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
It's sad that Mark has to constantly almost apologize for the words he uses or whatever. It's your channel, Mark,, you say whatever you damn well please! Lol
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! :)
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!
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!
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👌
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!!
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.
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
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 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.
Is it bad that I secretly hope that his channel gets deleted so I can gatekeep all his recipes? 👀 Ok but all jokes aside, all your recipes are INCREDIBLE and so close to the real thing, I have so many screen recordings of your recipes, and I just ordered some methycelluose. THIS IS THE BEST VGEAN CHANNEL EVER!!!
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.
Good to see you evolving but I feel u channeled too much Binging with Babish in this style. I love your unique personality. I really like ur humor in this so keep that up but ur old pacing and more of ur face would be nice.
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!
Love the fake bones. I'm not that interested in mock meats, that is: I only need it to be tasty while I have no need for it to taste and feel like meat, but I do like to eat from a bone or "bone", and I do like texture and to bite and pull from a bone ... or stick. (I'm eating, but this made me hungry anyway 😄).
I really wish I could be bothered to do this, but it's just too much work. Every meal has to be planned like a day in advance. So hard to get old of all the ingredients here in the uk as well. You have to find a health food shop and they are so expensive.
I mean, recipes like this aren't supposed to be something for an everyday meal. I have my easy to prepare foods for the week and on my days off I might try something fun like this. Also the internet exists, you could buy all these ingredients pretty easily
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!
The new "Babbish"-style editing is engaging yet... isn't YOU. However, I know the YT game so you gotta do what you gotta do to grow your channel, right? Hope you find your niche. Congrats on the cookbook. I've been following for years. All the best to you.
Thank you! I’m hopping I’m a little more entertaining and engaging than babyish. I know he does front facing videos.. but he doesn’t own the category lol 😂 Personally I needed a change. I’ve been making the same style vidoes for 5 years with incremental improvements. Really I just wanted to try something new for a while. And this feels mor e me than the old style honestly to me. But thank you. I am taking in all of the feedback. I’m going to make maybe 10 vidoes like this and just see how I feel st the end of the month!
@@SauceStache it definitely is engaging. I celebrate your journey and am so happy to hear that you enjoy this style of filming and editing. I wish you all the best and know without a doubt that your channel, your brand and your impact will continue to grow. No one can make "meat" mountains out of mushrooms and methylcellulose like you can.
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.
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 RU-vid. Also, what's up with the nay-sayers on the wooden bones? I thought they were quirky.
@@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.
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.
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?
I'm not a fan of the new narration after the video cut style, makes it feel a little too chatty and just a bit disconnected from the host and what's going on. I miss seeing you talk on screen and it not being narrated afterwards. Does this make it easier for you to make the videos or just something you're trying out?
Its something im trying out!! and thank you for the input!!! I've been making videos for over 5 years and ive been trying to improve them for just as long. Im always working to make great videos. As far as if its easier... its just different. This version is way easier to film and get food that comes out better while filming, but editing and voice over are a lot trickier. Where the old way was a LOT more difficult to film. I had to have the energy, be in a great mood and it was just tough to focus on cooking and hosting and filming all at the same time.. but I could edit one of those videos in like 2 hours haha
Very nice!!! 👏👏👏👏👏👏👏👏 I like the bingingwithbabish style of video ☺️ also we want to know your address 🤣🤣🤣 wish I could meet you when I come to US in a few years , just to shake your hand for how awesome you are 🤜🤛👏👏
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 could watch your culinary chemistry classes for hours! It's both bluffing and annoying (because I could never do that!). This time I'm Team Monica: jack fruit and crispy soy skin.
Out of curiosity, why would you add cornstarch @4:31? Why use tofu for the liquid part @4:46? Wheat gluten is (too) chewy enough on its own if you do not add extra flour in my experience. Also, this is the second time seeing a youtuber using tofu for the liquid part, seems too much 'work' to me. Off a bit: people who do not like this or any other of his videos, why cannot just shut up, skip commenting and keep scrolling/watch something else or do something useful... ? 🤔
im begging please find a way to make copycat gogo quinoa white cheddar powder at home 😭 i cannot justify spending $5 a box when it is my favourite lazy food
love the new video style, but the voice over is really hard to follow because you are talking so fast :/ And I don’t think it’s necessary at the end when you guys tried the drum sticks. I liked the testing in the other videos better, it just feels more natural. Big fan of your videos though, keep up the good work!
hey man I function on eating a satvic diet for religious reasons could you maybe make a recepie vegan but also tick all the boxes for the satvic diet, I can't seem to find any really indulgent satvic recepies thank you
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 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 😂
Vegan bones? Whoa.. I don't know about that, haha. I'm all for eating faux meat but that's going a bit far. Do they contain vitamins and minerals? Just curious.
@@From_Canada Not sure if that's the case but hey- if it helps people to "convert" then I'm all for it. I've been plant based for so long that "vegan bones" do not appeal to me at all but I'm sure it can be tempting for someone who's just beginning...
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)
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!
@@SauceStache i feel it is easier for you to produce in this format. You just cook, then you do the voice over calmly and add some jokes here and there, i like it :)
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!
The only reason it's a one step process for you is because you pay someone else to raise a sentient animal, slaughter it, and rip its carcass apart. Likely because you don't have the stomach to accept that you're eating an animal so you'd rather never think about it.
