Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00177B
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00:01 Welcome back, welcome back to our kitchen.
00:03 We're gonna make this a silken carob pie, 00:06 so we're gonna go to the recipe, 00:07 okay sounds good honey. 00:10 It calls for: 00:34 Okay, Roma granules. Now believe it or not this 00:38 is actually a pie that kind of takes the place 00:42 of a chocolate pie and there is a special ingredients 00:46 that actually are in there and I'll talk about that 00:47 as we begin, but I'm starting off with the 00:49 Silken Firm Tofu, I'm going to put the other way 00:54 because it takes 2 box of it Curtis, okay we're gonna 00:57 go ahead and put that in and we have a few ingredients 01:00 that people may not be familiar with. So, 01:02 yeah we add a couple of those and let me go ahead 01:04 and start this, alright, spinning this first for a 01:05 few minutes and then we'll look at those okay, 01:08 okay. This going to spin, 01:25 now what I'm going to do is I'm going to go ahead 01:27 on now and I'm going to start putting in the following, 01:29 I'm going to put the vanilla flavoring in, 01:31 I'm going to put the fructose in and I'm going to put 01:33 the carob powder in, this carob powder is that 01:36 which is gonna represent that of let's say chocolate 01:39 alright, doesn't taste exactly like chocolate, 01:41 but there is a couple of things I'm going to do 01:43 here number 1 is I'm going to be using Roma, 01:46 which is the coffee substitute. 01:48 Curtis, why don't you show them that, 01:49 there's the Roma here alright and we use this quite 01:51 often in our home and again as we mentioned 01:54 before it doesn't have any other coffee acids 01:57 that the coffee bean has, this is from Barley 02:00 and Chicory and it's a nice rich flavor, 02:04 so this is what we use and doesn't have the caffeine 02:06 of course as well. So it does not affect our brain 02:09 or our central nervous system. 02:10 Ah yes and then another secret ingredient is almond 02:15 flavoring. Now the almond flavoring combined 02:18 with the Roma and combined with carob as this pie sits 02:22 it has that flavor and texture, mouth feels okay 02:27 and smell like chocolate. Hmm, the rustles down 02:31 that Carob, yes, a lot of people may not be familiar 02:35 with Carob so it wrestles down that flavor of Carob. 02:38 Right, that almond flavoring and then lastly 02:41 I'm going to be put in clear jel gel instant 02:43 and you know we've talked about that a couple 02:45 of times on the show, as a matte of fact in our cook 02:47 book we have the 1-800 number, that's true, 02:49 you can get a hold of that and this a coagulant 02:51 it helps to in a cold item it keeps it, 02:54 causes it to congeal okay that's what I want to say 02:59 causes it to congeal, well you don't have a hot item 03:00 for us, something like Corn Starch or Potato Starch 03:02 we're going to use the clear gel instant. 03:04 I'm going to turn it back on okay I'm going to begin 03:05 to put in the other things, let me just do this, 03:07 I think what I'm gonna is I'm going to go ahead 03:11 on and put the sugar in period, Curtis, 03:13 just go ahead and put that in and that's Fructose, 03:15 so this is Fructose, not really refined sugar, but, 03:17 alright fruit sugar and I'm going to go ahead and put 03:19 in the Vanilla. Okay, alright and let's go ahead 03:23 and get that carob powder in there alright. 03:25 No alcohol in that vanilla. No okay just checking 03:29 right and now we're going to turn it back on unless 03:36 you move this. You see the coloring 04:05 coming in there, I want to spin around make sure 04:08 everything gets in there now this is going to be 04:10 a pie, that we can just put in the refrigerator 04:12 and it will not be a, this is not bake, not unbaked, 04:14 unbaked. It needs to sit in the refrigerator, 04:17 it has to be at least 4 hours. Okay oh 4 hours 04:19 and look forward to gel and get to a texture that 04:22 you're able to cut it okay and that instant clear 04:24 gel or that's what he is going to do it, 04:26 make that right. I'm going to now then just add in the 04:28 rest of the ingredients, which is going to be 04:29 the almond flavoring, the Roma and also the 04:32 instant clear Gel. Now you want to make sure 05:06 you get all the goodies in there, all the goodies in, 05:09 we wanna stir around one more time. 05:11 Now you can sees that's smooth, consistent Curtis, 05:13 yes nice smooth texture it's actually going on right 05:15 here and this will be the last and oh I can smell 05:18 it too. Aha! It has a nice smell, that's an almond 05:20 doing that. I wish 3ABN has smell-a-vision 05:22 I know I know I know I know it can smell of Roma. 05:23 Yeah, this is gonna be it here, okay this is going 05:26 to be it. Now you want to make sure that you spin it 05:51 to a nice smooth consistency because you know 05:53 anything there, you know lingering in the pie alright. 05:57 What's going to happen is I'm going to take this off, 05:59 I'm going to pour into my already prepare 06:02 grand cracker crust and when we come back 06:05 you will see the finished products, so stay by. |
Revised 2014-12-17