You're honestly one of the greatest plant-based cooking channels of all time. I absolutely love your creativity and the passion you put into your work. Incredible.
She is 100% right! Your are amazing brother. Your passion shows. I was vegan for some time and I went back to meat. I'm reconsidering now after watching your last two chicken "wing/drumstick" videos. Btw I also call the drumsticks wings sometimes!
If I could offer some advice- I would season the seitan more heavily. Maybe add a *touch* of Liquid Smoke. Some minced garlic and onion. Smidge of cayenne. If it tastes ‘bready’ make that bread taste amazing! 😅♥️
You can cut the bready taste with acids. So tomato juice, apple cider vinegar etc. Also baking soda. I've never managed to get rid of it completely with VWG though, only washed flour
Production just keeps going up and up and it's really showing. Also love that you're getting a funnier. Can't wait for you to do a sietan rib with those faux bones. That will probably put me over the fence on buying.
I have never been a drumstick person (you know, that picky white-meat-only type of child) so I have never tried to replicate them in a plant-based way but I must say, I am truly impressed with the results you got here! I would love to try making some version of the seitan ones (just not sold on jackfruit in general) and rice paper is actually pretty easy to find so it actually isn't impossible :D Having said that, the bones seem to be a total game changer! What a bomb concept and wonderful sponsor! . Sending you lots of good energy! Have a great weekend!
MARGARET!!! Good energy coming your way too!!! Thank you! And yeah the bones are super cool! Im stoked about them and they are super easy to use! As far as the jackfruit chicken...its BY far my closest chicken recipe. BUT if the jackfruit isnt your thing im sure you would like the seitan with the rice paper skin!! Its so good! and you can make it so many different ways !
@@SauceStache I have some favourites for the seitan chicken (the potato flake concept blew my mind in terms of results) but I think the key with jackfruit is the addition of methylcellulose because otherwise it retains that "plat-like" bite - and I have no access to it so for now I'll just stick to seitan :D
awesome video, thanks again for the great content. I like the new format as well, but I prefer when you talk to the camera in the kitchen while you're making it. Keep up the great work! :)
Hi, great video!!! Love those bonz 😸 Just wanted to add that I think you’d like the seitan Much better it you changed a few things. First of all your dough is Way too dry! Also add more plant fibers with :. #1 blended white beans #2 cooked mashed potatoes or dry potato flakes. #3 garbonzo flour. Also if you add more seasoning than just the Chik’n broth powder, such as garlic powder, onion powder, white pepper and a little finely ground sage and a bit of kala namak or black salt, it will taste much more like chicken. Lastly, more oil!!!! Add it in the beginning so it becomes infused into the “meat” fibers. You seitan will then be as tender and flavorful as the jackfruit version : )
How about mixing up the rice paper AND soy skin? Chicken skin always has that fatty inside layer anyways with that crispyness on the outside. That would definitly add even more depth to it! I would love to see you experimenting on that👌
This is so exciting and I've been eyeballing the faux bones for a while. Since my bday is up and coming, I'm asking hubby to get these for me :) Thanks for sharing this recipe!!! You are such a legend!
I watched a tik tok video of someone making something similar, so i started looking around for a good recipe to try. You make it look so simple that there's no way i won't try making my own wings!
I love it! Big favor to ask you. Have you been creating a chicken substitute without either wheat or jackfruit (or banana as she's allergic to banana latex)? I live in a household with 2 gluten-intolerants and 1 jackfruit allergy. If anyone can do it, it's you. Obi-Stache, you're our only hope!
Omg!!!! I love your videos. You always make me laugh. But I tend to listen to you and 2x….. holy crap- sooo funny!!!! Thanks for all the science, creativity and laughs. ❤️
Mark, these look amazing! One day I'll have the time in the kitchen to try one of these more complicated recipes. As a side note, while I love the production value on this new style, can you possibly slow down the narration a little? Near the end it was going so fast it was starting to get a little hard to follow audio-wise.
Agreed. GREAT content but I just don't get the current trend to make videos shorter and faster to point where it's often unfortunately unintelligible. I've been watching some channels where the speed is actually set at 1.5x normal because some viewers have voiced their admission of not being able to focus on slower paced videos and I can barely understand what the content creator is saying. I personally prefer slower videos where things are clearly explained with extra discussion rather than created to appease those with Attention Deficit Disorder, but I see I'm in the minority and I'll have to deal with that. Again, GREAT content and as mentioned, great production value which with some effort I was able to follow and I know one can't please everyone but just had to chime in with my own thoughts.
It was only a matter of time until a product like this entered the market. The vegan meat juggernaut continues grow, and I love it! Great video mate, love all your work. Now I need to get me some faux bones!
That jackfruit chicken with rice paper looked WILDLY close to meat. Glad the gluten free one came out naturally more tasty. Also love the new video style!!
This was dope! I always like how far you're willing to go to make the experience authentic. I've learnt a lot on how to make meaty vegan meals from you - more than any other place on UA-cam. Also, what's up with the nay-sayers on the wooden bones? I thought they were quirky.
I’m not really vegan but I hate the taste of most meats, but for some reason vegan meat is usually a lot nicer to me. Super excited to try this recipe Question tho, where do you get methyl cellulose? I haven’t heard of it before
Saucestache, I think that the best skins will have to be made in several layers, and a mixture of food items each layer. The outermost layer could probably be made from daikon and potato puree and maybe glutten and methelcelulose, while the under layer could be made from mostly soy and a bit of methelcelulose, and glutten.
Eugene!!! Hi! so I think thats a great idea.. I think a layer of an inner skin and outer skin could be great! I need to work on this puree concept youre talking about!!
@@SauceStache You are probably an expert in baking potatoes, but just for the record, I think that I should share my technique to give you another option to choose from. I usually cut my potatoes in half lengthwise, and then just bake in a toaster oven for 1 hr at 350, with no oil. This saves on cleaning, but as far as the food goes, it creates a dry, sometimes golden skin. This is slightly different from the typical crispy French fry skin. I don't know if this is best, though. So, for vegan meat skin, we could try slathering a thin potato mixture over the outside...or something.
@@SauceStache I just thought of something, after submitting the previous message! What about mushroom puree? Adam Ragusea's mushroom video said that mushrooms are more like animals than plants. For the outer layer, if you mix daikon, potato, and a small amount of mushroom, then the outer layer could get the crispness and savouriness of meat. You would slather this on after the lower layer of skin is dry...I think. For the under layer, you could use a mixture of mushrooms, soy, and gluten/seitan. The mushroom ratio in this layer might have more mushrooms. I think that the seitan should be extra soft like fat. You might even add some okra to make this layer slimy in a similar way that fat makes things slippery. I don't know, though, what is best.
Great recipe and great video! But if I'm honest, I prefer the old video format a lot more. This felt almost like I was watching a different channel with the fast pace and up close views. That's just my opinion though. Still love the channel!
Oh My God!! that looks so good, ah I can't wait to have a lil Kitchen setup to be able to pull something like this off! I'll definitelybe trying these fauxbones then, Oh My God!! 🤤🤤🔥🔥🔥👏👏👏😋🥳😎✌
I mean are you sure?? lol every restaurant that sells drumsticks is called "wing" something. Buffello Wild Wings... Wing Stop Wing Shack Wing House They all sell drumsticks?? lol
@@SauceStache What I've seen is that in those "wings-places" they offer both wings and drumstick when you order X amount of "wings" but if it's like a KFC type of place, with a bucket of chicken, they offer only drumsticks.
This is awesome! I wonder if making pockets of methylcellulose coconut fat like you have in burgers would be a good move? I have some faux bones, I need to try them out!
I haven't been able to find soy skin in my area yet, but I think rice-paper is doable. So I will try to make the jackfruit rice-paper variant of this once I get all the ingredients sorted out! (and then maybe try some alternatives for the bones)
I am going to have to try the jackfruit version. I'm not too crazy about Seitan. Mark, I am just curious? What got you involved in making these vegan products/ recipes? I know you aren't vegan, but is it because Monica is? Or is it because you like cooking? Is there somewhere we can read your story? I never watch any videos because I'm too ADD, but I always watch your videos all the way through in the normal speed without speeding up the video. Ha ha.
Oh man, just made some fried chickun the other day😋 The first time there were leftovers, and second day were just as good. Trying to get the hang of seitan, and doing pretty well according to the fam👍 Question: I know it's meant to be reusable, but could this be flavored? Such as, soaked in lemon juice or something? Just a thought, thanks😊
@@vaishakm6 Well, I've been trying different recipes, and this one called for chickpeas, a little tofu, and wheat gluten (and a few other things). I think I added Marjoram, but I also fried it. I covered it in rice paper, and seasoned it with roast chicken seasoning (AllRecipes, recipe for roasted chicken, the favorite whichever one that was). I mixed recipes in trying things out, so sorry I can't remember exactly. The thing that helps most with texture is to make the dough & refrigerate at least an hour, but better overnight. Thankfully, my family is willing to try it. Not sure it would fool people enough, but I diced up the extra chickun and made a casserole. That worked quite well👍 Good luck (hope I helped a little?) We did really like it fried with the rice paper, though.
I just discovered the channel love effort never seen like ur effort , but not very effecient to do at home to hard 😂 I would love to see you making veg shawarma since I’m Arab and I need that in my life 😂
These look so much like the real deal, it's almost scary. 😅 I will try the jackfruit ricepaper version, less labour intense, ya now? 😂 Loving the wooden bones, what a great idea. Btw, I cannot seem to find that amazing pan with steamer basket and lid in your store. Where can I buy this, please?
Not related but since I'm still early-- please try making vegan marshmallows if you see this. It hasn't been done and Sauce Stashe is the only one I trust to be the first!
omg at some point i was about to make myself some wood bones but i'll definitely check out faux bones!! edit. i just got 3 of the styles of bones! pls do a video for the T bone and maybe the rib!!
Was just thinking about your pepperoni video. You made it out of leftover water? from wtf method right, I think? Anyways, I wonder if you could make chikun skins like you did the pepperoni. Or would it not be durable enough? Idk, just an idea that went through my head.
I like these recipes. I personally make my wings using a different method. That soy skin may seem difficult to use, but I got a recipe for it no matter how it tears. I gotta share my chicken 🍗 leg recipe with you one day. Meanwhile, that was a good job you have done. That was hilarious, MSG 😂😆!!!
Hi! I've tried these from your other video and I just loved em' !! Just curious if you've noticed a difference with freezing them before the rice paper (this video) or with it (like your other video). Does it have an effect on the final texture or for the rice paper? Thanks!
@@SauceStache I love it! Some of the edited audio is cut a bit close though and slightly overlaps, unless that was intentional. It's not really noticeable unless you're wearing headphones. And no, I did not see the Community post yet.
@Sauce Stache , have you done a video where you combine seitan and jackfruit? From this video, it sounds like if you did ¾ jackfruit to ¼ seitan, it would be amazing. Also, have you ever done double skins of any kind? I mean, either doubling whichever you're using, or using one of each, rice and soy? Would rice inside, soy outside be better than soy inside, rice outside? Would double soy, brushed with compound Vegan butter in between, be amazing? See, man? You've got me thinking. I need soy skins in my life. And I need to find canned jackfruit. Kroger is a no-go for that. I haven't been to an Asian grocery in over 20 years, since most things I needed I could find at Kroger, but now, I'm feeling cramped. Why do you keep me so engaged and thinking?!?!? P.S. thanks for that. Tell Monica I said, "hi."
Kind of cool that you can reuse the wooden drumsticks. That would be really creepy if it was real chicken, to reuse the exposed chicken skeleton for whatever reason lol.
Thank you!!! All the same gear!! I needed a change and I'm having a really good time filming this way!! I might mix it up here and there, but this might be the new way! We'll see after I make a bunch like this!
You're honestly one of the greatest plant-based cooking channels of all time. I absolutely love your creativity and the passion you put into your work. Incredible.
Wow, thank you! Seriously thank you so much! What a super kind thing to say!
@@SauceStache You're welcome!
@@SauceStache it's true! you're like at the cutting edge of vegan science! XD
She is 100% right! Your are amazing brother. Your passion shows. I was vegan for some time and I went back to meat. I'm reconsidering now after watching your last two chicken "wing/drumstick" videos. Btw I also call the drumsticks wings sometimes!
@@SauceStache
Hi! May i know many drumstick can u make in one can of the jackfruit?
If I could offer some advice- I would season the seitan more heavily. Maybe add a *touch* of Liquid Smoke. Some minced garlic and onion. Smidge of cayenne. If it tastes ‘bready’ make that bread taste amazing! 😅♥️
You can cut the bready taste with acids. So tomato juice, apple cider vinegar etc. Also baking soda. I've never managed to get rid of it completely with VWG though, only washed flour
Ooh I like this idea of using liquid smoke
Production just keeps going up and up and it's really showing. Also love that you're getting a funnier. Can't wait for you to do a sietan rib with those faux bones. That will probably put me over the fence on buying.
A seitan rib would be absolutely legendary! It's def possible with the faux bones. Seitan will also have a nice texture for that.
I really enjoyed the production of this episode! the cut and pacing felt really clean and I love the feel it created!
I have never been a drumstick person (you know, that picky white-meat-only type of child) so I have never tried to replicate them in a plant-based way but I must say, I am truly impressed with the results you got here! I would love to try making some version of the seitan ones (just not sold on jackfruit in general) and rice paper is actually pretty easy to find so it actually isn't impossible :D Having said that, the bones seem to be a total game changer! What a bomb concept and wonderful sponsor!
.
Sending you lots of good energy!
Have a great weekend!
MARGARET!!! Good energy coming your way too!!! Thank you!
And yeah the bones are super cool! Im stoked about them and they are super easy to use!
As far as the jackfruit chicken...its BY far my closest chicken recipe. BUT if the jackfruit isnt your thing im sure you would like the seitan with the rice paper skin!! Its so good! and you can make it so many different ways !
@@westhoodqualzini7884 Nah come on get outta here man
@@Huepfpuschen dude is gone!
@@SauceStache I have some favourites for the seitan chicken (the potato flake concept blew my mind in terms of results) but I think the key with jackfruit is the addition of methylcellulose because otherwise it retains that "plat-like" bite - and I have no access to it so for now I'll just stick to seitan :D
awesome video, thanks again for the great content. I like the new format as well, but I prefer when you talk to the camera in the kitchen while you're making it. Keep up the great work! :)
Your narration was so funny today! My wife and I love you and Monica so much because you're entertaining, informative, inspiring, and hilarious.
This is so crazy hahaha, being vegan is never boring tbh.
I love how much fun you had in this video, it definitely made me laugh out loud. Hope to try making these one day!
Look Amazing! I’m looking forward to making this! Thank you!!!🙏🏼❤️
Thank you!!! You are going to LOVE it
Love the new format mark and narration was spot on!! Keep doing you you're so fabulous 👍💚
I love the sciencey element to your videos - you never know how it’s going to turn out! I also enjoy the trial and error element
Always hyped for new uploads, let's go!! These look great!
Ahh thats awesome!!! Thank you!!
I really like this voiceover style you did with this :)
Thank you!!! I’m having a LOT of fun with this new style
The idea of faux bones is so cool and genius. Like no different than using bamboo skewers or something
Hi, great video!!! Love those bonz 😸 Just wanted to add that I think you’d like the seitan Much better it you changed a few things. First of all your dough is Way too dry! Also add more plant fibers with :. #1 blended white beans #2 cooked mashed potatoes or dry potato flakes. #3 garbonzo flour. Also if you add more seasoning than just the Chik’n broth powder, such as garlic powder, onion powder, white pepper and a little finely ground sage and a bit of kala namak or black salt, it will taste much more like chicken. Lastly, more oil!!!! Add it in the beginning so it becomes infused into the “meat” fibers. You seitan will then be as tender and flavorful as the jackfruit version : )
I like your new filming/editing style a lot!
Thank you so much!!
Love the new format!!!!
Ahhhh Thank you!!! Im pretty excited about it!!
How about mixing up the rice paper AND soy skin? Chicken skin always has that fatty inside layer anyways with that crispyness on the outside. That would definitly add even more depth to it! I would love to see you experimenting on that👌
This is CRAZY NEXT LEVEL!!! I'M IN!!!
Great stuff Mark… i’m definitely going to try this out!
Thank you!!! You're going to love it!!
Loved the vibe of this one. The voiceovers added a lot of humor. Good job on the video!
I love your content and your contribution to vegan kitchen experiments..
Thank you
yes
YES!
This is so exciting and I've been eyeballing the faux bones for a while. Since my bday is up and coming, I'm asking hubby to get these for me :) Thanks for sharing this recipe!!! You are such a legend!
These look great! Truly a one of a kind channel
I watched a tik tok video of someone making something similar, so i started looking around for a good recipe to try. You make it look so simple that there's no way i won't try making my own wings!
I love it! Big favor to ask you. Have you been creating a chicken substitute without either wheat or jackfruit (or banana as she's allergic to banana latex)? I live in a household with 2 gluten-intolerants and 1 jackfruit allergy. If anyone can do it, it's you. Obi-Stache, you're our only hope!
He has a soy skin chicken wing/drum stick recipe!
@@kinonoeko I'll go find it then. Thanks!
looks great as always :)
Would be fun to watch Monica follow your recipies and see if the: "everything is to hard" haters are on to something
Omg!!!! I love your videos. You always make me laugh. But I tend to listen to you and 2x….. holy crap- sooo funny!!!! Thanks for all the science, creativity and laughs. ❤️
Mark, these look amazing! One day I'll have the time in the kitchen to try one of these more complicated recipes. As a side note, while I love the production value on this new style, can you possibly slow down the narration a little? Near the end it was going so fast it was starting to get a little hard to follow audio-wise.
Thank you!! And thank you for the tip! Still working out the kinks haha
Agreed. GREAT content but I just don't get the current trend to make videos shorter and faster to point where it's often unfortunately unintelligible. I've been watching some channels where the speed is actually set at 1.5x normal because some viewers have voiced their admission of not being able to focus on slower paced videos and I can barely understand what the content creator is saying. I personally prefer slower videos where things are clearly explained with extra discussion rather than created to appease those with Attention Deficit Disorder, but I see I'm in the minority and I'll have to deal with that.
Again, GREAT content and as mentioned, great production value which with some effort I was able to follow and I know one can't please everyone but just had to chime in with my own thoughts.
It was only a matter of time until a product like this entered the market. The vegan meat juggernaut continues grow, and I love it! Great video mate, love all your work. Now I need to get me some faux bones!
ahhh thank you! Its wild right!
Noooooo
That jackfruit chicken with rice paper looked WILDLY close to meat. Glad the gluten free one came out naturally more tasty.
Also love the new video style!!
Amazing presentation! You took alot of time and effort to make these and they look deeeelicious! Thanks!
This was dope! I always like how far you're willing to go to make the experience authentic. I've learnt a lot on how to make meaty vegan meals from you - more than any other place on UA-cam.
Also, what's up with the nay-sayers on the wooden bones? I thought they were quirky.
That sounds like something I'd like to try.
EMM... ESS... GEEE...!!
Loved it!
hahahaha I almost didnt add that part... but the fact that you enjoyed it made me feel really good about the decision to keep it
hahah
I’m not really vegan but I hate the taste of most meats, but for some reason vegan meat is usually a lot nicer to me. Super excited to try this recipe
Question tho, where do you get methyl cellulose? I haven’t heard of it before
I would love to try these with a. Salt & vinegar rub. I used to get salt & vinegar wings; they were good -except the dead animal part. :’(
Now bone is also realistic. Very good 👍🏻
Thank you!! They are awesome!
@@SauceStache You're welcome!! Can't wait to see more realistic vegan meat videos!
Great video, SS! We featured your video this week on my website in the "Concessions" area. Link is in my bio!
I dig the new voiceovers :)
That's so cool. What a fun product.
This messes with my head.. fauxbones look amazing.. what a great product
Boom!! They are pretty freaking cool!! Thank you
Enjoyed watching this video👍
Thank you!!
Looks amazing! Curious if the methyl cellulose sprinkled on one side of the bean curd paper might have helped it adhere. Thanks!
ahh great idea.... it probably would of!
That's looks fantastic!!
Saucestache, I think that the best skins will have to be made in several layers, and a mixture of food items each layer. The outermost layer could probably be made from daikon and potato puree and maybe glutten and methelcelulose, while the under layer could be made from mostly soy and a bit of methelcelulose, and glutten.
Eugene!!! Hi! so I think thats a great idea.. I think a layer of an inner skin and outer skin could be great! I need to work on this puree concept youre talking about!!
@@SauceStache You are probably an expert in baking potatoes, but just for the record, I think that I should share my technique to give you another option to choose from.
I usually cut my potatoes in half lengthwise, and then just bake in a toaster oven for 1 hr at 350, with no oil. This saves on cleaning, but as far as the food goes, it creates a dry, sometimes golden skin. This is slightly different from the typical crispy French fry skin.
I don't know if this is best, though.
So, for vegan meat skin, we could try slathering a thin potato mixture over the outside...or something.
@@SauceStache I just thought of something, after submitting the previous message! What about mushroom puree? Adam Ragusea's mushroom video said that mushrooms are more like animals than plants.
For the outer layer, if you mix daikon, potato, and a small amount of mushroom, then the outer layer could get the crispness and savouriness of meat. You would slather this on after the lower layer of skin is dry...I think.
For the under layer, you could use a mixture of mushrooms, soy, and gluten/seitan. The mushroom ratio in this layer might have more mushrooms. I think that the seitan should be extra soft like fat. You might even add some okra to make this layer slimy in a similar way that fat makes things slippery.
I don't know, though, what is best.
Looks so delicious will try it 😍
You will love it!! Thank you!
the fornat is so cool i love it ngl
Also, you don’t get any of the nasty connective things in normal chicken 🍗
By the power of Grayskull this video is awesome!
Omg my man. Perfect vid!!!
Now that's what I call vegan chick'n !! Actual size drumsticks not drumetts from the wing. Now if only they sold them in this size in stores. Yummy
Great recipe and great video! But if I'm honest, I prefer the old video format a lot more. This felt almost like I was watching a different channel with the fast pace and up close views. That's just my opinion though. Still love the channel!
Oh My God!! that looks so good, ah I can't wait to have a lil Kitchen setup to be able to pull something like this off! I'll definitelybe trying these fauxbones then, Oh My God!! 🤤🤤🔥🔥🔥👏👏👏😋🥳😎✌
This guy’s getting so good he’s going to one day build a real life living breathing Vegan chicken from a cauliflower.
I just discovered CMC als edible glue (1 part CMC on 30 parts water, takes overnight to set). Perhaps that will work for non-sticky yuba as well.
this episode was great and hilarious too!
Mark, I have never heard of anyone, until today, who routinely calls a drumstick a wing.
Move to Ohio hahah
I mean are you sure?? lol every restaurant that sells drumsticks is called "wing" something.
Buffello Wild Wings...
Wing Stop
Wing Shack
Wing House
They all sell drumsticks?? lol
@@SauceStache oh, I thought they only sold wings
@@SauceStache What I've seen is that in those "wings-places" they offer both wings and drumstick when you order X amount of "wings" but if it's like a KFC type of place, with a bucket of chicken, they offer only drumsticks.
This is awesome! I wonder if making pockets of methylcellulose coconut fat like you have in burgers would be a good move? I have some faux bones, I need to try them out!
loved this video, your jokes always crack me up hahah. 😂😂 great work man
I haven't been able to find soy skin in my area yet, but I think rice-paper is doable. So I will try to make the jackfruit rice-paper variant of this once I get all the ingredients sorted out!
(and then maybe try some alternatives for the bones)
I think you could make your own that would work with soy milk (not the modern silk, has to be two ingredient soy milk I believe)
That was so awesome!!!!
Great Vid!!!
Thank you so much!
hahahaha love the editing in this one!
The best part is to eat them.
Great video, as always. ;-)
I am going to have to try the jackfruit version. I'm not too crazy about Seitan.
Mark, I am just curious? What got you involved in making these vegan products/ recipes? I know you aren't vegan, but is it because Monica is? Or is it because you like cooking? Is there somewhere we can read your story? I never watch any videos because I'm too ADD, but I always watch your videos all the way through in the normal speed without speeding up the video. Ha ha.
monica is pescetarian, i think he just knows making vegetarian meat that isnt also vegan limits the audience of his videos
I ordered these and the rib bones!
I would do the best of all worlds and make jackfruit seitan. Rice flour batter to make it crispy.
Oh man, just made some fried chickun the other day😋 The first time there were leftovers, and second day were just as good. Trying to get the hang of seitan, and doing pretty well according to the fam👍
Question: I know it's meant to be reusable, but could this be flavored? Such as, soaked in lemon juice or something? Just a thought, thanks😊
whats the taste like is it close to chicken?
@@vaishakm6 Well, I've been trying different recipes, and this one called for chickpeas, a little tofu, and wheat gluten (and a few other things). I think I added Marjoram, but I also fried it. I covered it in rice paper, and seasoned it with roast chicken seasoning (AllRecipes, recipe for roasted chicken, the favorite whichever one that was). I mixed recipes in trying things out, so sorry I can't remember exactly. The thing that helps most with texture is to make the dough & refrigerate at least an hour, but better overnight. Thankfully, my family is willing to try it. Not sure it would fool people enough, but I diced up the extra chickun and made a casserole. That worked quite well👍 Good luck (hope I helped a little?) We did really like it fried with the rice paper, though.
@@gohawks3571 alright thank you
Can you please share what's the board you're using for cutting and prepwork? Looks good for my use case.
Ohh its a Boos Block!! They are all I use! Great quality and lasts forever if you take care of them!!
@@SauceStache Thank you, I'll look into them.
I just discovered the channel love effort never seen like ur effort , but not very effecient to do at home to hard 😂 I would love to see you making veg shawarma since I’m Arab and I need that in my life 😂
I was hoping you'd make one out of the bean curd like you've done in the past.
Genius!
These look so much like the real deal, it's almost scary. 😅
I will try the jackfruit ricepaper version, less labour intense, ya now? 😂 Loving the wooden bones, what a great idea.
Btw, I cannot seem to find that amazing pan with steamer basket and lid in your store. Where can I buy this, please?
Not related but since I'm still early-- please try making vegan marshmallows if you see this. It hasn't been done and Sauce Stashe is the only one I trust to be the first!
omg at some point i was about to make myself some wood bones but i'll definitely check out faux bones!!
edit. i just got 3 of the styles of bones! pls do a video for the T bone and maybe the rib!!
Was just thinking about your pepperoni video. You made it out of leftover water? from wtf method right, I think?
Anyways, I wonder if you could make chikun skins like you did the pepperoni. Or would it not be durable enough?
Idk, just an idea that went through my head.
at 7:20 the imprints of the steaming plate make the surface look like chicken skin
Very impressive.
I just ordered that cashew butter to try out. I have a client who has milk allergies and I’m hoping this will be good
Your reaction after they blew up was priceless 😂
hahahah They got huge!!!
I like these recipes. I personally make my wings using a different method. That soy skin may seem difficult to use, but I got a recipe for it no matter how it tears. I gotta share my chicken 🍗 leg recipe with you one day. Meanwhile, that was a good job you have done. That was hilarious, MSG 😂😆!!!
im sorry idk why i noticed this but when he said skoy skin i died 8:54
Looks yummy !!!
Incrível! Incredible!
Thank you so much!!
Hi! I've tried these from your other video and I just loved em' !! Just curious if you've noticed a difference with freezing them before the rice paper (this video) or with it (like your other video). Does it have an effect on the final texture or for the rice paper? Thanks!
GOOD EVENING SAUCYMAN!
NOW WITH THE POWER OF-youtube timing!
Christopher!!! What do you think about the new style? Did you see the discord link on the community post??!
@@SauceStache I love it! Some of the edited audio is cut a bit close though and slightly overlaps, unless that was intentional. It's not really noticeable unless you're wearing headphones.
And no, I did not see the Community post yet.
Looks amazing
Love me some “skoy skin” 😆 @8:54
awesome
Thank you
@Sauce Stache , have you done a video where you combine seitan and jackfruit? From this video, it sounds like if you did ¾ jackfruit to ¼ seitan, it would be amazing. Also, have you ever done double skins of any kind? I mean, either doubling whichever you're using, or using one of each, rice and soy? Would rice inside, soy outside be better than soy inside, rice outside? Would double soy, brushed with compound Vegan butter in between, be amazing?
See, man? You've got me thinking. I need soy skins in my life. And I need to find canned jackfruit. Kroger is a no-go for that. I haven't been to an Asian grocery in over 20 years, since most things I needed I could find at Kroger, but now, I'm feeling cramped. Why do you keep me so engaged and thinking?!?!? P.S. thanks for that. Tell Monica I said, "hi."
Nice Ragusea pacing on this one
Kind of cool that you can reuse the wooden drumsticks. That would be really creepy if it was real chicken, to reuse the exposed chicken skeleton for whatever reason lol.
Edgy Veg made a fried chicken using that bone. You should check it out.
New gear? Different style with the production of this video. I'm into it. Giving me "Babbish" vibes tbh!
Thank you!!! All the same gear!! I needed a change and I'm having a really good time filming this way!! I might mix it up here and there, but this might be the new way! We'll see after I make a bunch like this!
Awesome. Sooo I need to buy some bones :D
I think you can officially rename this channel Vegan with Babbish Stache now.
What if you wrap both soy skin and rice wrapper around a jackfruit drumstick? Maybe this would be a better version?
Is there a replacement for methyl cellulose? What would happen if I omit it?