Merle's Vegan Substitute Taste Tests | Marathon

oh sure beans hundred-percent beans banana peel Oh baby to watch David watch hi everybody I'm Merle and today we're going to be making something really really weird I was online and I saw this recipe for banana peel pulled pork sandwiches I'm used to people judging me for being vegan I get it all the time but even I like we may have gone too far with this fun I'm gonna follow the recipe that I found and then I'm gonna bring in some of my co-workers and have them try it without knowing what it is and see if banana peels are a viable ingredient that we should all be using I'm using organic bananas because she used them I did wash these first so I would HIGHLY advise that I'm just gonna set my bananas aside don't worry they will not go to waste I will make a nice little smoothie out of them later she made this look really easy oh my god it is really easy I'm killing this right now you know what I'm gonna be open-minded and I I really hope that this tastes good I'm rooting for the banana peel we want that stringy consistency stringy texture just like pulled pork this is what you want to look like oh good okay so now it's time to add all of our flavors feels like a lot of seasoning for a very little bit of food but kind of telling we'll see oh yeah look at that you can hardly even tell what it is anymore I want to get the texture before I cook it and then the texture after I cook it just like a lot of seasoning on a cold napkin you can't taste the banana at all Wow that rope I cannot believe I just ate raw banana peel okay so now I'm supposed to add some water that's at some barbecue sauce I'm gonna toast some buns plop this baby on there with some coleslaw and then I'm gonna try it [Music] ready that's pretty good I'll tell you one thing it does not taste like bananas the look is good the seasoning is on point the texture isn't quite there for me yet but like I'm gonna finish this this is good enough that this suffice is is lunch for me today all right I'll be back I'm gonna whip up some more and bring some suckers in here okay that looks interesting it burns off it doesn't look like everything is so translucent looking like it's all so thin and papery what are you looking at looking at this little piece right here nice the texture is definitely a very pulled Corky looks like eggplant and then also this I initially thought the carrot it is a carrot it's both long oh wow that's another way to do it I'll give you a cover minute they're gonna go for another bite boo spicy sour sour better than jackfruit for sure it's a good little blinking to make eye contact with me not me but it's so good I wish they were honestly more of the feeling or whatever the full pork I've used a different vegan substitute ingredient that one may not normally use paper dogs right cabbage tofu soy no that's very broad but no it could be anything no it's not a mushroom it's actually a fruit beans know something you normally throw away for my fruit so it's like an end it has ends beans this is the beam right here isn't it oh sure beans hundred-percent beans banana peel like that - gonna be eating compost that's the heart no way they try this again man you know banana peels can be used for a lot of things definitely a little freaked out but I'm like I would like I would eat it again I actually liked it a lot wow it's pretty it's pretty crazy you know it's like an ice bar I put one better than this but mm-hmm I will eat this oh this is a substitute I'm not vegan and why would I replace put pork with a banana it's cheap Oh any maybe he'll dance cutting our waist that's it you're like you're not gonna do that doesn't this look like fish I kind of wish I do don't see this hi everybody I'm Merle and today I'm gonna be having a little bit of fun with my coworker it's not so long ago I did a video where I fooled my co-workers into eating a pulled pork sandwich that was made out of banana peel Oh like that trash can the meeting compost today I'm making vegan locks out of carrots I know a lot of people are probably thinking why would you purposefully cut something out of your diet and then try to recreate it we all use alternatives all the time we have sugar-free versions of things we have low-fat versions of things I'm not gonna stand here and tell you as soon as I went vegan I stopped craving meat and cheese it's just not true so instead of feeling guilty about that I tried to meet somewhere in the middle hopefully I can pull some of my co-workers into thinking that I'm serving them blocks it's time for these carrots to shine first thing we're gonna do is to salt them like crazy it's time I'm gonna go roast these and then we can prepare our marinade this part is supposed to be really really easy because I'm just taking all of my ingredients and I'm processing them together cup of water soy sauce I've got 2 tablespoons of capers 2 tablespoons of caper liquid which is just you know the liquid that comes in the jar canned capers you know what I mean and then canola oil now we have smoked paprika some garlic powder and finally some sense okay last thing I'm gonna add this nori sheet it's gonna give it that fishy flavor that you would get from salmon all right so our carrots are roasted they look kind of weird they look like carrots that have been the fridge for too long let's just go let's just do this thing whoa look at that color ten points on the look it's a little tricky towards the end oh boy Oh check it out so we need to let the vegan locks rest and marinate for 24 hours but I went ahead and prepared some last night we've always wanted to say that so it looks weird do you hear that like when people try this if I don't tell them that it's not with the salmon they're gonna think they're about to have horrible horrible food poisoning whoa whoa wait okay this was not crunchy I think I'm gonna fool some people I don't even want to wait I need to go get people in here because I'm freaking out okay we can make it work first of all oh I saw you do it I thought that you're gonna give me ice cream I really don't trust you that is not locks it it looks it it looks the part it looked like Kara you look like Eris Oh like from afar I'd be like wow that's seven if I glanced at it I would totally believe it you try to trick me I did try to drink you I was hoping you would be booze it's just the whole thing honey I'm aerating [Music] it that tastes like salmon Oh oh wow it tastes like hummus I taste the smokiness that I do in yes that's what it was like when I used to eat fish sushi and I didn't like cheap sushi and I didn't like it it's fish its face very very fishy give me the tag one for my new vegan locks tastes like cheap sushi like talk about this doesn't this look like fish look at this pick a good one some of them that's not a good one that was too crunchy don't spit it out I kind of wish I didn't see it a spot it's too late this one that looks good that looks promising like a tablespoon of marinade I mean Locke just kind of has that like fibrous like fleshy like salmon has those little the marinade so good it's good because like sometimes I got so much oil on my face man I don't know I think we both probably have a little bit so I don't know I think this is delicious I want to make it and put on the salad or something for anyone who says they don't like machinist and locks this is a good alternative for sure I think it sucked up the favor really well but if you're going for locks let me know for me it's not hitting exact locks really but this is really good if it was there in the cream cheese and it said LOX I wouldn't question it maybe like a little amuse-bouche maybe like a little appetizer thank you very much have a wonderful day yeah you're welcome mm-hmm [Music] somebody give me some ball yeah I would say no thank you oh there it is hi everybody I'm Merle and today we are going to be making vegan chocolate ice cream with bean juice wash I know what you're thinking lady you are absolutely insane and you might be right however being juice is a real ingredient so much so that it actually has its own name Saba aqua being water saba being bean this probably looks familiar to you you hear that that's aquafaba so whether you're vegan or you just want to try a cool new ingredient or you want to give those laying hens a break aquafaba could be perfect for you I have a little skeptical about this but we will find out I mean it looks like egg whites oh my god oh yeah we don't need to do that again the first thing we're gonna do is mix our coconut oil with our whole fat coconut milk all right I'm just no whisk this together to combine it a little more I just want to make sure you don't have any like chunks from the coconut oil or anything like that now we're gonna add our cocoa powder and get that nice and smooth this is the rest of the aquafaba that you may remember I tried earlier oh my god that was fun I'm just gonna put you in here now we're going to blend together our aquafaba with some cream of tartar and the vanilla now we're going to whip this together and it's supposed to reach some sort of like a nice Airy meringue Wow look at this if I didn't know better I would assume this is just any old meringue perfection and that's how you know it's ready you want these soft peaks and just like any other meringue you want to be able to turn it sideways and not have it move around now I'm gonna sift in my powdered sugar two tablespoons at a time yeah all right I'm gonna beat it to incorporate just a little bit again don't want to overdo it because if we overdo it our beautiful meringue could deflate and that would be tragic there's one more step and that is to fold in our chocolate infused coconut oil but do it very gently because if I'm too aggressive with it it could collapse it's a theme with this aqua fava it can collapse okay it's starting to come together quite nicely if I do say so myself she looks done so now we're gonna put it in one of these little baking pans I'm gonna do it overnight because I want to make sure it really frees us through and since we don't have dairy in it it's harder for it to freeze in the same way that actual ice cream would so our ice cream has been freezing for 24 hours and now it's time to try I'm a little worried that the texture is not going to be there I feel like it looks really lights but whatever that's too light now we're gonna try it hope for the best whoa Oh what's going on it both looks like ice cream and doesn't at the same time okay nobody's gonna be fooled and think that this is plain old ice cream that I picked up at the grocery store but I'm pretty happy with it there any contact I'm just supposed to help it's ice cream just eat this yay thank you oh my god it's truffle I bought it's a little bit part mmm really explore the ice cream what is did you break the boy sorry I was just so excited right now I'm experiencing a different texture in the ice cream it's slightly crumbly er hopefully it's just as rich and creamy [Music] no that's not ice cream no it's not like if you went took snow and then you put chocolate on snow it's like it makes you feel like you're eating a cloud if you had to guess it was made up instead of using dairy there's ice in there huh ice it's a byproduct of something that you probably eat often byproduct of something that I eat often no if you do it's not bananas right a byproduct is something yeah what's up I'd to find out by progress seaweed soy no like is there a soy or something you know like a byproduct of an animal is milk oh is it no you didn't use cocaine though no you eat a lot of canned this thing corn cookout yeah right beans oh my god but it's bean juice how could you possibly get that cuz I know who you are little black beans no Pinto chick pea chick yeah so what do you do with the aqua you just like mmm like yes I love me I know what are we doing why are you making me do them so won't eat that ever it's a little too silly for me the texture is similar to shave the ice but the taste is very good somebody give me sample yeah I would say don't thank you oh there it is an ad less bold that'd be great I think vegans and normal people would all appreciate it excuse me kitty I got your old arm oh my god I know what that is tell us well what's up everybody I'm back a lot of you guys recommended that I try this recipe so today is the day I'm gonna make chicken tenders I had a grapefruit peel it's all day a matter of time before people just stop inviting me to dinner parties so I saw this recipe first on stash sauce my boy mark I learned a lot from him thank you Mark shoutout to you and then I saw it also on the edgy vegan also shoutout to you but today I'm gonna kind of combine the two methods that they used but can we really realistically pretend that it's a chicken tender I don't know about that right let's get to business this is a grapefruit we've got the stem on top and I'm gonna be cutting it in half oh no I'm not first I'm gonna peel it okay so these are peels this is the pith the pith is really what we're gonna be using to make these chicken tenders we're gonna cut you in half Oh would you look at that so beautiful I'm gonna use this spoon and I try to go about halfway or a quarter of the way into the pit so you can just you know get around the nonsense oh my goodness I strive by doing it this way where you get a little bit of the piss it makes it much easier to take it out this is our finished product yay next I'm gonna cut these once more in half I'm gonna make little incisions in the grapefruit peel on the sides just like an inch or so and this is so the cutlets can lie flat instead of curving up now I'm gonna dip these in some apple cider vinegar and what this is supposed to do is to help neutralize the bitterness and then I'm supposed to let it sit for a minute I've got some vegetable broth here I'm gonna put these in here and I'm gonna let it sit for an hour oh wow that is Szalai me on the inside oh I don't know how I feel about these here we are get you in there now I'm gonna dry you off Wow now the next step is to rub these down with some minced garlic and then cover them with salt and pepper I'm gonna say this much and no longer resembles fruit yeah I don't know looks like some kind of dead thing so I think I'm on the right track since I'm making this vegan I can't use eggs to bread these so instead what I did is I have a vegan mayonnaise to help kind of bind the breadcrumbs to the grapefruit so that we get a nice even fry so I'm gonna mix my vegan mayonnaise some water and some canola oil if you're not vegan and you don't care you can bread this any way that you want so now for the breading mixture I'm going to add a little bit of parsley you can do fresh you can do dried whatever you feel like on that day and I'm gonna add a little bit of garlic powder because although I rubbed these down with some minced garlic I think it kind of flew all over the place and who doesn't love garlic so like the more the merrier and then I'm gonna add some salt because it's all alright Wow look at these creepy alien chicken cutlet things these look like something I'm feeling curious and hopeful and a little worried all right I'm gonna bread these thoroughly oh yeah we're getting somewhere this is headed in that direction I like it really feels like it feels like a chicken breast gonna bread all of these and that's all of them it's time to deep fry these we could try it so I want this to be at 365 be very careful when you're working with hot oil I'm gonna do these for about a minute on each side that's a satisfying stout look at that oh that's an interesting color I don't know man this looks a little weird all of this breading is falling off this does not look like a chicken breast what the hell is that this is unacceptable I'm gonna do a little bit of problem-solving here and I'm gonna double bread it okay this is looking better already take two oh my god I think it might have worked it look like a chicken okay so I'm gonna finish frying these now that I think I've got a little bit of a handle on things and then I'm gonna try it give it great I just slaved away trying to make this look like chicken now it's time to see if it tastes like chicken I hardly know if I want to finish eating this Oh boom guys I kind of want to spit it out that is so gross like that is so bad that is so bad why are they putting this online for people to try and try to tell people this day's good cuz this doesn't taste good it tastes very much like grapefruit covered in vegan mayonnaise and bread crust this isn't good I'm still gonna feed to my coworkers I'm gonna see what they think and let's let's just enjoy their pain right let's just let's just watch some react to this because this is this is this is that this is bad are you okay yeah three oh you're moving over here no I'm over here okay three two one go oh okay oh my god what is that this looks like chicken katsu this is really chicken parmesan yeah you're lying no it looks like salmon to me this is a chicken parmesan yes why not [Laughter] woah salmon I don't think I ever want that again so sorry me too why is it so sour family view made me eat that bitter yeah sure is Oh heard your throat closed that's so overwhelmingly strong tell us well it the thing is I want to guess what it is but in order to do so I have to take another bite no I mean that's just something you may have to commit to Orange is it orange juice I'm gonna look at it maybe that will help is it helping nope this is definitely sweet potato I recognize that fruit that the hints of that from somewhere she's so happy about this oh my god I know what that is misled her man peppermint is it lemon it's not carrot is it pomegranate mmm tangerine hibiscus yeah now pump nut mousse it's great for you yeah pumpkin Lucy's there we go okay I knew I tasted like some type of yes yes great food I'm not gonna say it's bad oh no no I'm gonna say it's bad I didn't like it I'm gonna eat it yeah y'all made me nervous oh sorry kind of bad it's pretty it's pretty bad it's pretty it's pretty bitter it kind of tastes like that like that that citrusy taste stays on your tongue like that that relative that doesn't want to leave the house it just stays even though it's fun presence is unwanted I agreed I liked the the grapefruit qualities of it like I did yeah I did I liked the texture it had it's such a fresh quality and then you've got like a lot of the heavy fried elements with it so chip is like this is like a crunchy chip just char-broil it let's be honest there we go you kind of written cuts it for me oh that was great I can't wait for whatever else you makes it's not okay I know what it is I just gave me an A for effort okay so B for bitter this is done yeah let's just let's burn that this was a real treat you know as always I mean life is about yeah you know death comes to us all [Music] [Applause] [Music] that is a delightful taco morrow I don't know I mean what nature it looks like this hello everybody what's going on my name is Merle and I am here today to offer you another cool vegan substitute today we're gonna be veering off the normal course as thing as I do I've done banana peels like that drache I've done vegan eggs so cute some of you may know I am a true and tried to plant lady I am obsessed with plants look at these babies wow they're really cute so today we're gonna do something different we're gonna cook with flowers specifically a hibiscus flower why you're wondering well hibiscus is actually incredibly nutritious it has full of antioxidants you probably know it because maybe you use it for tea but you can actually eat the flowers and they're supposed to have this nice soft kind of meaty consistency that's we're gonna find out today so I'm gonna make taco meat with hibiscus flowers and then I'm gonna try it and I'm gonna feed it to my coworkers let's do it this is dried hibiscus flower it smells like a dream it smells like a like plums or I don't know it smells like dried fruit it smells good so the first thing we want to do is to rinse this out so I'm gonna go rinse this with a strainer like Oh where'd I put it oh here I'm gonna take two cups of my dried hibiscus and then I'm gonna rinse it until the water comes out kind of a pink color so I'm gonna go do that and I'll be right back all right so these are all rinsed and ready to go and now what I'm gonna do is I'm gonna boil these for about ten minutes hibiscus is very very very sweet so a little pro tip I'm gonna add a couple aromatics to this to kind of try to neutralize the sweetness these aromatics will be some garlic and some onion doesn't it pop it right in there all right so we're gonna let this boil and then I'm gonna let it sit for about two hours then we can have our fun with it I'm gonna go strain this and then we can go make our tacos yeah I'm just going with the basics and going with what I know that you can do this however you want to season it a little bit of an onion powder some garlic powder that's some cumin some dried oregano chili powder whoa that is a lot red pepper flakes then of course the black pepper and some salt all right let's see what we can do here check that out yes is lit up baby this is really easy this is like a super quick recipe I'm gonna make myself taco I'm gonna try it and then I'm gonna go feed it to my friend we've got our finished hibiscus taco meat whoo you look so good you look like you look like a Korean barbecue it's really got a nice like pulled pork kind of thing going on you know this kind of reminds me of like spare rib meat that I used to eat in the middle of the night back when I was a carnivore I would like wake up in the middle of the night eat it not heat it up you know the fat like congealed on to the spare rib that was mush anyway not anymore wow it's got a nice chewy kind of a meaty texture to it this is yummy it's got a little like kind of a tart tart aftertaste to it but it's not too sweet which is what I was worried about booyah come to mama mmm oh my god [Music] yes this is so good I'm actually really excited to present this to my friends I think they're all gonna be on board with this one this is this is the winner let's do it come on biome partner Wow yeah would you look at that it looks like a taco it is a taco you can explore it any way you want see when you say it explore it is when that gets tricky this is how I know is some mmm it's just a nice thing to do for a friend make them some food offer it to them okay it's a little some thumb prints all right it's just my personal touch literally yeah yeah oh there's abaca dough in there healthy fats astute yeah this looks like pulled pork eh it tastes like jerky a little bit I had that for breakfast jerky I was a pretty meaty tester that is a delightful talk tomorrow mm-hmm are we working when I wonder you want me to guess what's in that looks like pulled pork which is like shredded beef lime cilantro yes yep it tastes like meat that was marinated in like a fruit juice what is this what is this well I know what this is though I can't wait to find out you know it oh yeah I hope so olives olives um I'm guessing those beets nope sure isn't it's not be don't know what to say okay give me the first letter no you have to make one guess I said I said olives okay terrible guess carne asada hmm cranberries I don't know I mean what nature it looks like this give me the first letter H Humboldt's mod se University oh no I have no idea hibiscus flower I still don't even have no idea what though what are that I would never got that oh that's crazy oh it's a flower oh that's great okay great it's a hibiscus flower delicious honestly this is probably the closest like looking to some real meat that you can practically get this is not even like bull this is pretty good yeah good for me this just looks like me this is definitely meeting like this looks like Romi it tastes really good yeah I like this it's solid taco right thank you [Applause] no I smoked a whole watermelon hello everybody my name is merle and today we're going to be making a smoked ham out of watermelon so basically we're gonna be smoking a watermelon but like before you get all angry at me i'm not trying to make vegan food look terrible i'm not trying to make it look scary i'm just trying to you know see what substitutes are worth our time and which ones are just disgusting on that note watermelon is like almost 92 percent water so can watermelon get needy we'll have to see the origin of this smoked ham watermelon came from ducks eatery basically this guy smokes everything and he wanted to have more vegetarian vegan options so he decided that a watermelon would be a great replacement for a smoked ham will it the idea of using watermelon for smoked ham has been on the internet for a while now i've seen a bunch of different youtubers cover it using different recipes having different reactions and that's why i'm so excited today to try it for myself at ducks eatery this smoked watermelon goes for about seventy five dollars that's a lot of doubloons so today i'm gonna try to do the layman's version and hopefully it's not too hard full disclaimer this recipe is gonna take a while so don't yell at me for this taking a long time first thing we're gonna do is slice off the top and the bottom so we've got some flat surfaces to stand this big boy up damn this thing is heavy and then once we do that we're gonna slice off the rind so I'm gonna slice the rind all the way around so that there is no whiteness left all right we've got the first pass done looking good Harold pisode I've decided to name this watermelon haha stop being weird no white rind if you keep beautifully pink and smooth Wow check this out Harold is bald as a cue ball now what we're gonna do take a very sharp knife carefully and we're going to make incisions diagonally in our ham about an inch deep now do the same thing lyosha okay wow that is scored score sorry low-hanging fruit ah dry rub time the dry rub is gonna infuse the watermelon with flavor simultaneously it will also pull out a lot of that water cuz like I said watermelon is like almost like your song yeah we got to pull out of that liquid out but meanwhile we also want it to be getting nice salty delicious hammy flavor hammy is the new adjective I've decided is real so we got some salts coconut sugar chili powder smoked paprika ground cloves black pepper some onion powder and some garlic powder love garlic powder now we are gonna whisk this up and now it's time to rub down the watermelon make sure you want to get deep into your cross section now we need to refrigerate this for 12 hours whoa check this out guys look at this thing this looks meaty as can be previously Harold this is one that we did last night this is technically a different watermelon Lucinda we'll call her Lucinda's looking shrivel II you can see the water is pulled up a bit down at the bottom which is great it's exactly what we want it so to make this as smoky as we possibly can we're gonna be using hickory chips take these hickory chips and pour some water over them and then just let them sit for like an hour strain this out so that only like two tablespoons of the liquid remains in the bowl and I'm just gonna put that directly into my roasting pan then I'm gonna get my roasting rack now move your ham to the roasting rack time to say good night Lucinda and we want to cover this tightly okay we've got the oven preheated to 450 degrees Fahrenheit that's 250 degrees Celsius no it's not it's 230 degrees Celsius we got there and I'm gonna let it bake for 30 minutes at that temperature and then I'm going to reduce the heat to 250 degrees Fahrenheit 120 degrees Celsius and we're gonna let it bake for 3 hours this is now the part where you break out and finit just after 3 hours I'm gonna go back and I'm gonna take the foil off and then I'm gonna let it bake for 3 more hours and in the meantime I'm going to make a nice little glaze for her for when she's done so first we're going to combine our oil with some ginger and garlic now that we've got the garlic and the ginger sizzled up we are going to add agave orange juice some more coconut sugar oh yeah baby some Chipotle and this is so again Worcester sauce or vegan Worcester sauce we're Chester sauce it's Worchester sauce I say what's Turk's I'm from Massachusetts and that's just programmed into my brain but Worchester just put it in there are bigger hills to die on you know some mustard and some salt whoa mister all this together oh yes this glaze is gonna be magnificent ok so now that everything is combined I'm going to let it stay kind of like a medium-high heat so it comes to a simmer and then once it comes to a simmer I'm going to turn the heat back down to medium and gonna keep stirring it and let it cook for 10 to 12 minutes already so our glaze is reduced down by about half I'll see you guys in like three more hours Wow check this out this is like a touchdown like through the I don't know sports the finish line the quarter line what does it call endzone go long that's me throwing to him this looks so awesome I'm so happy I'm excited I'm hungry anyway I'll stop freaking everyone out time to glaze I'm gonna raise you up there it is and then we will stick it in the oven to broil anywhere from like five to 10 minutes just to get a little more color but I'm very excited because it looks so good I mean I can't taste that bad right cuz it's a watermelon and like watermelons fairly innocent now I'm gonna put you back in to broil and then that it's time to try it and I'm really excited oh okay we're in the homestretch here people see I know sports after all the moment we've all been waiting for it's time to try this ham watermelon ham it looks quite a bit like cartoon meat confused the only word that comes to mind I'm like is this dessert was this dinner this is an appetizer it's as good as this bad I would say it tastes pretty good does it taste like me no but you know what it does take on a lot of the kind of smoky dry rub that we put into it I definitely can taste that it's much more on the outside once he gets the middle it's straight watermelon from there but you know what I don't know if people that don't know it's watermelon will know that it's watermelon and very very excited to see what they think I think this will be the most confused they've ever been it it is it a glazed ham I do know my food well you know me it's got to be something weird right I know what it is you do yeah I know what it is how do you not it is post it on your Instagram I'm like a stupid person you're the only person who checks my Instagram that aggressive well you know I have to keep tabs it looks great I mean it looks it's got a nice gloss to it did you make this oh yeah I mean hey it's smell like dirt oh it smells like dirt do you yes I would say visually it almost looks like raw tuna why is it like jiggly like that it looks almost like cranberry it's like a glob yes oh right it's kind of cool it is cool oh wait there's seeds that's a lot of seeds you know really get intimate with that face whatever that is you know what I mean yeah exactly get to know it is your first time by - it's very wet is it cold or warm that tomato what is it that's so good I can't believe you hated so much other people like it yeah dad told me he liked it when I'm gonna taste delicious like that goes without saying it's a it's got like a nice salty sweet thing going on the texture is wild so it's like my mind is trying to rectify like what I'm seeing versus what I'm tasting you told me you're gonna come teach me how to cook vegan food please don't ever come over and do this yeah it like I didn't expect like the burst of moisture it's like every bite into it comes like a good what's a good thing that watermelon [Laughter] [Applause] no I smoked a whole watermelon no yeah bro why I I want to know what it tastes like that's not what watermelon supposed to be you don't like watermelon I know I don't like this either I mean I guess it makes sense now that you say it but why like I didn't really question it all right my mind is blown my mind is really blown watermelon it's unsettling it sounds like Rosemary's Baby vegetarian wise like you have so precious little to eat at most places if this were on the menu I'd totally cool okay great well I'm gonna take that as a success thank you okay great you can have it yeah yeah happy to be here are you [Laughter] [Music] it looks like a finger the squash or something to cheese oh my god oh my my whoa maybe the most convincing thing you've ever made hello everybody my name is merle and today we're going to be doing something really fun we're going to make baby back ribs with mushrooms i love mushrooms are they a plant are they an animal they've been around for somewhere between seven hundred and sixty million in 1 billion years today we're gonna be dealing with the king oyster mushroom the method of this was developed by my boys over at bosch shoutout to you guys you guys are awesome the seasoning will be different but the method will be the same i'm gonna be doing is more of a traditional kind of like babyback barbecue rib you know i'm vegan you're like yeah no no kidding we know i love meat ribs were a real soft spot for me bad taste of biting into flesh your teeth sinking into me but anyway i'm gonna go ahead and get this party started make these ribs and then i'm gonna bring in some friends and i'm gonna have them all taste test it and see what they think this is a King oyster mushroom what we're gonna do is we're gonna slice the tops off I'm not gonna forget the caps away I'm not a monster I'm gonna probably chop those up and sautee them into something else don't be wasteful the size is very immensely between these mushrooms so you know some ribs are gonna be Meteor than others it is what it is maybe go for larger ones in the future but whatever don't take life so seriously they look like bones it's Halloween today also maybe I'm just in a spooky mood I don't know we're going to season these babies up let's start with toasted sesame oil we've got some soy sauce ever heard of it liquid smoke if you're new to the plant-based world or you just started being vegan liquid smoke can give you an incredible powerful meaty flavor and complexity in a lot of vegan dishes that you just can't get a little bit goes a very long way I'm gonna move why are they so far away to me mix mix mix we got some garlic powder we got some onion powder chew in there smoked paprika and cumin we got some brown sugar pinch of cinnamon goes a long way classically some salt and some pepper all right you'll notice we have two cast iron pans here you don't have to use another cast iron pan if you don't have to basically we're gonna be putting the ribs in here and then using this other one on top to apply a little bit of pressure we just want to sear the ribs before we bake them lovely goodbye little friends oh whoa I got it screaming I'm sorry Wow look at the char on that good god man look at that Wow these look amazing [Music] these are good to go these are ready it is your time time to go in the oven we're gonna pop these in the oven for about 50 to 60 minutes at 350 degrees Fahrenheit that's 180 degrees Celsius I'm gonna cover them first with a little bit of barbecue sauce I will see you beautiful people in 50 to 60 minutes Wow look at this they look so good I mean they look just like ribs they smell just like ribs I'm hoping they'll taste something like ribs you hear that this is pretty freakin meaty the only thing this is missing is the bone this is really good I don't really want to share this wow this is you know what I'm gonna call this I'm gonna call this a success no I have a barbecue sauce all over my mouth yeah oops yay I'm very happy with these I'm gonna bring in my friends and I'm gonna have them try this I think they're gonna like these a lot whoo all right Jasmine come on in hello goofy movie right yep Roxanne I wanted to be here so much when I was a kid I wanted to kiss her oh what's this I love the plant it looks like just like it cuts a cuts of beef I definitely see bone you do the texture is weird it looks like a finger a squash or something is this a carrot oh [ __ ] jeez is it a potato is this teriyaki Mikan mocks chicken I have not had that sensation in a very long time oh my it tastes good the flavor is very good and I was trying to decide if I hated or loved the texture but I want more of it this is like fat pork fat it's like hard and soft at the same time right yeah I like it a lot you never like the things I make I like those pancakes you made me that wasn't in a video mmm you're not messing with me there I'm looking deep in your eyes I know you love to do that I was gonna say mushroom at first but I don't think you can get a mushroom to look like that is it a mushroom you know I can't although Jamie's old Italian man friend he was eating this he would go he keep take a little bite of this there you go yes there's actually really delicious I'm thinking it weighs like a zero to ten what would you rate it 10 7.8 I definitely give it an 8/10 oh all the things you give me I think 10 that can't be true yeah the watermelon not not 10 why is it like jiggly like that watermelon definitely the bottom that's not what watermelon supposed to be you don't like watermelon I know I don't like this either you getting pretty high up there vegan egg was the beginning of her follow your love seven point five out of ten up and down I thought you hated it with my job and I did not say that in so many words that has sentimental value for all of us I think oh okay bye bye she wants give me a goodbye kiss I can you can't no I do please stop please please are my faith cut Wow that looks like chicken I'm just not a fan of this sure it looks really good but then when you bite into it it's not the same this is this is the best one you've done hello everybody my name is merle and today we are going to be making popcorn chicken out of terrible jackfruit jackfruit got super super super popular like i don't know two years ago because this whole jackfruit pulled pork sandwich situation happens but today we're gonna be using it to make a really convincing chicken jackfruit is like a magical vegan substitute it is the largest tree borne fruit it can grow up to 80 pounds it's a giant like spiky kind of looks like a dragon egg type thing and you can buy them whole probably not very accessible for most of you or you can get them canned which still might not be that accessible for a lot of you for the sake of this video i'm going to be using the canned jackfruit mostly because i want it to be more relatable for you but also because I don't feel like dismantling a giant jackfruit it's a pain it's it's just such a panic so if you don't see it at your local grocery store check the interwebs let's not waste any time let's go ahead and start cooking so the first thing we're gonna do is we're going to take a little bullion cube and add it to some warm water jackfruit especially canned jackfruit has a really briny flavor so we want to try to pull that out that way we can neutralize the flavor and then whatever flavoring that we want here we are this is all perfectly dissolved so now I'm gonna open my jackfruit let's drain this puppy out while you have the strain do you want to go through and pick out any seeds that are in there we don't want to be dealing with that see any in here we're gonna put these straight to our bullion then we're gonna let these sit for like thirty minutes they're just gonna marinate in there I'm gonna set this aside and I will be back in 30 minutes okay so this has been sitting for thirty minutes now we're gonna just drain you out all right now it's time to mix together our spices we've got garlic powder that's been sitting there for a minute garlic powder like I was saying some onion powder oh my god I swear to God let's do this to all of them first a lot of people don't tell you this but when it comes to onion powder you're supposed to massage it first and we've got some smoked paprika some Cayenne some regular paprika make this saucy and then some salt and pepper mix all your spices together this is all mixed we're gonna take our jackfruit mix it with about a tablespoon of our spices don't get rid of these spices you're gonna use them again later set those aside mix these up mmm my god it smells so good and now we're just gonna transfer these to our baking sheet these really look like me I mean chicken pork you name it yeah look at that very fleshy over here so these are all ready to go I've got the oven preheated to 375 degrees Fahrenheit that's 190 degrees Celsius and that we're gonna pop them in there for about 1518 minutes let them dry out and then we're gonna get to fry in these bad boys so I will be back okay so while we're waiting for the jackfruit to bake I'm going to mix together our batter and then the flour mixture that we're gonna use to coat these before we fry them I'm gonna mix some non-dairy milk I'm using almond milk unsweetened and then we got about a 1/2 cup of flour some salt and apple cider vinegar all right so this is me our batter I like working with a batter personally when I'm frying things it makes everything stick to it the coating is much more even so be very careful and very safe when you're working with hot oil oh that sound I'm sorry if that sound makes someone want to like crawl out of their skin and now that I've pointed it out it probably will and now we're gonna take our remaining spices because you didn't throw those away right and then we're gonna add a cup of flour corn starch this is all set I'm gonna go get our jackfruit and then we can fry okay we've got our jackfruit so what's important with the fryer is you want to make sure your oil is at about 375 degrees Fahrenheit don't forget that's 190 degrees Celsius coat this in the batter first it's slightly more fun than I expected okay make sure we get all the excess off and you get the excess off it ensures that you get a nice even coat when you're frying all right look at you a superstar looks perfect I'm gonna plop you right back on there all right she's ready here we go oh my yay we're gonna let these fry for about two to three minutes all things considered this is a pretty easy recipe lose your frying up like chicken these look cool just bring me back to my KFC days in high school all a girl can dream for is a nice crispy outside and then like a succulent juicy inside I'm like more proud that I've successfully fried these than I am that's how they come out couple them are fighting over there oh my god calm down break it up I would recommend not crowding the frying pan when you're doing this because every time you add more in it's gonna bring the temperature down so you have a little more control and you can probably work more efficiently if you just do a few at a time I'm scared I don't like oil why I don't like oil if I'm predictable well you puppies out yay they look great it's very proud of myself right now all right let's fry the rest of these up and then I'm gonna give them a try all right look at these nugs they are so cute and they're crispy honestly they look the part now I'm just gonna add a little bit of lemon and then of course salt because it's salt that's special time of the episode where we see if I have a wild success on my hands or a horrible failure smells great looks great Oh God oh my god this is my favorite thing I've ever made on the show hands down hands down oh my god this is so freaking good I just bit into this and it literally exploded in my mouth this is like jewels of flavor I'm so happy right now oh my god this is honestly exceeded expectations Wow jackfruit give it up for Jack come on oh man this is so exciting oh my god okay I want to keep eating these but I can't this is a good day this is a very very very good day I'm gonna go get some people up here have them try this I'm so happy I'm so happy I'm so happy yay all right here we are silence oh well nugget wait I have no idea what this is gonna be it looks and smells a little bit like popcorn chicken they look like chicken nugget it looks like jackfruit what's that publish again or looks like fried calamari have a love both no it's too soon for you to say that can't say those words you're gonna scare me away dipped it that looks like chicken the Frick it is chicken no I'm just not a fan of it I like it wow that's really good look at that that's friggin chicken but I have no idea what this is supposed to be first thought is it looks like cauliflower a clove of garlic and maybe a carrot is that garlic clove is it a mushroom again no is that you really don't know it's jackfruit jackfruit yeah we love dr. it we'd really do it is dad rope it's Geoffrey its jackfruit yes Wow I would not have guessed that this is incredible you've done really hands-down the best thing you've given me in this she'll see the more I eat it the more fried chicken it tastes like yay that makes me happy that looks like it enough and it has a good enough flavor that if you were to put this in front of me I would 100% eat it leave there yes it's a 10 well likeness to fried chicken it's a 6 I'm gonna give it a 5 what I give it a 10 I love it 5 ok likeness overall 79.5 oh my god it's the holidays so you know what your next 25 minutes to the 10 out of 10 what a 10 out of 10 for all that's a holiday bonus okay so 10 out of 10 or 9.5 what are you gonna say you say I'm excited oh [Music] my god no freaking way today we are going to be making calamari with coconuts honestly we could do a video just about how to open a coconut we're gonna give you that and more if you were a child do not do this do not do it alone get an adult to help you please honestly even if you're an adult get another adult to help you don't at me if you chop off your finger coconuts are cool coconuts are actually sneakily a very good source of fiber what we're looking for is to scoop out the meat inside of this coconut because it's got a nice squid-like texture without further ado let's open this bad boy you break into a coconut you're gonna need a very sharp knife and a mallet this is a vegan show just sayin the first thing we're gonna do is we're gonna shave down this top part here with our very sharp knife very very very sharp knife so we want to shave it down until you see the brown little head underneath well fire this is the name of the dangerous part this isn't even close this is the brown that we want yes a I'm gonna weird not today oh there's just me warming you up it only gets more and more dangerous from here cuz we're gonna take this but this knife and you're gonna grip this and your safety grip which is like holding a pencil somebody's gonna yell at me for this I know it already firm grip firm a firm grip is a must you also need to have passion behind your wrists when you're doing this because you can't have any second thoughts there's no going back and focus okay here we go okay we're gonna do this a lot ah that's the sound we like to hear my points for being chosen for the roster of being on a desert island just skyrocketed just now inside of coconut is this delicious liquid we call coconut water you probably buy some horrible version of this is a grocery store there is nothing better than coconut water or fresh coconut ah the sound of life look at this beauty delicious this one looks pretty mature you want to keep the mature coconuts around in life too you know the mature coconuts are the ones that'll have your back all alike ah I want to drink it out of this worth it delicious let's empty our coconut water out that is good stuff guys that is full of electrolytes you got a damp washcloth lay it out here cutting board on top risky business owner we're gonna come down in a final action here one final drop like that I'm gonna put your other cloth over the top of this bad boy you could take your mallet this is where the wrist comes into play if your wrist gets all wishy-washy zigzagging all over the place you're not gonna have a consistent straight cut it's gonna go all over the place you're not be able to scoop the meat out as well as you would otherwise hell yeah oh my god damn alright good Oh would you look at that now see that is the stuff of the dog before we get to these two little friends of ours we're going to mix up our marinade for the marinade we're gonna use caper juice olive oil lemon juice lemon zest and my favorite thing in the world garlic stir so to clean the meat out we're going to take a spoon now this is the opposite this is a comedown from the rush you just had from pounding this thing into oblivion now we're going to be tender and gentle what you want to do is try if you can to get the meat out in one fell swoop so this is what you want I did a good job basically want one big slab like this because then we're gonna cut it into calamari strips pick off some of the you know the little husk parts that stick to the meat so I'm gonna cut these into half inch strips and then I'm gonna plop them directly into my marinade it looks like a squid when I first heard of it I was like what but now I see it okay put them all in there I'm gonna cover this up and I'm gonna refrigerate it and I'm gonna let this marinate for about two to four hours I know it's a long time start reading that book you've had on your nightstand that you're pretending that you're gonna finish with no you're not going to take this opportunity to do that and I will be back in two to four hours [Music] oh okay that's as good as that's gonna get okay all right so we've got our little calamari strips at the fridge ready to go and then over here we've got our mixture we're gonna have some non-dairy milk I'm using almond milk unsweetened and then some apple cider vinegar so over here we've got our dry mixture and we're gonna add some all-purpose flour some semolina flour and some salt we're gonna work right down the line we're gonna take out our marinated calamari strips we're gonna put them in our liquid mixture and we're gonna let it drip off all the excess and then you toss it in the dry mix leave my hands it's the easiest way to evenly coat it and this way you can knock off all the extra stuff too so you don't get like chunks of flour when you're frying it I'm gonna put it the one-handed dry shake is after you've been doing it for a while you know ain't no macro Wow these crisp up pretty quickly you don't like that I don't like that I don't like that at all but this is a beautiful strip yay this is how I've decided I feel comfortable operating around the hot oil I don't like that oh I thought at all all right look at these these look amazing I feel like if I were to put these in front of someone they wouldn't know the difference I don't think they'd ever think there was anything suspicious but we have to see what they taste like so I'm gonna go ahead and do that right now I don't know about coconut as calamari I'm not the line but my god what does fresh feel like I'm floating in the ocean right now whoa cool I like it I like it I like it I like it just when I think can't possibly get better I just do it I'd do it again and again and again this is humble our with Merlin I'm very excited about this feeling very proud I'm gonna go ahead and bring my friends in let's have them try this if we got nothing to worry about I feel like they're gonna love this that going in an onion ah these are french fries no they're not no Christine Coco yes calamari I'm not gonna calm art oh that makes me so happy it's so weird is the texture is so so spot-on well let me ask you this are you liking it ah no no what is this made of you gotta get some type of coastal paper I'm gonna guess onion without everybody no no it's not an onion oh is this a mushroom Noby oh I know that is you do coconut how do you know I love coconut flesh that's why mmm are you kidding oh my god no you're in a restaurant here go sir mmm oh I'll take you out after your ships over I would say not to women now though wait mr. Cole Mario I'm gonna say I'm not solid nine nine nine yeah I se7 I'm giving it to overall I'm gonna get rid of ten 7.5 I do I really loved it I'm very pleased with your work well done we've cut okay okay great [Music] hello everybody my name is Merle and today we are gonna be making vegan fish & chips out of celery yeah what the hell is that no it is not a Mandrake it is also not the root of celery it is essentially the same plant that celery is but it's cultivated for different reasons so let's stop talking and let's do this okay so I've preheated the oven to 400 degrees Fahrenheit that's two hundred and four point four degrees Celsius what we're gonna do is we're gonna cut the top off of this celery root and then we're gonna just use the knife and we're gonna do that too to peel around the entire guy this is what it looks like on the inside it's much better to use a knife but an actual peeler your peeler will get clogged up and nobody needs that so don't forget to compost you just want to take a thin layer off with your knife and it'll look like this this is what you want to see okay doesn't have to be perfect just has to be pretty much balled now I'm gonna slice these up into about two to three inch rounds this okay so now we're gonna take a nori sheet this is just about a quarter of one sheet and I'm gonna mince this up very very finely into like a kind of a powder oh that's a fun sound that's like an ASMR moment if I've ever heard I don't think I have the SMR thing but like that sounds good ray and before I put this on I'm gonna add my olive oil some salt all right I'm gonna mix this up so once you've got this all well mixed you're gonna put these bad boys right on your baking sheet I'm just gonna go pop these into the oven for about 25 to 30 minutes and then I'm gonna let them cool for like five minutes before I bring them back out I'll be right back after that that's all roasted and good to go but first we have to make our marinade we're going to add some canola oil olive oil this is caper brine it's like 3/4 of a cup lemon juice got lemon zest some rice wine vinegar and some sugar now I'm going to shred up the remaining sheet of my nori and just add that in there so you especially want to add these nori sheets because these are what are gonna give you that yummy fishy flavor that you're craving and fish and chips all right so let's add our celery act to this so I know you're gonna hate this but you're gonna want to let these marinate for about 6 hours to overnight luckily I've already gone ahead and done that cuz I'm an overachiever so we've got some flour and some cornstarch some baking soda and some salt and some beer okay so we're gonna add our baking soda and our salt to the flour there we go out you go mix you up and then just a good old-fashioned lager seems only fair and I want to mix this up I'm going to stir it in slowly and consistently so it can really mix this up this is gonna be our beer batter all right so we've got a cornstarch we've got the batter now I'm just gonna take my celery root out of the marinade I'm just gonna let those sit there for like two minutes or so all right so our oil is at 375 and now we're going to take our celery root and we're gonna coat it very evenly in our cornstarch all right plop it into the batter and use my fork to maneuver this bad boy around so it's totally coated I'm gonna Pierce this and let that drip off a bit not bad at all I'm telling you confidence is everything so we're gonna let these cook for about three to four minutes I'm gonna flip it halfway oh that looks nice that golden brown almost looks like a doughnut these look so beautiful okay so now these are all good to go I'm gonna add a little bit of salt on top coz there's pretty much nothing that salt can't improve yay look at how beautiful this is come on looks-wise I feel like this is like a nine or a ten out of ten I'm feeling very excited about this but before I give it a shot I have some unfun facts there is a reason that I decided to do fish and chips and try to veganize it and it's because there are several studies that believe that by 2048 there's a possibility that we could start to see fishless oceans because of overfishing how is that possible you're wondering and I totally understand that because like the oceans huge and we have a bunch of them and there's fish everywhere another really unfun fact is that around 40% of the 160 billion pounds of fish that are caught every year are discarded so that's like 63 billion pounds of dead fish just thrown back into the ocean so all of this to say don't worry I'm not saying you can't eat fish you can do whatever you want and I'm trying to do is offer you like you know a favorite meal from forever that happens to be vegan and hopefully tastes just as good okay now we can have fun again all right whatever this is it tastes delicious the texture is spot-on fish doesn't have a ton of flavor so from what I remember I look at classic fish and chips I think this hits the nail on the head I can't believe this is a root I don't feel like people are me like this doesn't taste good I just think they're gonna be very confused as to what this tastes like we'll see all right I'm gonna bring in my victims and I'm gonna eat the rest of this stay tuned oh oh fish and chips fish and chips you can't have fish no no it's not vegans it looks like a cod it looks like a bit of battered cod very good what does it smell like COD it smells like chicken soup you're really boys so I'm pretending I'm in England right now oh I like it a lot you do like it this is tangy oh really good meal mine used to take we don't have to make it you don't like it yeah I could tell you don't like it radish hearts of palm pick them up that artichoke radish what is this onion a gourd garlic this can't be another mushroom potato is it a potato nobody it's in the family hold VIN yo watch the potato family dude is it like some weird thing I'm not gonna know food yes it is it just doesn't taste like anything Raddatz like I really and truly don't know what this is it's celery root was totally gonna say that first yes but I decided that - oh no way in freaking hell I was gonna get that celery root that's why I don't like I don't like celery you don't like celery don't like celery's what is it what celery celery is the most innocent rectangle everybody's vendetta against Miller tastes like water and baby's breath don't know doesn't taste like celery doesn't know the texture is delightful will not have thought it was fish but you know it kind of looks like it because of the flakiness the flakiness is crazy like this looks so much like fish and the texture tastes like fish it excels in flavor but it doesn't fall too short and texture okay likeness to fish zero I give it an 8 like is the fish - for a solid 7 got like a more than fish tastes like fish I mean I wouldn't put it on sushi this is better than a lot of fishing ship fishes I've had a lot more hot tip to the chef keep that up that's up to the beautiful chef I'm like shut up I'm you take start with a stranding so you don't like it you could have found in different ways thank you please don't break up with me [Music] oh it's just a yoke is that a real egg yep today yolk oh my god what the is going on hello my friends Merl here and today i am back to my old tricks of veganizing something that you know and love or at least something that you know so today is gonna be really really really special and I'm not exaggerating today I'm not even a chef today I'm like a mad scientist because you asked for it I'm giving it to you today we're gonna make a vegan runny egg yolk out of tomatoes I must have gotten hundreds of requests to do this really cool recipe there was this like sort of viral video that insider did at this restaurant called crossroads kitchen in West Hollywood in LA they do this really convincing vegan runny egg it's got the color it's got the pop it's got the un's it looks like an egg yolk I know I've already tried to recreate an egg it did not look like this this is next-level and today I am truly up to the challenge I want to give you guys what you want to see it might not be easy but we're doing it so buckle up buttercups there's gonna be a wild ride so the first step is to take a blender basin and you're gonna put it on a food scale and then you're going to zero out the weight and then we want 1,000 grams of cold water to be measured out into the blender basin Oh 1026 all right see how this dance is gonna go Oh 1,000 yeah this okay so now we're gonna add our sodium alginate sodium alginate is extracted from a brown seaweed that grows in cold water it's used in cooking to add two things to add viscosity or to help bind things together essentially it's an emulsifier add the sodium alginate to your water and then you're gonna blend that on high speed for 60 seconds or one minute until the sodium alginate is completely dissolved Wow that was crazy so this is completely emulsified into the water and now it's got a totally different consistency it's not solid it's not liquid a little somewhere in between which is what we want because when you think of an egg yolk it's always somewhere there in the gray right and what we want to do is pour this into a nice shallow wide Bowl it has the texture of lubricant does it smell like anything it doesn't taste like anything I'm going to just cover this up and then now I have this all covered up I'm gonna go refrigerate this for two hours you could also just refrigerate it overnight but I'm gonna go do that and then we're gonna work on our yolk I'm gonna core these and essentially what we're gonna do is we're gonna comfy these Tomatoes it's a French cooking technique that was originally used to preserve meats but essentially what we'll be doing is roasting these at a very low temperature over a long time with a lot of oil we want one and a quarter pounds of these Tomatoes make sure you have a good mixture of red and yellow and orange in there cuz that's gonna determine your color you want a neutral oil I'm using canola oil should almost cover your tomatoes basically and then we're gonna add some salts I'm gonna toss this all together I'm gonna go ahead and roast these at 325 degrees Fahrenheit 160 degrees Celsius for about an hour and 20 minutes and then we'll revisit these cuties okay so we have our confit tomatoes and what we're gonna do is we're gonna use a slotted spoon we're gonna take these out of here and plop them right into the old blender so you can just let the oil drip down now I'm gonna separate the oil from any of the tomato liquid or water that may have been released during the cooking okay so we want to keep the oil so we're gonna blend up these tomatoes at a very high speed until they're completely smooth yeah nice okay well I just realized that I got a huge well not huge that's dramatic but I got an oil stain on my shirt and I love this shirt so I'm taking this off and I'm gonna go clean this and wear something else and wear an apron so there just say you know why I'm not okay we're back what we're gonna do is we're gonna take our tomato puree and we're gonna go ahead and run it through this sieve and I'm gonna just make sure it removes all of the pulp or any skins that are still left in our puree all right so I have a nice high walled skillet here and what I'm gonna do is I'm gonna add some water and about a quarter cup of minced shallots I'm gonna put the heat on and let it heat up over a medium heat for about five to eight minutes until it starts to steam almost okay so okay so now this is good to go I'm gonna strain this tomato mixture through a fine mesh sieve into the blender and I'm just gonna add one tablespoon back from these strange shallots we don't want too many shallots because then the shallot flavor will come through too strong and then do what you will with the rest I'll leave that up to you all right beautiful so we've got our tomato mixture in here now we're just gonna add our black salt the black salt is what's gonna give us that really nice sulfuric eggy flavor and smell so I'm gonna go ahead and blend this at a high speed for about 20 seconds I'm gonna lower this to now a medium speed and I'm gonna slowly add this reserved tomato oil so basically I'm gonna slowly stream this in as this is blending over a medium speed all right this is completely emulsified maybe I've just gotten used to the eggy smell but it smells pretty good now I'm gonna set a medium bowl on my kitchen scale and I'm gonna zero out the weight then I'm gonna pour in 250 grams of my yolk mixture this is calcium lactate the calcium lactate is what is going to react to the sodium alginate added earlier now I'm gonna whisk that together until it's completely incorporated all right so with calcium lactate and sodium alginate you can essentially make a yolk it's called spherification and you can do it with any liquid you want so technically with these two things you'll get a little sphere which will serve as your yolk so those are the two superstars of this equation the rest of it is to try to make it taste as close to an egg yolk as humanly possible but it could not be done without sodium alginate and calcium lactate now we're gonna cover up this mixture and we're going to refrigerate it for about an hour you can also refrigerate it overnight basically you just want to let all the air bubbles that are in here pop and come out so we don't have any air bubbles for the next step it's very exciting stuff I'm gonna go refrigerate this and then we can make the magic happen okay so here is our yolk mixture already prepared ahead of time it looks like that so it's solidified a bit in the fridge so all I'm gonna do is take a tablespoon and essentially just fill this silicon mold these are going to be our little yoke shapes all right so these are done now I'm just going to pop these in the freezer for about 30 to 40 minutes I'm excited but I'm gonna be careful and excited oh my god oh my god okay so here we are we have these cute little yolks frozen they were in there for about 45 minutes and I'm gonna do this really quickly because I don't want them to fall basically I'm gonna pop them out of this little mold here directly into our sodium alginate solution and then just fully coat them now we don't want to let these touch because if they touch they're gonna stick together you want to make sure these are completely coated but these just will stay in here for about one to two minutes so I'll be right back I'm so nervous right now because this is not the kind of recipe you just go back and like fix a couple things it's a process we're gonna take out our yolks so we're gonna drop them in this like lukewarm water to rinse them off and then it's time to test them I'm praying this is going to hold some semblance of a shape because if it doesn't yeah go look at that oh my god my face is getting red I could feel it okay I'm gonna stop freaking out put it in the water whoa okay so at least one of them is really cool all right let me just take you out Wow this is insane so I put it in this lukewarm water because you do also want it to be able to thaw a little bit so that it does in fact run when you break it it's so cool I've got my yolks at the ready and it's time for me to try this let's taste test this but more importantly let's see if it's a runny egg yolk right that's why we all showed up here today it may be pretty it may be the right color it might be really cute but is the yolk runny let's try it let's see what happens that's why we're all here look at its running it's not super liquidy but it's still running it's running it's running that's running away look look look look all right we got it - I'm very pleased with this let's see how it tastes whoa okay I haven't had an egg in a really long time it's almost like hollandaise sauce that's been injected into an egg yolk it's got like a little almost a lemony flavor but the acidity is from the tomato this is delicious I've had the one at crossroads this is comfortable Wow okay I'm super fun I'm gonna go on by everybody in let's see what they think Wow I can't breathe this is wrong I'm not gonna say I got a little of this a hint of a best dose it smells real eggy in here so I will say that is a success I smell the scent of a woman okay well I hope I don't smell like what this room does smell like but I'm gonna dive into this with you because this is very exciting yeah oh it's just a yolk what the [ __ ] is going on right now is that a real egg cool cutes full disclosure I don't love runny eggs I think they're gross Wow smells like an egg oh yeah I'm scared it's actually really scary accurate I'm seeing the yolk round and it's like it's a egg like I'm seeing it pour out got a good drip it passed the splat test oh my god in a good way you don't want to eat it dude I can tell tangy really you nailed it uh-huh I'm sorry it's a little sour it's good tomato it's very savory like a pasta sauce I was gonna say like horseradish I would have guessed like some sort of grainy mixture baby food no you're right no yeah are you gonna get it here I'll get a hair flare a little bit I smell the scent of a woman are you gonna say some wild birds ah good tomato tomato an insta mate oh he's gonna you think you're gonna get it that was really good god damn right gross you know what tomato I hate Tomatoes okay the flavor was good it was just surprising yeah it's like a little bit more acidic than an egg egg has more of like a subtle taste to it this was just like flavor that's kind of like mind-boggling truly he doesn't taste exact like an egg but like the way that yo came out of there actually freaked me out for a second what Canada ten no are you pleased of too much tuna oh it's eight to ten this has to be an eight point five that's seven point zero nothing like a nice yellow thing like an egg yeah also much you like it cool yeah I'm John Cena [Music]

Channel: Goodful

Views: 514,056

Keywords: K_fe, KtKp, buzzfeed, buzzfeed goodful, buzzfeed merle, going vegan, goodful, goodful merle, goodful vegan, merle, merle buzzfeed, merle o'neal, plant based, plant based diet, vegan, vegan cooking, vegan desserts, vegan egg recipe, vegan egg yolk, vegan food, vegan recipes, veganism

Id: TuvJKE434Ek

Length: 87min 51sec (5271 seconds)

Published: Sat Apr 11 2020