I am in Culinary School and my Chef for Meats and Fabrication pulled out meat glue the other day to show us. Awesome application of it here.

One of the best channels on KZread... guaranteed!

Very much against the use of meat glue in a business but at home it's 100% fine, it allows you to create a masterpiece like this. Amazing job Scott, keep up the great work! :)

I think you just broke the Matrix. Looks outstanding!

Thanks a lot! This is what real food looks like. Indeed, celeriac puree would be just the ticket. It also could get the young generation interested in proper food. Great project and channel!

Got it cooking now Scott. Your KZread channel has changed the way I look at food and what actually is special in the meat and game world. Thank you

Mate,you wouldn't believe how hard it is for me to get the rabbit for this recipe. I grew up after the war here in South Australia and rabbit was our main form of protein. Set the traps before going to bed, clear the trap line, kill, dress and put them in the ice chest before breakfast, no surprises what dinner was or even cold for school lunch. Better than jam sandwiches. I went out to pot a rabbit or two before Christmas, I saw 21 Fallow deer and not one rabbit! This is from the country that had plagues of billions, we even have to import rabbit fur for our army's slouch "hats Kaki felt for the use of".

mate !! Evey time I watch you cook something I always get so hungry and what I like the most is that you always plate up on a plate I can't stand it when people plate up on a wooden chopping board my people spend some money and buy a plate great work young Scott 😎😛

An amazing challenge but done well by Doktor Scott Rea!

I think this is one of the most creative things I have ever seen from an English cook! I'll need a weekend to master it though! Thank you!

"I'm going to have one more mouthful, then I'm going to spend some time on my own in a dark room" LOLOL

Looks spectacular

That looks BambiThumpin good!

That is absolutely stunning

Man - those beets are I N C R E DI B L E !

That, my friend, is a masterpiece.

Looks awesome ! Always great videos !

Simply incredible, thank you!

Another amazing video! I'm in New Mexico and I love your videos! Very educational!

That looks incredible!!! I have to agree with you about the vacpac machine - best thing I ever bought! Great for leftovers too!

Amazing mate - always an inspiration and pushing the boundaries... something i'll definitely be trying in the future!

i love food that has rabbit in it. Looks so delicious. Cheers RH

LOVE YOU SCOTT

another great video, brother! great recipes as well.

Brilliant bud, looked great

Oh! Man a dear! Salivating. I was wondering why you were wearing the gloves, then I remembered you have to use them so as your fingers don't stick together. Though, I don't think the magic powder would have been needed for this. I had a nice dinner this evening, hot Kerrs Pinks, butter, a wee raw onion and cold sloke, you will know it as Laver.

Corking mate !! Love all your vids, watched them all !! And have tryed a few recipes...Loved the bacon and egg sarnie road trip...Keep em coming brother.

That's rock 'n roll, baby!!!

Brilliant!

Scott I would love to see a video of you not cooking just reading dump or rude comments. Or maybe fans Q&A session. Keep cracking on man from the U.S.!

For me, beetroot is a very underrated veg. Aussies and Kiwis love sliced beetroot on hamburgers. The Créme de Cassis would add a fullness of fruit flavour to the thin apple taste of the cider vinegar. A raspberry liqueur would work just as well.

A thing of beauty!

Absolutely stunnin' as you would say. What you could do in the west, Montana maybe, caribou, elk, bison, mule dear, mountain goat, wild turkey, bear, boar, rabbit, and all the fish, reservations would be months out..

I'm drooling right now! This looks absolutely amazing! Thank you again, Scott ;)

Looks fucking great as always. thanks for the inspiration. Also, nice new tattoos!

Alright Scott, you're gonna have to start releasing 2 videos a week. I can't be waiting around all week for another. Love your channel!

You missed the opportunity to call this a "Bambi and Thumper". Or maybe not.

@TheScottReaproject

7 жыл бұрын

I may have to borrow that, great name.In fact, i love it, thank you very much Gweilo, its pure genius, "Slighly grusome ring to it" ( and i like that) but genius mate, cheers

@limeyrock

7 жыл бұрын

No more gruesome than MEAT GLUE, Scott :)

@TheScottReaproject

7 жыл бұрын

oohhh....

@Your.Uncle.AngMoh

7 жыл бұрын

Feel free. Garry a.k.a. Uncle Gweilo.

@TheScottReaproject

7 жыл бұрын

Cheers Garry, is now in the description, thanks for your input bro, now to just sit back and wait for the tree hugging brigade to weigh in, nothing we on the #SRP cant handle. All the best mate.

Very different mate. Nice one. Cheers Moose

Another masterpiece Scott, I think sliced a bit thinner with Artisan Bread and Coleman's, it would make a great sandwich. Good one Scott keep them coming.

you are a talented young man hahaha :)

Drooling...

Love your videos, but this so wrong on a pandemic level. I'm sitting here watching, with my mouth watering, and can't even get a whiff of your food creations. lol It looked fantastic bro.

This is cutting edge 'sou-vide' cookery; beginning with the 'meat glue' (protein powder) way to form two meats together so things don't deconstruct in slicing. I own the technical manuals for this...I just need to try the recipe! Sou-vide is THE way to cook rabbit loin to end up with a tender, juicy product. The end result does require caramelization with a kitchen torch or a turn under a broiler or salamander.

it looked to me that the venison juice was a touch red... as in bloody. I would prefer mine to be just a tad bit more done but otherwise that looks fantastically delectable! great job SR! I am new to the channel and hope to see more amazing content in the future

Meat glue gets ragged on because some people use it to sell a lie. It's nice to see a legitimate use for it. It's a tool after all. As long as you're out and open about using it there's nothing wrong with it. People don't get angry when they hear their porchetta was artificially made cylindrical with string.

Would meet glue mixed with some seasonings work just as well, cuz having some seasonings on the inside sounds amazing

That looks mighty alright, I'm not into all that sauce milarkey though, plate of chips be grand with that now😍

The water bath is just a magic machine, isn't it. This evening I did a couple of chicken breasts bone on for 8 hours, then panko and deep fried for 30 seconds. Had to wipe tear away...

@TheScottReaproject

7 жыл бұрын

Haa, wipe away a tear, love it Steve...

@SteveWrightNZ

7 жыл бұрын

no joke.. you know what I mean. Scott, show everyone how to do a sous vide salmon filet with crispy skin on... *fights back tears

@ahpadt

7 жыл бұрын

Does chicken breast really need 8 hours in the bath? Most methods I've ever read call for 1-2 hours.

@SteveWrightNZ

7 жыл бұрын

My wife is very particular that her chicken is cooked properly after a bad incident ten years ago. 8 hours at 70degC and its fall-apart tender and zero chance of any problems at all. Before sous vide, all our chicken had to be cooked until it was dry and hard as a rock. It's a personal thing, as well as a valid science experiment.

@ahpadt

7 жыл бұрын

Have a look at this [https]://www.scientificamerican.com/article/complex-origins-food-safety-rules/ There is plenty of scientific evidence that you don't have to effectively kill meat twice in order to have a satisfactory reduction of salmonella. :)

If you don't have a vacuum sealer, use a Ziploc bag and use the water displacement method to get the air out.

I read that as a 'venison, rabbit, lion' roulade. rabbit loin is pretty great too.

What brand of knives do you use and how do you keep them so sharp ??

"Look at the colours in that" RED

Could you use gelatin from some hocks to hold it together instead of “meat glue”?

Hey Scott, does the puchuto have a cracklings texture?

I was hoping you would mount some butter in that sauce...looks great though

Why do you make me hungry Chef?

I love the dishes you make but man, do you ever fall overboard with the Saran wrap! Lol

"ingenious chef creates delicious dish by gluing together bambi and thumper then frying them" Sorry just thinking of headlines for this delicious looking discovery

Any reason why you didnt season the meat before glueing? lets say salt, pepper, thyme, rosemary....

Hey Scott, Are you a fan of tripe? Thanks again for another great video!

I have two questions? how much is a ticket from Los Angeles to get to you. and how long would it take for you to cook me one of everything you. LMAO everything you cook looks amazing. enjoy your food it looks amazing. LOL

How about a venison and rabbit roulade wellington? ☺️

You should do a kebab video and show us what marinades are best!

Mmmmmm !!!!

Off subject of video. Can you show us to butcher or show us the cut of a tomahawk steak? What to ask if our local butcher does not know how to cut a tomahawk steak? Thank you. Long time fan. I am in the states. North east region.

I live in an overly "civilized" urban area that has no game butcher anywhere nearby, nor am I a hunter. So, my question is, would it be worth the effort to make this using pork tenderloin and beef tenderloin?

How have i not found you before?

scott, Ive got a question! Besides the illegal aspect of it( where I'm from )Is a Canadian goose safe to eat

@beaverrick9789

7 жыл бұрын

Very tasty !!

Really amazing!!!. Unfortunately I can not find transglutaminase for sale in Spain.

@Logjam5

7 жыл бұрын

Jose David Bertoa Saez Roll it without, should work out fine.

Damn brother that I gotta try, Need to find that meat glue stuff?????

this is fantastic Scott - I know the information is available around the place, but how much do you reckon it would cost to get that vac-wrapper and sous vide machine together?

@TheScottReaproject

7 жыл бұрын

Hi Simon, these are quite high end, but you get what you pay for, the vac packer is£300 quid, but its professional grade, there is cheaper, check out amazon, and my Burton sous vide machine is about the same, but again there are way cheaper versions out there, all depends on what you want to spend and how much you will use it, but i can honestly say, once you indulge, what ever the price, you will love it.

@simonhenry7415

7 жыл бұрын

Thanks Scott - I wouldn't expect them to be cheap, but 300 quid each is cheaper than what I was expecting! I'll check out Amazon

Love the idea, but if you didn't want to cook sous vide, you cold do without the glue, freeze after wrapping in cling, and tie, then oven broil. I don't why you don't season before forming. Non the less brilliant idea. Metal in Teflon...... risky.

Spoon!

How you can wait so long before eating? I was almost angry that you still didn't eat it sooooo long! :-D

That makes me want to swear. I hate this term but that is effin food porn. Gwarn Scott 👍👍👍

Won't that glue your insides together if it glues meat together?

@ahpadt

7 жыл бұрын

No. The 'gluing' happens at higher temperature during cooking. Think of it like blood coagulation.

MMM!

Meat Battenberg? Meattenberg!

Sauce needs a splash of balsamic and a tablespoon of coca cola.

hot damn i want

Hiiiioii

I'd be really worried about everything having the right doneness.

What? Scott wearing gloves?

@Logjam5

7 жыл бұрын

Chris Stier The thought xd my mind too.

too much butter my friend, but it looks delicious

looks like spider-man

Why did you start wearing gloves?

@TheScottReaproject

7 жыл бұрын

hands are cracked to s##t from continuously washing my hands at work, and dipping into the detergent, its almost nuclear stuff, occupational hazard i guess, at the moment they look like a witches claw..

@jojevismclain2475

7 жыл бұрын

+Scott Rea thanks for the reply!

The hygiene nazis been on your back scott? Never noticed the need for gloves before. Top product in the end anyway fella

@TheScottReaproject

7 жыл бұрын

No Bro, hands are cracked to s##t from continuously washing my hands at work, and dipping into the detergent, its almost nuclear stuff, occupational hazard i guess, at the moment they look like a witches claw..

Never mind that to me, sous vide is boiled meat, Scott, meat glue could be dangerous to use, so please don't down play it. Meat glue could damage your insides if not used intelligently and if enough is inhaled when dusting it on your tray.

Looked up meat glue, that stuff is expensive $6/g

pouring glue all over it lol.....mmmmm. ...glue

u need to come to charlotte nc to johnson and wales and show those jackmonkeys that college cant teach you everything and i would have your baby if i could no va jj sorry mate

Keep thinking that crap is safe.

I love your videos - but using meat glue doesn't sound appetizing at all ...

@hugedickerinokripperino5299

7 жыл бұрын

U cant taste it

Dude, loose the meat glue and use potato flour

The only issue I see with transglutaminase is that it may have been derived from a pork product which, of course, will determine whether or not your final product is kosher or halal or not.

@70blondeboy

7 жыл бұрын

Hey, Scott is a *real* butcher - and one of the best. Kosher and Halal don't even come into play on this channel. Proper, tasty, English food does. You don't like traditional English food, don't watch.

@xenithorb

7 жыл бұрын

en.wikipedia.org/wiki/Streptomyces_mobaraensis

@diesel_dawg

6 жыл бұрын

Exactly. The SRP is no place for that religious nonsense.

I hate u cook in that water bath not good and not good .ha

@70blondeboy

7 жыл бұрын

Wot u meen u there we are then ? Sorry, thoot id tri nd respond in meaningless txt spk tht u unrstnd

this guy loves wasting food and material!