The Secrets to making Impossible Meat at HOME

[@toni_capo]

Just a tip: to better recreate the final meaty texture, I just pre-process TVP to different "grain size" or just combine from different manufacturers. The final result is more similar to meat, where the process makes bigger and smaller chunks when you bite and the feeling into the mouth is also more realistic.

[@dev.1359]

Wow, you've outdone yourself with this one. I'm shocked at how it looks so real and actually browned when you cooked it up, whereas your past Beyond Burger recipes still looked pretty pink after cooking them. This video is coming just in time for my July 4th BBQ also, as my friends who are coming over all prefer the Impossible over the Beyond haha. This will save me a lot of money!

[@stephensano9156]

As is always the case with your creations, you built on an already brilliant plant based meat. The difference is that you have fine-tuned the ingredients to better replicate real meat. These simple enhancements have upped your game once again. Brilliant! I would like to know a per pound price for this version if at all possible. Outstanding work !

[@SauceStache]

Thank you sooo much!!! This is one that ive wanted to work on for a while. Im going to actually dedicate a series to it and start working on that heme flavor!

[@lucaliaci8588]

he completely went on another planet on this one!!! extracting iron with a magnet??? like WTF!!! 🤯🤯🤯🤣🤣♥️♥️ this needs to go viral

[@eugenetswong]

@@SauceStache thank you for trying to extract that iron! It doesn't matter to me either way, but I appreciate your dedication and effort.

[@sskpsp]

I always wondered how you'd eventually tackle leghemoglobin. I've commented this before, but maybe you could try canned black olives as a more accessible alternative? They are made with ferrous gluconate to turn them black, and so contain and taste like iron. I've made some nice burgers with black olives this way.

[@jenniferlee1273]

Recipe please

[@keayrhyasen1154]

the olives that fall off my tree when ripe are black. i'm pretty sure no one sneaks in during the night and treats them with 'ferrous gluconate'.

[@secretspy44]

@@keayrhyasen1154 ah, but your olives have the luxury of growing to full ripeness on a tree at their leisure. Canned olives, and we're not talking about fancy jarred olives, are usually not so uniformly ripe when harvested and are artificially helped along to their uniform black color while being cured. Absolutely gives them a bit of a metallic zing too.

[@TheBear6135]

@@keayrhyasen1154 Iron gluconate is added as food additive E579 to black olives to give a "uniform jet black color"

[@joe_razor]

I am not a vegan, but thanks to you, I've been starting to experiment a lot. Been making vegan meat and cheese. I would actually love to start something similar in Germany, but I'd never have the energy to build up a channel like you have.

[@autumnstoptwo]

i’d recommend putting some oil in your teaspoon before scooping your molasses and marmite, itll help it slide out without sticking!

[@ShotgunLlama]

Legheme is in the root nodules of legumes, so I doubt there'd be any in soy milk, and even if there were, you'd never be able to get it with a magnet. Heme is not ferromagnetic but diamagnetic, and is actually every so slightly repelled by magnets

[@SauceStache]

That is amazing information! Thank you.

[@vloomn]

Wait, so what was the stuff that was extracted by the magnet?

[@TXRhody]

@@vloomn I think he got iron, just not heme iron. Impossible patented their GMO soy that contains heme iron. They get it from their proprietary soy sprouts.

[@marianoguy]

@@TXRhody they grow it from yeast that has been modified to include genes from soy. what they patented is the yeast

[@mythic_snake]

I would love to see you do a video where you rank all your burger recipes on one of those tier list makers. You could make each of your recipes over a period of time, and just freeze one patty each time. Then when the time comes, you can pull them out of the freezer and cook them all up for comparrison!

[@ps_q8872]

I'm currently studying food chemistry, and I really enjoy all the cientific stuff in your videos!

[@CaiJabari]

This looks like the best burger you ever made. I mean the way it bled and the juices that it excreted while it was cooking was insane. Way to go!

[@markus_barkus]

You make so many great looking burgers that I don't know which one to try anymore 😂😂😂 Looks amazing as they always do!

[@SauceStache]

Honestly the last few recent burgers have been really dang good!! Make any of those!! haha

[@derekpowell421]

I've been a vegetarian for nearly 20 years...I've pulled MANY useful recipes and ideas off of KZbin...BUT...I've never been more excited to try any of them as I am this one...with the soaring costs of many of my dietary staples I am very eager to get crackin' on this...sincere thanks for putting this out there!

[@jayb8056]

Fun fact: metals dont actually have a "flavor or taste". What you are tasting or even smelling (the smell on your fingers when you've touched coins or nails for example) is not the metal itself but rather the products of a catalytic reaction. Metals are good catalysts and then catalyse the breakdown of various organic compounds which produce other compounds that have powerful odours - its the odour of these compounds that we associate with the "taste of metal".

[@kimwilson6824]

I was considering trying to make a homemade version of the Impossible ground “meat” but after watching how you did it and how much work it was, I think I’ll stick with the product and just appreciate how much goes into creating it!

[@ailblentyn]

Excellent. Impossible is both really good and really expensive. I would love Sauce Stache to give some attention to varieties of burger bun next!

[@camhowelse5797]

That’s amazing how such tiny of an amount of iron substance can be used to provide such a strong flavor and go such a long way!

[@flammablewater1755]

From Impossible's nutrition label, there should be about 5mg of iron per burger, so for 4 x 1/4Lb burgers, you'd need 0.02g of iron.

[@SuccessfulConvicts]

Yes! I’m patiently waiting on your cookbook to arrive tomorrow.😊

[@theloveshacksounds]

Fantastic as always! I'm wondering, instead of extracting the iron with a magnet, have you tried with pure iron drops you can find as supplements? If it taste the same, that would be way easier/faster.

[@pkillip]

What can't you do? You're unreal! I wish I was your neighbor so I could try all your creations! Keep up the stellar work!

[@adoderio9652]

It would be really cool if at some point you could do a taste test between all the different homemade burgers you've done

[@SimplySteffany]

You never cease to amaze me! Great video as always!

[@michellebrown650]

Would the burger have a better texture if you were to pulse the tvp a little bit to create smaller granules?

[@OmniClimHazard]

Sorry to comment again, but I keep experimenting with this and want to share. The most important change I would make to this is to blend the wet ingredients. I added a vegan "beef" boulion cube to the 1 1/4 cups of water and started with that in the blender. Added my food dye/ mollasses and marmite. I found that drizzling in the marmite and making a uniform mixture was way easier than trying to hand mix it in (that shits viscosity is LOW). I also added 4 squirts of liquid smoke which I found to really up the flavor. Also just tossed the iron pill right into the wet/blender mix and its got chewed up and dispersed beautifully. Pouring this uniform mix into the dry just makes more sense to me instead of trying to quickly mix wet with dry before TVP soaks it up. Just sharing my experiences! This all being said, the burger is tasty, the texture and look are absolutely spot on. There is just something.. I have no idea what, just something missing from the flavor. Just one thing, its so close. We are so.. close. The iron was a wonderful addition but there is some indescribable flavor missing that I get when I chow down on an impossible burg. Thank you for all you do!

[@Leoheaven]

Would you please let me know the ingredients and Measurement?

[@giselazinck4365]

Please, where in the US do you get Potato Protein I have been looking for a long time now . Thank You.

[@patrickrobinson317]

Fantastic work !!! Thanks for making this one !!!!

[@JTMusicbox]

This is awesome! I love how you extracted and used iron. Good luck with your attempts to isolate legheme! If you do find a way to get hemoglobin from soybeans Impossible will have no advantage whatsoever on you.

[@ravin6771]

Imagine going to the local pharmacist and when they ask you what you need the tablets for: "Oh, I wanna make a vegan burger tonight"

[@SauceStache]

That’s what I do

[@kristina0403]

You are a genius. Can’t wait to try it!

[@SauceStache]

Thank you!!! I cant wait either!!

[@mccauleyconor]

What else was in the iron tablet? Could it have been thrown in as powder or would that have affected the flavour. I've always though to try that liquid iron supplement in seitan but never got around to it. Might be worth a shot!

[@mythic_snake]

I was wondering this as well. It might be bitter, maybe?

[@emartin851]

Thanks for this recipe, im going to try it this weekend. We don't eat impossible burgers, because they are very unhealthy, but making my own will eliminate most of those concerns.

[@alisonhendry2928]

Wow, yet another one to try.. love how many different burgers you can create. Because WHO DOESN’T love a burger??? One silly question… where do you get those lovely covers??? They are not in your store…the grey rubber silicon?? Ones.

[@alexis.d.santos]

I really like the idea of trying to find a DIY Impossible Burger recipe, thank you for sharing this with as well but I'd appreciate if you gave a more detailed description at the end of how close it tastes to the impossible burger. Even better would be to have both the Impossible Burger and your burger side by side and so you and your wife can taste both and pinpoint what you think is still improvable, as a task for the viewer so to speak. Anyway, great project; hope to see another update on that 😁

[@kalo924]

We became vegans 3 yrs ago. Your site has been a big help giving me many good things to try. So a big thank you! And to your taste tester also!

[@jessl1934]

Soy protein isolate is actually just soy protein powder. As for the heme flavor, a lucky iron fish would contribute this same iron-y taste if you used it to fortify the water that you use to make your burgers with.

[@lorrainelamb4664]

What is lucky iron fish?

[@jessl1934]

@@lorrainelamb4664 It's honestly easiest just to google it - it's a piece of iron that you cook with using acid to produce trace amounts of iron oxide in your food for dietary purposes.

[@sandroluciani8178]

HI, in many of your burger videos you use methylcellulose. I purchased it but I cannot figure out how to calculate the amount needed for the recipe. How do you measure it? Thank you

[@ashw730]

Is there an alternative to methylcellulose????? Also I cant find Potato powder in here. Is it same as whats in smash potato packs??? Thanks

[@annegrace7651]

‘And now I need to toast the buns because every time I don’t you yell at me’ hilarious 🤣 great video once again! 👍

[@SauceStache]

Haha thank you!!! And it’s so true, I get “TOASTYY BUNS” comments when I don’t

[@WesEats]

You never disappoint 🙏 love your meals

[@margarett_b]

I really looove how scientific your approach to food is! It makes it so interesting to watch even when I have no desire to try a given concept out in my own kitchen :D The iron tablet concept - quite wild, I have to say. But I am glad it worked so well for you! Plus one could say it is actually an awesome nutritional trick for kids who are low on iron but will not agree to take a supplement ;P . Anyways, hoping you'll have a wonderful weekend! Lots and lots of love!

[@madprunes]

Whilst the experiments are interesting and fun, there really is no scientific approach used.

[@z7z766]

@@madprunes so loud yet so wrong.

[@spinedoc18]

Extracting iron from the tablet with a magnet was above and beyond the call of duty. As a kid I used to bring my favorite magnet to the beach and drag it through the sand.

[@Froshgreen]

You have really become a master at recreating vegan meat alternatives!

[@TheeBurgerDude]

Great video! I might do an iron hack and just cut my finger and add a few drops of blood though lol!!

[@montshoayinde913]

@SauceStache the heme that they put in veggie meat, looks like really thick blood, and that colour is what gives impossible burger red

[@pitbullsandhorses]

As always, helping the vegan community!

[@SauceStache]

Thank you!!

[@Adventist1997]

I love how the special ingredients call for the "blood" of plants. Got to get that iron! 😂

[@julia1234]

Hi to another Adventist 🙏

[@dianew7058]

@@julia1234 hi ADVENTIST HERE ALSO YAAY

[@amai3561]

I've always wanted to try these, but methylcellulose us so expensive here in Sydney!!

[@terrance3248]

Hey!! Where can I find potato protein at?!?!?!!

[@evanblank8630]

Where did you find potato protein I’ve looked all over for it in the past!!

[@HoodBoujeeVegans]

You do an amazing job bro… please keep up the good work!!!

[@dev.1359]

Anything we can substitute in place of the potato protein for this one? I checked that Vegan Gastronomy site and it's crazy expensive-- $58 just to ship a bag that size 😭

[@SauceStache]

So that is what I’m working on. I wanted to nail the impossible burger first, then start working on breaking down replacements. I’m hoping over the next few weeks/ months, I’ll be able to have a low cost/ same taste recipe!

[@DennisSchmitz]

@@SauceStache sounds fantastic!

[@jacobcampbell8676]

@@SauceStache would substituting it out for something like aquafaba powder work? They both are common egg white replacements. Not sure what impact it would have on flavor though

[@NectereYT]

This is fantastic I have been looking for a fix for meatless fridays (or mondays or both) instead of five not four guys.

[@MatterOfEnergy]

My wife and I appreciate your videos. Have you tried fermented beet powder yet for the iron taste? It doesn't have the sugar of normal beet powder so it might work?

[@AccurateLedgers]

Excellent! When are you going into production and/or opening a restaurant?

[@napalmjayhee]

you can get iron out of cereal with a magnet. Unfortunately though it wont metabolize, almost at all.

[@chadamir]

Have you thought about using an iron fish? You can boil it in water to extract the iron

[@SauceStache]

I have one of those!! They work great. I should test that and see what flavor it produces

[@aforty1]

Hey where can I buy that potato protein? I didn't see it in your amazon store nor anywhere on amazon.

[@camhowelse5797]

Love you Sauce Stache!!!! :) 🥰💗🌟

[@SauceStache]

awww love you!!

[@wadebarnett2542]

@@SauceStache I've pondered over your name. Is it like getting a milk mustache?

[@corbanx0809]

I'm pretty sure at this point Beyond and Impossible are watching your channel to see what you're doing next.

[@thatotherdebra1834]

Would pea protein work in place of potato protein?

[@TheKurtai]

"And now I need to toast the buns because every time I don't, you yell at me" 🤣🤣🤣

[@1melissawhatnow]

My favorite burger I've made from your videos is the Arby's wagyu one that you made before this one and said you thought was your favorite. Did you like this one better?

[@captc502]

Any good substitutes for methylcellulose? Tried potato starch with mild success.

[@curlyredcafe]

Wow-- you actually became a chemist there for a few minutes! Fantastic job!

[@sanyukimuli9404]

I know this is the wrong video but how did you remove the heavy salt flavor after you let the tofu sit? The trick works very well but I can't seem to get rid of the saltiness. Love the videos btw!

[@SauceStache]

You have to make sure you remove all the salt, with tofu a LOT gets stuck or sucked in! I sometimes even run it under cold water.

[@sanyukimuli9404]

@@SauceStache Thank you so much! I'll try that next time!

[@mildredtoepfer7897]

I really need to try that iron trick!

[@camhowelse5797]

Awesome video and information!!!!

[@Andropwn]

Awesome. It would have been nice to see a blind taste test of this versus the impossible

[@phillippinter7518]

I just checked the NCCBD nutrition facts. Soybeans naturally have over 3X the amount of iron of beef. Unless the iron taste different you definitely shouldn't have to add more iron.

[@phillippinter7518]

I compared 500 calories of soybeans with 500 calories of 80% lean ground beef.

[@thephilosopher5799]

But iron from meat is more bioavailable

[@VillageCookingWithParnik]

You are the best as is your recipe👍👍👍👍👌👌👌🤩🤩🤩. So delicious and mouthwatering😋😋😋😋

[@SauceStache]

Wow, thank you

[@danaconrad1734]

What can you use as a substitute for potato protein powder. It's insanely expensive to get in the US. Without buying bulk.

[@mlagathomason2555]

You can also get iron for cereals like corn flakes

[@mcneelyng]

Where does one get potato protein? It doesn't seem to exist on Amazon; would pea protein work?

[@jauld360]

Can you provide details of the iron tablets? Such as a link to the product or details of the form of the iron. I see iron in the forms ferric ammonium citrate, ferrous bisglycinate and ferrous fumarate in different tablets. That's not guaranteed to be an exhaustive list. Does the form matter?

[@JenMartin-zt1oj]

what is the tablet that you added to extract with an magnet?

[@mythic_snake]

How bad would it be to just use the crushed up tablet without pulling the iron out with a magnet? Would it make the burger taste bitter?

[@DeanGrand]

Dod you ever say what the cost to make 1 patty or a pack would cost compared to the impossoble burger?

[@steveg3435]

Do you have nutritional values for this or other recipes? I track macros and would love to know how these stack up. Thanks.

[@ReidWinchester]

so that potato protein pack you have that you say is one of the two things that make the impossible burger possible at home seems to be 150 euros for a kilo pack on their website, and like 0 other sellers and i can't seem to find a soy based iron supplement, any links for either?

[@Skot2Breal]

Blessed Love Family! I thought the beet root powder replicated the hemoglobin in blood? 18 years veg here❣️

[@wolfganggehner1046]

Sounds great, but having trouble sourcing the potato protein in the US. Any ideas?

[@rickyseddon4786]

You are a mad scientist!

[@mspa1059]

Would a "lucky iron fish" do the trick by adding some iron taste? Thinking of getting one

[@chrisborden607]

Curious, what was the does size of the iron tablet? I need to try this!

[@ImprovingAbility]

I can’t buy/find Methyl cellulose where I live (Vietnam). Replacement recommendations? Something that is in “every” supermarket?

[@SauceStache]

unfortunately there isnt a replacement yet for methylcellulose. Its not in any supermarket. I always have to order online and have it shipped.

[@nulldude782]

Just use Ducolax. It’s in many laxatives

[@martinjansson1970]

5:10 People, by mistake, create really iron tasting food, when they cook something sour, like vinegar, lemon or tomatoes, in an unseasoned cast iron pan. An interesting experiment, would be to try frying the burger, in an unseasoned cast iron pan, after "preparing" the pan by cooking some vinegar in it. The pan being unseasoned, means the burger will stick to the pan, unless you use really high temperatures. Iron-ically, most cultivated vegetables and fruits, have been bred to not have an iron taste (one of the bitter tastes). If you forage in the wild, you come across a lot of plants that taste iron. Apart from red beets, people complain about nettles and black currants (berries and leaves) tasting metallic. The fresh berries and leaves, of black currant, taste more metallic than prepared products, but even most prepared black currant products have some of the metallic taste left. Even in USA, I think you can buy black currant cordials in some European themed shops (it's popular in Scandinavia, UK, the Baltics and parts of Eastern Europe). Dried black currant leaves, should be available in health food stores, as it is used in different, supposedly health beneficial, infusions. [ Tea of dried black currant leaves contain iron, but most of the Vitamine C content was destroyed during the drying process, and during long time storage (and most of the vitamin C, will also be destroyed if you use hot water to prepare tea, even from fresh leaves), most antioxidants, and other possible health bringing elements, in fresh leaves, was also destroyed during the drying process. As for the probiotic properties of blackcurrant leaves: if the dry leaves were imported into US, then they were subject to food irradiation, to prevent any human and plant diseases, from getting into the country, and in the process, any benificial microbes are also killed. Oh, and many of the probiotics present on the leaves, would get killed by hot water anyway, and of course, if the black current bushes was sprayed with pesticides, that would have killed the probiotics too. ]

[@visitor_t-w3p]

Wow loved it

[@ichemnutcracker]

What type of supplement pill was that? Not so much the brand, but the form of iron in it. Was it carbonyl iron?

[@skyabove1032]

Hello, if potato protein isolate is not available, would you recommend using soy, or rice protein isolate (which are available around here) ?

[@tappihaney8211]

I’m curious too. I can’t find the potato protein.

[@kollyborda.]

You are a WIZARD! 10/10

[@SauceStache]

hahah thank you!!!

[@kollyborda.]

@@SauceStache This is top tier YT IMO, thanks for all the extensive research you do so we don't have to.

[@lnicole2504]

I love this channel. You are the mad vegan scientist. LOL ❤️

[@Bazziness]

Rather than extracting the irony taste from soy tablet, can you substitute the water with soy milk that has iron in it? Or does the burger will tastes like soy??

[@SauceStache]

So I thought about that, but there is not enough Iron in a cup of soy milk to get that flavor. You would need 2 gallons soy milk to get the needed iron for a pound of meat

[@Bazziness]

@@SauceStache ah no wonder you use the extract lol

[@lvtrance1]

Metal cellulose is a laxative, is it possible not to use it and still get a decent burger?

[@SauceStache]

Its a bulk forming agent... ALL fiber is bulk forming agents. So when you go to the smoothie place and they offer you fibers, chia seeds, psyllium.... loads of other fibers are all laxatives. when it is already bulked like how its prepared here, it is no longer a laxative as it is fully hydrated. And no... its not possible to get a decent burger without it. It would be more like a sloppy joe without it.

[@vickijaym8547]

Brilliant!

[@marshaariobimo890]

What happen if you make some vegan butter in the mixture kneed it like a puff pastry, will it make a juicy or just flakey?

[@chrisa7291]

Does anyone know where to find potato protein isolate?

[@yoyoyiggityyo17]

Dude I tasted one with iron and one without and the iron definitely added a more beefy flavor. Will that method work with like a spinach powder or something? Can you figure out how to make it in bulk?

[@SethCohn23]

Just crush and add the powder of the iron tablet... The filler won't matter in your mix.

[@janecruz5222]

Can I use soy protein isolate instead of potato protein?

[@zummo61]

The carbon footprint of that exceeds that of a whole cow entire life and journey to the store.

[@1melissawhatnow]

Also, where in the world did you find potato starch!?

[@81-jdowlwp]

I like the idea, but the iron that you would pull out with a magnet does not have any flavor unfortunately. If you want to get scientific about it, then there is a paper with the title "A review of the flavor profile of metal salts: understanding the complexity of metallic sensation" to look at :) Depending on the tablet you use, you might bet a irony flavor. It would be interesting how it's different to heme in flavor tho! there must be a reason impossible don't use it.

[@madprunes]

The reason impossible don't use it may be because they couldn't find anything to patent and make theirs. Would be interesting to see some comparative tests, but that requires getting hold of some leghemoglobin. humm.