Making CHICKEN from GRAPEFRUIT peels | Bistec de Toronja

Wow I'm gonna eat this whole thing I just finished up my quit bacon series maybe and I wanted to see about possibly trying something else seeing if we can come up with a good fried chicken replacement I think it would be cool to have a plant-based chick-fil-a sandwich I'm gonna try something that actually stands from an old Cuban recipe so today we're gonna try the grapefruit steak so I'm terrible at pronunciations but I'm gonna leave the authentic Cuban name in a comment down below so if you know how to pronounce what this is actually called I don't appreciate it leave the pronunciation down there so the grapefruit steak actually uses the pit of the grapefruit the pith is the white soft spongy part so the very first thing that we have to do is we have to peel away the skin of the grapefruit peeling away just the outer layer now I'm just gonna use a simple peeler and just lightly peel away that outer layer and this is like us just a red grapefruit and that's all we're doing so now we have both of the grapefruits peeled I'm just gonna save these skins you can figure out something to do with them their oils smell really good so maybe good just use them as a little bit of like a potpourri if you want the next step is to remove the fruit now I'm gonna see if slicing down makes a difference if it's easy to slice down and across I wonder if that's gonna be easier it looks like that's gonna be harder and these are thick which is really great there's a lot of meat here and I'm just reaching in and pulling across now I've almost essentially juiced these oh man I wonder if I just like soaked these things in this grapefruit juice if I just destroyed the flavor I'm gonna get a spoon and see if it makes it a little easier so on this first one I sliced it from Center down instead of across and I think that was wrong you know we just we just soaked this thing with the grapefruit fruit instead of just pulling the fruit right out okay so that one came out a heck of a lot better than this first one did okay so for this one I'm gonna cut center across and see if it makes it easier to take the fruit out and then work all the way around I'm just soaking these these pits with grapefruit juice and it seems like they need to be unsoaked these are some juicy great I mean it just squirt it all over my face geez okay so there we go that's that we have this hole so the next step is we are going to cut these guys into cutlet sized pieces I'm gonna get rid of the cores here and I want them to lay flat so I'm just gonna give them some slices to kind of help them do that so we have eight cutlets out of those two grapefruit so our next step is we are going to crush some garlic don't do four cloves I think it's gonna be enough and we're just gonna use a garlic press and get out as much garlic as we can out of these guys so at this point I'm gonna take this garlic and we're using only fresh garlic I'm gonna give just a little pinch of everything and we want the oils and all and we're just going to rub the inside and outside of these cutlets these grapefruit cutlets try to get some of that oil in there and really rub it in so now we're gonna do is set those guys to the side we're gonna whisk up a few eggs I'm sure you can use an egg replacement but for today I just wanted to try out the authentic recipe we're as close to the authentic recipe as I'm gonna get and then in this egg mixture we're gonna drop in some fresh parsley now I'm just gonna chop mince this fresh parsley up pretty fine I just got a small little bushel of it and we're gonna drop in a good pinch of coarse salt a few turns of grated black pepper and then a good nub of the parsley let's give this a whisk so at this point all right we have our cutlets made we have our egg mixture made we're just gonna drop on some bread crumbs to a small little baking dish or a cookie sheet enough to be able to coat all of them you won't have to keep doing this and we're gonna heat up a scale on about a medium heat I'm gonna drop a few of the one of these down here into the egg mixture and then drop it into the dry hand here and that seasoned it nice really well actually all that parsley who ended up on it so that looked pretty good I'm excited about how that came out take the wet hand do that again and then just repeat the process then once the oils ready to go we're gonna fry these guys up and excited to see how they come out so the oil is definitely ready I'm gonna turn the oil down just a pinch and we're just gonna drop one of these guys in there and do two of them and see what happens see this still has like the curve to it just doesn't seem right let me seem right so these are too dark these are way too dark I'm gonna turn the oil down now the oil turn way down we're gonna finish doing these see what happens see if we can get them a little bit more golden should take about it I would say at least a minute to fry on each side those fried up these fried up really fast if you look interesting this last batch will be even better they'll keep getting better as they go that's sauce - yeah I can't believe the way these are coming out I mean they look like little chicken breasts you know they look like a little chicken cutlets and like the consistency they feel they feel pretty spongy now this might have been one of the quicker in my series of making different meats but I'll tell you if this comes out good I'm pretty excited about it so let me give it a try the Cuban grapefruit steak okay so it cut really nice but the inside of it still looks like a grapefruit rind you know I I don't know let's that's crazy Wow so it's pretty good there's still some citrusy taste there it does have a texture it does have that chew when you bite down there's some juice to it this is something where I feel like if I work on it a little bit we might be able to get close to something yeah honestly Wow I wouldn't have thought that texture would have came out as nice as it did it's a chewy texture with a nice bite doesn't have a very meaty lie texture if you guys like this series you want me to continue on with trying to figure out ways to make a breaded chicken cutlet let me know in the comments down below I would love to hear from you guys thanks for watching the people listed down below are the people that are part of the sauce squad they pay for everything that I do here thanks sauce quad

Channel: Sauce Stache

Views: 448,349

Rating: 4.7158618 out of 5

Keywords: grapefruit steak, cuban grapefruit steak, veggie steak, chicken fried steak, grapefruit steak recipe, Bistec de Toronja, plant based, plant based food, vegitarian food, vegitarian recipe, vegitarian recipes, cuban recipes, cuban vegitarian food, bistec de toronja recipe

Id: ARR5hNitnmk

Length: 6min 34sec (394 seconds)

Published: Sun Jun 02 2019

Reddit Comments

[u/luminousshadows]

I thought that was the v sauce guy lol

[u/Dominator813]

I want to try this it looks really cool, good way to use something that normally just gets thrown away.