Vegan Yakitori Revolution: Grilled Skewers You Won't Believe Aren't Meat! 🔥🌱
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- Опубликовано: 12 сен 2024
- Learn on Skillshare: www.skillshare...
You probably think it’s an egg yolk and a glazed pork belly Yakitori. Well… it’s not. It’s actually just vegetables.
This dish was inspired by 2021 S.Pellegrino Young Chefs competition, where the winner presented a totally vegetable focused dish.
It’s about time, right?
In this video I'm cooking vegetables on open fire with a burning / charring technique, native to many cuisines. I also prepare a special carob glaze and a plant-based egg-shaped sauce mix, which I'm sure you already know how it's done.
Simple yet sophisticated fine dining vegetable dish with almost meatlike, deep flavours.
Carob glazed vegetable Yakitori, served with plant-based Bechamel sauce & burned pepper purée.
If you want to master the culinary art of French Saucery and be able to prepare Bechamel and other French sauces like a Chef, check out:
Enjoy!✌🏻
| Glazed Pork Belly Yakitori | Vegan Version |
#VegetableYakitori #JustVegetables #VeganFineDining #VeganYakitori #OpenFireVegetables #BurnedVegetables #Charred Vegetables #FineDiningRecipes #Chef #CulinaryArts #MolecularGastronomy #MolecularCuisine #MolecularRecipes #EasyFineDining #MichelinStar #HowToCook
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You are a food alchemist, such amazing transformation. I wouldn't want to eat it, just look dumbfounded that it's not actually meat and egg. Love it
you would have eaten it though🤓 It's irresistible really delicious✌🏻 Thank you
Beautiful video!
Incredible! As always, Thank you so much for sharing ❤
Yes, Charring veggies is quite common in many Indian cuisines. Baingan(aubergine) ka bharta(chutney?) famous dish very similar to "Baba ganoush" is made by charring aubergines, tomatoes, onions, chillies together.
Is there a charring / burning culinary technique in your culture?🔥🤔
Our country's culture is colonialism, maybe burning down villages but our food sucks
@mano chola jij pipj
@mano chola hpikkppkhp
Si, la escalivada
@mano chola yes! This technique, despite being so old, is actually featured quite a lot in media. I've watched several videos about it. It's also present in several cultures. I think there's even something similar in Russia.... I'm going to research more about it. Thank you for sharing this🤓✌🏻
вы настоящий Алхимик 😊😊❤️❤️❤️❤️
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You are absolutely amazing!
thank you 🤓✌
Wow
One of the best pages on RUclips and I've learned so much in the short time I've had the pleasure of finding Chef Rudakova's channel.
thank you 🤓 I'm happy you're enjoying it✌🏻
Beautiful feeling and surrounding in your video..
Buftiful work chef and nice recipe 💯💯💯🇱🇰👍👍
Thank you 🤓✌🏻
wow real nice. Give me the ide to use tuna instead and add hoisin and chili to the glaze.
I was busy last week. I'm sorry I couldn't watch your video on time. but like every video this one is awesome too.
Better late than never! 🤓 Thank you!!!
Simply amazing ❤️
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Amazing
thank you
Very nice overall! Well done food and video! Congratulations
🤓✌🏻
Easy and Super Delicious Recipe 👌 stay blessed ❤️
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That looks super good I wish I could sample that through the screen!
haha 🤓 Thank you✌️
Amazing! Love it
Merci, Chef!🤓✌🏻
As I watched this I felt inspiration for cooking better come right up through my feet all the way to my brain. Wow, you are just amazing.
wow 🤩 all the way! thanks🤣✌
Hi I would like to learn to make this recipe chef what do I have to do ?
Welcome back chef Natalia, beautiful dish as always.
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what is that second liquid you use in your sauce? a very thick black liquid.
Wow looks amazing!
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Loved the recipe and the production. Cool soundtracks as well! I wish I could do this recipe at home… It looks like it tastes amazing
thank you 😊 I'm not sure if it'll be safe to do at home... but some restaurants do some charring and burning right over the gas stove top... things like peppers could be done like that. Pumpkin would be tricky though. You can also use a small Japanese Yakitori grill that could be used in-house. Once again that's what restaurants use to finish some dishes on the grill to order. 🤷🏼♀
@@ChefRudakova thanks for the tips! Will check if I can get this japanese grill
@@thedan2 I think you'll also need a different type of coal for that one. it's a Japanese coal, it gets way hotter than regular coal, but also lasts longer. ... good luck with the research 🤓✌🏻
Beautiful as always. Hey, totally pedantic question: What font are you using? I think I'd like to try designing something with it.
Cinzel
@@ChefRudakova Thank you!
Hey what’s up chef and team behind .
I have to admit that I like the older style of your vids way better. Nevertheless it’s a good video. But I still miss YOU in this video.
Best regards from chef to chef 👩🍳 🌺
I was there, in the woodcutter shirt 🤓✌🏻
@@ChefRudakova I miss your voice😂😂🌺 and you are kind of funny ❤️
Francis mallmann! The god of burning! 👏🌈
yes🤓✌
Yes, I agree with the rest and also that the recipe is NOWHERE to be seen. Can you pls share it?
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Sorry Chef, can't find the recipe on your website.
it's live not! check it out🤓✌🏻
Can you share the recipe?
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