How To Make A Vegan Egg | Molecular Gastronomy | The Vegan Test Kitchen
Автор: веганский тест кухня
Загружено: 2018-10-05
Просмотров: 18300
How do ya like your vegan eggs? Sunny side up, over easy, over medium? You can make them all using molecular gastronomy! This tutorial is all you need to make "egg" whites and "egg" yolks.
Buy Vegg (vegan egg yolk) here: https://amzn.to/3tqVQ62
Buy Calcium Chloride (food grade) here: https://amzn.to/3erOw5G
Buy Kala Namak (Indian black salt) here: https://amzn.to/3tkE8RG
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
w/Eli Haynes, edited by JosephLucas
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"Egg" Yolks:
2 tbsp The Vegg
1 1/4 cup water
Spherification of "Egg" Yolks:
5 grams calcium chloride (food grade)
500 ml room temperature water
"Egg" Whites :
1 block (12 oz) silken tofu, extra firm (the vacuum-packed kind)
1 cup unsweetened coconut milk
2 tbsp + 2 tsp sweet rice flour
2 tbsp potato starch
1 tsp truffle salt
pinch of kala namak, or to taste (optional)
*Recipe from Jet Set Fork's Vegan Loco Moco ( • Видео )
Music:
"Night Rider" by Neil Krin
"Bellagio Slots" by Auracle
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