compete to be good. That, and kids are fine with greasy low quality food.

Prison food is worse, much worse. I was told it cost something like $2/day/prisoner, then about half way through my stay the quality got even worse, and the administrator in charge of food was recognized for saving the state even more money on food... he was later found to be taking bribes from food suppliers and fled to Iran. Interesting story:
https://www.oregonlive.com/news/2009...tory_of_o.html

[Xist]

Before I started junior high, the cafeteria switched to lean hamburger.

Sales dwindled.

They switched back to fatty meat and sales returned.

Which is cheaper?

[Frank Lee]

All I know is one time Pa and I were at the store looking for something to grill. I saw the succulent, expensive cuts then I spotted a far, far cheaper cut and could not tell the difference by looking at it. Turns out, couldn't tell the difference eating it either!