I Finally Figured it Out, Vegan Cured Egg Yolks
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- Опубликовано: 12 дек 2020
- This is something I've been thinking about for a while!! Can we make a vegan egg yolk then cure it with salt?! I wanted to try it and after watching an old video from my buddy Not another cooking show I had a eureka moment!! Tapioca starch when dried forms a shell! BOOM! Vegan cured egg yolks!! These can be used just how you would use any cured egg yolk! Enjoy
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Gang share this one for me!!! RUclips isn't sending out notifications on this one for some reason!!! HELP!!!!
Is this a first? Will you sell this as a product?
I will share soooooo coooool
Hey @Saucestache can you do deviled eggs with this ?????????
yes sauce boss
I got the notification from RUclips
the egg lobby? youtube needs help
You can do anything Mark!! This is awesome!
haha thank you so much Emma!
Okay, that's absolutely insane. Many people have already made pouring vegan egg yolks and this is already super food-sciency. However, you're probably the first person in the world who came up with a vegan cured egg yolk! Your creativity is just beyond anything I've ever imagined. And honestly, probably not many of us will be trying it out but it was SO SO interesting to watch! I cannot wait for the next thing you'll come up with :D
Anyways, thank you so much for making my life better with your content!
Sending you all the love!
Wow your comments always make my day!! Thank you so much Margaret!!
Where were you in 1990 when I first became vegan??? I needed you back then! My transition into plant based eating would have been so easy with you around! ☺💋
They have it so easy nowadays! Not just the prepared foods in the store, but the tens of thousands of great recipes for making every imaginable vegan treat.
@@macrumpton I know that plant based eating is about eating fruits and veggies, legumes, etc. But let's be real: Once in a while we all want to eat what we used to eat- only cruelty free! 🥰
Except those ingredients weren't available then. You didn't order online, and homemade seitan was knead and rinse, rinse, rinse, rinse, rinse .... At least where I'm from.
Ent? I used so many beans, peas and vegetables which is not a bad thing but.... vegan egg yolk? The possibilities
@@edyann exactly
I’m convinced you’re basically a ✨magician✨at this point 😍
Exactly!
This is why I subscribed. I'm not even vegan but this channel is pure experimentation and figuring out what you can do with vegan ingredients. I've always wondered if vegan cured egg yolk was a thing.
I’m starting to think you’re a wizard
hahah thank you
It would go great in some ramen!
omg it would!! we just ordered some veggie Pho and im going to try it in that!
This looks craaaazy realistic omg! 😅
It was so wildly good!!! btw thank you so much for always watching and leaving comments!! Really appreciate it!!
@@SauceStache your videos are a great inspiration and so creative, that's why we love to watch them! 😄
I was thinking of how one could make this literally an hour ago!! WTF??!!
WOW!!! I sensed it hahah
I detect someone throwing eggs🥚🥚🥚 into this Disturbance in the Force!!😅😂
I once made a cashew cheese which I aged for over three months... life changing!😅 looked something like your cured egg!!
hey, would you share your recipe for that cheese?
Leo S hey sure! I don‘t remember 100% what I put in this particular one. But it was a very basic cashew cheese, I used soaked cashew nuts, filtered water, fresh garlic and a little bit of truffle oil (you can totally just skip this if you dont like truffle☺️). Thats the way I always make my cashew (cream) cheese 🤗 I blend it up then add a capsule of probiotics (I use the ones by Lactobif). Then I let it ferment for 24-48 hours. After that I add salt and any other seasonings. For this particular cheese I then put it in the fridge in a container (with cling film). After a couple of weeks it got really firm (it started out very soft)! I then wrapped it up in baking paper and left it in there for over three months😅 I tried a piece every now and then to check. It really turned out amazing, like actual cheese! I hope this helps, feel free to ask if you need anything☺️
@@JasminJonson Wow, thank you for sharing with the curious👍👍👍
@@gohawks3571 you’re welcome ☺️
I'm not vegan and I also hate waiting to cured the eggs so I might use this I guess. Cured eggs take too long time.
The vegan wizard 🪄🍏
You're amazing! This is incredible!! I love your channel! Thanks for the vegan tips and tricks.
You are seriously so clever and creative!
Fantastic work as always, Mark! I’ve been wondering for a while how to make vegan cured eggs, lo and behold you release the video today!
Next autumn someone NEEDS to try making homemade moon cake with these yolks! Fantastic!
Omg YES this was my FIRST thought !!! Have you tried ??? 😱😱 please tell me you did and it was delicious
Have you tried it? Does it taste similar salted egg yolk?
You sir are a national treasure! 🤗💜
International, you mean? This is the Internet, NOT America Online❣️ Just sayin’... 🤗☺️😋
That looks so good and savory 😯 I once ate vegan rice dumpling here in Indonesia. It comes with a vegan salted egg yolk! I’m not sure what it’s made of but it just tastes like a powdery, mushy, salty paste with no eggy taste haha
That looks amazing!!
Dude, I keep saying it, you are a vegan God 🙌
@Bitterkind Has he mentioned why he isn't?
Holy smokes!!!!!! You are changing the game, my friend! Soooo trying this one
I’ve been waiting for someone to do this!!
Omg!!! I can finally make those liu shao bao with using these! Yass!!
What is that? Sounds like something i would like😯
@@CrazyCupCake991 liu shao bao are these buns with salted egg custard inside. when you eat them while they're still hot, the custard is just flow-y(?) and it's the best thing you'll ever taste.
@@half-soursaffitz6617 😱😍🤤
Wuut?!? How is this possible?!? I knew what it was the minute you held it up but I’ve gotta hand it to you: You surprised me in a good way with this one!
Thank you so much!!! I was really excited about this one!
No problem. Hey, other than patreon is there a tip jar or PayPal or other way for 1 time donations to the channel? Also I tried sending a message to your website a few times but I’m not sure it’s working...
This looks amazing! I have an otherwise vegan pasta recipe that I tend to load with parmesan cheese (which might be the last and hardest thing to give up on my road to being vegan, lol) but this looks like a really tasty, relatively simple fix to some of those nutty, creamy and salty flavours that parmesan can hit. Totally gonna pick up the ingredients necessary to try these next time I go out to Whole Foods!
You are a genius! Seriously
This is amazing! Now I have another use for my black salt.(my boyfriend calls it powdered egg farts😂)
Wow I wanted to do that for awhile too! I had some ideas written out I haven’t watched the video yet but I’m so excited
Thats awesome!!! Def try it, experiment with your ideas too!!
Ooh I definitely want to make these and use them for salads
OH my GOD!!! Amazziing!
This is so cool... Thank you, Mark. 🙏
so glad you like it!! thank you!
@@SauceStache 😉
Wow amazing 😍
Im thinking of putting this into some Vegan Mooncakes. Thanks for this video!
You absolute genius!
You are a genius :)
amazing
Great job :)
I Love it!!!
Thank you so much!
Whoa this is so genius
Omg this would be perfect to make traditional mooncakes with 😍
I have a recipe for faux vegan hard cooked eggs; I was having a tough time trying to perfect the yolks since potatoes just don't do it for me. This is gonna round out the recipe perfectly. I have family members just crazy about deviled eggs! I think I'm gonna try to fool them with these, and just use the whites from the other recipe in the egg shaped molds. Thanks!
New subscriber and vegan here, I’ve been loving your videos! Although they’re distracting me from my homework lol. I do have a video request if possible: I would love to see your take on hot links. Before going vegan I looved hot links (favorites being Earl Campbell’s and JC potters) it’s sausage-like and it’s red and spicy, we always had them at barbecues. Normal vegan sausages really don’t hit the spot, both look and taste wise. I’m interested to see if there’s a way to make those 🤔 If not, that’s ok! I love you videos and can’t wait to see more!
hi, thank you for your great video! may I ask, why did u use cashew nuts instead of any other nuts?
This is amazing, I love it!
Nw frmd here.
Wow
Jesus Christ, you are incredible. From episode to episode only serious knowledge. Just Incredible✌️
Wow thank you so much!
YOU'RE A GENIUS 🤯
hahah than you!!
Hi, just here to tell you that YT has been suggesting your vids to me for a while and I finally decided to subscribe. Your ideas are great. Also, you're hella cute (the manly kinda cute of course); coming from your new 26yo fangirl ;-) Keep innovating!
I haven't eaten eggs since mid 2017. I'm really curious about what this tastes like. It would be nice for potato salad. Ty!
This is impressive :0
Hi Mark. Can you put all the ingredients together (except the tapioca flour) in the blender to make the paste?
Can you use a bit of konjac gum instead of tapioca?
Would drying it in a dehydrator be better than the oven? If so, what temp & time would you suggest?
My man!
I'm wondering about form factor. Because the end result is sliced or grated, could you, for example, make a log? Or does the surface area make a big difference for the salt? Does the salt have much of a role in drying out the outside or could you, reduce the amount of salt needed?
Eggs are tricky. One of the big things is getting textures into things. Especially fluffier textures. I wonder if cream of tartar or similar things might work.
please make some custard salted egg yolk buns/liu sha bao using these! 🤩
Launch your own "Sauce Stache" product range!!!!!
Love the video. Great share. Nice sharing. Fully watched. New frnd here. Stay blessed and stay connected. 🌻🌹🍃🇵🇰
Loving the 60 fps, is that new?
LETS GO
(Potato salad?) Cool stuff man👍
I’m looking for beet powder. What brand and where do you get it?
Does anyone know what happens if you try to cure the yellow tomato spherified egg yolk ? I just got my hand on some kala namak, I think I'm gonna try this with try with something that doesn't contain fiber instead of the cashews. Maybe silken tofu blended with tomato paste, turmeric, msg, kala namak, refined coconut oil to replicate the fattiness of eggs, plant extracted lecithin since eggs have that too, and binded together with agar agar
I think this is the only SaSt video that did not end with him or his wife tasting it!
The last 3! I’m trying to see how it works with putting the tasting in the front
I didn't even like egg yolks before I went vegan but I watched the video anyways because I love your videos
I would've added some lecithin for that glassy look cured yolks have, it emulsifies better as well
Make deviled eggs next!
Ooo! That sounds good!
I'm impressed! But when was the last time you cured egg yolks (since you described your attempt as a heck of a lot easier than the real deal :D)? Step 1: put egg yolks in salt/sugar/spice mix. Step 2: wait ;)
Hey man although I'm not vegan I have had beyond meat burgers and sausages and I must say they are really good. I have also had beyond meat hot dogs but my experience was not good with those they were very bland no taste other then tasting like water. I'm not sure if you have any recipes on how to make beyond meat hot dogs but if not can you make beyond meat hot dogs.
But anyways your videos are absolutely amazing
Idea for Mark - Beef Wellington. Im sure you could figure something unique for the centre.
Egg wout egg... just a magician can do it.
I have all the ingredients for this, but I am wondering what I would use it for. I am craving eggs tho. Fried. But you are a genius and I do have all the ingredients. Let me learn up how this is traditionally used, then.
Brilliant! Does it taste like real salted egg yolk?
Please help! How long did you bake it for?
I had no idea such a thing existed. I don’t think I’d ever eat a non vegan version, but the vegan version certainly looks enticing.
just a thought i had on the vegan egg yolk thing, why not do a runnier version of the 'fat' you make for vegan steak and add the black salt and the sphererification stuff to it (with some yellow food coloring) it seems to me that would taste more like actual egg yolk
Hey mark would you be willing to try make a vegan spam? That’s something I’d love to see
Oh Look its chef MacGyver
What about putting them in the dehydrator? And without salt? My BP would hate me.
It’s quicker than the normal version but I definitely wouldn’t say easier. The normal version is “put egg yolk in salt, leave until ready” lol.
But this version is cruelty free.
@@edyann Sadly, cruelty is very easy.
@@macrumpton 😔
@@edyann whats about people raising their own chickens?
@@dr.doppeldecker3832 Raising them for what?
I wonder if that method would work for vegan parmesan cheese
04:00 "About 200 degrees"... Is that fahrenheit or celsius?
99% sure its in fahrenheit
No doubt Fahrenheit, he always (like Americans in general) uses Fahrenheit. Also this should «cure» or «dehydrate», not bake and turn brown, which it for sure would if it was 200˚C! So, it must be: «No doubt 200˚F»❗️🤗
Can you please make a book already 😭😭
Wonder if you do something with sphereification !!?? 🤔
Time to make salted egg custard bao!
😲
TapYolka !
So these are Tapi-Yolks❣️🤗☺️🤗 They look amazingly like real egg yolks❗️😱☺️ I have never tried cured egg yolks though, so I don’t know if this is something I can’t live without... One thing I really can’t live without now, is Violife’s Prosociano cheese. I think it may go under a different name in the US/Canada, «Just Like Parmesan». Have you tried it? I honestly think it tastes better than Parmagiano Reggiano and the texture is great, it is real hard like real cheese too. But, it is expensive ($10 for the little wedge) and I have to buy it online, so I have to pay shipping too. I would have LOOOOOVED a recipe, so I could make it myself! I just loooove whole grain spaghetti with olive oil, lots of black pepper and a pinch of chili flakes as well as different green veggies (usually tiny pieces of broccoli flowers and stalks, green beans, spinach, kale etc - usually a mix of a few, whatever I feel like that day). I just cook the spaghetti, reserve a little pasta water & set it aside, then add the olive oil and toast the pepper in it, then add the veggies and a splash of pasta water and cook it under lid for 3 minutes, then add the spaghetti, mix well to dress the spaghetti and add to pasta bowls and grate a liberal helping of Prosociano cheese on top. Soooooo good and a fantastic alternative to a sandwich for lunch, I think! It would have been fantastic with a homemade Prosociano though! 😋🤗
It would be good for vegan carbonara too!💯
You mad man!
Definitely not a heck of a lot easier. But Definitely quicker.
Tapi-yolk-a ;)
Do a collab with Mark Wiens. I wanna see you both get excited.
Could you use the salt curing method for vegan cheese?
Why would you salt cure the vegan cheese?
@@rileywebb4178 so it would be crumblier.
tapiyolka
Make some moon cakes!
I wonder if this would work in a mooncake!!
How can I use these inside of mooncakes? You say not to cook them above 200 but I bake mooncakes at 390 for 15 min 😭 but I want an authentic tasting cured egg yolk in the middle of them