Beeting the BEST VEGAN BACON | Mary's Test Kitchen

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Beeting the BEST VEGAN BACON | Mary's Test Kitchen

Рет қаралды 30,067

Күн бұрын

Last week, I made the best tasting vegan bacon...but it was not the right colour on the inside. This week, I'm trying to make the color more appropriate and upgrade the flavour to be more pork-like. Will I succeed in making the best vegan bacon more realistic? Watch and see!
Links mentioned:
Last week's PUMPKIN SEED TOFU BACON: • You haven’t had VEGAN ...
MY FAVORITE TOFU PRESS: amzn.to/3i0FNfv
For Canada: amzn.to/3PYXA3j
RECOMMENDED CHEESECLOTH: amzn.to/3hY8s4Z
For Canada: amzn.to/3WU0VCU
RED LENTIL PULP VIDEO: • RED LENTIL PANCAKES + ...
Thanks so much for watching and Happy New Year!
Love,
Mary
✨ Become a channel member for early access to new videos!✨ goo.gl/vxUTge
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Пікірлер: 176

@joshuawies7203 Жыл бұрын

Hi Mary, someone alluded in below. You cooked to 200 degrees f., this time. That may also have made the difference as your curds appeared kind of rubbery looking. BTW, per our previous discussion about the white stringy stuff... I was able to minimize that in my most recent batch in two ways. First, I starred more during the cooking process and second, I removed the curds sooner once they had formed. I think this reduced the formation of the white string which I suspect is protein similar to cooked egg whites. 🙂

@marystestkitchen Жыл бұрын

Yes, that's a fantastic point!

@stephss Жыл бұрын

That was my initial thought when Mary mentioned it wasn't oily enough; is that it may have been all boiled out. Also, something to try is freezing the seeds first, to break the cellulose even further. So maybe soak the seeds in the beatjuice, freeze, then drain and cook as usual? Team work!

@dw999 Жыл бұрын

@@marystestkitchen Also, is it possible that the beet juice played a role in altering the texture? Its acidity (and other properties I don't know about) could have altered the curds' retention of fat, or altered the texture in some other way, though I underscore that I'm speculating as a lay person ( = I'm not a chemist). And: I can't remember whether you boiled the batch in the initial pumfu vid, but -- at the risk of making you roll yr eyes in a "d-uh" -- I'm noting that boiling (like freezing) creates significant changes to texture and even to something's state of being (liquid-solid-gas), in ways that below-boiling heat can't.

@GrimIkatsui Жыл бұрын

dw999 raises a good point. As evidenced in this paper pubmed.ncbi.nlm.nih.gov/21897942/ the NO3 in the beet juice can react with at least two of the three major sources of fatty acids in pumpkin seeds (linoleic acid and oleic acid) and possibly with third as well given the O2 introduced by your stirring. In other words, you could be saturating your pumpkin seed fat. However, saturated fats usually produce baked goods that are more moist, not dryer as you found here. Bacon, of course, contains a fair amount of saturated fat.

@KJ99otis Жыл бұрын

You could add beet powder to the cooked curds but you would likely have to put it all in a food processor or blender to throughly saturate the curds. Then press, freeze, thaw, cook. I will try this using my stainless steel Vitamix canister. (No more turmeric or beet stains now that I’m not using plastic!). I’m a total plant based food nerd. 🤓 Can’t wait to see if this works!

@AnastasiaBurchick Жыл бұрын

This is exactly what i was thinking

@mungbean345 Жыл бұрын

Didn't even know Vitamix made something like that! 😳 Interesting! Now, if I only would start lugging mine out often enough to accumulate stains to be distressed about! 😅

@thatotherdebra1834 Жыл бұрын

That's what I was thinking too!

@kennywalker1q2q3q Жыл бұрын

Lycopene (red) and beta-carotene (orange) are more fat soluble, so tomato or carrot juice may work. Something like gochugaru or paprika may work better too - not only will they have lycopene, but they are small particles that are more likely to get trapped in the curds as they form. Smoked paprika might even make "smoked bacon"

@mungbean345 Жыл бұрын

Man, great point about the gochugaru! Made some stir fry veggies and noodles with it today, and *everything* was red.

@skinnycartman99 Жыл бұрын

Came here to suggest lycopene and beta-carotene!

@Dyastarre4993 Жыл бұрын

I recently made pumpkin seed scramble eggs (yes, green eggs and vegan ham) and it was not only delicious, but I really wasn’t hungry for the rest of the day. This looks great and can’t wait to give it a try. I also got the tofu press without the cheese cloth, but no worries, I have plenty 😊

@marystestkitchen Жыл бұрын

I'm trying those green eggs and ham next too :-)

@frankie7723 Жыл бұрын

love that you shared the process even when it didn't turn out as expected or hoped. What was roughly the cost for one block of tofu? love your channel! Have a great new year with good health and happiness

@dw999 Жыл бұрын

frankie, if you watch her vid about making the pumpkin-seed tofu (posted about a month ago), she notes the price -- it was expensive, about $9 for the block (but v tasty, she said).

@TheTinnman Жыл бұрын

That is interesting that there was such a stark difference between the frozen and fresh tofu. Of course it could be as you suggest, a difference in fat content of the seeds. I also wonder if boiling at 200 degrees could have been part of the problem. I wonder if that higher temperature caused the fat to not get caught up in the curds as they did the lower temperature. I have a chamber vacuum sealer and I am pretty sure the glass dish you marinaded them in would entirely fit in the chamber. The advantage of the chamber vacuum is that all the air is drawn out of the thing you are marinading and then when the vacuum is released, the marinade is drawn in and along with it the color. I am wondering if adding beet root powder to the marinade might add the color you are looking for.

@leaf2576 Жыл бұрын

This is such an interesting process. I'm really glad you post the flubs as well as the successes, because I learn a lot from how you figure out what might be the problem and try again. It has started inspiring me to do the same, even in non-cooking things. Can't wait for the next one!

@burnellvassarmd4670 Жыл бұрын

The first time I made the pumpkin seed tofu, it never coagulated, but the second time all went as described in the video. Big spontaneous curds. Then I made this bacon and it is scrumptious. Thanks so much, Mary, good work!

@burnellvassarmd4670 Жыл бұрын

Froze the marinated strips and then fried on griddle as needed. Wow! Convenient and yet kind!

@marystestkitchen Жыл бұрын

What a fantastic, time-saving idea!

@AnastasiaBurchick Жыл бұрын

I love your no waste attitude!!!

@mwmentor Жыл бұрын

Thanks Mary for a really great video. As always, your transparency in presenting us with wins and losses is really cool - that way we will not be disappointed/discouraged from continuing to try, try again as you do. Have an awesome new year and everything of the best as you continue your journey. I am looking forward to your next video 🎉👍🙂

@user-kh9ki3kq8m Жыл бұрын

if you want fat soluble red coloring, you could try using anatto seed? you can steep anatto seed in oil to get a really deep red color and maybe you could incorporate that into the tofu somehow!

@mungbean345 Жыл бұрын

Great work, Mary! I love a creator who can look a fail straight in the face and still count it a win because of the educational content, no sarcasm. So much of cooking with food allergies and on a budget involves those kinds of experiments and lessons. Happy New Year and wishing you many personal and kitchen wins this year! ☀️ P.S. It's official: I just ordered the tofu press and those fava beans on my shelf have been staring me down for weeks, sooo, I guess seeing whether I can DIY *and* tolerate alternative tofus is a 2023 resolution! 😅🤞

@marystestkitchen Жыл бұрын

Thanks so much! I am really glad even the fails can be appreciated :-) And I totally relate to ingredients just staring at you for weeks. I have a pantry full of things to test! haha

@jonothandoeser Жыл бұрын

Can't wait to try this! Happy New Year, Mary! Thanks for doing all the research and experimentation so we don't have to!

@marystestkitchen Жыл бұрын

Happy new year!!

@francoisroussel1 Жыл бұрын

for your bacon. If you take ( from your given tofu curl weight) 20 % of his pulp that you had set beside. and let this pulp soak in the beet juice and remix this 20% with the curls in a slow speed agitator( while every things are hot) and then you pressure them. Also, if you put some table spoon of your marinade in the beet juice and the pulp so so the flavor and the color of your bacon would be inside out.

@wojciechswiderski1689 Жыл бұрын

About color- try fermented beetroot juice - you need to peel fresh beetroot slice it, pack tightly into a jar with bayleaf, allspice, optionally some garlic and horseradish, pour water-salt solution (1 teaspoon of salt for 350ml of water) just to cover up all the stuff in the jar. Cover it with a lid (not too tightly bc it will explode) leave for a week in warm dark place - it will have a really dark color it can thicken even a little bit, and it will stain everything 😂 super healthy tho :D another idea for the colour - use red wine when you create tofu- it will also add earthy flavour Or third option- black carrot juice

@johnmbradley Жыл бұрын

You can get a dried beet powder. I would mix the powder into the finished curds prior to pressing.

@billthorne1 Жыл бұрын

The regular salt substitute at our house is a 50/50 mixture of MSG and potassium chloride. It's very tasty and savory and allows one to use much less than regular salt to flavor foods. It's nice because one isn't just building sodium upon sodium in every dish you make. You might try astaxanthin to put the red color in your pumfu. If I'm not mistaken, it's a fat-soluble carotenoid terpine, so it might just work.

@BikersBitchHD Жыл бұрын

Oh Mary, you are a genius!! I love your videos and ideas, it helps me get better, which is my whole point of watching you as an example. Love the tofu press as you do. I ordered it after watching one of your videos and getting ready to order another. Need more MORE!! AND I have been experimenting with making tempeh from the pulp and so far it works famously. You can combine the pulp with actual full sized beans of all kinds and it makes a very cool amazing delicious tempeh. Anyway...love you and your videos. They are my favorite of all!!

@rhondasommer1 Жыл бұрын

I made pumfu for the first time and it was amazing!! I meant to make bacon but switched gears last minute and used the bacon marinade as a sauce instead. Marinated (prev frozen) tofu cut in cubes for a sec, used your breading recipe (nutritional yeast/garlic powder etc) and pan fried. It was so good. Thanks for everything!!

@marystestkitchen Жыл бұрын

That is awesome!

@moegirl76 Жыл бұрын

I GOT THE TOFU PRESS FIR CHRISTMAS!!! 🎉🎇🎆 I've been wanting to do more whole food cooking in 2023 and this will be great!

@PeregrinoDelTerror Жыл бұрын

Gracias por este nuevo video

@felisalpinis7357 Жыл бұрын

OMG! Green Veggie Spam! Awesome! 😆

@almavogler Жыл бұрын

It's so interesting to follow your experiments. It's a great way to learn about cooking!

@LifeIsMessyImLearningAsIGrow Жыл бұрын

Happy New Year! I've enjoyed your recipes this year and I look forward to seeing what you bring to us in 2023! KZfaq creators like us need to keep spreading the message of Healthy vegan/vegetarian foods.

@Fudgeey Жыл бұрын

Hi Mary, can I make a request for you? You're a home expert at making all kinds of tofu, which is concentrated bean protein, right? Do you think you can make a homemade version of Just Egg using yellow mung bean tofu?

@noa.leshem Жыл бұрын

we love seeing this process!!! this is so relatable and realistically inspiring. to become an innovator you simply must put in the work and learn from it, in the kitchen and beyond.

@Psysium Жыл бұрын

Failed experiments bring new knowledge. Thanks for doing the work so we can learn!

@angelashikany5329 Жыл бұрын

I enjoyed this so much. Keep the research coming!

@marystestkitchen Жыл бұрын

I'm so glad 😊 thanks so much for watching!

@AyanaSioux Жыл бұрын

This is cool. I love this series.

@marystestkitchen Жыл бұрын

I'm so glad! Thank you for watching

@celiacelisally Жыл бұрын

Annatto it’s a seed native to Mexico and we use it in a lot of cooking - idk of its water soluble but worth a try and regardless if you wanna make Mexican food it’s almost always in there

@marystestkitchen Жыл бұрын

I just got some! Very excited to try it :-)

@stephss Жыл бұрын

TOFU PULP DIARIES!!

@HeyNonyNonymous Жыл бұрын

B-carotene is fat soluble. It's actually used in the food industry to give yellow or orange color to butter and cheese. Perhaps you could try carrot juice instead of beetroot. Another option is lycopene, a different carotenoid found in tomatoes (which are also rich in glutemates: adding more umami flavour).

@MrQueerDuck Жыл бұрын

Here for Tofu Pulp Diaries!

@dibamoca9885 Жыл бұрын

Happy new year 🎆🎊

@garya3056 Жыл бұрын

Extraordinary, Mary… HNY! 🇨🇦🇺🇸🙌

@Guitargoddess843 Жыл бұрын

YOU GOTTA USE THAT "GOOD GOOD"! MSG IS THE POWER OF HEAVEN!

@mythic_snake Жыл бұрын

I have had that exact same tofu press for about a year and a half, and can confirm: It is the BEST. Very easy to use, and easy to clean. Love it!

@marystestkitchen Жыл бұрын

Totally agree!

@melissanichole8184 Жыл бұрын

Hi! New viewer here. I'm only 2 minutes into this video and you're already saying all kinds of words I want to know more about, lol! Will definitely be checking out other... pulp... videos. haha

@TheTrevorist Жыл бұрын

Thanks for sharing even the failures! I'm going to try this myself.

@marystestkitchen Жыл бұрын

Awesome! I hope it goes well and let me know all about :-)

@nieskitchen Жыл бұрын

Wow.. Amazing.. I learn something new today. Thank you to sharing with us👍🔔

@marystestkitchen Жыл бұрын

Thanks for visiting

@ivylovesrunning Жыл бұрын

Happy New Year!

@jeffengel2607 Жыл бұрын

Speaking of wasting nothing - you can tap actual pumpkins as a source of pumpkin seeds. I imagine other mature/winter squashes would have seeds you could use similarly too.

@Shirden Жыл бұрын

Thanks for another great year of your fabulous creations! I wish you a very happy new year! 🎆

@normawingo5116 Жыл бұрын

Hi Mary, I dehydrate my homemade pum Kara and mix with a wee bit vegan butter or coconut oil and add pecan and blend for pie crust or yummy breading for air fryer pum fu steaks or cubes. Also yummy pumpkin pancakes or muffins. I never waste it becoz fiber eats carbs so we don’t.

@dianasalter1386 Жыл бұрын

Hi Mary. You are so creative. Love your channel. I'm wondering two things: first if cooking it to a higher temperature could have driven off some of the fat. And second if beet powder could be blended maybe with a food processor into the curds after cooking and before pressing. Your kitchen is the best kind of lab; best of luck with all of your experimentations.

@tamcon72 Жыл бұрын

This was interesting. I wonder if full coagulation to 200 degrees rendered some of the fat out of the pumpkin solids? As for coloring, synthetics that are fat soluble--the dreaded Prague Powder of my cooking school days comes to mind--would do the job, but are tricky to work with in a home setting. Red miso powder? One of those food colorants that are fat soluble? Thanks for posting and best wishes for a healthy and successful 2023, Mary!

@jhermit1224 Жыл бұрын

For coloring, how about some paprika red powder steeped or fried in a spoon of sunflower oil, like chilli oil without spice? As for the texture problem, i guess it has to do with the pore created while freezing the tofu and less yeast powder to absorb the excess fat. I only recently found out about the pumpkin seed tofu through your videos, and will definitely add this to my food experiment list! Thank you!

@MegaStalker11 Жыл бұрын

you could try using annatto seed to dye the curd. it is used in cheese making to give cheddar its orange color since cheese is fat and protein I think you would have good luck with that.

@linzertube Жыл бұрын

Hi Mary! Loving these experiments! It’s really interesting.

@hugovictoria405 Жыл бұрын

Te recomiendo agregar ajonjolí tostado y molido, le da un poco el sabor de cerdo y le agrega nutrición..

@sylvialovesthemosthigh2764 Жыл бұрын

Blessings in 2023 🥓 rules💜🙋🏾‍♀️ cruelty free and ohhh so delicious 😋🙂

@helgeb5906 Жыл бұрын

Chemist specialising in natural colorants here chiming in a bit late. I have not read all the comments, but I can point you in a couple of directions for your fat-soluble red pigment needs. There are one main group of fat-soluble red pigments in vegetables, carotenoids. These give the orange color to carrots (caroten) and also the red color to tomatoes (lycopene). These might help you color your otherwise green pumpkin seed tofu.

@helgeb5906 Жыл бұрын

And to the beets approach: beets contain the red pigment betalaine and will never join the fat and protein tofu. Also most red/blue/black colored vegetables and fruit, that contain anthocyanins (my PHD thesis subject), which is also mostly water soluble.

@marystestkitchen Жыл бұрын

I suspected this after it the beet juice didn't work. Gosh, I need you on my team full time haha

@pandalu7809 Жыл бұрын

The plup can be use to make Pipian too!

@marystestkitchen Жыл бұрын

I had to look that up. Sounds great!

@patsommer4495 Жыл бұрын

Try a sprinkle of Montreal Steak Spice in marinade. Dribble of maple for the non-keto folks

@c0ldlight1 Жыл бұрын

Such a bummer the way this turned out- but good to know it needs the freeze and thaw. That pumpkin tofu curd coagulating in the beet colored water looked WILD! I’m loving this series.

@dwaynezilla Жыл бұрын

"marbley effect" makes me wonder if you could intermix two types of curds and get fatty strips running through a leaner tofu. Might feel even more like bacon. As for the red, tomatoes seem to stain nonpolar stuff (think plastic containers and utensils). It would probably end up being brownish with the green, which is probably fine, haha. Maybe tomato skins or something.

@jlafunk Жыл бұрын

I think, since pumpkin seeds have a high magnesium content, that this is why they form curds on their own. :)

@marystestkitchen Жыл бұрын

I am thinking the same!

@Nikki_the_G Жыл бұрын

I love this because your failures are your future success when you figure them out. Personally, I think it's just the freezing process or the temp it's cooked, not the pumpkin seeds but I will look forward to your future experiments!

@Smudgemom2003 Жыл бұрын

Thanks for doing all these experiments. Nuts/seeds aren’t cheap. Back in the day, I would love my bacon super crispy so I think this version was still a success! I think if anything, these experiments show the reason why so many mock meats have a high oil content…that fatty component is important for mouth feel. So if you added a little pumpkin seed oil…what would happen?

@stevechinz Жыл бұрын

Keep playing with your food sister, I love it.

@marystestkitchen Жыл бұрын

Thank you, I will

@stevechinz Жыл бұрын

@@marystestkitchen you keep posting, I'll keep watching.

@themexecan Жыл бұрын

So it's definitely because you cooked it at a higher temp, leaving some of the milky bit in will leave more of that liquid fat in it. I would also suggest trying to get a little bit of starch into it, that would create a sorta fat layer kinda how bacon has, I'm not vegan but I find stuff like this entertaining and hope this helps.....if you read this that is

@GeckoHiker Жыл бұрын

This probably won't work for vegan bacon, but I add some grated steamed beets to my brown lentil-oatmeal burger recipe. The red of the beets looks suspiciously like slightly raw beef once the "burgers" are cooked. The addition of teaspoon of Liquid Smoke and Bragg's Liquid Aminos in the mix completes the masquerade. I prefer the cooked fat look of coconut flake Vacon over a need to include a pink part.

@marystestkitchen Жыл бұрын

Sounds like a wonderful and nutritious burger!

@lindapb6529 Жыл бұрын

That pulp reminded me of a childhood favorite -deviled ham. Kinda seedy stuff (pun!!); I recall a vegan version yearas ago that used mashed pink. beans and another used tofu: the taste was good,but needed work. Anyone else remember devile ham??

@mlatu3974 Жыл бұрын

when i fry carotts, the oil turns orange.. so i guess beta carotin could be worth a try? also, a process to extract it from fresh carots yourself :D but orange and green will probably make it yellow..

@IsabellaM._ Жыл бұрын

Hi, have you tried tofu made with hemp hearts?

@Argom42 Жыл бұрын

Pumpkin seed jerky

@sarahdee374 Жыл бұрын

I wonder if you could blend a couple of the canned beets with the curds before pressing. Seem to me the "bacon" would be red AND more moist. ??

@sensokaeru7070 Жыл бұрын

No idea if you're still on this project, but maybe turmeric in the initial mix and beet juice in the marinade for the colors??

@CaffienatedMothman Жыл бұрын

I could see the pulp being a really tasty pine nut replacement in traditional basil pesto, but now I'm wondering if pine nuts will tofu as well.

@marystestkitchen Жыл бұрын

Haha that'll be an expensive experiment 🤑

@dw999 Жыл бұрын

@ccjitters, perhaps cheese instead of tofu? From a recipe for a raw-beet ravioli with pine-nut "cheese" -- 1 cup pine nuts soaked for one hour 1½ tablespoons olive oil 1 small garlic clove chopped 1 teaspoon lemon juice ½ teaspoon salt 2 tablespoons minced parsley 2 tablespoons minced chives Drain and rinse pine nuts. Place in a food processor with olive oil, garlic, lemon juice and salt; blend until creamy and “cheese” begins to form a ball. Pause, and scrape down sides of processor with a spatula as needed.

@peytoia Жыл бұрын

oh! my god! the freezer busted up the fats! thats so crazy…. i love food science!

@OSUTINDIIN Жыл бұрын

Pumpkin seed and/or hemp heart. And something more difficult to see if you can balance it

@crossroadswanderer Жыл бұрын

I wonder if cooked tomato wouldn't work for color. I think it's pretty fat soluble, so it might stick around. I don't know how it might affect the flavor, though.

@TheSubtleCow Жыл бұрын

I wonder if red chili oil would colour it well, though the spiciness might change the flavour too much.

@caribbeanspice19 Жыл бұрын

unrelated but the background music reminds me of the sims 1, i got hit by a wave of nostalgia

@becky97462 Жыл бұрын

hmmm... how about making a mash-up of this video and SauceStache's technique... sprinkle seasoned VWG (and beetroot powder) between the kurds. Freeze and then slice thin??? (He sliced thicker and made steak.)

@IsInstantLife Жыл бұрын

Could it be less fatty because of the boiling? Is that is another variable that changed between batches? I could see there being a smaller fat to protein ratio if you coagulated more protein with the boil method. I am so glad you share your experiments especially the failures. I am always excited to see what projects you take on, thanks for the great videos

@catsieja5862 Жыл бұрын

Beet powder. Would being powdered make a difference? Pure pomegranate juice. Maybe the same problem as the beets? Dried hibiscus flowers steeped in hot water, strained. Too strong of a flavor? Cranberries boiled with enough water to cover, strained. Any left over from Holiday cooking? Love you content and of course your cooking genius!!! 😊. Happy New Year.

@marystestkitchen Жыл бұрын

So many possibilities! Thanks for sharing your ideas :-) Happy New Year!!

@stargazerwye1 Жыл бұрын

Maybe try using some annatto seed oil.

@LambentIchor Жыл бұрын

I wonder if the difference is because you _didn't_ boil the previous tofu and that is what changed it, rather than it being the freezing.

@marystestkitchen Жыл бұрын

Good point. I should test that aspect as well!

@cristinepena3931 Жыл бұрын

Pumpkinseed with beet powder, or pomegranate powder.

@giuliasongini1 Жыл бұрын

Maybe you can use beet juice in the marinade?

@ros8986 Жыл бұрын

Is tofu pulp called okari? thank you for always reminding about the like button - so easy to forget it.

@marystestkitchen Жыл бұрын

yes, the Japanese term is Okara :-) Thanks for liking the video

@antw289 Жыл бұрын

Happy New Year 🎉😃

@marystestkitchen Жыл бұрын

Happy new year!!

@Facetiously.Esoteric Жыл бұрын

I would reduce your left over liquid until it thickens into a syrup. Them use it as a baste.

@user-qx1om2wj1h Жыл бұрын

Maybe boiling at too high of a temperature caused some of the oil to separate from the curds?

@alexmeinzinger3573 Жыл бұрын

i'm obviously behind the times, but did you ever try adding beet powder instead of juice? might be a bit more pigmented?

@Kuulpb Жыл бұрын

I don’t know but what if you soaked the pumpkin seeds in the beet juice

@lutfijd Жыл бұрын

Have you considered using a french press with a coffee filter to filter out the milk?

@sidecharacter0167 Жыл бұрын

What if you mix in some red lentils in with the pumpkin seeds? I recall from your red lentil tofu video that the curds turned out pinkish in colour. Maybe mixing them will make the pumfu more reddish in colour? Although the addition of red lentils might mess with the fattiness of the pure pumfu.

@marystestkitchen Жыл бұрын

Might be good! I haven't tried combining the different ingredients yet...still just on the one-ingredient-non-soy-tofu experiments for now but I hope to graduate soon ;-)

@zenmasterwannabe Жыл бұрын

What about blending drained beet solids in with the seeds? Fiber and oil should emulsify better than the prior.

@jassonjasson7418 Жыл бұрын

Very nice recipe chef 👍👌👏. I LIKE TO WISH YOU AND YOUR FAMILY A VERY HAPPY NEW YEAR 2023 ⛄🎄🦌🎁🎁🎁🎆🎇😘🌹🌹🌹🌞😎

@Andulvar Жыл бұрын

If you want a fat soluble (liposoluble) dye, look for a chocolate based one. Such dyes not only dye chocolate but any fat.

@marystestkitchen Жыл бұрын

What a clever idea!

@chrisspreacherman7400 Жыл бұрын

Soak the pumpkin seeds in beet juice.

@ayshaharley5665 Жыл бұрын

No nut milk machine? I would be happy to do this if I didn't have to squeeze.

@LithaMoonSong Жыл бұрын

you cooked at the higher temp when boiling the milk.

@gidget8717 Жыл бұрын

It had to be, the freezing or the high temperature cooking. I wonder which one? Or maybe both!

@Facetiously.Esoteric Жыл бұрын

I would suggest using kombu, for MSG instead.

@marystestkitchen Жыл бұрын

a round about way to get to the MSG but okay :-)

@Facetiously.Esoteric Жыл бұрын

@@marystestkitchen If that's all kombu did your reply would make sense, but it also adds other nutrients, vitamins and influences flavor in other ways as well. And there is a difference in how your body metabolizes a processed product comparative to a natural one. Maybe "but ok" means something different in Canada, but when you do that here it is when you condescendingly dismiss something. I won't be posting anymore suggestions since you don't seem to want them. But you might not want to just dismiss people who make suggestions. I've been an executive chef for 30 years, I have a double degree from Le Cordon Bleu, a food science degree from Cornell and 5 certifications in the culinary field, including certified nutritionist. My suggestions come with a lifetime of experience and education...

@dwaynezilla Жыл бұрын

The pink milk reminds me of hippo milk, lol