Participants:
Series Code: AL
Program Code: AL180233B
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00:01 Okay, so this is a real good recipe that's coming up.
00:03 All right, it's coming up. Okay. 00:05 All the recipes are being good. 00:06 It was like a simulation of a steak, like a steak. 00:09 So we're gonna... 00:10 We're gonna look at the ingredients 00:12 on this one, okay. 00:13 Okay, let's do it. 00:14 All right. 00:43 Okay. 00:44 Now, before you go into all these ingredients, 00:48 I'm gonna speak for the audience. 00:50 Since they can't ask you the question, 00:52 I'm gonna ask you for them. 00:54 That last one, let's go... 00:55 The liquid smoke. 00:56 Now, that may be a new term, 00:58 a new ingredient for a lot of people, 01:00 probably never heard that. 01:02 Let's talk about that liquid... What is it? 01:04 Okay, let me just say this, 01:05 basically for the cooks out there, 01:06 you know, Worcestershire sauce and all those, 01:08 there's soy sauces and all those 01:09 who are out there on the market 01:11 and so liquid smoke is right there 01:12 with those, so... 01:13 Oh, I see, so it gives a nice flavor or something. 01:15 Yeah, it helps to give... 01:16 Well, I'm looking for more 01:18 of a smoke kind of a flavor for this. 01:19 Okay. 01:20 And so that's the one I'm gonna be using. 01:22 Okay. Now the beef style seasoning. 01:24 Now this is a vegetarian show, so beef style 01:28 for those who may be listening for the first time. 01:30 So is beef style seasoning really beef? 01:32 No, it's not. 01:33 So I'm asking you the question, you asked me the question back. 01:35 So, okay, there's... 01:36 So beef style seasoning is not beef, 01:38 it's a beef flavor 01:40 but there's no animal products in this. 01:42 And they also have 01:44 chicken style seasoning as well. 01:45 And it doesn't have any chicken. 01:47 And you can get this beef style 01:48 and chicken style seasoning Mackay's 01:50 at the regular grocery store. 01:52 That's right. 01:53 Everything is in that every grocery store now 01:54 in that natural food section. 01:56 Look around. 01:57 Remember if you don't see it, what are you gonna do? 01:59 Ask the manager. 02:00 Ask the manager about it. Yes. 02:01 And they are trying to sell everything they have 02:03 in that grocery store. 02:04 So believe me when I tell you, 02:06 they'll probably get it in there. 02:07 All right. Supply and demand. 02:08 Supply and demand. All right. 02:10 Okay, so I'm doing something over here. 02:11 Now what's gonna happen is, while I'm getting ready, 02:13 you get this, I'm sautéing, 02:14 I'm gonna get my beef, my mock beef, 02:16 which is just really little patties. 02:18 Okay. 02:19 That was in there. All right. 02:21 And these are all over the place too by the way. 02:22 There are different brands and manufactures, so... 02:24 Yeah, different combinations. 02:26 There are different combinations. 02:27 They come frozen in the frozen food section. 02:29 Oh, okay. 02:30 All right? All right. 02:32 And it had the resemblance and they kind of look like 02:34 a beef as you can see already. 02:36 And the one thing I like about that, 02:37 what you're gonna be doing is... 02:39 Okay, we got to make this gravy 02:40 and so Curtis is going to mix the cornstarch 02:42 into the cold water. 02:44 Remember, cold water, what you need to do. 02:46 And then he's gonna add his other seasonings in, 02:47 which is actually gonna be 02:49 what we're gonna represent as our gravy. 02:51 So that beef style is gonna do that 02:52 along with the onion, garlic powder. 02:54 All right? 02:55 Remember when you've got to have cold water, 02:56 if you're gonna be doing this in order for that to work. 02:58 I'm gonna turn this up a little bit more, 03:01 so you can get it going. 03:02 All right. It only takes a few minutes. 03:04 You'll notice also with a lot of your frozen burgers. 03:06 They don't take that long at all 03:07 to get ready. 03:09 And I'm gonna go ahead and put in also the onions. 03:13 Yeah. 03:15 We got the onions go in. 03:17 It's going to be on a side and on the other side, 03:21 I'm gonna be putting in the peppers. 03:24 Yea. 03:26 I like this recipe 03:27 because it looks just like a steak 03:29 when you see it go down. 03:31 You can also add to this red peppers as well. 03:34 Important, the rest is in here, Honey? 03:35 So, yeah, you can slowly add in. 03:37 You got the beef style seasoning going in. 03:39 Okay. 03:40 Okay? 03:42 And you also then gonna just take in, 03:44 that's the onion powder and the garlic powder. 03:49 And I like this particular patty 03:50 that I'm using because the fact 03:51 it gives off an actual juice of its own as its sautéing. 03:57 And only takes a few minutes to get done. 04:01 Also, in our cookbook, 04:03 we also have lots of burgers 04:06 that we make from scratch, 04:07 using beans and stuff too. 04:09 But this is more for the individual 04:10 who doesn't have the time. 04:12 And you're now going to go into the sections 04:14 where you can see 04:16 the frozen types of patties out there 04:20 on the market now. 04:21 Okay, now, Honey, you said, 04:23 you have in your cookbook, burgers, 04:25 you can make from beans. 04:27 Now some may have just heard that statement, 04:30 burgers from beans. 04:31 That's what I've said. 04:32 I said, from black beans, 04:34 from pinto beans, from garbanzo beans, 04:37 we got to going on with the beans. 04:38 Okay? All right. 04:40 I just want to make sure they heard you correctly. 04:41 Oh, yeah, I did. I did. I did. I did. 04:44 All right? 04:45 And you can see that this is getting 04:46 itself together. 04:48 And remember now the last thing I'm gonna put in there. 04:49 How's that going on over there? 04:51 Going pretty good. Okay. 04:52 I'm trying to get all this mixed in. 04:54 I should have that little, one is that it goes around 04:55 and it's something advance and quick. 04:56 Yeah, whatever you call that, but... 04:58 Okay. 04:59 But that's, that, 05:00 it also happens once you make the sauce, 05:02 that's what you'll have. 05:03 Most of... It's the heat I guess. 05:04 Once it heat. But I'm gonna show them... 05:06 I'm just gonna take one deep strip, 05:09 because now, see, it's already ready. 05:11 You must fit on my board. 05:13 Shall I pour in here or what? 05:14 No, no. Leave it there. 05:16 Leave it there. Okay. 05:17 I'm gonna take this out. 05:18 Because now remember 05:20 we're gonna make these strips, okay? 05:21 Okay, cut them into strips. 05:23 We're gonna cut them into strips. 05:24 All right. 05:25 And so while we're getting that... 05:27 I'm gonna go ahead on the table I want to do. 05:28 I'm gonna put these out here, 05:29 because now we want to actually make that gravy 05:31 up that goes with it 05:32 and we're gonna put those backend. 05:34 Oh, so... 05:35 All right. 05:36 I'm gonna pour the gravy in there? 05:38 Uh-huh. You're gonna pour the gravy in? 05:39 I'm gonna... Let me do the garlic first. 05:41 All right. 05:43 And turn this down a little bit. 05:44 Mm-hmm. 05:48 Alrighty. 05:50 And I'm gonna go ahead and put the garlic in. 05:53 Let me hold that fork. Okay. 05:56 Now when you're making these gravies up, 05:59 depending on what's going on, 06:00 you might have to add a little additional water 06:03 of which... 06:04 I'm sure it... 06:06 We'll just see how this goes with this. 06:08 Okay? 06:09 Got that garlic going now, 06:10 and now you're gonna go ahead on 06:12 and just put in the gravy. 06:14 Slowly or... Slowly. 06:19 Alrighty. Alrighty. 06:20 And it's gonna thicken up. 06:22 It's gonna thicken up. 06:24 And so, Curtis, what I need is... 06:27 I put a little extra water in there 06:29 because sometimes the gravy gets thick. 06:31 So what you can do for me, just get me a little bit, 06:32 just a little bit more water back there. 06:34 Just give me a little bit more water. 06:36 You can see it's actually thickening up now. 06:39 Okay. 06:40 Because this is the gravy 06:41 we're gonna be using with the beef. 06:44 All right. Just a little bit? 06:46 Go ahead. 06:47 I might need a little bit more now. 06:48 Take it and go ahead on. Yeah, I'm gonna go... 06:50 Let me get some more. Let me cut... 06:51 Let me start cutting up the steak pieces 06:53 to look like steak. 06:59 All right. Okay. 07:01 So what we're gonna do is, we're gonna take the burgers 07:05 and we're gonna cut them into strips. 07:06 Mm-hmm. 07:08 I like this texture of burgers. 07:10 Now there's a lot of mock burger patties 07:12 out there in the market 07:14 and this is a brand that we use quite often. 07:17 And... Okay, I'm gonna need... 07:18 Give me like a half a cup of that, Babe. 07:20 Okay. Okay. 07:21 I'm gonna go ahead and start... 07:23 Let me... Go ahead, pour it in. 07:24 Okay. Alrighty. 07:25 So, now what kind of consistency 07:27 we're looking for, Honey? 07:28 It depends. 07:29 You can have a thick gravy or you can have a thin gravy. 07:32 But what's gonna on is the cornstarch 07:33 is actually making it thicker. 07:35 Just give me a little bit more. 07:37 I want a little bit more thinner than that. 07:38 Okay, hold up. That's it. Okay. 07:40 All right. Okay. 07:41 All right. 07:43 Because I got quite a bit of burgers here. 07:44 Mm-hmm. 07:46 Mm-hmm. Mm-hmm. All right. 07:48 So we're gonna put the strips in. 07:49 Oh, okay. 07:51 So, you let them marinate in with that sauce? 07:53 Marinating that. 07:55 And when they come back... 07:56 Oh, I know you said yourself. 07:57 Oh, yeah. Oh, yeah. Oh, yeah. 07:59 Oh, yeah. Oh, yeah. 08:00 The strips are in. 08:01 We're gonna cut the rest of them up. 08:03 All right. 08:04 We're gonna actually put them in here. 08:06 It only gonna simmer for a hot second 08:07 because first of all the gravy 08:08 doesn't take that long in making, 08:10 the meat's already ready. 08:11 Okay? So stay back. |
Revised 2019-10-24