You Might Also Like...

Comments (4)

What does Methylcellulose HV do for the recipe? ie if it was left out.
I haven’t had any luck using your HV to improve texture of sausage burger etc; no difference in moisture or cohesion.

Interested to try burger binder if it actually holds mix together.

moo glue also not noticable but I need side-by-side comparison to say definitively… hey, that’s what I would love to see more in videos: side-by-side trials!

HV is used in the burger and chickn nugget recipes. If you are using HV and Moo Gloo in your own recipe instead of ours then it may require different ratios since we don’t know what is in your recipe or how you are incorporating it. The TI will only work with certain plant proteins. Our recipes are tested many times to make sure that they work consistently before we release them.

Love the creativeness of your ingredients and the concept of your cooking. I get your email and enjoy them. Your videos are helpful too. Just saw your Chicken nugget video. I am allergic to wheat and soy so pea protein or beans are OK for to make burgers or nuggets. Would you consider demonstrating how to process and use pea protein in developing a vegan chicken tender. I would love to bake or pan brown them rather than dee fry in oil. Gotta keep it kinda healthy, 🙂

We don’t have a recipe yet that works to mimic the muscle structure of whole chicken, but for now you can always make the nugget into a chicken tender shape and bake.

Leave a Reply

Your email address will not be published. Required fields are marked *