Trying the Tofu Skin Chicken Drumsticks from Emmymade
ฝัง
- เผยแพร่เมื่อ 23 มิ.ย. 2021
- Try Brightland now! Get 10% off & Free shipping when you use my code: Saucestache and click the link: brightland.co/saucestache
Making Chicken Drumsticks From Giant Tofu Skins
I've made soy skin meat or tofu skin meat in the past and it always came out pretty good! I've even used tofu skins aka YUBA to make chicken drumstick skin and WOW was it good! But after seeing that @emmymade made a soy skin chicken drumstick I had to give this recipe a try.
Emmymade video • 🍗 Chicken Drumsticks F...
Original recipe from Woon Heng's recipe woonheng.com/vegan-drumsticks/
My Soy Skin videos!
Soy skin Bacon • Making BACON from SOY ...
Soy Skinned Chicken drumstick • Making ASTONISHINGLY R...
More soy skin bacon • Making BACON from SKIN...
My Amazon store!! www.amazon.com/shop/saucestache
This is an affiliate link!
/ saucestache - JOIN the SauceSquad
www.Saucestache.com - to print recipes and merchandise!!!
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!!
![[TH] VCT Pacific Stage 2 - Playoffs Lower Bracket Final // PRX vs DRX](http://i.ytimg.com/vi/5HwO1bQyAx4/mqdefault.jpg)
i love this concept of trying it yourself first them comparing with another reviewer!!
Thank you!!!!! And welcome back to TH-cam!! We've missed you!
@@marystestkitchen (:
I would love to see your version Mary. I love your recipes
Hey there, Mary, nice to hear from you !
@@SauceStache Epic! Mary's test kitchen is an icon and she is commenting on your videos. Awesome. I prefer that yours were flavorful not tofu-ey and nice. Changing the massaging method might destroy skin less and allow u to preserve the ribbons for better handling. Soaking?. Her method was very gentle.
I appreciate your wanting to give the original creator the credit they deserve!
The review/reaction bit at the end is cool, I like it. And I'm glad we don't have to trade the taste tests for it lol
Awesome!! Thank you! Its not something im going to do all the time, but I thought it might be fun to through in on this one!!!
@@SauceStache Keep it!
dude youve done it again.and i appreciate you shouting out woon heng.she has amazing recepies.
Thank you!!!
You never cease to amaze me
Well thank you!
Yes, I definitely want your reactions to some of these other vegan recipes out in TH-cam University
Noted!
I like when you share the experimental part with us and admit when it doesn't go to plan! What you made sound like it tastes good though. I wonder if your more aggressive "massaging" had anything to do with working more of that soy skin flavor out that Emmy got in her version.
Thank you! I think thats what did it. She was very light with the massaging... I was really getting in there !
I like that too. I used to watch Gourmet Makes at Bon Appetit before Claire left and I think part of the appeal with those videos was to see the process with the successes as well as the fails. It inspires me to experiment myself and to feel confident although everything won't turn out like I expected it to
@@thatsalt1560 Claire is here on youtube now as dessert person, she has a cook book too
@@SauceStache I think it is more because you squeezed and drained yours better than Emmy's but you got a bit too aggressive with massaging it so instead of just making sure they separated and could all absorb the water you ended up tearing and breaking the tofu skin up.
I'm not even vegan and I love this channel. Hope you collab with Josh Weismann someday. You two are my favorite
Maybe one day! that would be awesome!!
Sounds like a completely off combo. This guy is nice and adult, while Weissman is a kid trying to get over his issues with cringy self-references. He makes good content otherwise, but his food coul hardly be further away from the "let's try this" vegan approach on this channel.
I liked the reaction at the end :) I just like all of your videos in general. Thanks again!
Thank you!!!! It was fun!!
I like the ending, the reviewing of your own process as well, the trials and errors and stuff.
Ooooh, I love that you did this! I saw her video and thought you might! haha! Great video again as per usual!!
Yes! great video as usual. I do like the idea, doing a reaction at the end from your sources. Etc. Take care!
I would love to try this!!! I'll bring the dessert chicken!!!🤣
HAHAHAH YES!!!!!! That was so awesome that we both did a fake chicken today! hahah
Emma Goodies please consider making vegan recipes… so everyone can enjoy something no one suffered for.
Love the reaction ending, especially how respectfully it was done, and even you felt like you wrapped them wrong I still really enjoyed this video and format. It's all about the journey!
I’ve only ever had tofu skin as the top part of a nigiri sushi (which is delicious) but it’s cool to see what else can be done with it! Good job
Yeah its really wild! I've used it as actually meat skin and even to make like full on plant based ham! Its really cool! Thank you
If you go to Buddhist Chinese recipes they do these bean curd drumsticks too!
Those came out so great and I loved the little reaction to the other video section at the end! Different from your usual but very cool.
Thank you so much!!
Wonder if using a seasoned veg broth to hydrate the skins would make a difference?
I bet it would have made a difference for sure! I will say the flavor was pretty good... I just wrapped it wrong!
The reaction at the end is great, please do more of it!
A lot of learning to cook is learning to experiment with confidence. Showing your thought process and internal critique is helpful to those who think it all goes right in the end.
I always get excited to watch your videos. Thank you. 🙏
Loved the reaction! Fast and sweet. Thank you!
Awesome video! I watched Emmymades video and hoped you would made it! It looks so yummy 😋 Thankyou for showing us the experimental process and letting go of perfection! We learn a lot from trying new things out :)
It’s so nice to see you crediting and appreciating her cooking!
Love this!!
Wouldn't it look more like a bone if the lemongrass was turned the other way since it's a bit wider like a bone end?
You’re seriously awesome! Love the reaction part! Also just way to go experimenting always!!
Thank you so much!!! I might sneak these reactions in every now and then!
Yum!! I definitely want to give these a try. They layering technique seems to really give that expected texture. Thanks for sharing!
I hope you will keep up perfecting this recipe! It looks so promising! Great video once again.
Thank you!!!
That's so interesting, the end result looked pretty good. I enjoyed the reaction ending, and the way you referenced your source and commented with politeness. It's quite a realistic thing to do after trying something new, to go over and see what happened. Nice one.
I love how you're always testing and improving different ideas! It makes your channel like this cooking journey that we all get to learn from along the way
Definitely have to try
Great vid. I saw Emmy's first, and was intrigued her method, but I feel like I trust your seasoning skills more because I feel you are more focused on vegan food. I can't wait to try this. Thanks for all the inspiration. You make my husband a happy well fed man.
Your videos are great!!! I thoroughly enjoy every one of them!!!😍
Trial and error is a good thing. I like the comparisons. It's a beautiful learning experience.
Proud of you Brohem! I think you did a great Job. I do tofu skin jerk chick'n. Maaaaan delicious
Love your channel. Everything about it, actually. When I see a video has posted I don't hesitate to click on it. I really liked how you did the recipe first and then watched hers..
Awesome!!!! Tofu is sooo versatile wow
Nice job! Love the fact that you research such thing of recipes and invent new things, that means you have plenty experience in the kitchen!
I liked seeing the comparison at the end!
I made accidentally soy skin once, which was flavoured with Osem consomme. What happened was, I boiled rice in the microwave, in soymilk, rather than water, plus the consomme powder. I wasn't expecting the skin, but it just happened as the soy milk boiled and bound with the rice starch. I was able to peel it off when the rice was mostly done, then boiled it the rest of the way, and got a second, thinner skin. Because of the seasoning, it tasted exactly like boiled chicken skin. Had I wrapped it around something and fried it, I'm sure it would have been amazing, but I was too hungry, and just ate it as it was. Of course, this didn't make much, just about a 9" round or so. The consomme used to say chicken (artificially flavored), but then they just took off the word, "chicken." It has msg in it, however two caveats: 1) It has palm oil in it, and it doesn't say where that's from. 2) It is a product of Israel, and I have no idea where they are on the Palestinian issue, for those attempting to do B.D.S., as I usually try to do. If anyone finds out about these two issues, I'd love to know.
You're awesome !! This is so cool
WopHoo I guessed right on the community pool, there was a reaction segment in the video and I liked it!
I thought for sure you'd add some poultry seasoning and chickun in your spices but I was wrong.
I wonder if you added a bit of liquid smoke to the final layer of the soy skin, then brushed them with oil if that might make a difference by providing more of fried or baked skin flavor.
Boom!! Awesome! I thought it was fun how little people guessed correct! hahaha and I love your idea about brushing with oil and some liquid smoke!
@@SauceStache It's so nice that you actually read and respond to comments, thank you. You're creating a community not just an income stream, big difference!
This is making myself a little better
My life is a mess rn and it has been for a while
Glad this helps but just know the downs are hard but there will always be ups even if it's hard to see right now. You rock and thanks for the comment, it makes my day better... so we're both helping each other just a bit!
Aww *hugs
Life really is complicated many times. Don't give up. It won't be a mess forever. ❤️
Hey friend, one baby step at a time. Eating well and healthy is super important. Good thoughts coming at ya!!!!
The reaction was really cool! I enjoy watching both of your channels :)
Thank you so much 😁
My dude! Always killing it!!
I like the sampling bits. The two of you are low-key and real, but fun to watch. Nice video!
This is so cool !!!!
Review idea is cool at the end. Can't wait to try these
Its wild right!! I can't wait either!
This is such a fun idea. Haven't watched all of it yet. I'm so curious to see how it turns out.
I like the comparison and reaction at the end.
Awesome!! Glad you liked it!
Great video as always my guy !!!
Thank you!!!
I like the review idea. It's good for us as a viewer cause we can compare and contrast how things were done and we can get your opinion on that difference.
Another great one!
Thanks you so much!
I'm gonna try this to make some jerk chicken that I miss so much, these look so good🥰 got to love your skills
Your doing great!!
I liked the reaction ending! It was cool to get to see two different experiences with the same(almost) recipe!
All set to try ....
Nice!!! do it!
It is always awesome to see your conceptual cooking, because even though it's massive work if you do it from scratch, the food industry will eventually catch up and hopefully use your good practices for inspiration!
Sooo amazing I really loveee this idea I have watched it three times now I want tofu skin 😁👏✨✨
Interesting! Fun that you waited to watch Emmy's and gave a reaction. You just never know with experiments and life is always a work in progress! Thanks for your honesty, inspiration and yearn to learn!
Love all if this! The reaction and the comparisons really highlights a common issue. People make these recipes with all sorts of local variations. Then they complain the recipe is rubbish because it's not identical to the video they saw!
It also shows how one variation in preperation/method can change up the final result.
Looks amazing
Thank you so much!!!
I was really excited that you decided to react after first trying it out yourself, hope you will do more in the future!! Knew you would be able to better match the taste to chicken, Great video!
I like the reaction ending. It's really another opportunity to learn and see how different two recipes can come out.
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Hi also in Scotland
lads
Love when you and Emmy make the same thing!
Hell yeah, brother! 💯
Thank you!!!
i love emmy made
This is something that I know I will never make myself. Which makes watching you do it sheer entertainment!
Awesome 😎!!!
As long as it is healthy, going to try make it
I believe Emmy's Yuba skins were frozen so they weren't really as dry. She also mentioned she would cut them even wider so they would be easier to wrap.
I do really like the reaction endings. I find the comparisons helpful (like when you were talking about why the flavors could have come out differently)
Edit: I love gochujang. I’ve been using it a lot here recently. It’s got a great, interesting flavor.
I have been interested in finding & using large tofu skins without making them from scratch. I like that you did your recipe one way, & even finding out that different soy skins give different results. In some ways I learned more from listening to your reaction & then hearing from you about Emmymade's results.
This type of reaction video, while not one I would use all the time, on the other hand gives me more feedback of how to use tofu skins without my usual ratio of Epic Fails (😬!) to good outcomes. (😋!)
As usual, I learn a LOT & can hardly wait for your book to arrive (Oh, July 20th, where are you?😂).
So glad you're trying something Emmy did! You two are my favorite food TH-camrs.
This guy is awesome !
Monica's opinion at the end are a must. Crucial to include please. Her opinion is very valhable and appreciated.
Also have you ever experimented with chicken of the woods mushroom I’ve herd that on it’s own it tastes exactly like chicken
YEs!!! I have a video on it actually... I made KFC hahah it is WILD! Honestly I gave it to a bunch of my meat eating buddies and they all loved it... its very chickeny!!
Love these, ate them all over thailand and vietnam 😋
So trying this...did she say how long it took to wrap in her video? Looks great Mark!!
I 👏🏽LOVE👏🏽YOUR👏🏽VIDS👏🏽!
Thank You so much!!!!
hell yeah he DID it
I use dryed Boletus edulis and Craterellus tubaeformi for my vegan-meaty mushroom seasoning (which I pick myself during the Swedish autumn). However, I am very curious about what mushrooms your seasoning consists of.
I use the round yuba for vegan chicken/oyster mushroom and I really like it. Never thought of having the yuba be the meat🤔
😮😮😮 amazing!
Thank you!!!
Is the first step of adding water a cleaning/rinsing step or hydration? If it’s not, do you think skipping the water step and just adding veggie broth to increase the flavor? Looks good, I want to try for sure. Thanks for the video.
Ahhh, I love EmmyMade so much! So excited for this video. Can I also just say, I really appreciate that you credit other creators when you're inspired by their videos 👍 very classy. Certain creators really ought to take note. 😒
I like the ending too
Two of my favorite channels in a crossover? Yes, please!
Also, I wonder if you could put a chicken seitan blob on and then wrap with yuba (?) to replicate the crispy skin?
haha awesome!!!! thank you!!!
I was thinking the same as you! I want to try doing that for sure
Nice!!!
You are just amazing , awesome, mind-blowing!! With love from india !
Wow, thank you! Thank you so much!
Wow, these look interesting
It’s wild
Saucestache! I've got good proporsition for next video. I AM wondering if you can make plant based milk in powder. It is available to buy in groceries, but what if using dehydrator?
Hopping in your cook book you will hopefully will have the ingredients that we need on hand pantry and shopping list I have been dealing with lots of pain and found out all a lot of meat is hurting me I go 2-4 days without eating because I’m scared of the pain of eating I tried loving hut and no pain
I am so sorry you are dealing with that, it has to be awful. I do have a breakdown of my most common ingredients and how they are used.
I do appreciate that but like a suggested pantry list with pictures would be nice or what I’ve been doing is I am very frugal because I have to be I watch where I go shopping and I make a note so you know where to go back to that’s something that I’ve been enjoying so you have any fans or anybody that’s describes in San Jose you let me know I’ll hook you up with those lists that I found actually one of them surprisingly is the 99 Cents store where I was able to find six dollar cheese for 1.99 completely vegan amazing
I tend to be lazy with the inside part then properly flatten out the strips for the smooth look on the outside....gives perfect texture and doesnt take as long 🤩🤩
you need to bind it together with some band for support if your hand is clumpsy. Try to boil or steam them for 15 mins first so it would create a stronger more meatier texture.
Had no idea tofu had skin! Thank you for introducing something new to my life!
its pretty wild!
You can make it at home by boiling soy milk.
@@danpreston564 living and learning!
@@SauceStache yeees!! Love it!
yes to reactions 👍
Awesome!!!
Make Woon Heng’s (always follow the trail back to the original creator). I made it &, while it had a learning curve, it was truly scrumptious. Woon Heng is one of my most favorite creatives, hands down.
03:57 - I noticed the Instant Pot on top of your fridge.... Looks like the 8QT model.. The very same one I have.. Don't you just love it?
Mmmm
In the very beginning these are called "fresh bean curd sheets." Looking online, the easiest thing to find is "fresh dried bean curd sheets." Same thing? Will they work? Extra soaking time or rinsing necessary?