Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00142B
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00:01 Well we wanna welcome you back,
00:02 and we're gonna go to the actual ingredients 00:04 for this particular recipe 00:05 Chicken Salad, it calls for: 00:27 Okay chicken salad. Now, we're doing a 00:29 chicken salad, not the real chicken though. 00:31 Right, because we're trying to mimic that of 00:33 chicken because you started talking about cholesterol. 00:35 Yeah we can't do the real chicken on our show. 00:36 Well, I'm gonna show you, I'm gonna be using 00:38 in the place of my chicken and that is the 00:43 Tofu and this is a one and only one type there 00:45 is all different types out, they come in water 00:47 pack, okay. You know water pack around the 00:50 tofu itself they come in a firm and extra firm 00:53 and in this one we actually have the firm 00:55 let me just take that out now. 00:57 This is the soy shop type, and it could be 00:59 any type, but there's many different 01:00 manufactures of this type of tofu. 01:02 Now I'm gonna tell you what I do is that when 01:04 I get this tofu because I'm make chicken salad 01:06 out of it. I will take the tofu, keep it in it's 01:08 container with the water and put it in the freezer 01:12 and freeze it for at least 24 hours. 01:15 Some time a couple of days the longer it sits 01:18 and firms up the more it looks like chicken and 01:21 or turkey alright, okay. Now when you take it 01:23 out of the freezer and you thaw it out, you're 01:26 gonna notice that all the water is inside the tofu. 01:29 And so you got to squeeze that water out. 01:32 Now you can use a paper towel and press it, 01:34 or you can just take your hand, and I've 01:36 done some already but let me just show you. 01:38 The water will come out, you just squeeze it, 01:41 you don't wanna squeeze it real, real tight. 01:44 But, you wanna squeeze it enough to get the 01:45 liquid, the water out of the tofu so it can 01:48 resemble that of chicken. So, now the freezer, 01:52 you're gonna freeze the tofu in a container you 01:54 don't open it up just keep it in the container 01:56 and put it in the freezer, right. And this would 01:58 change the texture and keep it there 01:59 for how many days? Well at least 24 hours, 02:01 at least 24 hours this will change 02:03 the texture of this tofu. It will change the texture. 02:06 Now you know when you buy tofu you'll 02:07 notice it has a kind of a gritty texture people 02:12 look at it and say you know will it typically 02:13 like the way it looks, so how it actually responds. 02:16 Now when I do my chicken salads, turkey 02:18 salads I put it in my chili. 02:21 Anything that calls for that I always freeze the 02:23 tofu, because it has a better texture and it 02:25 looks like that of meat, okay. Now the other 02:28 thing is there's two things you can do, 02:30 you take a fork and you can begin to just press 02:33 against the side of the tofu, okay. 02:36 Because what you're trying to do is get back 02:38 of chicken alright or what you can do is you 02:41 can just take your tofu and you can just break 02:44 it up, break it up. And you know I need 02:46 in pieces kind of reminds you of chicken 02:49 and you're gonna see that like to see right 02:51 now and you are gonna kind of look at the see, 02:53 it looks like chicken pieces okay. 02:54 It looks like chicken pieces 02:57 that you have in different sizes okay. 02:59 Now while I'm getting finished with doing this, 03:01 Curtis is going to take it and mix together. 03:03 We have the Soy Mayonnaise, 03:05 Soy Mayonnaise we also have the lite 03:08 soy sauce, lite soy sauce. 03:09 Okay we also have turmeric, turmeric and 03:12 we have lemon juice, lemon juice, and garlic 03:13 powder, and garlic powder. 03:15 So you're gonna make that sauce, till I'll finish 03:17 up the last, the rest of this okay, alright. 03:21 And again this in your global, this one, this 03:24 chicken salad is actually in the revised 03:27 vegetarian cooking made easy cookbook, 03:29 we've just revised that book. 03:30 It's in there already for those who have already 03:32 have that book but those who are trying to 03:33 get it, it's in the revised one okay, okay. 03:36 And you're gonna stir that up really nicely and 03:39 smooth that out, also as I'm finishing up the 03:43 chicken, the mock chicken. I have some friends that 03:47 we were doing chili and they kept saying that 03:50 I got to have the ground beef and the chili 03:51 talking about trying to get that cholesterol 03:53 down, and I say well we can do tofu freeze it and 03:57 turn it into like a chicken 03:58 combination, put that in there. 03:59 They didn't really believe you. 04:01 They didn't believe me, they were too happy 04:02 about that either. And so we did that 04:04 and also there is a mock ground beef out put up 04:07 by Boca Burger, you can actually already 04:09 comes looking like burger crumbles and 04:12 you can put that in yours as well. 04:13 Now this is like you wanna put a chicken 04:15 flavor in okay and I'm having a good time, 04:19 I'm having a good time, you're just a lot of fun 04:22 than I'm doing yeah okay I'm sorry, 04:24 I'm sorry you're not having a good time. 04:25 Well I mean, this is okay I mean but still, 04:27 okay now at this point what I'm gonna do is 04:28 I'm gonna go ahead on and I'm gonna put in 04:31 and like I say. Come down on the time, 04:33 okay I'm gonna go ahead and put in my 04:35 celery, alright. I want you put the green 04:37 peppers in for me, green peppers going in. 04:40 Green scallions, scallions, okay those 04:42 are going in. Okay. And you can see 04:44 this is really become very, very attractive okay. 04:46 We are gonna also go ahead on and put in the 04:48 sauce that Curtis just got finished going, 04:50 why don't you go ahead and put that in for me honey? 04:51 Okay, scrape that on down in there, 04:55 and you have to admit this looks just like a 04:57 chicken salad okay. And make sure you get 05:01 all the goodies honey, yes honey. 05:03 All the goodies out, yes honey okay, okay. 05:07 Then I'm gonna go ahead on and start 05:08 stirring that up, let me do especially for this. 05:13 Alright. What we're gonna do is 05:15 we're gonna just mix that together alright and 05:18 you can see that it looks like chicken salad okay. 05:24 Now can use this as sandwich I mean can 05:26 you, you can make a sandwich, you can put 05:27 in pita bread, pita bread, you know with your 05:29 tomatoes and your lettuce okay. 05:32 And you know what at this point we're gonna 05:34 take a break and when you come back you will 05:37 see the final product, so stay by. |
Revised 2014-12-17