Trying the Tofu Skin Chicken Drumsticks from Emmymade

[@marystestkitchen]

i love this concept of trying it yourself first them comparing with another reviewer!!

[@SauceStache]

Thank you!!!!! And welcome back to KZbin!! We've missed you!

[@TUG657]

@@marystestkitchen (:

[@spanishDoll1]

I would love to see your version Mary. I love your recipes

[@carinecampier]

Hey there, Mary, nice to hear from you !

[@ruthejimenez]

@@SauceStache Epic! Mary's test kitchen is an icon and she is commenting on your videos. Awesome. I prefer that yours were flavorful not tofu-ey and nice. Changing the massaging method might destroy skin less and allow u to preserve the ribbons for better handling. Soaking?. Her method was very gentle.

[@fairholmka]

I appreciate your wanting to give the original creator the credit they deserve!

[@zezty4295]

dude youve done it again.and i appreciate you shouting out woon heng.she has amazing recepies.

[@SauceStache]

Thank you!!!

[@sincereyoutubeapology]

I'm not even vegan and I love this channel. Hope you collab with Josh Weismann someday. You two are my favorite

[@SauceStache]

Maybe one day! that would be awesome!!

[@Kuchenrolle]

Sounds like a completely off combo. This guy is nice and adult, while Weissman is a kid trying to get over his issues with cringy self-references. He makes good content otherwise, but his food coul hardly be further away from the "let's try this" vegan approach on this channel.

[@sum_rye_hash_321]

The review/reaction bit at the end is cool, I like it. And I'm glad we don't have to trade the taste tests for it lol

[@SauceStache]

Awesome!! Thank you! Its not something im going to do all the time, but I thought it might be fun to through in on this one!!!

[@shitlista4283]

@@SauceStache Keep it!

[@juancena3141]

You never cease to amaze me

[@SauceStache]

Well thank you!

[@trishrenee06]

Yes, I definitely want your reactions to some of these other vegan recipes out in KZbin University

[@SauceStache]

Noted!

[@bjrnvindabildtrup9337]

I like the ending, the reviewing of your own process as well, the trials and errors and stuff.

[@karmabean123]

Yes! great video as usual. I do like the idea, doing a reaction at the end from your sources. Etc. Take care!

[@vidoexperience8112]

I liked the reaction at the end :) I just like all of your videos in general. Thanks again!

[@SauceStache]

Thank you!!!! It was fun!!

[@TheeBurgerDude]

Ooooh, I love that you did this! I saw her video and thought you might! haha! Great video again as per usual!!

[@Fuzzy_Spork]

I like when you share the experimental part with us and admit when it doesn't go to plan! What you made sound like it tastes good though. I wonder if your more aggressive "massaging" had anything to do with working more of that soy skin flavor out that Emmy got in her version.

[@SauceStache]

Thank you! I think thats what did it. She was very light with the massaging... I was really getting in there !

[@thatsalt1560]

I like that too. I used to watch Gourmet Makes at Bon Appetit before Claire left and I think part of the appeal with those videos was to see the process with the successes as well as the fails. It inspires me to experiment myself and to feel confident although everything won't turn out like I expected it to

[@lechatbotte.]

@@thatsalt1560 Claire is here on youtube now as dessert person, she has a cook book too

[@SilvaDreams]

@@SauceStache I think it is more because you squeezed and drained yours better than Emmy's but you got a bit too aggressive with massaging it so instead of just making sure they separated and could all absorb the water you ended up tearing and breaking the tofu skin up.

[@dirtytechno4948]

Love the reaction ending, especially how respectfully it was done, and even you felt like you wrapped them wrong I still really enjoyed this video and format. It's all about the journey!

[@emmasgoodies]

I would love to try this!!! I'll bring the dessert chicken!!!🤣

[@SauceStache]

HAHAHAH YES!!!!!! That was so awesome that we both did a fake chicken today! hahah

[@TUG657]

Emma Goodies please consider making vegan recipes… so everyone can enjoy something no one suffered for.

[@clyt9636]

It’s so nice to see you crediting and appreciating her cooking!

[@JTMusicbox]

Those came out so great and I loved the little reaction to the other video section at the end! Different from your usual but very cool.

[@SauceStache]

Thank you so much!!

[@jcodemac]

The reaction at the end is great, please do more of it! A lot of learning to cook is learning to experiment with confidence. Showing your thought process and internal critique is helpful to those who think it all goes right in the end.

[@djmenkiti8752]

Trial and error is a good thing. I like the comparisons. It's a beautiful learning experience.

[@b.a.mcclucky]

Great vid. I saw Emmy's first, and was intrigued her method, but I feel like I trust your seasoning skills more because I feel you are more focused on vegan food. I can't wait to try this. Thanks for all the inspiration. You make my husband a happy well fed man.

[@gelb2540]

I’ve only ever had tofu skin as the top part of a nigiri sushi (which is delicious) but it’s cool to see what else can be done with it! Good job

[@SauceStache]

Yeah its really wild! I've used it as actually meat skin and even to make like full on plant based ham! Its really cool! Thank you

[@DA-js7xz]

If you go to Buddhist Chinese recipes they do these bean curd drumsticks too!

[@GreenVegan816]

Love your channel. Everything about it, actually. When I see a video has posted I don't hesitate to click on it. I really liked how you did the recipe first and then watched hers..

[@saddletramp5000]

Wonder if using a seasoned veg broth to hydrate the skins would make a difference?

[@SauceStache]

I bet it would have made a difference for sure! I will say the flavor was pretty good... I just wrapped it wrong!

[@maresahrogers6896]

You’re seriously awesome! Love the reaction part! Also just way to go experimenting always!!

[@SauceStache]

Thank you so much!!! I might sneak these reactions in every now and then!

[@an6350]

I love how you're always testing and improving different ideas! It makes your channel like this cooking journey that we all get to learn from along the way

[@kiwifeijoa]

That's so interesting, the end result looked pretty good. I enjoyed the reaction ending, and the way you referenced your source and commented with politeness. It's quite a realistic thing to do after trying something new, to go over and see what happened. Nice one.

[@injunsun]

I made accidentally soy skin once, which was flavoured with Osem consomme. What happened was, I boiled rice in the microwave, in soymilk, rather than water, plus the consomme powder. I wasn't expecting the skin, but it just happened as the soy milk boiled and bound with the rice starch. I was able to peel it off when the rice was mostly done, then boiled it the rest of the way, and got a second, thinner skin. Because of the seasoning, it tasted exactly like boiled chicken skin. Had I wrapped it around something and fried it, I'm sure it would have been amazing, but I was too hungry, and just ate it as it was. Of course, this didn't make much, just about a 9" round or so. The consomme used to say chicken (artificially flavored), but then they just took off the word, "chicken." It has msg in it, however two caveats: 1) It has palm oil in it, and it doesn't say where that's from. 2) It is a product of Israel, and I have no idea where they are on the Palestinian issue, for those attempting to do B.D.S., as I usually try to do. If anyone finds out about these two issues, I'd love to know.

[@ailblentyn]

I like the sampling bits. The two of you are low-key and real, but fun to watch. Nice video!

[@Libellenmaedchen]

I hope you will keep up perfecting this recipe! It looks so promising! Great video once again.

[@SauceStache]

Thank you!!!

[@TobiLotta]

i love emmy made

[@thatsalt1560]

This is such a fun idea. Haven't watched all of it yet. I'm so curious to see how it turns out.

[@thatsalt1560]

I like the comparison and reaction at the end.

[@SauceStache]

Awesome!! Glad you liked it!

[@ruthejimenez]

Monica's opinion at the end are a must. Crucial to include please. Her opinion is very valhable and appreciated.

[@alyssacope5901]

Awesome video! I watched Emmymades video and hoped you would made it! It looks so yummy 😋 Thankyou for showing us the experimental process and letting go of perfection! We learn a lot from trying new things out :)

[@Gibsothian]

I liked the reaction ending! It was cool to get to see two different experiences with the same(almost) recipe!

[@hannakinn]

WopHoo I guessed right on the community pool, there was a reaction segment in the video and I liked it! I thought for sure you'd add some poultry seasoning and chickun in your spices but I was wrong. I wonder if you added a bit of liquid smoke to the final layer of the soy skin, then brushed them with oil if that might make a difference by providing more of fried or baked skin flavor.

[@SauceStache]

Boom!! Awesome! I thought it was fun how little people guessed correct! hahaha and I love your idea about brushing with oil and some liquid smoke!

[@hannakinn]

@@SauceStache It's so nice that you actually read and respond to comments, thank you. You're creating a community not just an income stream, big difference!

[@ForeverCacti]

This is making myself a little better My life is a mess rn and it has been for a while

[@SauceStache]

Glad this helps but just know the downs are hard but there will always be ups even if it's hard to see right now. You rock and thanks for the comment, it makes my day better... so we're both helping each other just a bit!

[@spanishDoll1]

Aww *hugs

[@thatsalt1560]

Life really is complicated many times. Don't give up. It won't be a mess forever. ❤️

[@sarahdee374]

Hey friend, one baby step at a time. Eating well and healthy is super important. Good thoughts coming at ya!!!!

[@washiburr9876]

I like the review idea. It's good for us as a viewer cause we can compare and contrast how things were done and we can get your opinion on that difference.

[@farrah2529]

Proud of you Brohem! I think you did a great Job. I do tofu skin jerk chick'n. Maaaaan delicious

[@feec4900]

Review idea is cool at the end. Can't wait to try these

[@SauceStache]

Its wild right!! I can't wait either!

[@mccauleyconor]

Love all if this! The reaction and the comparisons really highlights a common issue. People make these recipes with all sorts of local variations. Then they complain the recipe is rubbish because it's not identical to the video they saw! It also shows how one variation in preperation/method can change up the final result.

[@CoryDavisPAg]

Loved the reaction! Fast and sweet. Thank you!

[@lindapb6529]

Speaking of your jackfruit ribs...What do you think about using 1 C pea protein powder and 1-2 TB Methyl cellulose? To make them gluten-free -- do you think it would work? Your recipe looks great. I love yuba, it seems like such a goldmine. My favorite is using to make Bryanna Clark Grogan's Buddah's Duck. It is amazing and it is freakishly authentic. Must try yours too; it looks delicious. ETA: You and Emmy are probably not in the same neighborhood, but that would be and very fun collaboration ;^)

[@warpaint329]

So glad you're trying something Emmy did! You two are my favorite food KZbinrs.

[@DrBrunoRecipes]

Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@SauceStache]

Thank you! You too!

[@Concreteowl]

Hi also in Scotland

[@zezty4295]

lads

[@SpaceMango]

Wouldn't it look more like a bone if the lemongrass was turned the other way since it's a bit wider like a bone end?

[@iis.1989]

I always get excited to watch your videos. Thank you. 🙏

[@Mani-period]

Love when you and Emmy make the same thing!

[@madksajdkajsdkaljdlk]

Nice job! Love the fact that you research such thing of recipes and invent new things, that means you have plenty experience in the kitchen!

[@yourunclesgarage5829]

Great video as always my guy !!!

[@SauceStache]

Thank you!!!

[@laurengarcia2640]

The reaction was really cool! I enjoy watching both of your channels :)

[@SauceStache]

Thank you so much 😁

[@generallygenna]

Yum!! I definitely want to give these a try. They layering technique seems to really give that expected texture. Thanks for sharing!

[@ITSLIZZ111]

Love this!!

[@jalbor]

I like the reaction ending. It's really another opportunity to learn and see how different two recipes can come out.

[@vipindn]

All set to try ....

[@SauceStache]

Nice!!! do it!

[@TheSimArchitect]

It is always awesome to see your conceptual cooking, because even though it's massive work if you do it from scratch, the food industry will eventually catch up and hopefully use your good practices for inspiration!

[@cajunchild5727]

I do really like the reaction endings. I find the comparisons helpful (like when you were talking about why the flavors could have come out differently) Edit: I love gochujang. I’ve been using it a lot here recently. It’s got a great, interesting flavor.

[@SefEXE]

I liked seeing the comparison at the end!

[@daphne0123]

yes to reactions 👍

[@SauceStache]

Awesome!!!

[@ailblentyn]

This is something that I know I will never make myself. Which makes watching you do it sheer entertainment!

[@markphillips7538]

I believe Emmy's Yuba skins were frozen so they weren't really as dry. She also mentioned she would cut them even wider so they would be easier to wrap.

[@Rememberthe7th]

Interesting! Fun that you waited to watch Emmy's and gave a reaction. You just never know with experiments and life is always a work in progress! Thanks for your honesty, inspiration and yearn to learn!

[@bemlatie5176]

Awesome!!!! Tofu is sooo versatile wow

[@luchoportuano2829]

This is so cool !!!!

[@madonna816]

Make Woon Heng’s (always follow the trail back to the original creator). I made it &, while it had a learning curve, it was truly scrumptious. Woon Heng is one of my most favorite creatives, hands down.

[@Smashboy44]

Another great one!

[@SauceStache]

Thanks you so much!

[@blunderful30]

I was really excited that you decided to react after first trying it out yourself, hope you will do more in the future!! Knew you would be able to better match the taste to chicken, Great video!

[@baileywilkisonv833]

My dude! Always killing it!!

[@preible1]

Your videos are great!!! I thoroughly enjoy every one of them!!!😍

[@winstonsgmx]

you need to bind it together with some band for support if your hand is clumpsy. Try to boil or steam them for 15 mins first so it would create a stronger more meatier texture.

[@AWanderingEye]

1. How about using chickun bouillon in the initial soak? 2. I really like that this is baked and not fried, but maybe deep frying helps too? 3. What do you think about the flavoring combinations that this YTer comes up with (she started out making meat replacements for her family who didn't really cotton to veganism), she has huge collection... Here's her KFC recipe kzbin.info/www/bejne/eICuqoagermHrbs

[@mosinajordan7310]

I like the ending too

[@tommylakindasorta3068]

I'd say Emmy's was the way to go for aesthetics, but yours produces a better taste because there's more sauce mixed in the nooks and crannies.

[@queenanyahdivinepoetess7666]

I'm gonna try this to make some jerk chicken that I miss so much, these look so good🥰 got to love your skills

[@doubledown9]

Love these, ate them all over thailand and vietnam 😋

[@teacherbecca526]

Two of my favorite channels in a crossover? Yes, please! Also, I wonder if you could put a chicken seitan blob on and then wrap with yuba (?) to replicate the crispy skin?

[@SauceStache]

haha awesome!!!! thank you!!!

[@carlosenrique3802]

I was thinking the same as you! I want to try doing that for sure

[@hollyjustice9858]

You're awesome !! This is so cool

[@joanneandrews7280]

I 👏🏽LOVE👏🏽YOUR👏🏽VIDS👏🏽!

[@SauceStache]

Thank You so much!!!!

[@sarahdee374]

I say: instead of wrapping on a stick, I'm going to just massage and soak in a "no-chicken" bath. Then just mash a handful together, coat with soy sauce, call it after Thanksgiving leftovers and bake/air fry as you did. I sure don't have the patience for wrapping about a thousand strips of yuba around a stick. Taste is what I'm after. I love yuba and I can just taste it now.

[@chuckchugumlung773]

Definitely have to try

[@oliviasfermi4465]

I use the round yuba for vegan chicken/oyster mushroom and I really like it. Never thought of having the yuba be the meat🤔

[@porkoe64]

Hell yeah, brother! 💯

[@SauceStache]

Thank you!!!

[@TheShoemakerb1]

In the very beginning these are called "fresh bean curd sheets." Looking online, the easiest thing to find is "fresh dried bean curd sheets." Same thing? Will they work? Extra soaking time or rinsing necessary?

[@cmisis14]

Ahhh, I love EmmyMade so much! So excited for this video. Can I also just say, I really appreciate that you credit other creators when you're inspired by their videos 👍 very classy. Certain creators really ought to take note. 😒

[@ridgleyhawthorne715]

I have been interested in finding & using large tofu skins without making them from scratch. I like that you did your recipe one way, & even finding out that different soy skins give different results. In some ways I learned more from listening to your reaction & then hearing from you about Emmymade's results. This type of reaction video, while not one I would use all the time, on the other hand gives me more feedback of how to use tofu skins without my usual ratio of Epic Fails (😬!) to good outcomes. (😋!) As usual, I learn a LOT & can hardly wait for your book to arrive (Oh, July 20th, where are you?😂).

[@annatorres79]

Also a vegan gumbo would be cool honestly I have a hard time wrapping my mind around a nice Andouille smoky spicy Louisiana sausage but vegan it would need a some what crunch like texture on the outside like the casing tofu skins for that actually if your able to get them really thin that could work and then smoke them or add liquid smoke perhaps I never went to school after high school probably don’t know what I’m talking about

[@jirojhasuo2ndgrandcompany745]

hell yeah he DID it

[@xjuanx92]

Is the first step of adding water a cleaning/rinsing step or hydration? If it’s not, do you think skipping the water step and just adding veggie broth to increase the flavor? Looks good, I want to try for sure. Thanks for the video.

[@annatorres79]

Also have you ever experimented with chicken of the woods mushroom I’ve herd that on it’s own it tastes exactly like chicken

[@SauceStache]

YEs!!! I have a video on it actually... I made KFC hahah it is WILD! Honestly I gave it to a bunch of my meat eating buddies and they all loved it... its very chickeny!!

[@seanchen9265]

As long as it is healthy, going to try make it

[@angeladicari197]

I tend to be lazy with the inside part then properly flatten out the strips for the smooth look on the outside....gives perfect texture and doesnt take as long 🤩🤩

[@poisonivy1616]

Sooo amazing I really loveee this idea I have watched it three times now I want tofu skin 😁👏✨✨

[@tbabubba32682]

I think there were 2 things that went differently. IMO, I think the soy skins that Emmy used were different, and I think that, like you pointed out, they way she "massaged" the soy skins was also different, but I think the ones you made looked great. Also Emmy's reaction was one of a slight dissapointment, but she did say that she liked them, and I'm sure I would like them as well if and when I try them.

[@JackDaniels-cn1er]

Your doing great!!

[@yabuu]

I use dryed Boletus edulis and Craterellus tubaeformi for my vegan-meaty mushroom seasoning (which I pick myself during the Swedish autumn). However, I am very curious about what mushrooms your seasoning consists of.

[@bm4867]

This guy is awesome !

[@carinecampier]

3:04 it does look tasty but… I ‘m worried about your arteries 😱 Also… lemongrass for the bone is pure genius ! I now buy regularly yuba because of you, I will definitely try this recipe ! Thank you for sharing and of course thank you for shouting out at the original creator 👍 10:53 I feel your pain 😂 It was fun looking at your reaction

[@insertyoutubeusernamehere]

Another idea to reduce the soy flavour is to boil the skins in salted water for a few minutes. This process was part of an Asian salad recipe using tofu skins and it worked really well.

[@traceypoaps6048]

So trying this...did she say how long it took to wrap in her video? Looks great Mark!!

[@isabelapeluso9275]

Looks amazing

[@SauceStache]

Thank you so much!!!

[@laramarcal87]

Had no idea tofu had skin! Thank you for introducing something new to my life!

[@SauceStache]

its pretty wild!

[@danpreston564]

You can make it at home by boiling soy milk.

[@laramarcal87]

@@danpreston564 living and learning!

[@laramarcal87]

@@SauceStache yeees!! Love it!

[@aniljoshi3094]

You are just amazing , awesome, mind-blowing!! With love from india !

[@SauceStache]

Wow, thank you! Thank you so much!