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  • (hands clap)

  • - I gotta get better at this plant slap.

  • My name is Andrew.

  • You might recognize me from the show "Worth It"

  • where I eat foods at different price points

  • with my pals Steven and Adam.

  • Today, I'm going to be recreating one

  • of my favorite dishes I ever had on "Worth It",

  • fancy ranch and tofu nuggets.

  • Wait a second Andrew, you never ate nuggets

  • and ranch on "Worth It."

  • That's partially true.

  • So in the double cheeseburger episode,

  • we go to a place called Burgerlords which does a lot

  • of vegan and vegetarian interpretations

  • of classic fast food dishes.

  • In particular, they had these amazing tofu nuggets

  • and vegan fancy ranch.

  • That's what they call it.

  • It's actually called fancy ranch

  • which I think is pretty spectacular.

  • Often times on the show,

  • we'll eat foods that don't make it in the final cut

  • of the video.

  • Great opportunity to show you

  • some previously unaired footage.

  • - Oh, that is so good.

  • - When you think of a meatless version of a chicken nugget,

  • it's not obvious where it's getting its deliciousness from.

  • I think that these recipes explore something

  • that I'm really interested in which is

  • the fundamentals of why something tastes good.

  • Holy (bleep).

  • Nuggets are a little weird.

  • They're a weird food when you think about it.

  • Also ranch.

  • What is ranch?

  • Shard of ice just went into my mouth.

  • It was startling.

  • So to start, I'm gonna call Fred from Burgerlords to get

  • a little bit more information about these recipes.

  • Hey Fred, how's it going?

  • - Good, how are you?

  • - Pretty good.

  • Last time on "Worth It", we were trying

  • the double cheeseburgers, but we also

  • had these incredible tofu nuggets as well as this ranch.

  • It's ranch dressing, right?

  • - Yeah, yeah it's ranch dressing.

  • A lot of what we do is about nostalgia.

  • So recreating familiar food and they're things

  • that we make from scratch, like our recipe.

  • - How do you achieve a really delicious nugget?

  • - I think the most important part is the nugget skin

  • (laughs) I guess you would call it.

  • I mean it's not skin.

  • Like the nugget batter.

  • It's super crunchy, flavorful.

  • It's like cavernous and has all of the little cracks in it.

  • And then the tofu's actually seasoned really well,

  • so we break it down and process it.

  • It has dried mushrooms for umami flavor,

  • and then it actually has something called chicken spice,

  • but it's like a salt blend.

  • But there's no chicken in it.

  • It says chicken spice.

  • I've checked, you know, multiple times.

  • (Andrew laughs)

  • But that kind of helps push it over the top.

  • You're getting flavor through the whole thing.

  • - I look forward to making these nuggets.

  • - Awesome, yeah.

  • And let me know if you need any help or anything.

  • Just like text me or email me.

  • - First stage is going to be assembling

  • the tofu into nugget shape with some flavoring ingredients.

  • The first ingredient we're gonna deal

  • with is actually one that I already have,

  • dried shiitake mushrooms which I personally use

  • in things like soups.

  • This is what we're dealing with here.

  • These may in fact be porcini mushrooms.

  • I'm not sure.

  • I threw away the label.

  • We're gonna take these mushrooms

  • and actually grind them up into a powder

  • so it can flavor the entire nugget.

  • (food processor whirring)

  • Oh, I have created like a mushroom sawdust.

  • We need to crumble the tofu.

  • This is a really annoying packaging.

  • There's a lot of liquid here.

  • Okay, here we have our tofu.

  • Look at that.

  • Do I like tofu?

  • I do.

  • Unfortunately, my introduction to tofu was

  • with poorly executed health food,

  • and it wasn't until I had Chinese dishes, like mapo tofu,

  • that I came to really love it.

  • So my instruction was to use firm tofu.

  • I'm gonna break it apart into the texture of ricotta cheese.

  • I will add our mushroom dust.

  • The next ingredient is chicken seasoning.

  • A blend of seasonings.

  • Salt, garlic, paprika, turmeric, sugar, onion, white pepper,

  • cumin, black pepper, we also have monosodium glutamate, MSG

  • which has gotten a bad rap in the past

  • for being, like, this artificial thing

  • that could get you sick.

  • Those myths have been debunked.

  • It's really no worse for you than regular table salt.

  • And in fact, it's a thing that naturally occurs in a lot

  • of foods high in umami like Parmesan cheese,

  • tomatoes, fermented foods, seaweed.

  • (clears throat)

  • It does have this flavor combination

  • that I associate with chicken.

  • Oh.

  • You know what it tastes like?

  • Chicken flavored instant ramen plus a nacho cheese Dorito.

  • I mean, it definitely looks like Dorito dust.

  • Okay, and then the recipe also calls

  • for a little bit more salt and black pepper.

  • Okay, it's funny, I do really associate this smell

  • with chicken.

  • It's kind of like the pumpkin spice fallacy

  • where people think that pumpkin spice stuff has pumpkin

  • in it or that that flavor is pumpkin,

  • but really it's the spices that flavor pumpkin

  • and not pumpkin flavor.

  • I'm also gonna add more tofu 'cause I didn't do

  • the directions right.

  • (water dripping)

  • This is the good stuff.

  • Okay, cut this whole part out.

  • Hmm, okay.

  • It's not my favorite sensation.

  • It's so wet.

  • These are supposed to be a half inch.

  • There's really no other binding agent here?

  • Have I, Oh, ho, ho, ho-o.

  • Okay, I needa text Fred to make sure that this is okay.

  • I just texted Fred.

  • He said this is it.

  • Okay, so these are supposed to be about half an inch thick.

  • Remind myself of what that is.

  • This is too thick.

  • Man, I love any food that is in the take

  • a homogenous squishy mixture

  • and put it into a shape category like makin' meatballs.

  • Okay, so these nuggets now have to go in

  • the freezer for 24 hours before they can be breaded.

  • See you tomorrow.

  • I may actually have to rearrange some stuff in my freezer.

  • Okay, so we're breading the nuggets.

  • The first thing we're gonna do is make a vegan buttermilk

  • to dip the nuggets in before dredging them in flour.

  • An Ener-G egg replacer.

  • When I was looking for this in the store,

  • I was looking for a liquid.

  • Did not expect to have it be a powder.

  • This contains stuff like, potato starch, tapioca

  • which is gonna be doing some

  • of the thickening action required

  • to make this like a buttermilk.

  • Absolutely zero odor off of that.

  • 100 percent zero.

  • Something actually Adam told me is

  • that I smell things too much.

  • It's like a habit of mine.

  • (mellow guitar music)

  • O-kay.

  • Chef Merito makes a second appearance.

  • I made salmon for dinner last night.

  • Put a little Chef Merito on the crispy skin, amazing.

  • Soy milk.

  • I was supposed to shake this.

  • (soy milk sloshing)

  • Main liquid component of this buttermilk is soy milk

  • which I usually don't buy 'cause I don't think

  • it's particularly tasty however, we went to Taiwan

  • for "Worth It.'

  • We had that soy milk the first dumpling restaurant, wow!

  • Big time wow.

  • It's similar satisfaction to having a milkshake, truly.

  • I tasted this.

  • It's not the same.

  • What do we got now?

  • A little Dijon-- (spoon tapping)

  • I'm just gonna eyeball it.

  • A couple tablespoons of mustard.

  • (spoon clanking)

  • Whoo!

  • Mustard is really pretty frickin' good.

  • I love mustard, wow.

  • Well, these are two things I never thought I'd

  • be whisking together.

  • Distilled vinegar, got it.

  • I'm lookin' at dairy and I'm smelling vinegar.

  • Having flash backs of the pie episode.

  • Oh, you know the smell is not pleasant currently.

  • Okay, liquids going into the dry.

  • Shall I taste?

  • (mellow guitar music) (tongue smacking)

  • (coughing)

  • Not very pleasant.

  • Now also occurs to me

  • that I've never tasted regular buttermilk.

  • Not really sure what my point of reference

  • is supposed to be.

  • Next up we're gonna be making a flour dredge to bread

  • the nuggets in.

  • Wipe the dust out of this.

  • It's clean.

  • Everything's very clean in my house.

  • Pepper, milled by hand.

  • Salt, cayenne pepper and the last thing here is Old Bay.

  • Old Bay is like this iconic American seafood seasoning.

  • It's ingredients are celery salt and paprika,

  • salt and pepper basically.

  • That's entirely it.

  • I think I just realized for the first time

  • that Old Bay just smells like celery.

  • Really makes me feel like I'm doing some,

  • kind of like, witchcraft, you know?

  • The last instruction is to add a little bit

  • of this buttermilk to this flour.

  • The goal here is to make clumps in the flour so

  • that those clumps can then stick to the outside

  • of the nugget giving it more texture.

  • This is very satisfying.

  • This has a very similar satisfaction

  • to like playing in mud as a little kid,

  • Time to get the frozen nuggets.

  • Wow, they look extremely unappetizing,

  • but that's what they look like.

  • Look at that.

  • Kind of like oatmeal cookies, right?

  • Pretty weird.

  • I dunk, mm.

  • Then this goes here.

  • There you go.

  • That's a frickin' nugget.

  • You deep fry that.

  • How could that not taste good?

  • All right they will freeze for another 24 hours.

  • So we're making Burgerlords' vegan ranch

  • which they call fancy ranch.

  • What are the key flavor components of ranch?

  • Like why does it taste so good?

  • - It's number one the herbs,

  • dill, parsley, tarragon, and just a mix of that

  • with the onion and garlic.

  • It tastes like a ranch.

  • I imagine myself on the bottle of Hidden Valley.

  • It's that feeling, you know, when you have that.

  • - Vegan mayonnaise.

  • What really distinguishes it from regular mayonnaise

  • is that regular mayonnaise is oil

  • and eggs emulsified together and this is primarily oil

  • then other things to stabilize its emulsion

  • like soy protein.

  • Okay, and the rest of this is pretty straight forward.

  • There's garlic powder, onion powder.

  • There's a little bit of plain salt,

  • white vinegar mixing this up now.

  • Doesn't that look good?

  • And then lastly there's a bunch of herbs.

  • First we have tarragon.

  • Uh-huh, okay.

  • Here's all you need to know about tarragon,

  • tastes like licorice.

  • All right, here we go.

  • Tarragon.

  • Next we're gonna do eight grams of dill.

  • Dill's one of my favorite herbs.

  • Dill shows up in a lot of Ukrainian cuisine

  • which is the cuisine of my family.

  • Dill is kinda unlike any of the other herbs.

  • We won't do the super thick parts of the stem

  • although, those are perfectly edible.

  • How do you describe dill?

  • If grass was delicious.

  • It's the one that is most classically associated

  • with the flavor of ranch.

  • Last but not least, parsley.

  • Herbs might be my favorite category of food.

  • Is that a dumb thing to say?

  • Okay, this is our ranch.

  • Oh. (laughs)

  • It's funny.

  • It just immediately started smelling like

  • what I associate ranch to be.

  • Wow, fancy ranch.

  • It's very fresh tasting.

  • I'm ready to start deep frying.

  • I've got my Dutch oven here about halfway full of oil.

  • This is what they look like.

  • Actually fairly nervous for this.

  • If this is the documentation of my apartment burning down,

  • please show it to no one.

  • Here goes nothin'.

  • Seems okay so far.

  • See what that looks like.

  • Oh yeah!

  • Look it's getting nugget-y already.

  • Hell yeah.

  • Can you see that camera two?

  • These are giant nuggets. (laughs)

  • The first time (laughs) I appreciated just

  • how giant these nuggets really are, okay.

  • At this precise moment, I'm convinced that,

  • if you really want a excellently made tofu nugget,

  • you should go to Burgerlords.

  • Frying at home is very troublesome.

  • Oh yeah.

  • Now it's gettin' really golden.

  • I think this one looks particularly good.

  • They look like nuggets.

  • Adam, you're about to receive a text message from me.

  • I bet your response will just be a single exclamation mark.

  • Frying foods is one of these things

  • where you think it's done, but you should really

  • just wait another 30 or 40 seconds and then you like,

  • "Oh, there, there it's done."

  • Okay, we've done frying.

  • It's time to try the nuggets.

  • (utensils clanking)

  • Is this in the shot?

  • My nuggets.

  • Look at these suckers.

  • I think these look pretty close.

  • Okay, nugget into ranch, yes.

  • Look at that nugget, huh?

  • These are huge. (laughs)

  • Mm, wow.

  • Oh, those are good.

  • I'm thrilled with how these came out.

  • In my opinion, they are far superior

  • to regular chicken nuggets because the inside

  • is a much softer texture,

  • so you have this way bigger contrast between

  • the outside and the filling inside.

  • Adam always says that the inside is like the texture

  • of scrambled egg.

  • I kind of have to agree.

  • I'm going to fry up some fresh ones for Adam,

  • drive them over to him and see what he thinks.

  • - These nuggets are huge.

  • - Yeah, aren't the Burgerlords' ones pretty big?

  • - They're big, but these are like...

  • I don't know if you can even call these nuggets.

  • (upbeat 80s pop music)

  • - So what else is going on at Burgerlords right now?

  • - With quarantine and trying to get the restaurant back

  • in a rhythm, we were able to do a few special projects.

  • We're making meals for senior citizens.

  • We partnered with a shelter in Skid Row

  • to provide meals for homeless.

  • Just recently we partnered with some friends

  • to do a fundraiser burger for NAACP legal defense fund.

  • It's giving us some time to reflect and be able to,

  • you know, integrate a more charitable aspect

  • to the restaurant.

  • (mellow keyboard music)

(hands clap)

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私はこのファンシーなランチとナゲットを価値があるから作った (I Made This Fancy Ranch And Nuggets From Worth It)

  • 7 1
    林宜悉 に公開 2021 年 01 月 14 日
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