You've never had a VEGAN FISH like THIS!
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- The first 1000 people to use this link will get a 2 month free trial of Skillshare Premium Membership: skl.sh/saucest...
There are a TON of companies making vegan fish. Its the next big thing! Vegan seafood is being made from so many different things, konjac, algae, chick peas... its wild what is happening in the industry! Today lets make a vegan fish at home and we don't have to raise $8 million dollars to make it!
/ saucestache - JOIN the SauceSquad
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!!
Would you ever consider starting your own line of vegan meat and cheese products? Seems like a good time to get into that market
He should also sell kits to make this stuff yourself with all of the ingredients included. I'd buy it.
@@stefanienava but you could just buy the stuff he uses?, it would be cheaper that way
@@stefanienava That would be awesome if he did that!!
@@brians_beanwater8048 Yea that seems like the point of his videos! Like, I can now make my own vegan meats rather than buying from expensive companies, which is great
@@brians_beanwater8048 yes but some people (like me) don't have access to these ingredients in their country
I am not even vegan but I love this channel because I find this guy creating vegan substitutions fascinating.
Love this!! Thank you
Same
Same here, a lot of his experiments are directly applicable to all kinds of dishes. Really top notch stuff!
Same, it isn't pushy but it is fascinating
Same here....I work as a chef at my own cafe, traditional cuisine (not vegan/gluten free or any of the above), and I have used a half dozen at least of his techniques to elevate my own cooking.
You are the most out there , scientist , vegan chef I have ever followed. I’m sure you will have your own rage of everything out there very soon. Good luck 😁
Hahahahah Thank you!! haha I love that
Sauce Stache you really are incredible. I haven’t made any of your food (yet) as its hard to get the ingredients here in ibiza but I love watching all of your videos and what you do with food 🙏
Combining science and food together brings great results. I am a pharmacist, working inside the grocery store. I see what people buy to eat and what medications they are taking. Eating healthy is the key to health and longevity
Look up bryanna Clark grogan. She is one of the giant's shoulders guys like this stand on.
You can buy pickling lime (calcium hydroxide) for $3 a pound, instead of $4 an ounce, in the pickling section of any grocery or hardware store.
Thank you
i cant wait for vegan fish to become mainstream so i can have my sushi again :(
Very soon! There are a lot of companies really pushing better vegan fish!
Wrap firm tofu in nori, put some flavorful liquid with spices in a container, add the wrapped tofu and in the fridge for a day or two.
Go to Asian supermarkets, they offer vegan fish, shrimp, duck, calamari, etc. -- you name it. I always make the drive and buy in bulk to freeze up.
I'm pretty happy with avocado, mushrooms, asparagus, cucumber, etc. But yeah, it would be nice!
@@YourMajesty143 what are the names of these products? I would really like to check them out
I laughed when you said to be an adult, knowing that adults often fail to follow important instructions. Also I’m loving all the energy! Spinning to utilize centrifugal force was fun!
I was thinking the same thing, like "Have you seen most 'adults'?"
Now you're getting into more exotic chemistry!
As an old chemistry major(move to electrical engineering a few years ago), I have to say, your methods are nice and accurate, and have a lot of experimentation in them, which makes them very interesting, especially with this more exotic stuff like protein extraction and the like.
I'd add silken tofu, blended cashews and algae oil (that actually tastes like fish)
And not to forget, has the same good omega 3 fatties as fish (the algae oil)
Do you use a recipe? If so can you send me a link
Ditto do you have a recipe? I'm not a cook so I can't guess, I have no idea XD
Do you have a recipe for that ?
Use kelp/kombu (or bonito for non vegans) for the sea flavor instead of water and that works nice too
I was actually looking something to make vegan sushi!!
You are awesome! And really creative
Aww thank you so much!
4:58 when you randomly revert back to your 5 year old self. 😆
Lol!
One think your channel has showed me is that even what we consider “super processed” like Just Egg, is actually pretty simple with few ingredients 👍👍👍
Cool, I was really wanting to see you do this. Great job. I bet you could also make a scallop from konjak cake.
You totally could!! I'm working on a few things using this!
Every time you upload I'm getting so excited to see what you've come up with again! Thanks for making vegan food greater
I can understand Konjac being a choking hazard lol, I've had Konjaccu Jello in chinese food buffets. They do NOT dissolve in saliva and I could take the little cubes and literally bounce them off my plate lol. Very tasty though.
Yeah I can totally see how it could cause choking! its very dense and its like the perfect plug!
😂😂😂😂
I’d love to see what you can make for vegan canned tuna! That would be so cool
5:00 got me imagining how sauce boy and his fake vegan fish are twirling in a flower field
What happened to the cheeses? Mate I have been trying to get some out of coconut, can you give it a try?
Still working on cheeses!! There will be another cheese soon and its awesome!
Cheese has honestly been one of the biggest things keeping me from going away from animal products. I love cheese and I've tried a ton of off the shelf brands and honestly they are all terrible. I can't find anything that actually tastes good. The most expensive and most highly recommended vegan cheeses I've tried wouldn't even measure up to the cheapest house brand of normal cheese. Really hoping someone figures it out one day
Could you maybe try the konjac steak again, but set jackfruit into it to make it fibrous like meat?
I love these ideas!! This is awesome
@@SauceStache Ain't just a pretty face!
Ok, ain't EVEN a pretty face XD
Alginate: it's not just for lifecasts anymore.
Its wild what it can do!
Very Cool, love this channel for inspiration. I made vegan smoked salmon with ripe mango. I marinated it in beetroot juice , the liquid out of jar of beet, tomato sauce and liquid smoke. Then I put a slice of lightly fried king oyster mushroom at the base of a slice that was about an inch long and a quarter of an inch thick. It was very good texture and taste for smoked salmon.
Saw the notification while experimenting with a homemade seitan(finally took action after being inspired by your videos ;D) so could not throw everything aside to watch as I usually do. However, it was real hard to resist the temptation as your videos are honestly the ones I always wait the most for: the best concept, great editing and lots of fun bits
Can’t wait to see you play with this and perfect it more!
Hey Sauce: Your link for alginate above is the same link as for the calcium. I found alginate at Kitchen Alchemy, but if you want your cut as an affiliate, you'll need to repair the link. I'm going to try this. Very cool. Thanks for making this video!
Can't wait for the full salmon recipe! I had this at a restaurant in Singapore and asked the waiter again if this was vegan since it was so realistic
WHERE? I’m from Singapore and never seen any vegan salmon
@@fruitymilky7310 It was at a restaurant upstairs the mall on Orchard road called Joie
How cool I love all these experimental videos! And your excitement about this makes me want to make it haha
Great Job! Everything you do is amazing! I found you before I even considered going vegan; you're just so darn entertaining and what you do with food is pure wizardry! Now the fiance and I are going on 2 years vegan and you are a staple in our home! Here's to you, Mark! You deserve millions upon millions of subscribers - the world is changing - it'll happen, give it time. And, though your videos are easily accessible online, I would pay for a cookbook if you published one (or a series) and I know I'm not the only one!
I thought you were dancing with it at first lol
Your genius knows no ends!! I can't wait to actually have a kitchen so I can try this stuff along side of my ideas. You should check out the English chef Heston Blumenthal, if you haven't. He loves the science of food as well.
Good work man thanks to you people are eating healthier and using more vegetables reducing waste.
i'm a home chemist and believe it or not I was searching for vegan ways to obtain the notorious fish breath! (don't ask, haha) but this is even better!!
Never seen a food video with so many warnings ⚠️. Harry Potter stuff there again hahahah love it
Darn, I thought I had found the way to spend a light $8 million.
This is such a fun channel I watch just about every video that comes out. Literally anyone can appreciate the science that goes into food. I love the experimentation! I don't even eat fish or need a substitute for it. 😂
I love your new kitchen!!!
Thank you so much!!
Did you ever think about opening a plant-based restaurant in Orlando? Keep it up man, you're a food genius.
You have no idea how happy I am about this, I've waited YEARS for somebody to figure out how to replicate fish. I used to LIVE for sushi before I went vegetarian (in fact, it took me 3 years to give it up and I still crave it all the time). THANK YOU 😭😭😭💗💗💗
Thank you my favourite mad scientist 🥼!!!! Fish was the food that I missed a lot since going vegan!
how about mixing the alginate first, then adding that to more water and into the konjac
That might be the next thing!!! I was thinking about that!
Looks convincing! What is the nutritional contents, if any?
That's the only thing. Because veganism is about health
@@TJ_Eats You're not serious, right?
@@269Adele no i am saying the nutritional content is the only thing I am wondering about. Because the point of veganism is to eat nutritionally rich healthy food..
@@TJ_Eats That's not the point of veganism for a LOT of people. Animals is a pretty big reason for a lot of people.
@@TJ_Eats That's not the point of veganism at all, being healthy has nothing to do with it. Being vegan means respecting animals and their will to live a life in peace and without being harmed or exploited
You're a genius my friend, and I am definitely not going to give my fellow Singaporean kiasu businessman $8mil that I do not have. Ha.
Great recipes!!! I live your videos. I was wondering can you please try this recipe again and maybe add mushroom oysters to help with fish like texture?
Can you do an updated vid with the stripes/flakes and cooked in a meal? :) you're a genius!
This is extremely cool. I have the ingredients because I wanted to make my own konjac noodles. I've also wanted to try the vegan "salmon" sashimi that Cheap Lazy Vegan tried, but didn't want to pay shipping buying it online. Thank you for this. I now have a way to make it myself!
That's so awesome!!! I wonder if u could add the streaks of fat with the coconut oil mixture u use for your ground meat? That should work!?😍
I’m so psyched for this to come together and to see vegan sushi 🍣 and I don’t even really like sushi or fish. I’m just so amazed at the way you make these things. Are you a wizard? Don’t worry, you can tell me, I can keep a secret.
That's some expensive fake fish dood lol.
Also GOOD MORNING SAUCYMAN!
Gooodmorning!!! hahah I know right!
As someone that grew up in Japan, fish is something I miss eating. I hope someday vegan fish will be a thing.
Gardein fishless fillets are good. I like to put them in ramen soup
I love this,it's great. I especially love all of the thought that was put into it and how you incorporated the lye. Very very interesting, most definitely going to try. Subscribed
The alginate was a wasted ingredient as the konjac (KON-yak) will solidify by itself. With just the water & konjac, it will get thick, but not harden, so no problem mixing longer. It is when the CaOH2 is added that the irreversible gel is formed. Note that adding some xanthan gum (say, 1/2 tsp) will make the gel firmer, and save product. Here's an idea & that is to blend in an equal volume of tofu with the water, before adding to the konjac powder, and then you would end up with a matrix of digestible & indigestible product. BTW: a combination of turmeric & very little beet root powder with give a good salmon color...too much beet & you'll end up with the look of pink tuna.
What you should do is revist the King oyster mushroom and make it into imitation crab meat for sushi rolls. I did it and it was a perfect substitute. All I did was shred it, add a little sugar to kinda take away that metallic flavor, salt to help leach out the water, drain then mix with vegan mayo. I dont think there is a better substitute.
You genius you, if this is as good as you say it is, you have no idea how incredibly happy I would be. Vegan fish is really not great yet and I miss it so much. You give a past-carnivore hope for a tastier vegan future
Boom cant wait for you to try it yourself!!!! Thank you
This channel is going places, man!!
Thank you so much!
Really neat things you are doing! Would be cool if you had like a destination restaurant that served all these advanced faux meats in dishes. Also, I know gloves are hard to come by right now, but perhaps should they be used when handling the caustic ingredients (when there isn't things going on in the world that mean the gloves are needed elsewhere)?
You've made my dream come true!!!!!!!
You should really work with food scientists. You're amazing!
"I just nailed it at home" Love that.
Vegan recipe wizard/chef king? No choice but to stan.
Love the videos dude! Keep it up!
Thank you so much!
No problem, You videos are so inspirational!
Slice it into thin slices and sprinkle some seaweed mixed with some sort of gelatin in between the slices. Also gotta color it, I have no idea how you would color it.
Great video as always pal, it always amazes me how you create these things. Bravo 👏
It almost looks like candied salmon!! Looks great!
8 years began and I’ve made a vegan seafood boil and vegan fish Fry, but looking for something that I can do that will replicate what I remember from fish Friday boils using cod but a vegan imitation with red potato side.
I also want to do a vegan clam bake without tofu but has more of a mushroom/jelly texture
I wonder how this would be fried and breaded in a sandwich. I’ve been craving a “fish” po boy recently. Any tips for doing this?
Well im not him but since he boiled it im thinking i will try a light dusting of flour, then batter it, finaly shallow fry. I think its doable for sure.
Marie Martin good idea! Thank you
when i make my raw vegan cashew based 'salmon' salad i always use carrot plus a little beet. makes perfect salmon color!
I love your videos I just wish you would put recipes in the description
A little suggestion if you don't mind. I would try using flax seed oil instead of olive oil because of it's Omega 3 fatty acids, which make it taste a little "fishy".
Hi! I love your videos. They age so inspiring!
Have you ever made a video about how to make oat/rice/cashew cusine?
I've seen your video about plantbased "milk". But I'd be thrilled if I could make my own plantbased cusine for cooking, like the ones you can buy.
you would need a vegan equivalent to lactic acid for tuna, since that fish has a lot of it. you would also need a soft melty fat of some sort for salmon. definitely for a vegan version of these! i recently learned i'm allergic to both and it sucks because they were my favorites.
Have you heard about a new vegan bacon product made by Hooray Foods? I immediately thought of Sauce Stache when I read the ingredients! I don’t think it’s widely available for purchase yet, but I think you could recreate it easily!
Thank you for these videos, they are wonderful!
Now I can't stop thinking of you as a wizard/ alchemist.
That looks like it would make a great shrimp, with a shrimp mold.
Damnnnn Thanks for making this 😋 I can’t wait to try making it myself
Fking AMAZING! This is the best thing Ive ever seen. Cant wait to try it with some sushi rice.
This is very intriguing, so creative as always! I'd love to have a good fish substitute. FYI, I think the link you put for the alginate is just the calcium link again.
Sodium Alginate - What is its actual function in this recipe? I have konjac powder and calcium hydroxide - have made konnyaku many times (some successes, some semi-successes, some complete failures). If I thought I could use the sodium alginate for other things (did a quick search and not much to my particular taste or liking), I would purchase a larger package to try this. I purchased Kappa Carrageenan from Modernist Pantry years ago, the 14 oz one, for vegan cheese making to solidify and benefit texture, used many times and still have possibly 4 or 5 oz left, so that was a wise purchase. Might kappa carrageenan work similarly to sodium alginate in this recipe?
Calcium Hydroxide - Also called lime, also called pickling lime, for adding "extra crispness" to pickles. On the Mrs. Wages package (you can view it on Amazon), at the very bottom, they state: "Caution: Prolonged contact with hydrated lime may cause irritation or burns to wet skin. In case of contact with eyes, flush thoroughly with water and call physician." I've used it every week or two or three for a number of years with no issues at all.
Konjac Choking Hazard - This is from memory so I could be corrected. I believe this came from a candy made from konjac - if it got stuck in the throat it might expand and become a choking hazard. Hence, it was banned from some countries. Again, I *think* that was the issue.
Wonderful site. Am subscribed and look forward to each video.
You can also use Calcium Chloride to firm up the alginate Its much safer. Honestly i'm not quite sure why you used Calcium Hydroxide unless you wanted to really bump up the pH or neutralise some acids (which i didn't see you use)
I saw that circle on the right side on my phone screen @ 9:02, and thought it was one of those FB messenger pop-up bubbles.
excellent info keep it going
How interesting it is that an advertisement for plant-based "fish" aired right before this video... (*"Twilight Zone" music plays*)
They are listening to my thoughts hahahah
@ 4:59 I thought he was doing a happy dance 😂
Wouldn't it be just ideal for making sushi or poke bowls? Like, fabulous raw fish substitute not only for vegans but also for anyone worried about getting poisoned with a not 100% fresh one :D
You have outdone yourself again as always
So i love your channel and i reallywant your take on ice cream that wont taste like coconut! My husband AND my son hate coconut flavor -_-
4:58 Literally me everytime I have my socks on the kitchen floor.
I wonder if freezing could add some fibrous texture? You know, like with tofu?
Anyways, sending you lots of love! Thank your for jour constant inspiration!
Stay safe and sound!
Oke so how about,
Make this but before you boil it slice it in 3 to 5mm thick slices. Than make another mixture but make it way thinner.
Than rearrange the pieces back into the container but to slice, think mixture, slice, thin mixture, etc ,etc, etc.
Let it sit and cure again. And after another hour boil it.
This way i think you can create that flakey feeling you have from fish and because of the thinner mixture I'd assume it gives a but of a different moth feel.
Hope this work
I remember some time back there was some candy that was imported from Japan and children were choking on it it was some kind of jelly candy was it made out that stuff you was talkin about that causes a choking hazard
I can't believe you twirled !! How cute was that !!.... I was hoping you would turn into Wonder Saucyman XD
I've been eating very nice vegan shrimp (that is also sold by the bag in their freezer) at a local chinese vegan restaurant here in toronto for YEARS lol it's funny that it's only now becoming a thing
Get rid of the flecks by using kelp or seaweed tea.
So when are your getting in touch with a factory to produce the sauce stache line of vegan products?
Hi, I love watching your videos! Our family decided to go vegan recently after watching some documentaries. I really want this to be a lifestyle change, but there is definitely a learning curve. I was wondering if you could do some videos on easy vegan family meals. Maybe crockpot or pressure cooker meals, so I can throw it in and forget it.
This is so cool! And I appreciate the warnings. Since what you made had a texture just like sashimi, is there any need to worry about the konjac?
What do you think about adding powdered kelp/kombu to help boost up the fishy umami notes? Also, what about adding in some TVP or other suitable ingredient to go for a more flaky fish like a cooked cod?
masterclass needs to hire you asap
That would be awesome! hahah
Incredible! wow thank you
loved this episode you smashed it
0:14
News article: Made 8m from seafood from chickpeas
Sauce stache: They're all using algae
Man, you’re like a vegan scientist 👨🔬 Just love your videos! 💚