Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00183B
|
00:02 Well welcome back, okay welcome back, welcome
00:03 back. After all that information Curtis gave us 00:05 on the chicken and it was going in with them, 00:07 I hope they have something that is close to 00:08 chicken today. I know that, I know that we're 00:10 gonna move into our recipe which is actually a 00:12 mock chicken strips. So let's look at the recipe, 00:15 it sounds good honey. It calls for: 00:47 Optional so we're not gonna just take things 00:49 away without giving them something in it's place. 00:51 That's why the name in a game is that when we 00:53 actually bring a food item up then we've got to have 00:56 something that matches that because people are 00:58 saying I am so and I'm still not getting off of it but I like 01:01 way the chicken tastes or I like that the skin 01:03 or whatever so, okay, this is a real good recipe 01:05 because we are actually using the tofu in this 01:08 recipe and this tofu Curtis believe it or not I said 01:13 frozen over night, right, now again that is just 01:15 firm, this is firm tofu and I bring it home in the 01:19 container itself, okay. And when I bring it home 01:21 in that container I take the whole container and I 01:24 put in the freezer and let it freeze. At least 01:27 for 24 hours alright. Container and all, the 01:30 whole container and all, and then when you 01:31 bring it out of course you're gonna have to thaw 01:33 it out because the water would have appeared inside 01:35 the actual tofu, it will also change the 01:38 texture of the tofu so it has more of a chicken or 01:40 a turkey type texture. As you can see it's a lot 01:43 more firmer. It is, and it has like little holes in 01:47 it, alright. So, it's not that soft texture as a 01:50 matter of fact I've already cut up a couple of 01:52 them so they can actually see how they 01:53 look. Okay. Like little blocks look at that, 01:57 okay, so you gonna that up. Now once the 02:00 thaws out and then you chop it, cut it into 02:03 your squares which I'm gonna right now, turn 02:05 this up a little bit honey, we're gonna go ahead 02:06 and turn that on, to about what 300 or what? 02:08 350. 350, okay. Okay and then I'm just gonna 02:11 slice it. Put oil in it. And that's your 02:15 olive oil, canola oil and make sure the skillet, 02:19 is hot first before you put the oil in it, that's right before 02:21 you put it in there, you're gonna use that, 02:24 alright and I'm gonna go ahead on and do the 02:26 mixture of things together, what you're gonna 02:29 to do is you're gonna mix together this is the 02:30 soymilk and the lite soy sauce, okay. And I'm 02:34 gonna go ahead on and put in, I got the whole 02:36 wheat pastry flour, now brag's liquid aminos 02:39 and lite soy sauce and we also use same 02:41 amount of sodium is that correct? That's right, 02:42 that's right and I'm gonna put in that's the 02:46 breadcrumbs, okay, I'm gonna put in the 02:48 cornmeal, alright and then the last thing I'm 02:52 gonna put in is the onion powder, garlic 02:54 powder and also the salt, okay, that'll make a 02:58 nice kind of... well I call it like a basting it or 03:05 mixing it together so we can have a nice crust. 03:08 Nice okay, brown coloring, chicken nuggets, to 03:11 actually mash that of the chicken I'm gonna 03:14 put it here in this bowl let's put a little bit 03:15 there. Now there are growth hormones, 03:18 no arsenic absolutely not. Absolutely I mean 03:21 absolutely not, okay. Now what we're gonna 03:23 do is you got your oil going over there, the oil 03:26 is hot it is ready to go baby, and I'm gonna 03:28 take one of these and what I'm gonna do is I'm 03:30 gonna dip it, okay, alright. First and this 03:36 mixture, I mean dip some to yeah you can do 03:39 that and then I'm gonna take it and I'm gonna 03:41 put it in the flour mixture. I like just put the 03:45 flour all over it. This is a flour mixture, 03:49 saturated, yeah. Okay. And then we're going to 03:57 put in the skillet, alright. Alright go ahead and 04:01 get the other one ready for me, this is team 04:03 work baby absolutely. Absolutely, okay, alright. 04:07 And then we're gonna put the next one in there, 04:11 we're working it now honey. Alright! Get your hands all 04:15 nice and gooey. You can't be dainty doing this? No, no 04:20 okay. Alright then put the next one in, 04:24 okay and this makes about a good eight or so 04:27 of sticks this way you can make them thinner, 04:29 you know if you want to and I like this recipe 04:32 also because you can make it into chicken 04:35 nuggets yes, okay, we'll turn it down a little bit 04:38 of that that's put it on three, 300? Yeah down 04:42 to 300, okay. Now we're gonna do all these so 04:45 maybe the camera crew, can sample some of this 04:48 or what? Yes. Yes, yes. Okay. 04:52 Alright, yeah good camera crew here too by 04:54 the way. Okay, alright don't break them baby, 04:59 yeah well its kind of hard to get in there, okay 05:02 I should have had a different kind of a dish, 05:04 yeah, they can use a flatter bowl, flatter bowl 05:08 don't worry about it at the end of the show you 05:10 might be wanting to try that anyway. I know one thing 05:13 you are going to eat that piece anyway I guarantee you 05:16 that. Alright, I used to take the same, this 05:20 recipe is really good you can make it up and 05:23 you can actually put it together with a nice 05:25 sauce alright. And this is the last one but you 05:30 get the gist of it and it's easy to fix, easy to 05:33 prepare, yes it is, okay. Chicken 05:37 nuggets, mock chicken sticks, no cholesterol, no 05:41 saturated fat, right. I'm gonna put that one 05:44 there, alright this little one is hiding, 05:47 yeah the little one, yeah. Okay, this is what 05:51 really gives the flavor because remember now 05:53 once again we talk about tofu, tofu does not 05:56 have any flavor what so ever and that's the 06:00 good thing because what happens is it causes it 06:01 to pickup whatever flavor its next to and in 06:05 this case we're taken this tofu and we're gonna 06:06 give a simulation of chicken and that has to 06:09 do with the flour and the milk and everything 06:11 that's going in and remember that soymilk 06:12 we're using for a while I thought you know 06:15 most of the time when I was doing chicken 06:16 back in the day I thought we always had to have 06:18 the regular milk that we're using and then I 06:20 started using this type here. So, what's gonna 06:23 happen is we're gonna go off and you can see 06:26 it already has started brown, we're gonna go 06:28 off and when we come back we're gonna have 06:30 the chicken, let me just see if I can the one that 06:32 is in the middle should be able to turn it 06:36 because we can see its started to brown and 06:38 that was probably yeah a little bit being brown 06:41 now, okay, see it oh it looks good baby. Okay. 06:48 So, as you can see its browning it'll brown on 06:51 both sides and then you want to turn over and 06:53 brown the sides of it and so when we come 06:55 back what you're gonna see is these Mock 06:59 Chicken Nuggets so stay by. |
Revised 2014-12-17