It's not expensive foie gras: Our recipe is better, and it's animal-free.
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- Опубликовано: 27 сен 2024
- This creamy spread is just like foie gras mousse-rich and velvety, perfect for serving with toast points, nuts, sweet preserves, and fresh and dried fruit-but it has no animal products whatsoever. You could call it vegan foie gras; you could call it faux gras; or you can just call it a vegan cheese spread. No matter which way you slice it, there’s no debate or argument here, there’s just nuts and umami-rich ingredients like mushrooms, miso, and tomato paste, tweaked with some modernist shenanigans (gellan!) to create something that’s every bit as delicious as tasty things made with fatty duck livers, for a fraction of the cost. This vegan riff on foie gras mousse is decadently rich and velvety, perfect on toast points and topped with jam. We blended pump cashews to replicate the creamy texture, and amped up the umami with miso, mushrooms, tomato paste, and aromatic spices. This affordable, non-controversial appetizer will impress all your guests at your next holiday party. #plantbasedfoiegras #foiegras #vegan #veganfoiegras
Recipe:
Imfoiessible Pâté (Vegan Foie Gras Mousse): chfstps.co/49n...
Ingredients:
Where to buy Low-Acyl Gellan Gum F: modernistpantr...
Where to buy High-Acyl Gellan Gum LT100: modernistpantr...
Equipment:
Buy a Breville Super Q™ Blender: breville.oie8....
Buy a high-precision digital scale: www.amazon.com/...
Buy a digital instant-read thermometer: www.thermowork...
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If it's animal free how am I gonna get the souls I need for sustenance 😔
Or the minerals 🤔
Spread it on steak
You people are terrible. I will try to stop laughing soon. 😂😂😂
Hehe
Neighbors
Pretty sure the title you missed out on was Faux Gras.
Yup!
I tried it over 15 years ago without knowing what it was. I can't deny, it tasted great. I've been an ethical veggie for over a decade now, and I'm excited to see if this can live up to the hype.
Please share update! I'm rlly curious
@@cottonfluff1317 Will do, as soon as I find the time!
Going from 150g dry to 220 soaked is not a 35% bump, it's almost *50%* more! Had no idea nuts could absorb that much water...!
cashews are much more absorbant than other nuts
I started cooking with chefsteps and now being vegetarian and you guys throwing amazing vegan recepies here, thank you very much for that, keep it up
the demi glace from a decade ago is the best thing ever
I am the furthest thing from what you would call a vegan. But, that diagram showing the incorporation of the different ingredients made this seem super tasty.
I know right? why should being a meat eater stop us enjoying vegan food.
Good food is good food.
I only care if its tasty
What do you mean "the furthest possible things from a vegan"? That's such a weird thing to say unless you're a carnivorous animal with a RUclips account or have some sort of rare medical condition and literally can't digest anything that isn't meat...
@@Emma-Maze It's a figure of speech.
It's no different from someone saying, "I hate sugar, but...". However, if English is not your first language, I can see why you might get confused by it.
I'm not vegan or vegetarian but I'm forever inching in that direction due to ethical concerns about where our food comes from.
It would be lazy and lame if I didn't at least give this a shot. Thanks for the video guys!
Regenerative ranching is the more ethical route, overall.
@@sky.the.infinite sustainable veganism is the most ethical route, overall.
@@sky.the.infinite not destroying parts of the earth just so you can eat a big mac is the most ethical route, overalls.
@@temple69 there’s no such thing.
@@satyris410 pretty sure McDonald’s doesn’t have anything to do with regenerative ranching or sustainable agriculture. I personally don’t eat McDonald’s. We destroy parts of the earth to eat everything though, regardless of dietary choices.
This was/is amazing! Did not have any Hennesy, instead i used fresh apple cider... no alcohol taste, but a very slight fresh fruity essence. The overwhelming secondary taste is from the star anise... This is creamy and delicious... you guys rock!
Even as a non-vegan i have never liked the idea of foie-gras. This is a really interesting alternative i will try it with my vegan friends!
This is so cool. A couple days ago I mixed stilton blue cheese with butter thoroughly and put it into a container as a foie substitute!
My mom used to do that. We would eat it with crackers. It was really good.
You talked about the ‘minerality’ of real fois gras. Do you try to substitute/replace that in your recipe?
I swear I'll use this recipe one day to impress a vegan date.
Always on board if starts by putting the nuts to soak
Please, how much mushroom comes in?
Or anyone willing to share the ingredients amounts?
This is awesome! Animals doesn't need to suffer just for flavor. Thank you for showing this technique!
Well, depends on where the palm oil is from.
I love the fact this is vegan.
I made this yesterday and it tastes really good. I’m not sure how similar it is to foie gras but it is a delicious patè. I used butter instead of coconut oil (just because I prefer) and didn’t have the chemical additives so didn’t add any. The texture was super creamy but nos as firm as in the video so next time I’ll just add a little less water.
I’m not a vegan, but my older cousin got me into cooking and was telling me about foie gras, and I knew I’d never be able to eat it. So I’m really glad this exists
Looks amazing, will definitely try it. Also keep up the vegan stuff, we like them
Love your vegan recipes, super inspiring! Can't wait to make some Faux Gras for the holidays!
Most supermarkets in Denmark sell plant pate. Made of nuts and mushrooms mostly
I was like “I could do this” until he got to the gellan gum part. Then I was like “where the heck you buy that??”
just use agar or anything that sets up :)
This so cool!! Some of your images show what looks like a piped or perhaps melon ball scooped presentation? Melon ball would be straight forward, but pipes would be interesting. Could this be gently reheated in a microwave at like 50% power until it’s pipe-able? It’d have to be a balance, warm enough to pipe, but cool enough to handle.
It is pipe able as is. Pipe and make a divet with a spoon.
Hey everyone! I'm not vegan or vegetarian, but this dish really blew me away. I didn't have some of the original ingredients like miso, coconut oil, or brandy, and I also skipped chemical ingredients. So, I decided to experiment a bit and used more tomato paste and a bit of butter. I even sautéed the mushrooms for extra flavor. I didn't rinse the cashews thoroughly either.
Despite these changes, guess what? The result was just incredible. It had the texture of minced meat and a delicious Bolognese sauce flavor. It's so versatile! You can use this as a base for some really tasty vegetarian or vegan pasta dishes. And, I think it could even work wonderfully in many Turkish recipes, as minced meat replacement
Just wanted to share this little culinary adventure. It's a testament to how adaptable and delicious vegan cooking can be, even if you're not strictly following the diet. Happy cooking! 🌱
Just found your channel today.
Awesome introduction.
I will be trying this recipe for sure.
Why are people so allergic to the word "vegan"? Always, "I'm not vegan, but this looks good." Great video. Thank you for the compassionate option.
People need to treat “vegan” and “plant based” the same way they treat terms like “halal” or “kosher”. It’s just good food that meets the requirements of a specific diet, yet people get SO upset about it.
Sounds great, just wondering why the two types of gellan are needed?
Given the nature and ethos of chefsteps, I shouldn't be surprised - but I was not expecting this episode haha
I took a little bit different approach but based on this recipe. I don't eat foie gras, I just don't like liver generally and so I don't see a lot of worth in foie gras, but the texture of those foie gras ganaches is something I want to repit.
So I used nonrefinede coconut oil and barley miso, dried cep mushrooms, and Worcestershire sause and Malabar cardamom, sweet rum, upped the sweetness level a bit overall and topped it with coconut oil with some saffron. It worked spectacularly honestly. Very very nice, though not that foiegrasy
I appreciate the fact that they tasted it next to the real thing. This adds credibility to the taste in my opinion.
Even non-vegan places should look into this as a Foie Gras replacement! Looks amazing. Not sure my kitchen scale is precise enough though lol
More vegan content please! Compassionate cooking ❤ thanks for this!!!
So how do I make this if I don't have a heated blender?
I'm keen but not keen enough to make a purchase like that for it.
More vegan recipes like this wow 😮
Personally I'd use unrefined coconut oil because that coconut flavor is great
I just clicked this video because it didn't want to go away from my recommendations.
Tip: Don't toss the miso in until the very end, either. You get more nutrients that way. Traditionally you want to cover anything with miso to not let the flavor escape, either.
Great recipe for cashew butter.
Dude! This is excellent, just recreated this recipe with a couple of differences cause I didn't have all the ingredients but it's delicious! Thank you chef's!
Be nice if the recipe would come up on your website.
I like the way you're comparing yours to the processed version. Do something that's even close to seared sliced liver.
that is not the point of this video. the preface of the video says that many people enjoy foie gras in its pate form, so they replicated that. think of a better attack on character than that.
It’s really, really delicious. Probably the best thing I’ve eaten in my life.
Wow... I feel so bad for you. Are you british or ?
There are hundreds of dishes objectively way tastier than that "thing". And they don't even have to be animal based. No additives too...
No wonder the world is going down the toilet, soon people will eat grass in fields and will say it is delicious.
Just open a book of french cuisine.
@@GreenWizardPTRhave you ever explored asian cuisine tho …. Like east, southeast, and south asian. Not just chinese and japanese
@@zaymax_7 I have, I can cook thai, vietnamese, malaisian and some chinese.
Lots of tasty dishes for sure.
I was just sayin that cuz i'm a french chef and it's a given for me.
As of right now i'm leaning towards south america culinary speaking, Brazil, Argentina, they have some awesome stuff too.
Stop lying.
Gellan is pretty pricy. What is a good substitute? Agar? Xanthan?
Doesn't surprise me this turned out well, vegan pate usually tastes close if not indistinguishable from the real stuff.
The algorithm brought us together and boy am I glad about that. Instantly subbed, you guys are amazing. And yes I can tell by only having watched one vid yet! ❤ 🍀
I just ordered a feax gras online. I’m too lazy to make your magic. I don’t even eat fois gras. But it sounds delish.
a little porcini powder and some truffle would make it soignee
If i use guar gum, will i still be able to make it? Maybe just keep it cold in the fridge?
In the first place foie gra is made by artificial means to achieve a certain texture and taste. Even with all that umami profile you don't eat foie gras for it's protein content. I wouldn't even call this fake foie gra but another approach to achieve foie gras. With the classic method being quite cruel for the animals I think it is a perfect choice for developing a vegan version. I'm definitely not vegan but I don't see a reason to eat classic foie gras when this exists.
As a non vegan, really great recipe, i want to do this now. And you dont have to be vegan to think that foie gras is fucked up.
I'd do a bit of marmite too for the iron
Brazil nuts mixed with the cashews might have a good flavor and contribute to added fatty texture 🤔
I'd be careful with Brazil nuts. They have a ton of selenium in them. You're only supposed to eat one or two every once in a while since eating too many can cause selenium toxicity which can cause organ failure.
Could the minerally part be subbed with like edible gold or an iron vitamin?
No animals were hurt making this video!
At 5:34 an animal's feelings were hurt
The foie gras I enjoy has one ingredient.
Duck or goose liver.
Gentlemen! You did good! An honorable deed! My pet goose approves.
My first time ever eating fois gras was in France in 2016 when I went to go visit my then boyfriend's family for Christmas. I'm from California, I have French family of my own, but I'd never eaten it because I'm from California, lol, it was hard to get when I was growing up then it was illegal. The biggest thing I learned that first time eating it in France is that fois gras is not a spread, not a spread, it's not pâté or anything like that, I almost got yelled at for treating it that way. You take a slice of it, you put it on your bread, but don't spread it around.
1972 in Paris my first taste of foie gras was Tournedos Rossini. YUM!
Bravo 🎉
making this analogy is like saying “ever since I went to Japan, I learned that tuna isn’t what you spread on a cracker. it’s supposed to be sliced and placed on a rice ball. tuna is never a spread, never.”
Mmm those cashews!! I used to work for a organic produce company OGC, who distributed Braga nuts. They have the best cashews. I miss those nuts.
I'm an avid waterfowl hunter and believe in the humane harvest of wild game. I'm not a big fan of the way that conventional foie gras is made by force feeding the ducks but I would definitely eat this foe gras.
Can this be done vegetarian using other fats like ghee? I have family with a coconut allergy.
Yep.
i'm tottaly in with this.
I’m not vegan but I’ll definitely give this a try! Like fir Thanksgiving and not tell anyone it’s vegan to see if they could tell.
Instead of reducing, you can just add less water in the next step? Oh, and how about a blind taste test? Grant is always going to say it's amazing...
What is the "sweet spice they are using?
I never thought about this before, but foie gras if translated into English means "fatty liver"...
but does it taste exactly like a normal foie gras ? (i'm french btw)
On November 4, 2021, the Faux Gras® from Gaia was awarded the international award for "Best Meat Alternative". This award was awarded by the V-label, the European quality mark for vegan and vegetarian products.
Anyone knows how much coconut oil they put? Looks lik 40-50g
crazy that I've been watching for pretty much a decade, and chef Grant STILL looks just as hot.
Made me want to try it until you mentioned low/high acyl gellan... can I use agar agar powder as substitute?
Is there anything we can substitute the Gellan Gum? Thank you.
agar agar maybe
This could be absolutely revolutionary, I can’t wait to start messing around with this recipe. Honestly, just thank y’all for this.
You guys should sell these. I’ll be you first client
so it's a heavy fat recipe with a fat cap so I have an inking that it should store a good long while, but I'm a single person who doesn't have friends over for dinner much.... If I made this... what's the shelf(fridge) life look like?
Freeze it
It will keep sealed under the fat cap for up to 3 weeks, maybe 4?
@@Iamnobody9 Thank you. That's what I was hoping to hear😄
gavage must be banned. real foie gras can be made without. the ducks will literally just free feed on grain
How many grams of mushrooms, shallots and garlic???
Thanks guys. Great recipie. Well presented.
Have you tried hydrolyzing the oil with a nickel catalyst?
This looks smoother textured than the faux gras that Alex Gauthier made 5 years ago on the BOSH! channel. It's good to have a variety of this kind of vegan pate, perhaps they become regional favourites.
Is there any way to substitute the miso? I am allergic to soy...actually all plant protein...I am allergic to legumes - is there something else to take miso's place?
Ouch. MSG will give you umami. But not the earthy taste of miso.
msg, more mushrooms maybe? could honestly just skip it as well, like you'd lose out on some of the earthiness and savoriness but im sure itd still be good
Find a brown rice miso that is soy free. Or use another liquid amino at a reduced amount.
@@satanismybrother Thank you
@@zooml4959 Thank you
What's the point of concentrating the brandy if you're gonna add water after?
It gets rid of some of the alcohol
The sheer number of ingredients needed to make these kinds of knock-off food products taste even remotely like the real thing should tell you something.
This video made me crave the real thing, and reminded me of the parks and recreation scene when Ron Swanson and Chris Traiger have a burger cook off and Chris makes some fussy vegan burgers and Ron makes a burger out of 80/20 and everyone agrees Ron's are better.
🌱❤️ much support for animal free foie gras!
As a vegetarian, I would never make this, but I'd probably buy it in the store
hey guys. Great recipe! Would you mind sharing the name of the pan you used in the video?
I really want to try this but I'm allergic to cashews. Would peanuts, walnuts, almonds, or pecans work?
Walnut or peanut may work but wouldn't try the almonds.
My family does this with macadamias
The recipe isn't on the link - the link just shows this video. Very frustrating
Does it boil in the blender just from the friction? Didn’t look like a thermomix or anything!
"Today, we're going to talk about fagra" says the autocaption x.x
Any chance i can use agar instead of low and high acyl gellan ?
It should work but it might be a bit stiffer. It'll require a bit of testing on your part
@@andrewevanyshyn1709 thank for getting back to me actually i did it works fantastic i used in combination with xanthan gum .. also added some rehydrated porcini to add some umami and used grand marnier for a chrismassy orange flavour was incredible !!!
Could I substitute the fats with butter and make it vegetarian. I'm not but a pate with mushrooms and miso sounds exciting
‘faux gras’ was right there !
Hi I have a nut allergy. What can I substitute please?
Not being funny but cashews aren’t actually a nut technically- so perhaps you aren’t allergic to them?
Anyone tried to use an immersion blender for this?
If I'm allergic to nuts, is there anything I can use instead of nuts?
If you’re able, check to see if there are any nuts that you aren’t allergic to, most people with tree nut allergies aren’t allergic to 100% of them. Past that, I would try seeds (sunflower, safflower, hemp, etc) or legumes (lupin beans, soy beans, chickpeas etc)
@@wrenwry That's great advice, and thanks for the reply! I've actually learned through a lot of trial and error that I'm not allergic to almonds. But I'm allergic to many, many nuts and legumes.
@@InvaderMixo You can definitely use almonds! Just be mindful that they have less fat content than the nuts used in the recipe so let them soak up water for longer (and I haven’t experimented with it so I can’t say fs, but adding a teense of the coconut oil while it blends might help too)
try actual foie gras
Which ingredient replicates the iron-y flavor from the liver?
I'm thinking you could do a teensy bit of beet, also helps with making it pinker? Or alternatively there are also yellow beets.
@@jshu-_- I'd opt for perhaps pistachios, they have abt 5x the amount of iron per 100g compared to beets, and will discolor the paté less. You could also add a little molasses, that's quite heavy on iron but it will of course darken the paté.
Grant does like that Matt is leading this recipe
Anybody knows the size of this Demeyere sauce pan?
It is 2 quarts
Cant wait to try this!!!