Turning ALGAE Into VEGAN SHRIMP - That TASTES LIKE THE REAL THING
HTML-код
- Опубликовано: 4 фев 2025
- Making SHRIMP from ALGAE That Looks & TASTES LIKE THE REAL THING
Video referenced in beginning • Shrimp made from algae...
saucestache.co...
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!!
I am a student of a Technical University(field of chemistry, nanomaterials, biomaterials etc. ) , and you know what? Your videos are just the best science course ever :D You are essentially recreating on your own, all the complicated procedures companies pay food technology researchers to develop ! It is just insane!
Anyways, I bloody LOVE your content and your approach to food.
Sending you and your closest ones lots of love! Stay safe!
Hahah thank you so much!!! I try my best and honestly it just motivates me more to hear this!
Those food technology researchers are watching Sauce Stache and then going back to lab and saying, "Guys! I think I've got it!" :D
@@brucetidwell7715 Definitely!
@Britt Snapsters nope - such ingredients are not available whre I live 😂
@B W o
This guy: "It looks like a lot of the stuff that they are using is stuff that we already have at home"
Also this guy: "Now the main ingredients are sodium alginate and calcium chloride"
hahah if you would have made some of my past recipes you would already have this stuff at home ;) hahaha
James Parker I don’t know about cheap. I can’t find the alginate stuff for less than $34.. and that’s just one of the ingredients. It might last a while, but that initial purchase is gonna hurt.
@@UnpleasantSim www.modernistpantry.com/sodium-alginate.html?adpos=&scid=scplp1007-50&sc_intid=1007-50&gclid=CjwKCAjw7LX0BRBiEiwA__gNw__TmsH23OT_PmA1t_5Ip54pcZn2JxpyiM7tFdCcYijXqCm6ZLaNjhoCZg4QAvD_BwE
@Vegan between meals You know what also can cause nausea and bloating? Psyllium husks. You know what can cause burning and irritation? Lemon juice and apple cider vinegar. And you know what can cause gastrointestinal problems? Chia seeds! Learn the word DOSAGE people!!! And stop with the "chemical" nonsense. Everything is a chemical 🤦♂️ Amazing work @saucestache!!!!
@Vegan between meals oh god...Than you should not worry about it, they are also "elemental" 😉 Alginate is naturally occurring in algae from the Filo Phaeophyta and calcium chloride is a naturally occurring component of limestone. They can be synthetically created for mass production, but they are present naturally in a variety of things. There, just don't eat a kilo of them, just like you wouldn't eat a kilo of carrots in a row 😉
Mark you are a scientist!! I love these videos!!
Ahhh Thanks so much Emma!!!!
An artiste*
@@SauceStache jfiysihljj
Hkkhkjtkrj
@@SauceStache yjjbnnn
Sauce you did it again. I'm still wondering why companies and restaurants haven't reached out to you as a consultant, because the stuff your doing is great research
Send an anonymous link to a comany for him 😊😏 email them. They are bored in their offices.
Love it when accidents lead to great breakthroughs!
The day was getting frustrating... everything I thought would work didn't until a had a little spill... then the whole day turned around!
That's what my mom said about me. Now I finally understand. My psychiatrist is not going to be happy now that I don't need him. 😁
Can't wait to show my wife what shrimp tastes like. She's allergic
Ahhh that's amazing!! This is going to change things for a LOT of people!! I am so excited about this recipe!
That’s so sweet!
Me too. And to be honest: I am not vegan or vegetarian... but the critters from the sea are for me as suspect as bugs and worms from the land...
Dominik MJ they are! They’re underwater bugs.. they are gross but tastes good tho, sadly I don’t eat them anymore
@@Dominikmj People who are allergic to shellfish are almost always also allergic to edible insects, too, because they are closely related biologically. So you've got a point there.
To give it a shrimpy red color, consider adding Annato powder, found in your Asian market. It's pretty flavorless and used often for color the way turmeric is. That way you don't have to give yourself a hard time incorporating beets.
Thanks for the tip! I Love that! I hav ended annato powder in the past, I really should just pick some up so I have it haha
@@SauceStache also if you can't find annato powder you can get annato seed they are pretty common well at least on Puerto Rican supermarket , boil the seeds on some oil you got a very good colorant we use it in rice don't know how strong the color will be you can experiment if you don't find the powder
What’s wrong with beets
@@princess0sousue too dark of a hue and it's a clunky extra ingredient you have to prep with additional steps
Your approach to mistakes is inspiring and I love that you show them instead of only uploading the part where you figure it out.
This guy is a genius I'm not even vegan, but I love this man's enthusiasm that drives him to innovate like this. I've become an avid watcher of your channel, you're an inspiration.
@Sauce Stache You know what I love with this video? That the first attempt didn't worked. I am so tired to hear always, oh it taste soo good and is so convincing. I am cooking very regularly and pretty good (sous vide and everything). But my problem is, that with my growing skills my skepticism also grows (unfortunately not only to my own food, but I have got troubles to go out, and enjoy really the food).
By the way - I think one ingredient is just challenging and you can get a far better substitute: calcium chloride is just very difficult to work with. It was never meant to be used in spherification (but outside) - I used it in cocktails, and I hated most of the outcomes (cocktail liquids are often far more delicate as savory food). The workaround: Calcium lactate - which is used for reverse spherification. It is far milder in taste and doesn't have the bitterness... you're welcome!
Sauce Stache
...so I have researched a bit the whole shrimpy thing of New Wave. What surprised me, was what could not find: they deliberately call their shrimp substitute vegetarian (and without shellfish) - however _not_ vegan. This looks very unusual to me. 100% plant based and vegetarian but not vegan?
@@Dominikmj algæ qualifies as a living organism/ sea creature thingy lmao... Nice typing here as well. A good read. My guess is the algæ they are using is from the protista kingdom and not the plantæ kingdom...
I love that you are showing us the entire recipe development process, including the fails, it's pretty rare on RUclips those days and very instructive. Can't wait to try them, they look amazing!
Need to try this recipe in a homemade vegan "seafood" pho!
Cauliflower shrimp taste great. It's just cauliflower stalks cut to shrimp size, cooked in seaweed water. Salt. Lemon after cooking. Dip in cocktail sauce, tartar sauce, lemon garlic pepper sauce, soy sauce, yum yum sauce and it basically tastes exactly the same as shrimp with similar consistency.
I cannot...CANNOT...get enough of your videos and channel. I never, ever, ever, ever, ever, ever, ever donate to crowdfunders or channels, but I just might have to make a donation to your channel. These videos are more necessary than words can explain. Thank you from the bottom of my heart for making and posting them.
buzzfeed coping this video in 3... 2... 1...
HAHAHAHAH Probably
I mean, hopefully they’d give credit and earn him more subscribers 😄
Morons.
With their thumbs in their asses.
Much appreciation for showing the trial and errors!
Absolutely!!! I was going to try it out before but I really thought the first version would hav been a go. haha but I didn't want to give up hahah
Hell ya, tempura would be awesome too. I actually work at a Japanese sushi place, I should suggest it to my boss
OMG! Genius!!!!!! I’m going to try this! They reminded me a little of small rock shrimp (what I remember from my non-vegan days) as you fried them- I could see what looked like some very shrimp-like de-veining separation happening along its length and it just added to the realness.
I’m always interested to see Monica’s feedback on recipes- I really appreciate her honesty and detail in explanation. ❤️
I'm deathly allergic to seafood, so I think when this video first came out I ignored it. But for some reason today I had a taste for shrimp tacos, lol. I remembered you did a video on vegan shrimp, and wow, this is amazing!
So cool how you showed the process- failures, experiments, breakthroughs and all!
Konjac root is a popular ingredient in krab cakes and seaphood.
On our trip to Vienna last year we found the most realistic "Vhrimp" we've ever seen, pinky with peachy stripes, steamed, it was insane. I can't find the picture but if any of you are ever in the area, this is the place. Also, Vienna has amazing vegan places with incredible food, so highly recommend that.
Xu's Cooking Vegetarische Spezialitäten
ruclips.net/video/3GdhoS9l8So/видео.html
Some serious wizardry going on there. Love watching your process and excitement.
Ahhh Thank you!!!
I appreciate your honesty and transparency.
You need to jump on this and get this out in the market, I’ll buy from you instead of waiting another 5 years from new wave foods
he showed you the whole process now you are being disrespectful by not making them.
@@_yuri lol
@@_yuri what
You should make Po'boys with your various mock seafoods!
The best part of this video is the Glasses USA info🤣🤣🤣 I need new glasses! Thanks for the shrimp video💙💙💙
I love the very detailed instructions given on all his videos. Everytime I see his videos, I think maybe this time it is different but like always. Detailed instructions.
Channel is teeming with great positivity amongst the community here. Communication with refined people just what RUclips needs. Keep up the great work! @Sauce Stache
ur videos with your spunky attitude make me real happy, man. thanks for being you x
maybe try a later addition with a minimun of mixing in of a second round of the beet powder to get some marbling/streaking to get veins
I love this since my
Mom has seafood allergies but loves shrimp I’ll have to try this for her! 🥰🤙🏻
That is utterly impressive. I am flabbergasted.
Thank you for sharing... I will probably NEVER use this because when the texture of fake meats is too close to the real thing, it grosses me out and I cannot eat... but I’ll mKe sure to share it with molecular gastronomy enthusiasts who are still transitioning to a plant based diet.
Be safe, X&O from France
The glasses look great. I'm excited about the shrimp.
Awesome! Cant wait to see where this goes. The vegan shrimp they sell frozen at asian markets sort of pass when theyre breaded and fried but I cant wait for the day something as good as the beyond sausage in shrimp form comes out.
I picture you as a kind and loving god, creating animals, then creating fake animals so people don't have to eat the real animals and being super stoked about it the whole time
Fake animals lol
@@laurahall7681 sounds like my neighbor lol
He's a human. He's isn't God. There's only one God and that's Allah and He is nothing like His creations.
I happen to have all of the ingredients at home (except CaCl, only got Ca-lactate). Definitely going to try this over the easter weekend. Thank you for your videos, they are awesome.
Someone in comments recommended using that instead, so it looks like you're onto a winner!
I'm not a vegan, but I respect your honesty and creativity! Glad you show what doesn't work rather than what does.
Hey my friend! Check out a plant product called Konjac which is used to make the shrimp for some shrimp poboys at a vegan food truck that I been to. I actually found the konjac in an Asian market. Ironically this plant naturally has a seafood smell and flavor. The most difficult task is the shaping and cooking of it. It would be awesome if you made a video doing that!! Take care and I look forward to your next video 😊
I've totally used Konjac in the past for quite a few recipes!! Konjac works really well and honestly might work great in this recipe! I've tried kojac shrimp before and its good... but not perfect. Using the alginate gets you just that 1 step closer to real.
@@SauceStache hmm I am wondering if you could use then together? 🤔 hey we might be on to something here lol
I am so excited! Cannot wait to try this
How in the world do yu figure all this stuff out?!!! You're amazing!!! A gift to the vegan world! I can't wait to try this.
nice Video!, May I suggest? : put the last alginate mix into a piping bag with plain 10 mm+> round tube and pipe like shrimp into a silpat or silicone pad and allow to harder. wash, chill and cook. For tempura, i will pipe it straight and press the ends like a shrimp tails before it hardens, then batter and fry!. also, try making a small batch with more beetroot powder and line or press it at one side of the piping bag and pour the rest of the mix, so that as you pipe, the "shrimp" will have a line of red part that will simulate the cooked shrimp more. Thanks and good luck!
The clear glasses look great on you!
love these videos. so fun! also really appreciate your personality and enthusiasm and delivery and commentary. Love when your wife steps in and you call her baby. 😊
This is awesome. I can't wait to give this a try. My mom's favorite food was always shrimp but she developed an allergy to it late in life (Lupus related).
" were just gonna throw these away" i love him
ANOTHER WINNER! thank you for being that cool! LOVE THE GLASSES! (love that I can scan glasses i have!)
changing glasses so often kept tripping me out
hahaha I didn't know if anyone would notice hahah
I counted four different ones lol
0:12 quick glasses change
I can't wait for these to go mainstream!
hahah that would be cool!
@@SauceStache lol i know those chinese brand mock meat companies would be interested.
I loved seeing your process here!!! Crazy that you figured this out!
You are a technical problem solver just like how to cake it, and cookies , cupcakes and cardio. So innovative I love it!
Sorry those are 2 other youtube pages more desserts and cakes. But the problem solving is the same. Very smart.
"You don't just eat shrimp plain"
...I may or may not have definitely binged plain boiled shrimp at parties
Bro it is a roaches of sea and eat poop and you are harming it so eat vegan not roaches of sea
That's what you can do with nice fresh shrimp. With this weird nutritionless paste? Nah, it needs something to hide that it definitely is anything, but not shrimp.
That looks awesome, might need to try it sometime. My dad loves loves shrimp, but shrimp around where we live isn’t quite fresh.
Awesome!!!! Try it out!! I cant wait to hear what you think
Eliza Almaguer help save our planet and choose this recipe! No need to watch the world die
I’m so excited to order a pair of glasses soon! 😍
Hoping this recipe will be in the book!!!!
I cook with that exact brand of algae oil. It's flavorless and odorless. I love it. It's rich in omegas.
Stache!!! Please look into maangchi and her potato dumpling recipe! I think it's called ongsimi. With some konjac,agar, pr alone would make a fine sea critter replacement!
Wow, amazing! The final result looks sooo delicious.
Gotta try this sometime.
I kinda hope U make another video of this with the right exact recipe because I’ve been waiting on U to make shrimp and i followed along but it was difficult to follow this time honestly
Congrats on a new sponsorship
Thank you so much!
Great job... AGAIN!
FYI those are "Bay Shrimp" in that mold I think.
I appreciate that!! Thank you!
VanYulay has two other molds that are larger.
I always get super excited seeing your videos, you are super creative and is always serving the best and most dopes recipes around this site, but then I remember I'll never be able to try your recipes at home, cause the only ingredient I can find in my country is water or tapioca.
If you want them to be more pink on the outside. I suggest doing a quick soak in some beetroot juice
I can't wait to try it. I thought I had to give shrimp up when I went plant based.
This one is legit!! I cant wait to see what people do with it!
Asian market has regular and jumbo shrimp. Plus you can buy it online
@@FLYINHAWAIIAN37 they are vegan...
@@saraali1328 I know that. I was just mentioning that the asian market had plant based shrimp
@@FLYINHAWAIIAN37 oh cool my bad
You gave it a shot! Awesome. Glad you figured it out. I may have to give this a try.
I think this is currently my favorite RUclipsr
Always amazed at your creativity and genius!!
Rediscovering your channel during lockdown when i just renewed my amazon prime is a baaaad idea. Great stuff man. Looking forward to trying this even more than the rice paper pork rinds.
Damn this quarantine is having all of us do some revolutionary stuff.
I think he's always been doing this kind of stuff. Has nothing to do with the quarantine.
Oh, Thank you sooo much, Mark!
One question though. What can I use in place of the pea protein? Any suggestions?
Thank you sauce stache!! I can finally eat some Filipino dishes I haven’t been able to eat since going vegan. You are the best!!!! I’m going to make har gao dim sum with this one. Thanks again 🌱❤️🇵🇭
Mark! You need to become a restaurant consultant, I want to try all of your creations
hahaha I should... I like that idea
I did my first attempt at this tonight! Ordered the chemicals from Modernist Pantry. Also, I ordered some lobster mushrooms from Oregon Mushrooms with the idea of incorporating them into this shrimp recipe. My lobster shrimp looked and tasted better although just the basic shrimp tasted good as well. I sautéed the lobster strips and dipped them into the alginate batter, then into the calcium chloride water and let them float a short while. This way the batter made a smooth blanket over the mushroom strips and it seemed to work and look much better than when I tried to form shrimp from the batter by hand. It's real easy to mix too much chloride into the alginate batter and have it solidify a bit too much and develop too stringy a texture to form solid shrimp that won't fall apart. I have photos but on my phone don't see a way to share them in this comment. I'm making my shrimp to do a vegan gumbo this weekend. Thank you so much for posting this video on making shrimp! These may not look all that great but definitely tast so much better (and cook better) than a lot of the veggie yam and konjac powder shrimp and prawns I've bought through Asian suppliers in the past. Those look perfectly like shrimp but taste nothing like seafood and do not cook well at all!
Hi! Were you successful in buying algae oil anywhere? I can't find it anywhere online.
@@nooksinbloom I actually used to buy algae oil at Walmart and I can't recall the name of the company but I believe they unfortunately went out of business during the first year of the covid pandemic. I haven't seen any algae oil offered since then. However, in my above comment I was not speaking of algae oil but of the alginate batter solution used to make the shrimp.
@@johnhedgerguitarstudio3436 okay thank you for your response!
OMG, I'm so excited about this video. Thank you so much. The thing I miss the most is shrimp. I've been trying to make them myself and I tried ones with gluten but came out flavourless and colourless. I've seen vegan shrimp in the market made out of konjac or soy, so I think those two ingredients may work (maybe soy flour mixed with beetroot and algae). I'd really like to try out your recipe and see how it comes out. Please keep on making these fish-shrimp videos!
Yummmm
Thank you for the knowledge
I’m eating a burger while watching this, but hey, I like the innovation! Seems cool how people make these things out of all these ingredients.
Wow you are a food scientist I am new to the channel and I love the video 📹😍💕 I will subscribe 🙂😊☺😀🥰
Absolutely love your video sir, you've inspired me to start my own channel! Much love from Scotland
argh I really am hungry now! Your passion for making these experiments really seep through the internet, and I'd LOVE to just try some of those...
Unity dinner in london does insane shrimp. They even have a slight pink white stripe pattern on them like legit shrimp
This looks so so so so so awesome OMG!
Great vid, Mark. Lately, I’ve been doing both shrimp and calamari from soy curls.
I was totally expecting konjac to show up in this video, since all commercial shrimp (AFAIK) aside from New Wave Foods' is made from it. There's actually a book by The Gentle Chef called "The Gentle Sea Cookbook" where he has a recipe for vegan shrimp that uses tofu and konjac. You can find some pictures of it on his website, and the way he shapes them is genius (you can see this on his RUclips channel).
EXCELLENT! You are awesome. For the first bowl you did, that was dry, I was wondering why you didn't add water? I saw you doing that later but i think with a different mix of ingredients.
I'm kind of glad that you're doing this without a script because this is telling us what not to use
That’s awesome! I think you have discovered how to make loads of different meat textures now with this idea! Can’t wait to see the next thing you come up with
Nice glasses 🤓
This guy is brilliant!
You put so much work into your videos... I always hated the taste of everything fishy, but my family and friends love that. So, it's good to have a vegan alternative. Thank you.
It makes me happy to see you doing what you love and getting paid for it
Hi, this looks great. But is there a printed version off this recipe?
Those look great! Love how you stumbled upon the perfect texture. You could dust them with some tomato powder after they’re formed for the color. My question is, Does sodium alginate become firm when exposed to any kind of calcium? ( If so, calcium carbonate solution would be so much more tasty : ) Thank you for All of the wonderful videos!
you’re a genius can’t wait to get my own kitchen and start cooking up some amazing dishes with your ideas 💡🤙
In the Fiji Island, they sell daruka roots. You try with this. It have very delicious test.
Another suggestion is.
Chinese people make some recipe from patoto. Patoto and corn starch. They steam it.
It becomes transparent. You try with this.
Another suggestion is.
You dry the white reddish a bit and use it.
Another suggestion is,
You come to India state Bihar, try
on singhadha or sakarkand both is sweet. Use fresh sakarkand......not dried but singdha you can try dried powdered.
Use dry drum sticks powder. You scrape drum sticks, crush it. It's very delicious and sweet as shrimp.
Experiment with different ingredients. I am only giving you base. Either you crush the roots or pieces and cover it with your ingredients.
Use alarot. Bhartiya name for binding. It's transparent and very smooth in texture.
Don't use calcium chloride.
Use all natural ingredients.
If you will grade the raw material, you will get crab or shrimp like texture.
All the best. Rest you know.
Namh shivay.
You could add some pink tinge so it looks more shrimp-like.
Absolutely No One:
How many random vegan videos are you watching from Sauce Stache during quarantine?
Me: YES.
Can we talk about the amount of times his glasses kept changing throughout the video?😂
I thought it was my imagination 🤣
The tiny shrimp mould is because in other countries shrimp are named for tiny shrimp. Larger sized shrimp are known as prawns. So maybe checking for a prawn mould might do the trick?
i love this i needed a shrimp video
YES!!! So glad you like it!
Sauce Stache thank you 😌