You've Never had Vegan Bacon Like this!!! Bacon made from MOCHI!
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- Опубликовано: 22 окт 2024
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I just came across a new bacon and it looks like its made from rice flour!! I wanted to give it a try and after a few tests we landed on the winner.... MOCHI BACON!!
/ saucestache - JOIN the SauceSquad
www.Saucestach... - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
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!!
Considering rice paper bacon is my favourite, I BET mochi bacon just adds that chewiness of a thick cut. Thanks for these ongoing bacon experiments, Sauce Stache!
Its soo good!!
I wonder what would happen if you mixed wheat gluten with glutinous rice flour for a bacon dough.
This invention is just wild. There is no other person able to come up with such an invention strictly from an ingredient list of a not-released-yet product. Honestly, insane! You're the best Stache!
You're the best!
Margaret B agree, he blows me away every time! 😍
Profound.
I love how your videos are just "I'm gonna try this thing" without testing behind the scenes. its really unique tbh and I havent seen other youtubers like you. im a fan,
Thats awesome!! I used to obsess over making it perfect and I would test 100 times before making a video, I'm having a lot more fun doing it this way. I will say that some things I still do test a little just to make sure I have a basic proof of concept, but something like this I felt I could just do!
also, this dude keeps his black apron PRISTINE! i don't think i have ever seen a speck of flour on it!
Right??! Sometimes stuff gets on the counter.. but not the apron. Personally, I always trash my kitchen.
He has a spot on it....
I wish I could be so tidy!
Apreciated ,The tone so fast.really i do not understand yet. My English still is not good
I know!! When I make mochi I become half flour
You are the LEGEND of plant-based recipes Keep up👌🏽
Whoa!! Thank you!!
I like that it's naturally frozen so it'll keep a long time. I think I would initially slice all of it at an optimum temperature and then refreeze the pieces to use as needed. Awesome job as always!!
Yeah, I think thats the best option... You could slice and then use a starch or even parchment paper to separate the pieces, then refreeze.
Great idea
@@SauceStache so this is very similar to tapioca starch crackers that I've made in restaurants. Once you've wrapped the dough in parchment, try steaming it for around an hour instead of freezing. Then chill in the fridge overnight and slice.
Yay! Another video from our plant-based recipe guru!
Honestly, I get so excited every time I see a notification! You're ticking all the boxes with your content: food related, plant based, science-y and full of ground breaking ideas! However, it these videos are just so entertaining! Your personality really takes them to a next level and makes me want to watch your channel all the time!
.
Sending you all the love!
Stay safe and have a great day or night!
You're the best! You really always make my day!
Isn't it crazy how easily are you figuring out the basis for these recipes even if you're given pretty much no info? ;P
You're either a fortune teller or just very intelligent :D
hahahaha I would go more towards the fortune teller side hahaha ;)
He is genius magician
usually, you really show your excitement once you're happy with the final product, but this time it was so wild you just stared at that bacon emotionless having an inner realization that's a real deal right there
hahahah honestly my mind was a little blown The taste of this one was just spot on... I wish I could have nailed the texture, its dang good but all crisp. But that taste... its wild
Dude your seriously underrated, I love your channel and what you do I'm currently a unhealthy juvenile on the edge of being labeled obese, so I'm going to try most of your healthy mouth watering meals
Thank you so much!!!
i say we start calling it VACON. vegan bacon. vacon!
I LOVE that hahaha
@@SauceStache Me Too!
@Maroxa mylk, cheez, chik'un, not dog, notmellet etc LOL :D
I’m already used to Bakun, from the seitan god, Skye Michael Conroy (love his books!)... ☺️
I like to call it FACON - fake bacon
You’re one of the reasons I decided to commit to veganism! Awesome videos
Whoa thats huge!!! Thank you
So excited to try this!! Made your recent TVP burgers last night for guests and it was a huge hit. Please never stop inventing :-)
My mind was blown by the look of the marbling as soon as you cut slices!
I know right!! It’s really got me thinking about what I can do moving forward!!
🌱 At first when I was watching how it looked on the blue tray and you were rolling it up, I thought "no way that's gonna be like bacon". And then you sliced into it and fried it... I was completely amazed. You do MAGIC in that kitchen! Amazing! 💚
It keeps getting better and better.
I think this is the first time Monica's been directly interacting with the camera. She's a natural (I say with no experience). I wish the ingredient were available where I live, this looks great! I wonder what you can use rice flour for (non-glutinous)...
You are by far one the best vegan food scientists on RUclips! I love how you deconstruct ready-made vegan foods! 🌱 Love your vids!
This looks incredible. I wonder if inverting the two doughs might make it look even better? The base being beet powder dough, and then adding the white fatty looking dough for the marbling. But amazing results for what was basically a test.
Just tried this, only I baked the strips in the oven instead of frying them. Turned out excellent! Thanks for the recipe! ❤️
I really appreciate your dedication to recreating bacon and your other videos. I have learned so much from your channel!
In my mind, I was immediately picturing the ice cream. I was like "I know he can do some pretty amazing things, but how tf do you get bacon out of ice cream?" 😆
I cant wait to try. I've been craving bacon since I went plant based and if this is a good substitute, I'll never even consider going back.
Good to see Monica getting behind the Camera, keep up the good work Sauce Stache!!
Thank you! I was so stoked for her to do this!!
Would you ever do a video where you review/rank all the vegan bacons you've ever tried, or say which sort of bacon dish they'd work best in? would love to see something like that!!!
Love that idea... I'm going to be making something very bacony soon so, there will be a small test of a few of the best!!
Yay, thank you! I was the one who asked you to try making this on the vegan fish video. I knew you could do it, and it looks like you nailed it!!
The vegan Alton Brown strikes again! Looks incredible, can't wait to try this recipe!
Brilliant!
Can you PLEASE do a video on how to make the new Miyoko liquid mozzarella for pizza that hardens in the oven? Love all your videos!
LOVE that idea!!!
I used to cater for a group that met 4 times a year. Sundays I always made vegan brunch, part of which was coconut bacon. I always had to make enough for 3 meals because it was wanted as sprinkles on salads, and as extra nibbles for the next few days. It was also my most requested recipe...... even by meat eaters.
ngl i subbed when you had about 3k subs and never really watched your channel again. i just clicked on to see how much subs you had and i was so suprised. good job man
hahaha thats pretty wild!! Well welcome back!!! Did you comment on those older videos... I kinda remember your name, it just stuck with me haha
@@SauceStache i think i did maybeeee. but yeah its pretty wild to see how much you have grown over the past year or 2 i think.
I swear every time I watch a video I'm blown away. I love the look of this bacon!
This Hubble sponsor would have been perfect to see before I dropped all this cash on a year supply of daily contacts from my eye doctor 😅. Do another of these contact sponsors in a year so I can try again lmao.
Hahaha oh no! That’s how we ended up here too because Monica was about to drop like $700 for contacts haha
@@SauceStache oof. Well I'm glad you got the sponsors. That's a pretty penny there!
A bit off topic but you have the cleanest refrigerator I’ve ever seen. Shinyyyyy
Incredible! I admire your creativity and ability to pull this from an unreleased bacon company, well done!
This looks super amazing i just so happened to pick up some mochi flour the other day so I may be trying this, are you going to make another video with an updated recipe?
The way it bubbles👌
Uhhhhh exciting! I am so gonna try that. Pretty happy I do have a bread slicer to slice it up thinly though
It is always a pleasure to watch your videos. Thank you.
This and the carrot tacos made me a subscriber. AMAZING!
I went to your site hoping to find a recommended products list- missed it. Any particular brand of beetroot powder and mushroom extract you recommend? Are they all the same? I've never used either before, and Amazon has a bunch but they're all like nutritional supplements, I think. ~Help!~
Yes, same here. Which mushroom powder? Does it matter if it's pirchini, shiitaki, reishi, etc.
I think beetroot powders are mostly the same, except some are beet *juice* powders which are more sweet with less fiber. I got some decently priced beetroot powder at my local Grocery Outlet Bargain Market.
As for the mushroom seasoning/extract, if you look at the "Stories" tab on Sauce Stache's channel, he posted a video yesterday of what the packaging looked like at his local Asian market, so maybe that can give you an idea what to look for? Hope this helps.
Absolutely looks the best out of the ones I seen you make.
Mark that bacon looks amazing!!!👏👏👏
Thank you so much Emma!!!! This is one of my favorites!!
Sauce Stache it was so good ur amazing!!
Alot of german households habe bread cutting mashines at home. It would help you so much to cut very thin slices.
It looked so much like meat when you cut it
You should do a ranking of all your bacons!
Amazing! Can't wait to try this one! Any way to get around the use of the microwave? We don't have one🤭 ..thanks again for all the vegan wizadry you share!
DUDE! You kill it! I can't believe I didn't find this channel sooner 😭
Whoa thank you!!!
Seriously!! I made that mushroom burger last night and my partner said he never wants a store bought vegan burger patty again after tasting that! We really appreciate all you do @saucestache!
Your food looks the most realistic replacing meat. Such a service to vegan communities and people who are wanting/needing this to transition or consume less animal products.
The only bad thing about your videos is that I get so freaking hungry 😄 I wish I could taste that bacon
... I've made rice paper bacon with Wrights liquid smoke, gravy master for color, and brags amino's for saltiness… yours looks like a very good idea… Looks great frying in the pan… Thanks for the ideas🙏...🇺🇸
sounds crunchy . gonna try
Major yum! Wonder how it holds up to salads and burgers. I'll have to get ingredients to try this!
Just found your channel. You had me at Bacon! Great recipe!
you just blew my mind again. I want some
We love chemistry and vegan food!!!
Also have a request for vegan marshmellows made from scratch since you're such a wizard! Please!
Amazing recipe! Are you planning on posting the recipe soon or in a cookbook? I would love to try it at home.
That looks so yummy. And fun. And your Lady has beautiful eyes and a sweet voice. I always enjoy her willingness to taste your experiments. You have outdone yourself with this recipe.
Aww thank you! I am very lucky
Awesome Sauce Stache!
You are the MacGuyver of the plant food world. That looks like bacon!
Very creative! My daughter tried to make mochi, but to make bacon from Mochi? Sounds very cool! Is Tapioca flour bad for you?
A followup-question to this video of sorts. In The Netherlands we have a kind of semi-sausage meat dish called 'rundervink' (sometimes called 'slavinken'), which is ground meat wrapped in bacon (either pork or beef). This wrapping in bacon is called 'barderen', and I don't think the technique has an English equivalent. The point of the bacon is to prevent the ground beef from drying out during pan or oven frying...
Sorry for the long introduction. The question is: could this type of faux bacon be used as a ground beef wrapping? This video shows what a rundervink/slavink is: ruclips.net/video/vSDzQiFwAKI/видео.html
I really liked your daikon radish bacon, but I'll give this a try... looked really good in the video. I'm curious how long it stays crunchy... can you store it in the frig?
I want to try this!
"taste like bacon!" "taste just like the real thing!" whenever i say something like that about something I make my roommate who eats meat will try it and be like .....no ....no it doesn't kat and I'm like ....oh... hahaha
but this is awesome, you're very talented !
This is insane. I love it!
I like how cool it looks!
It comes out looking pretty cool right??!
The marbling on that is phenomenal
You rocked it!
Thank you, now I am very hungry! 😹😀😹
Wow bro these look fantastic!
GAME CHANGER!!!!!
Plz do Vegan Caviar (or Tobiko) ALSO A grocery haul!
Goddamn. 300k subs in like 2 years. Nice. Good work my guy
yasss - I've been looking for this
Those kind of video could be such a great ad for the brand ! I mean... "the ingredients are so simple you can make it at home, we just spare you the process of making it" haha
Yesssss Monica...looking pretty! How did that guy get so lucky?
I love how you show up and do the math.
I knew this was coming 🤣🤣🤣
I've been dropping hints hahahah or are we just mentally connected
Damn good job once again!
I'd love to see you make oat milk using enzymes like Oatly does. It's supposed to help break down the oat starches and convert them to sugar.
What is the mushroom extract that you use and where can I get it?
Is it very sweet? That crunch is amazing, but I really am not a fan of sweet, so that amount of maple syrup has me leery. Also, any chance you have nutritional info for those of us with medical problems? Thanks!
I have a question, can you make mushroom powder from wild oyster mushrooms?
It would be a bit different than what I use. I use a mushroom extract powder. So it’s a flavor extract combined with dehydrated mushroom and salt. It’s like a super umami punch!
@@SauceStache ok thx
You sir, are epic!
You are
My question is can you make a vegan bacon that has a similar macro to pork bacon?
You so need to do a vegan cook book
Wow
Hey how about a updated impossible bacon and cheese burger?
Can Monica do a cooking video plss? She’s so good at the contact lens commercial LOL
Very awesome and interesting, I'm sure the last caveman would make a challenge of such
What other oil could you use besides coconut oil? I find coconut oil to have such an overpowering flavor
this looks great! i'm pretty sure they use koji somewhere along the way - though i was able to try the hooray and i was really disappointed haha. i have a feeling yours is better :)
Ohhhhh I really want to try it!! What was it? A texture thing, or was the taste lacking?
@@SauceStache the texture is okay (a little thick), but for me it just smacks you in the face with that fake smoke flavor and honestly smells a little medicinal. could just be me though, haha
Just wondering.... When's the last time you ate real bacon? I find a lot of vegans/vegetarians say something tastes a lot like (insert meat here) and meat eaters try it and are turned off from it.
I enjoy vegetarian foods that are made to taste like vegetables instead of trying to be what's they're not- meat.
But keep up the good work. I love watching your ingenuity figuring out how these companies make their fake meat products. It's fun to watch and gets me thinking creatively when cooking my own food
I will say that I tried this recipe today and while my family has been mostly plant-based eating for quite a number of months, we still have had occasional meat dishes, including bacon. Following the recipe as presented in the video, it smelled just like bacon while cooking, but was very sticky until thoroughly crisped. However, once it was done, it had that good, fatty saltiness and the crispy chewiness of bacon. I agree with his comments at the end of the video that upping the flavoring would be better. Even so, my 13 year old daughter who loves bacon rated it 5 out of 5 as a veg bacon replacement, but I wouldn't have pretended it was pork bacon and expected her to believe me. Also, you can't let it cool too much or the texture gets less crispy and too chewy. I hope that's helpful. We'll definitely make it again at our house.
@@alexiso7732 guess I'll have to try it then. Thanks for the reply 👍
im serious u need to sell ur products!! i would buy all of them!!
Love your videos! I still use your hot sauce recipe
Ahhh thats awesome!! I always have some in my fridge!
I love lamb and I miss it so much can you make it vegan? Thank you
Heyyyy, this is that kid that met you on the train in Orlando 2 years ago, when you only had 23k subs
Cardboard box that’s awesome! Hi
I legit Eye checker doctor?
I adore you two!!!! your wife is so sweet. great recipe, maybe I will try it.
Is there a written recipe?
Early! Thanks for sharing your recipes :D
Thank you!!!
You are the Bacon of bacon.