This 1 Ingredient will be your new Burger Binder

Go to our sponsor betterhelp.com/SauceStache for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help.
I get asked about Methylcellulose replacements a LOT... So I wanted to find something that was decently suited to do the job!
there is nothing that replaces it entirely as of now... but for now we can get pretty close.
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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!!

[@patrickwu9569]

I'm a sausage maker and I've been asked to put on a workshop for making GF Vegan sausages. I said yes without realising just how difficult this would turn out to be. It has been a long and interesting journey so far. Most of the recipes I came across failed at the point where you either grill or fry the sausage. A lot just disintegrated where the binder breaks down with heat. Then I found your channel and a lot of my problems were either solved or explained in a way that I could grasp them. I really appreciate the methodical way you explore ideas and I am in awe at how you freely make your knowledge available. I thank you from my heart, you are a good human and the world is a better place for you being here.

[@garethbaus5471]

Awesome.

[@elpretender1357]

A word of advice for the people who are going to use the chickpea flour: Cook it well. Make your burgers thinner. Make 100% sure it's well cooked, raw chickpea flour has a distasteful "raw plant" flavor, if you've ever made soymilk from scratch, imagine the taste of the milk before it's cooked.

[@lizardmilk]

Dude! I am so sorry you have had to deal with so much hurtful comments. You DO NOT deserve that. You’re brilliant and fun and a joy to watch. I always look forward to your videos and you have helped me elevate my cooking. I quit twitter and Facebook because I could no longer handle the hate and negativity. It made me constantly depressed and a worse person. I get how it can affect you. I know it’s hard to just ignore the haters, but know there are soooo many people who love what you do. I hope you continue to deliver great content like this for a long time.

[@SauceStache]

Thank you so much!!! People like you make a difference to make the world kinder! Thank you!

[@jadejaguar69]

Sauce stache, you could start by being kinder to animals and hmm, idk, not eating them?

[@Michelle_Emm]

@@jadejaguar69 umm this is a vegan channel.....🤨

[@margscarpone]

@@Michelle_Emm I love Sauce Stache, but he's been open in the past about being pescetarian. Hopefully that's changed, but I still appreciate his recipes nonetheless.

[@bigblackhorsestudio2073]

I’m sorry you had such unpleasant experiences on social media Albert. People can sometimes be mean and rude. However, our beloved chef didn’t say he was dealing with hateful comments. He said he was called out by some people regarding his frequent use of methyl-cellulose. I don’t get that the feedback hurt Sauce Stache’s feelings. Rather, he seems inspired to explore alternatives to methyl-cellulose because of it, which is the mark of a great chef and teacher. He’s listening to his audience and I commend him for that.

[@JTMusicbox]

Methylcellulose is still the clear winner but it’s always great to see your willingness to experiment and see what works and doesn’t and what substitutions can be made

[@HeyNikkiMoon]

I use a tapioca egg. It’s just ground flax, tapioca starch, and water. Idk if it’s a thing but I’ve been doing it for years and it works with anything I need an egg for. Especially meatballs so I’m sure it would work for a burger!

[@barbaragriffith1609]

Hi, sounds like a great idea. What is the ratio of flax seed, tapioca starch and water for a burger?

[@HeyNikkiMoon]

@@barbaragriffith1609 I usually just eyeball it, but I think a good estimate would be a ratio of 2-1-1 for ground flax-tapioca-water respectively:) it really depends on what your preference is though.

[@Grungy1]

Just went in my cook book as heynickymoons egg.

[@Grungy1]

I will spell it right in my book. And it's my personal book not for publication

[@derrickmays7817]

I have never thought about doing this as binder ever!

[@tombeans2204]

I loooove your videos, everything about them. Your personality, the style, the cooking, the ingredients, YOU, the taste tests with your partner at the end, i love it all genuinely so much. I always watch your videos and appreciate you so dang much. Don't l listen to the negativity a happy person never has anything bad to say just remember that it's their issue spreading negativity the things they say have nothing to do with you they just aren't happy inside ❤

[@SauceStache]

Thank you!! Honestly that all means a lot! I appreciate you!

[@lossm24]

Third!

[@tombeans2204]

@@Derizo who hurt you bro ❤ dont be such a try hard just enjoy life. Who cares if im wrong i just wanna make sauce staches day thats all❤

[@dw999]

Tom, please rethink that (criticism = negativity and unhappiness). Life is full of people and institutions that warrant improvement -- improvement that doesn't come unless criticisms are rendered. To criticize is simply to assess the weaknesses/problems in something, and assessing weaknesses/problems produces benefits and can literally save lives (as in critiquing a faulty plan for a bridge). So, sharing criticism isn't necessarily the sign of an unhappy person. (I'm guessing you've never participated in a writing workshop or art class, where critiques are essential *and* are delivered in a respectful way.) Now, haters *are* unhappy -- I agree with you there. But not everyone who offers criticism is a hater, or is unhappy. (I'm offering a polite critique of your comment, with no intention of hurting or offending you and not because I'm unhappy; I'm encouraging you to grasp the complexity of the human experience and to avoid oversimplification, which always creates problems.) Best wishes.

[@vierojoseph]

I love them too

[@snowstrobe]

Good assessment. I just managed to get hold of some Methylcellulose. The main reason I want to make my own is because in all the shops here (UK) the plant based 'meats' all come in a tonne of plastic packaging.

[@MephitisUK]

Yep, same here, plus also looking at making things a bit cheaper too.

[@dw999]

@Drawn: Fwiw, many Quorn products in the US are sold in minimal packaging (just a waxed cardboard box -- no plastic at all); they're a UK company, so you'll be able to find them. Quorn makes only faux-chicken products, of course, but they're tasty, and when they're on sale they're a good value. Another reason to make one's own is to avoid adding lots of lab-synthesized chemicals, which are generally bad for human health. Best wishes.

[@laleloli]

I normally don't comment that often, but I just have to say I love your videos, I love your personality and I love you for just being you. All the people that give you negativity are just projecting a persona on you that is not based in reality, but is rather coming from a sense of insecurities within the commenters themselves. Keep being you and keep producing quality content, I appreciate you and everything you do❤️

[@SauceStache]

Thank you so much!! I really appreciate you!!

[@StellaM1701]

Thank you for typing this for me! This content is amazing. I got my methyl cellulose off of Amazon so I really do not understand big problem people have. It's called point, click, wait for the delivery person.

[@markgosen]

After trying a seitan recipe from Bold Flavor Vegan, I'm a believer of using dried potato flakes for some additional texture and binding, very impressive results. Not sure how that would work in a burger, but with chicken or beef that you can pull apart, it has been a game-changer for me

[@SauceStache]

Ohhh I love that! Potato proteins and potato starches are VERY good at binding and texture!! So I could totally see them working good in a burger!!! I need to try that next!

[@ryanw3874]

Wouldn’t potato flakes just give it a mushy texture?

[@shmelvinjoestar3586]

can you tell me what brand it is?

[@cherylshort5005]

@@shmelvinjoestar3586 the only real dehydrated potato flakes I've found is by Bob's Red Mill.

[@iObeyJesus]

@@ryanw3874 it would be used proportionally ..

[@cloudwaveASMRsleepsounds]

I really appreciate what you do. Don't let them get you down. You're making helpful and interesting videos, and I think a ton of people really love that.

[@BroCallMeCai]

I would say the only thing is that you probably shouldn't use the same amount of water for each variation in an experiment like this. That amount of water worked for the methycellulose. But those other two may have benefitted from less. I always love to see these experiments!

[@shawneckhoff254]

My son brought home a bag of "Beyond Meat Jerky" the other day!!! I didn't even know they made that. Please make that your next project!!! The texture was incredible and could pass as the real thing so easily. We were blown away. Seriously delicious, though our jerky marinade would send it over the top.

[@annettejohnson2005]

Beyond jerky is great cooked down a bit to make it less chewy and adder to stir fry or fried rice.

[@FeierLin]

As a chemist I love how you use the scientific method for all your tests! I wonder if flax or chia could work if it soaked in less water overnight!

[@aloveofsurf]

Grind the seeds so they incorporate fully. See Wikipedia's tapioca article for further information about the elasticity and composition of tapioca.

[@1vaoracle]

I hate flax as a binder….seems to add a gummy texture

[@aloveofsurf]

@@1vaoracle, I agree that something is needed to prevent flax from gumming up the flavor.

[@FeierLin]

@@1vaoracle Usually flax works for me in baked goods but I've never tried it in a patty like this. Just curious to see what it would do ☺️

[@dw999]

@Feier Lin, he already noted that heat doesn't change either of those; I'm confident that overnight soaking and less water won't change that, because everything has its own set of chemical properties. (Psyllium husks, for ex., are used in making keto bread, but flax gel and chia gel aren't, bc they just won't do what p. husks will.) No disrespect intended; just trying to spare people the lost time of experimenting with something that's almost certainly not going to work.

[@habanerofire]

I often use chickpea flour as my binder plus a bit of starch when I make "burgers" I also like to grate veggies like beets and add them in raw. They cook slightly but stay al dente which gives a nicer texture and less squish.

[@NHiro-tx6lj]

Flax seed will bind better if you use boiling water and mix vigorously. Chia seed will thicken up quicker this way as well.

[@coyoterest6449]

I found that the dietary fiber that is simply "cellulose" worked great, I use the Nutricology brand. I LOVE your videos and you've given a HUGE boost to my meatless eating, big thanks to you.

[@veronicaciccarelli6237]

Thank you very much for the alternative! Tell me, please, how much fiber do you add and how much do you leave to rest? Also 20-30 minutes?

[@Nata.68violin]

Wow excelent thanks

[@flammablewater1755]

After recently making mochi with glutinous rice flour, which does firm up when heated, but then get's soft and stretchy if you keep heating it, I'd like to see how it does in this test.

[@RichardONeil]

Thank you so much for going the extra mile and trying to find us a substitute. In Canada the price of methylcellulose is out of control. I can't wait to see what mad science you come up with for us!

[@casanford1]

It breaks my heart to hear you getting negative comments. I am just getting into eating vegetarian and I have watched many of your videos. Your warm upbeat personality is delightful, and your masterful presentation of the content is very inspiring and never fails to deliver. Keep up the great work and keep on shining bright!

[@SauceStache]

Thank you

[@daboi_b7314]

U are AMAZING. FOOD SCIENTIST SUPREME. Can you experiment more with psyllium husk for Vegan Cheese? Particularly baked on pizza, pasta, or sandwiches. The stretchy property might be amazing for those of us who dont use Tapioca/Other refined starches because of their blood sugar impact. Thanks!

[@RussellAWithers71]

I love chickpea flower. My blend is chickpea flour, nutritional yeast, finely chopped onions, italian spices after soaking the TVP in vegemite and hot water for 45 minutes. Magic.

[@dw999]

You're exceptionally good at this -- exploring the science behind ingredient interactions in order to create the meat-y vegan foods that so many of us later-in-life vegans want. (I ate beef for about 40 years, and fish and chicken for another 15 after that; it's not realistic to assume that the desire for those foods will vanish.) Thanks for all that you do, and best wishes.

[@roamsy]

Hey Mr Stache, thank you for this video. I'm definitely one of those who are skeptical of methylcellulose but hope I wasn't ever rude. I watch every one of your videos and am a big fan, but just thought it was good to know about the side effects of it. Your channel and content is amazing and you really went BEYOND expectations with this video.

[@salecakir]

I think the correct word is "elasticity". I really enjoy your videos, especially the vegan cheese playlist. Thanks for your effort!

[@josepholdham1159]

Keep doing what you're doing. Haters will always hate. They just need to look closer at themselves if all they can do is troll quality content creators

[@gnarrl]

Don't let the toxicity get near you. Stumbled over your channel in the recent days and I love all the information and details you provide (and how you do it), even though I have my personal focus on unprocessed natural ingredients. We have entered an age, in which people can only distinguish between black & white, Team A & B etc., which is totally alien to me (I am 42 and remember the days when context still mattered). Let those people create the hell they will be living in and give a f***! Never let them into your head and stay true to yourself, no matter what you do. It doesn't matter what anybody "from the internet" thinks, the social interaction there is highly distorted. Friends, family and you are the only things which matter! :D

[@SauceStache]

Thank you!! What a fantastic comment! I'll be 42 in 2 months so I totally understand.

[@apatheticrabbit]

Hey man. I found your channel a couple years ago and have been really loving your stuff. Your experimental take on cooking is really refreshing. Even though I'm not vegan your approach to plant based cooking really does a great job of showing how exciting this area is right now. When I watch your stuff I want to cook like this because it looks fun and delicious.

[@OverwoundGames]

pectin might have an interesting effect, essentially the binding agent from citrus fruits / apples (i.e. in that orange pulp) and readily available in powdered form for jam making

[@roamsy]

hmmm interesting

[@ericedelman]

Glad you've been able to find help. Love your videos! I'm going to experiment with this new mixture. I don't seem to tolerate MC very well, so an alternate would be good to find.

[@catbeach5763]

I really enjoy your videos, your cooking suggestions and food. I am a big fan. You inspire me to cook my own vegan food instead of relying on the processed food I tend to grab. Thanks for what you do.

[@stormsaga1176]

Thank you for your continued efforts in experimenting with vegan meat to help us with a better and healthier lifestyle. I appreciate this science experiment. Personally, I prefer to avoid methyl cellulose only because I try to stay as close to whole foods as possible. I enjoy your posts and learn a lot from you.

[@jesusthroughmary]

Meat is a whole food

[@Longevitylifestylemedicine]

Love your videos! Excited to try this out. Still obsessed with your burger recipes.

[@princessl.d.g.]

I used cooked cold oatmeal as a binder for bean burgers. I add different seasonings to the cooked cold oatmeal as well.

[@Naria4210]

I just wanted to let you know that I just bought your meatless recipe book and so excited and can NOT wait (although on a 30 day fruit fast) but help is on its way. Please do NOT let anyone comments affect you, you are awesome and make it so much fun to want to try out these wonderful recipes. When people say negative things or comments they are just merely speaking of themselves. So keep it it up I love all the information and recipes, thank you again!!!

[@margarett_b]

Okay, you got me with the title because methylcellulose is just pretty much unavailable (not even mentioning the price) where I live :D I've seem psyllium husk being used in a variety of recipes so it was super interesting to see it being tested side by side with mc :D The results were very interesting, I must say - and I am sure you'll work on it even more in the future! Hoping you'll have a great rest of the week! Lots and lots of love!

[@thegenius8817]

The real question is WHY is methyl cellulose so inaccessible??? Are companies that corrupt to only sell it to burger manufacturers??? Make it available to the public ffs! Enough with this monopoly scarcity crap. Abundance mindset NOW

[@josephpotter5766]

@@thegenius8817 In some jurisdictions it may well be restricted for sale due to being regulated as a medicine or medicine ingredient. Methyl cellulose is used to treat bowel issues, so some places may not treat it as a food ingredient.

[@brendafosmire6519]

Very informative video. Thank you. Psyllium husk with the stretch property is great for making vegan cheese.

[@victoriablanc761]

BTW we love your videos. no one else has inspired us as much to try to make our own meat and dairy replacements. we bought a milk maker after seeing one of your videos, we found methylcellulous from your videos, we use amalyse in our oat milk, we now use MSG.. I could keep going. we bought your cookbook. I know that unfortunately the negative ones are always the loudest and make the most noise but there are a lot of us out here that have really benefitted from what you do. So thank you and work to tune out the loud mouths. they have nothing else in their lives so they try to ruin it for others. don't let them.

[@kassiapencek6185]

Great experiment!!! Thanks for promoting personal responsibility of taking action steps in mental healthness!!!!

[@botanicallybuilding]

Really enjoy your scientific method, your cooking styles, and personality. Just awesome!

[@aneoliveira1464]

Love this! 💚 These videos are very helpful. Thank you!!! 💚💚💚

[@SelectiveNerd]

Please don't take any negativity from anyone onboard, you are amazing. And videos like this show it. You're an incredible person and keep doing doing incredible things.

[@KellyOspina]

I love your videos. I learn so much, plus they’re fun and are so well done.

[@susanntregenza9996]

Thanks so much for this video. I have been looking for a substitute for w while now. Also lots of good ideas in the comments. Really appreciate your videos.

[@aneoliveira1464]

I loved this idea of putting the ingredients in the video so we can take a screenshot. Your videos are getting better and better 💚💚

[@chrisrosenkreuz23]

Hey you gonna love this, add Kombucha Mother to the psylium one, you will get the texture you're after. It's basically similar to paper which is similar to cellulose

[@SauceStache]

Ohh I gotta try it!

[@bigblackhorsestudio2073]

Thank you so much for exploring some alternatives to methyl-cellulose! You are my favorite plant based chef on KZbin and this video is just one reason why 🙂

[@pinayvegan2160]

You’re just amazing for trying out possible replacements that are readily available. 🙌🏽

[@PiG4M3R]

Great Video my dude! Always happy to see new ways to tackle making meat substitutes.

[@Djaa9]

What a great video. This will really help me when choosing binders in the future.

[@talkingheadzzz2449]

I love this! And I thing you are supercool!! Thank you for doing this!!

[@randolphragland3503]

I love your whole persona. Smart, kind, considerate, a little goofy, and a chemist. Your mission is admirable. I think you are lucky to have Monica, but she is equally lucky to have you. Keep up the mission my friend.

[@antonhaq3503]

I need to buy your book!

[@jwmcneelyIII]

Super helpful video, thanks!

[@stormaaja]

This is interesting. I’ve been searching for the replacement for a while now. Usually I just end up using vital wheat gluten. I tried psyllium few times in the past with not that good results. So I was missing the chick pea flour. This is great! Thanks for the hard work you did here!

[@jameyowens81]

You are one of my very favorite content creators on KZbin. I'm always excited when I see you've got a new video out. It is a shame that people would take the time to try and drag you down. You provide wonderful info and entertainment to the rest of us and would be missed if you let the neggo's crowd you out.

[@shawnjohn1971sj]

Thank you for your great videos!!

[@andremarcatti7600]

I've been waiting sooo long for this! THANK YOU SO SO MUCH you are the best 😍

[@SauceStache]

OMG Thank you so much!!! I really appreciate that a LOT and I appreciate you

[@Alina-ws6ob]

Your channel is very unique. I don't think there's another vegan channel like yours that help us improve our vegan foods. Most just regurgitate the same old recipes but you're like a vegan food scientist.

[@smeela]

Omg thank you for doing all these tests!!!

[@helenaurelius-haddock4695]

A very informative video, so thanks for sharing, Being new to making "meat" from plant based substances I find your videos to be really helpful and informative. I can't understand why people are unkind to people like you who work hard to provide high quality content,. Please ignore the bad comments and continue with your excellent channel!

[@strwbryhj]

i love all of your videos and recipes but have always shied away from following one because i can't get methylcellulose in canada. i spent all morning looking up subs for MC and i can't believe i finally found a video that you made covering that topic! i am so excited to try this!!

[@bobblelooble3530]

Your experiments are really fascinating. I'm not looking to make meat replacements myself (I'd rather just eat beans, pulses, tofu etc) but it's so interesting watching you play with the ingredients like this. And some of this stuff looks like it would be a great dish in itself if it's not trying to behave like meat! Thanks for everything you do!

[@jaqabergas]

So glad you made this video! Methycellulose is hard to get when you're outside the US so I'm definitely going to try the psyllium husk+starch+chickpea flour mix. Thanks!

[@aspiringtosomething2023]

Tried psyllium (2 parts) with tapioca starch (1 part) + chickpea flour (1 part) + TVP. Burger turned out interesting -- certainly holds together very well -- but a bit too goopy. On the second attempt I removed the tapioca starch and reduced the psyllium to just one part. A small quantity of psyllium seems to be more than enough, and texture was much improved although still not ideal. IMO the tapioca starch is superfluous. Now have to find a way to make the burger more succulent. Maybe grated beets? :D

[@ailblentyn]

As always, a great video. You are very informative, entertaining, and likeable.

[@mb7503]

Thank you for this video. I have been trying to find a substitute.

[@fatehasuhaimi2853]

Woww Thank you so much for helping me to know about cellulose i really appreciate n to try this recipe ❤️❤️

[@markthomasson5077]

Seitan / essential wheat protein, works well. But you have to steam it before frying. You can form it into a roll, steam, then slice into burgers.

[@possibilitiestv6260]

Thanks for showing us your experiment.

[@aleje5761]

Sauce Stache I'm grateful you kept this channel bro. You have been helpful to me in finding new vegan plant based ideas. Keep doing what you are doing. 👍👊

[@TheKolemisie]

Don't usually comment but feel like adding to the kind comments coming through. I love watching your videos and they always inspire me to do more and more interesting things with my vegan cooking. You are a joy to watch and keep in mind that a lot of people who love your stuff might tend to be quiet/less likely to leave a comment, where as the trolls of the internet love leaving their negativity everywhere. ❤

[@roamsy]

lol, he didnt say he was getting hate, just people wanting an alternative.

[@jonnyd8399]

Im not even vegan or vegetarian, i just love your videos. favorite FoodTuber!

[@ProfessionalJason]

Don't let the haters bring you down! Your videos are great and you're always evolving and trying new approaches. Even if you mess something up, you're dynamic so that sh** is yesterday. And unhappy haters can revel in that all they like. It will never makes them happier.

[@SauceStache]

I appreciate that! Thank you!!!

[@mariefink3024]

I really love your videos. Just so interesting.

[@Funguysd]

Love the experimenting videos! I use agar agar as a binder, high ratio. You can find it at all Asian grocery stores and Amazon.

[@jorgecor4252]

Bro you are great. Your job is awesome, keep it up

[@davovanman]

More videos like this please. Thanks my dude!

[@cherylwin9364]

Thank you for this video, keep up the good work ❤😊❤

[@ezosoro]

Your videos are entertaining, informative, and fun. There’s nothing quite like it, and you definitely inspire me to try new things and make my life better! I hope you know how much you mean to so many of us!!

[@fairwearth690]

You are truly a food scientist. Thanks for testing and sharing your results to save us the time and frustration!!

[@empresskiya6466]

This is amazing info thank you

[@nekobilg]

Your videos are so interesting and well made keep up keeping up you’re great

[@satori2097]

Vegans on the Vegan Auto Immune Protocol Diet (AIP) -- can't do nuts, seeds or grains while in the "elimination phase" of the diet. We use plantain, cassava (tapioca, arrowroot), green banana flour and coconut flour. I generally use a combination of plantain flour and some cracker crumbs (plantain or cassava) in my vegan aip burgers. I'd love to see you try that?

[@missiris1234]

You are a mad scientist! Lol😍

[@SauceStache]

hahah thank you!!

[@cherimemacfarlane3290]

My worry about the methylcellulose isn't everyone else's problem. I'm happy to find a substitute for the stuff even if it's not perfect. Keep doing what you do.

[@joesweeney6262]

Thanks for these videos. I am not a vegetarian, but I enjoy plant based foods, both for the taste and the science. This video, in particular, hits my sweet spot. And your ad for mental health services ampere also welcome. Thanks for sharing that.

[@raswhitaker998]

Love you brother frfr and thank God for your knowledge 🙏 💯 🙌

[@andeewasson7005]

Really a great video I'm still waiting word on when you're going to have a second cookbook,( hint... hint). I gave three of them away last year at Christmas and those people want to know if there's a new one LOL. You are loved & admired. I know it's easy to tell you to ignore the meanies and harder to do. You could try what I do, when people are mean to me online, I imagine them as a 350 lb screaming baby in a soggy diaper and a clown wig, it makes their opinion a lot less impactful on me, maybe it'll help you. I find most of the truly mean rude nasty people online are just really miserable people so they probably are a tad jealous of how much you"re respected. I'd say that's their problem not yours, you don't have to own it. As always, looking forward to your next video and wishing you and Monica well

[@SauceStache]

Thank you so much for this! This was so kind. I really appreciate you and thank you for my book and giving them as gifts! You really made my night. I’m going to try to ignore the meanies. That’s great advice

[@Tekukuno]

I tried methylcellulose for the first time after watching your videos and it really does work well. Thank you!

[@Katjetan]

If you can't find methylcellulose - compounding pharmacies have a lot of it. If you have one of them near you just go up to them and ask to buy some. Methylcellulose is used as a filler for capsules and other dosage forms so they have plenty.

[@makustwin2911]

Unfortunatelly it is a CMC, carboxymethylcellulose which is far away from MC. Its used often as an adhesive.

[@botanicallybuilding]

Love this video!

[@mccauleyconor]

I'm happy with methylcellulose!

[@SauceStache]

ME TOO! hahah but I know a LOT of people want a replacement

[@auntletha]

I wondered if Konjac or Agar, Agar would work? When you mentioned jelly consistency those came to mind.

[@grecianbeauty]

I love your videos and whole personality too! I agree w your therapist focus on us nice comments

[@stephou]

First, thank you for your incredible cooking experiments. It's always a pleasure to listen to your videos. I live in Quebec and I haven't been able to get methylcellulose at a reasonable price. I placed an order at Modernist Pantry and buy methylcellulose but also sodium alginate and calcium chloride. I can't wait to try your recipes!!

[@thomassmith8700]

Thanks for all your work experimenting with plant based options. And for your honesty. I hope you find a way to filter through the negativity. I do appreciate your responses.

[@kdeebelmmm1252]

It's hard to even believe that anybody would have anything negative to say about you. Your videos are great and the amount of work you put into Testing the recipes is impressive.

[@21stcenturyhomestead84]

Thank you so much.

[@kellylynnbrowne947]

I'm so sorry you endured negative comments, I love your testing! A very well done vid as well! And as a vegan cook, I am always looking for the right ingredients to make a better veg pattie. Keep the good work up, Good bless!

[@ChrisB-nx4gw]

I am not a vegetarian or vegan but I have made some of your recipes and they were great! To hell with the haters, love your channel! Just be a duck and let the bad roll off your back because the positive will always overcome the negative. Love ya brother.

[@davidkatzir]

I really like your content, tought me heaps. Thanks

[@SauceStache]

Wow Thank You so much!!!!