As a retired vegan street chef, I would love to come work for you guys and play with all your toys and ingrediants, but Scott is simply irreplaceable. He was a great Chef and teacher, I learned so much from him. Just doesn't feel right without him. :(
In terms of storage of TG - if I keep it vac-sealed after each use is that fine, or do I need to freeze it? I do like the testing method you provided re the slurry test.
When using RM to build a roast, say forming a roast from brisket point. Build the roast using RM, tie up and refrigerate overnight, etc. Should I sous vide first at low temp, or can I sousvide after removing from the fridge at say 140-145?
You can do it either way. If you sous vide first you will help activate the TG, but if you've already rested the roast overnight then you sous vide it will just cook it.
What do you mean by gluing bread? It will not work on baked bread regardless of ingredients because the baking process denatures the proteins. If your bread has a high protein content it will help with the dough like our keto bread: blog.modernistpantry.com/recipes/crave-able-keto-bread/
@@Modernist_Pantry I’m not a baker but wanted a way to keep Carmel mixture from melting out of bread roll. Know of any ingredient that wouldn’t leach out of the sides after bread is rolled and baked for a final 10 minutes. Sorta like a Yule log but using bread base and not a cake. Thanks so much
As a retired vegan street chef, I would love to come work for you guys and play with all your toys and ingrediants, but Scott is simply irreplaceable. He was a great Chef and teacher, I learned so much from him. Just doesn't feel right without him. :(
Loved and lerned so much. Thank you
You are so welcome!
Nice work! A very educational episode. I may need to get some Moo Gloo and try it out 🎉
Let us know what you think!
In terms of storage of TG - if I keep it vac-sealed after each use is that fine, or do I need to freeze it? I do like the testing method you provided re the slurry test.
It is best to keep it in the freezer after you open the package. Vacuum sealing will also help with oxidation.
@@Modernist_Pantry Thanks, just bought some more - in the freezer it goes!
When using RM to build a roast, say forming a roast from brisket point. Build the roast using RM, tie up and refrigerate overnight, etc. Should I sous vide first at low temp, or can I sousvide after removing from the fridge at say 140-145?
You can do it either way. If you sous vide first you will help activate the TG, but if you've already rested the roast overnight then you sous vide it will just cook it.
@@Modernist_Pantry Thanks!
Was that sous vide and then fry? It was unclear to me.
Yes sous vide to cook the scallops, and then the fry to crisp up the bacon
@@Modernist_Pantry What was the sous vide time/temp?
Strange question for you guys…Can you use it to glue a bread that’s made with egg whites?
What do you mean by gluing bread? It will not work on baked bread regardless of ingredients because the baking process denatures the proteins. If your bread has a high protein content it will help with the dough like our keto bread: blog.modernistpantry.com/recipes/crave-able-keto-bread/
I'd love to hear your take on tenderizing meat. Are there any secrets you have on the same level as meat glue?
In asian grocery stores you can buy meat tenderizer powder that contain bromelain, that is a good product.
@@Modernist_Pantry I’m not a baker but wanted a way to keep Carmel mixture from melting out of bread roll. Know of any ingredient that wouldn’t leach out of the sides after bread is rolled and baked for a final 10 minutes. Sorta like a Yule log but using bread base and not a cake. Thanks so much
@@Modernist_Pantry thank you.