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Red Lentil PULP PANCAKES? The Tofu Pulp Diaries Ep 1 | Mary's Test Kitchen
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Күн бұрынHi friends! We're finally going to use all the leftover pulp from making tofu and starting with Red Lentil Pulp. In this video, you'll get a behind-the-scenes look at how I develop recipes and the rollercoaster of emotions that can go along with it. We'll be trying to make red lentil fiber pancakes and red lentil fiber flatbread. Let's see how it goes!
Which pulp are you most excited to see recipes with? In this series, we're going to try using the leftover fiber from making fava bean tofu, pumpkin seed tofu, sunflower seed tofu, and edamame tofu. Let me know your opinions or suggestions in the comments below.
Cheers,
Mary
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@marystestkitchen Жыл бұрын
Hi Friends! It was a long wait for this one but I hope you find it entertaining 😘 BTW, check out the settings icon ⚙ in the video player. This video was dubbed with Spanish and Portuguese -- let me know what you think! 🙏
@nevarez7L Жыл бұрын
Thank you for the Spanish dub❤
@CharlotteWilkins Жыл бұрын
'oh no, no no no no no...... Maybe another 30 seconds' 😂😂😂😂😂 Mary!
@deee6095 Жыл бұрын
This had me too 😂😂
@rebeccaspratling2865 Жыл бұрын
😂😂😂
@MzBenita 10 ай бұрын
That part had me rollin yellin: NOOO MARY NO!😂🤣😂🤣😂
@lizew3123 Жыл бұрын
You made me laugh so much. Thanks for your sacrifice for us, it is appreciated. 😘
@marystestkitchen Жыл бұрын
You are so welcome
@averychan2341 Жыл бұрын
Hi Mary, you might wanna try pressure cooking the pulp with a bit of water before using it as batter so that it's cooked all through. I followed some recipes that suggest blending soaked raw lentils for "flatbread" but could never get rid of the lentil after taste. Finally something has worked for me so hopefully it can serve as a little inspiration: 1. Pressure cook lentils (for you it would be the pulp) with water and seasonings (I use ground coriander and a bit of salt) until mushy 2. Add psyllium husk powder and stir quickly while still hot until a dough is formed 3. Place dough into a glass container and microwave on high for at least 10 minutes. It will expand and turn into a loaf. You can see the structure develop. (It's quite therapeutic to see) If you stop too early it will collapse after being taken out 4. Let the loaf cool down a little and slice it 5. Air fry the slices and if you'll get a crunchy texture on the outside. For me they are a bit like biscotti and go really well with curry dishes I wish I could share the photos with you. It's rather fascinating to see how psyllium husk turn lentils into something so different
@charliebrewer9374 Жыл бұрын
Great idea! I think it makes a lot of sense. The pulp didn't get cooked like the milk did so it is still "raw"
@bustedkeaton Жыл бұрын
Sounds like witchcraft
@charliebrewer9374 Жыл бұрын
If the pulp is needing to be cooked for so long, it might help to roast the pulp first. That way it doesn't take so long when you are making the actual pancake/tortilla. Thanks for the video! 😁
@sadmac356 Жыл бұрын
Yeah it might actually
@evemariechase8273 Жыл бұрын
I made the pumpkin tofu and could not stop eating the pulp it tasted so good! I will definitely try pancakes or thin crisps with this!😃
@tnk4me4 Жыл бұрын
Have you thought about making the pulp into noodles/orzo/couscous? Just wondering how feasible it is. I've been looking for recipes that can get you anabolic pasta lately.
@mrfelipoda1275 Жыл бұрын
That pov kitchen failure segment was funny. Definitely gave me flashbacks to failures of my own. My first impulse looking at this pulp is to make a cake. I would go with half flour of choice (preferably something with gluten for binding) and half pulp. It may be too savory though so you might want t make a savory cake with some veggies and or cheese in it. Obviously the tricky part is gonna be baking time. On a side note, sifting the pulp seems completely useless to me. I think that just using a whisk when mixing is good enough.
@marystestkitchen Жыл бұрын
haha glad you enjoyed. It was still a bit wet so sifting actually really helped.
@jessicahollinghurst36 Жыл бұрын
I gave the pulp to my chickens they loved it.
@78deathface Жыл бұрын
The chaotic energy of this video was exactly what I needed, thank you
@julesiou12 Жыл бұрын
I don't normally comment but have to as this was so good and so entertaining to watch. I love your videos and these experiments. It's people like you who help make food expand the boundaries. Thank you x
@karenjoy511 Жыл бұрын
Loved this video! I never really learned how to cook, but now that I'm in my 60's I'm attempting to figure out a thing or two...and this video reminded me to relax and enjoy the process instead of lamenting that I don't know anything about cooking!
@erinhowett3630 Жыл бұрын
I hope you're enjoying your journey!
@garya3056 Жыл бұрын
You are an amazing human being, Mary! 🇨🇦🇺🇸🙌
@GeorgPichler Жыл бұрын
After taking them out of the pan just fry them through until theyre crispy. I think they should taste really nice fried and salted :D
@y3rbat3ra Жыл бұрын
And possibly some sauce to continue to mask the funk 🤔Loving the process and the fact that the 'leftovers' from one series create another series!
@roamsy Жыл бұрын
Mary, if there was a celery seed like flavor, it may have been worth trying to make a tuno salad with it! The dry flakey texture would've been perfect. Also I'm assuming this was cooked before.
@TS-eo9uf Жыл бұрын
Home sick. This really lightened my bummed, fever mood. Thank you!
@orangesoda8885 Жыл бұрын
Maybe tomato juice or veg broth instead of water to make a savory pancake? With some nutritional yeast flake and green onion
@marystestkitchen Жыл бұрын
Love this idea!
@Javin007 Жыл бұрын
LOL! I love your tenacity.
@spoonikle Жыл бұрын
Thank you! this is starting to feel like a test kitchen 🤪 its fun to watch the experiments.
@LaRa-youknowit Жыл бұрын
I like you showing the truth, fails, etc. appreciate it
@lacocinadelatialety Жыл бұрын
WOW amazing that now your videos came out with audio in Spanish, it's good to have that option... Your voice is relaxing so I prefer to hear it in english but it's good that we can change it, thanks!!
@dggaj Жыл бұрын
Thanks for all you do, Mary. I am always looking for new and better ways to cook, and sometimes it's just one disaster after another, and I get so discouraged. I love watching your videos and learning from your mistakes, and I love that you can laugh and keep going. You motivate me.
@karleedu 3 ай бұрын
Oh Mary! Thank you for trying this so the rest of us don't have to
@TheTinnman Жыл бұрын
You are so adorable! Love your show! I have an Excalibur food dehydrator and think I would have spread this out on a tray or two and dehydrated it then ground it to make it more flour like and then frozen it for later use. Then thawing would not be such an issue. Also I think I might use the Red Lentil Flour as a thickener in a lentil curry soup. I might have been inclined to make a thinner batter and seasoned it and made crepes. I've had some pancake batters in the past that are way too thick when you follow the recipe and the resulting pancakes are not entirely satisfying. I can't wait to see your newest kitchen toy. I bought myself an Anova Chamber Vacuum Sealer and Precision oven for Black Friday. Looking forward to making some quick pickled Ginger in the Vacuum sealer.
@egonkersten4503 Жыл бұрын
The last one reminded me of Tapioca crepes. You could try to cook the flour in a pan. In oher pan, add oil, onions and garlic, cook until golden brown, add the cooked flour, salt and pepper, mix everything and cook until light brown. Maybe you will get a FAROFA.
@antw289 Жыл бұрын
Just recently discovered and subscribed to you. You and your videos really are awesome, funny! But at the same time really informative and interesting. I was genuinely fascinated with the pumpkin seed video. Awesome stuff! 😃
@zeideerskine3462 Жыл бұрын
The lentil pulp may benefit from some Indian spices, a good dose of Himalayan salt, and deep frying. Just take it in a papadum, idlee, dhosa direction or ferment it a little and use it as a savory pie filling or as a thickener in casseroles.
@marystestkitchen Жыл бұрын
maybe!
@Hopeinformer Жыл бұрын
Those first 2 batters are super think. That gives me biscuit ideas 🤔 It just reminded me before vegan, a biscuit loaf I use to make called hidden loaf. Ground beef & cheese in the middle of a biscuit loaf. I can use tofu as the beef.
@marystestkitchen Жыл бұрын
Just cook it extra long haha
@Oonagh72 Жыл бұрын
I wonder if you can make scallion pancakes and steam them. Then put them in the pan to crisp up. Maybe even air fry them.
@rebelcolorist Жыл бұрын
Hi!! I'm wondering if you have ever considered culturing the bean pulps as tempeh? Bet it woukd work... Just make sure to steam the pulp a bit before adding the culture, with a touch of vinegar... Cheers!!
@marystestkitchen Жыл бұрын
Yes I have with soy okara but it's not my favourite-tasting tempeh. Like, I wouldn't recommend it to friends.
@mythoughts7859 Жыл бұрын
Standing by. I already have pumpkin seed pulp in the freezer, awaiting experimentation.
@dorki3 Жыл бұрын
Maybe make them into crackers? Add some sesame seeds to add more nuttiness? Love your vids!
@melissanichole8184 Жыл бұрын
Since it turned out kind of savory... I wonder if it would make good Korean pancakes? Yum! Also, I really appreciate your tenacity to keep trying with the 1 ingredient flatbread. 😂
@debbieebbiebobebbie Жыл бұрын
Fantastic video!
@marcharris3602 4 ай бұрын
I have the best Okara results with; Okara Tempeh, mixed with cashews for fermented cheese, mixed with macadamia for Okara hummus, used as a fiber with mushrooms for Okara "meatballs"
@Grungy1 Жыл бұрын
Much respect for leaving in the bad parts. The netting when this kind of a failure. Was literally this was I was thinking let's make a flatbread out of it I guess not
@jamesdsixl4823 Жыл бұрын
i started the pumpkin seed tofu thing. It came out great. Here is what i did with pulp. Mixed in some flour, salt, pepper and egg whites and made savory pancake they were amazing and filling .
@pharrisph7 Жыл бұрын
😂 Sounded awful. Thanks for experimenting on our behalf. Looking forward to the pumpkin seeds pulp experiment. 🌱💚
@anniehosking2408 Жыл бұрын
I've just binge watched the Will It Tofu? series. Fascinating how the different pulses and seeds react to the process! I'm definitely going to try the pumpkin seed and hemp hearts versions. I'll have to improvise a tofu press though. Have you ever tried combining 2 different pulses/seeds in one batch of tofu? Would the proteins in the combined milks coagulate as one producing a one colour tofu or not? Maybe I'll try the pumpkin seeds and hemp hearts together... I love your videos. You have a new subscriber. 😄
@EvlNabiki Жыл бұрын
I wonder if you made it slightly more liquid and steamed it in little ramekins, it would be more like idli? You can even mix it in with high protein yoghurt (but not sure how keto that would be). Oh, and you can make a mix of dry roasted curry leaves, peanuts, shredded coconut and mustard seeds! And if you're not opposed, add some chopped green chillies, coriander leaves and mint leaves to the batter! It sounds like a lot of work but the taste is worth it!
@shraddhagreensoulz7529 Жыл бұрын
I used it in pumpkin stew. It was delicious 😋
@marystestkitchen Жыл бұрын
Sounds great!
@dan.folkes Жыл бұрын
I followed a few lentil flat bread recipes and you have to soak it before! Good recipe is : soak it for a few hours with some fragrant seeds and then cook it like a crepe.
@marystestkitchen Жыл бұрын
Yes, I've made lentil crepes before but not with lentil pulp only. Seems when cooking the pulp only, they have different properties.
@letsdomath1750 Жыл бұрын
I think that frying or air frying them to make lentil crisps would be the easiest way to use these for savory preparations.
@LuisA-sm2on Жыл бұрын
I love how you don’t give up… haha…. I would leave sunflower seed pulp on a mini sheet pan in the sun for a few days and grind it in a spice grinder to enrich AP flour
@picklerick301 Жыл бұрын
I immediatly thought you could try to do chips with those bubbly flat pancakes ! You'd be sure it's fully cooked in oil and maybe it will developp other flavors :3
@karenayoungchee410 Жыл бұрын
Maybe u can season a bit with garlic powder and coriander. For a savoury pancake. Or flat bread.
@aysunrhn1 Жыл бұрын
This was super interesting to watch! I also like to experiment with food, and thanks to my ADD it's almost impossible for me to follow recipes so I end up improvising along the way. So thank you for this video, it makes me feel less lonely 😅 And about the pancakes, have you tried waiting about 30 minutes (or maybe more) after you mix the ingredients? I find that with some flours, like corn flour and chestnut flour, they cook faster if the flour is fully hydrated with water 🤔
@skinnycartman99 Жыл бұрын
Thank you for this I was wondering when the pulp video would happen! also it makes me smile ! I am however reminded of lentil chips/crisps and their "prawn cracker" style texture which I think is mostly starch?
@alliebean3235 Жыл бұрын
i think this would work really well in a dal ke papad recipe - indian papadams! red lentil flour is already an ingredient in it, so it's not such an uphill battle to get a workable recipe
@jeffengel2607 Жыл бұрын
Savory waffles may be faster or less tedious than the pancake route. There are lots of savory waffle approaches for similar flours out of or inspired by Indian cuisine.
@jessicachipps2159 Жыл бұрын
Never a disappointment!
@tamcon72 Жыл бұрын
I found this delightful, though I know how heinous raw lentil tastes from my misadventures as a raw foodist years ago, ha! Thanks for doing this, Mary. Looking forward to other, lentil-free pulp tests : )
@marystestkitchen Жыл бұрын
Oh my gosh! I think we've all been through a version of that 🤣
@dreamweaver7810 11 ай бұрын
Good try!! Aweful taste? Hmm.Better ypou, Mary, than me!! Thanks for sorting that one out!! If the bean-taste is the issue, what happens if you spice it up with things you'd use in the actual pot of lentals?? Ohhh, I love your experiments!!!!
@marystestkitchen 11 ай бұрын
No it's a horrible bitter grassy taste. Not like beans. I would rather compost it next time lol
@thomas8296 Жыл бұрын
in the end what i did with my lentil flatbreads was i diced it ip into tiny bit, fried it off and used it as a ground beef replacement
@marystestkitchen Жыл бұрын
sounds delicious
@daughterofyahavah280 Жыл бұрын
Your thin third batch texture almost look like South American Arepas. I tired dry toasted the pulp and it helped then I mix it with other gluten free flour to make it into something savoury like chives
@camillemedina9920 Жыл бұрын
Chill the batter of a different pulp in the tortilla press!
@marystestkitchen Жыл бұрын
someone has to send me a tortilla press haha
@bandnerd1548 2 ай бұрын
For anyone interested, this is the recipe I'm currently using for my pulp wraps. I'm always tweaking and trying new things, though, so I'll try to update it for y'all as I go. It is a little fiddly since it's shaped in a pan before baking. I'm going to try baking the pulp before making the batter to see if that cooks the lentils enough that I don't need to bake the wraps. 250g pulp 50g all-purpose flour (I'm still experimenting with other flours) 1tsp baking powder 1/2 teaspoon salt 25g Coconut oil (I imagine any oil/fat will work) 350g hot water (I use water from my tea kettle, so it's near boiling) Add other seasoning to personal taste Scoop 1/ 4 cup of the batter into a very hot nonstick pan and spread thin Add lid and cook until solid enough to flip - about 60-90 seconds (adjust temperature if needed to avoid burning) Flip and cook another 60-90 seconds Add wraps to pan and bake for 15 minutes at 350°F Hope this helps anyone looking for a recipe.
@marystestkitchen Ай бұрын
thanks for sharing :-)
@Daren_PNW Жыл бұрын
Mary's _scientifically-experimental-lab-test_ Kitchen. xD
@waterjade4198 Жыл бұрын
I think I would have tried making a savory pancake. Like okonomiyaki but with Indian dal flavoring.
@ladeebug4650 Жыл бұрын
Your determination is commendable. I wondered if you airfried the flatbreads after you cooked them, they wouldnt be soft but would it be a fun chip without a lentil taste? Or even a pizzaish base? And my vitamix came with a dry container- would that ease your sifting woes or would you still need to sift it? Or....am I way off topic? I just feel kinda invested in the pulpy experiment.
@barbarapritchard4583 Жыл бұрын
Potato pancakes
@bloodyvenus Жыл бұрын
Loving the alternatives recipes you make! Can you try using cauliflower flour for keto baking and cooking in the near future? Just curious since I recently bought it to make keto baked alternatives and wondering if its something you've experimented with.
@sarahb7055 Жыл бұрын
I'm thinking of integrating the pulp into a savory cake? The oven will bake it for long enough maybe... 🤔
@valentinabecker9408 Жыл бұрын
Do you know South Indian Idli? They're steamed lentil and rice cakes from a fermented batter, so I'm wondering if fermenting the pulp for a day wouldn't improve the taste.
@marystestkitchen Жыл бұрын
I loooove idli. It would be hard to ferment since there's no sugar or digestable carb content for the microbes to eat. Maybe if I added rice flour though 🤷♀️
@jenaf4208 Жыл бұрын
Would drying it somehow work, and also make it sgoreable without refrigeration?
@m.taylor Жыл бұрын
I make steamed mung bean buns with half a cup mung beans and 2 tbs raw rice, pureed into a batter with some water, salt and baking powder. Steamed in mini bowls. I wonder if the lentil pulp can be used that way too.
@marystestkitchen Жыл бұрын
steam cooking might be the way to go for these!
@caka9533 Жыл бұрын
Maybe you could turn lentil okara to chips with a vood amount of spice
@blahdelablah Жыл бұрын
Hi Mary, I had an idea for some new tofu videos and thought it could be a good fit for your channel. When you make tofu from scratch, is there any reason flavouring can't be applied after the step where the curds have formed but before the tofu has been pressed? If this works I was thinking it could lead to an interesting way to infuse flavours into tofu. What do you think?
@killiano.4783 Жыл бұрын
Maybe if you fried the lentil flatbread things you could make chips or something
@veganfox13 11 ай бұрын
Should bake or fry it
@lindajam8202 Жыл бұрын
What if you ran it through a dehydrator before sifting it. That would be drier and more flour like.
@yasmin7903 Жыл бұрын
By the way, since the pulp is mostly fiber it made me think ... could it possibly be used to make paper? I have seen videos of people using grass and tree leafs to make paper so why not lentil pulp?
@pevoform3768 Жыл бұрын
could you maybe make a mungbean or cashew tofu?
@Angela22067 Жыл бұрын
Sorry, Mary! This video was hilarious though. I wonder if it would be easier to dehydrate the pulp and then grind it, rather than dealing with the sieve.
@marystestkitchen Жыл бұрын
Hahah yes probably! And if I did it in the oven at a high enough temperature, I probably could have cooked it through first and not have to deal with the rawness.
@michygoss7148 Жыл бұрын
I was going to suggest something similar - dehydrate the pulp, or bake it, and then grind it. That might get the taste to change. Also - I wonder if making the batter a bit thinner would help? But it sounds like you’re done with the lentils anyway! Time to move on! Great try though, and we appreciate your efforts!
@spoonikle Жыл бұрын
@@marystestkitchen it would be nice to get macro nutrient tests for the pulps, perhaps you can then blend them to match flour like a gluten free blend would?
@azzikko2688 Жыл бұрын
1:50 Would a rotary hand-crank sifter help with this?
@cel2460 Жыл бұрын
If it's chewy, it reminds me of cireng (made out of tapioca flour)
@marystestkitchen Жыл бұрын
Yes!! It's very similar but without the stretchiness.
@maui3893 Жыл бұрын
Thought about fermenting the pulp to become sth like miso paste. Is that even possible?
@katrineurthhansen6595 Жыл бұрын
in the style of indian dosa/ dhosa
@ayakahila9600 Жыл бұрын
So my lentil tofu was fail , but the pulp made a great meat balls :)
@barbied4473 Жыл бұрын
So trying my hand a making lentil tofu. First attempt ever at making tofu. Pretty sure I completely messed it up. Curds never formed. Even after adding all of the coagulant. Then there was too much for the press. So the few solids I had started squeezing out of the cheesecloth. I did take the pulp with salt and pepper and pressed it as thin as possible to try to make a tortilla from it. Not too bad!!! We shall see how this very first attempt goes. 😂😂😂 not sure what to do with it if it doesn’t turn out??
@marystestkitchen Жыл бұрын
Tofu tortilla? I think you might be on to something!
@dragonmaster0430 Жыл бұрын
What if you dehydrated/dried the pulp, to make shelf-stable flours?
@StardustDNA Жыл бұрын
I’ve seen vegan meatball recipes that use the pulp
@marystestkitchen Жыл бұрын
ick...honestly you'd have to add a lot to make it palatable
@Weatemilly Жыл бұрын
I just wasted all my 300g of pumpkin seed pulp :( decided it would go great as cheese crackers... it was nice while just out of the oven, flavour profile was nice, but they had gone brick hard the next day and taste of raw pasta :D now i'm thinking i'm going to whizz these and use as breadcrumbs.
@marystestkitchen Жыл бұрын
If you make yummy breadcrumbs, it won't be a waste anymore 😊
@zombi3lif3 3 ай бұрын
Hello Mary! Did you ever come back to try the rest of the lentil pulp?
@marystestkitchen 3 ай бұрын
nooo it was a lost cause
@zombi3lif3 3 ай бұрын
@@marystestkitchen That's too bad. But thank you for trying ❤
@Helen-readysteadyhome Жыл бұрын
I would see fry those lentil g fb flat breads
@lindaa1313 Жыл бұрын
Try mixing the lentil fiber with another flour maybe 1/3 lentil with 2/3 other flour.
@thestormlscoming 7 ай бұрын
I think I love you lol
@hollywebster6844 Жыл бұрын
Could the pulp be toasted in a dry pan before using it to make the flatbread? I wonder if that would solve the horrible raw, celery taste?
@marystestkitchen Жыл бұрын
I feel like that would solve the problem!
@PropheticOverflowMC Жыл бұрын
Its like the taste kept sneaking up on her 😂😂😂
@marystestkitchen Жыл бұрын
very sneaky!!
@seankane8628 Жыл бұрын
Add curry powder
@maximilianomadrigal6661 Жыл бұрын
Try frying it
@tamiauger2766 Жыл бұрын
Yikes! That didn't look fun. Thanks for experience lentil "pancakes" so we don't have to. You're amazing xo
@marystestkitchen Жыл бұрын
Haha I complain too much but it was still fun 😊
@judithegli1345 Жыл бұрын
I dehydrate and blend my leftover pulp from making almond milk, it makes great flour. It might be worth it for you to avoid the frustration with the sieve.
@mathewritchie Жыл бұрын
Doing the same thing over and over and expecting a diferent result is insanity,dr Phil had to get something right.🤪
@froggybangbang Жыл бұрын
They make hamburger pattie out of lentils, i would have thought a pancake would have been fine, but celery pancake sounds very disturbing😂
@marystestkitchen Жыл бұрын
Haha
@merlijnbell8747 Жыл бұрын
It needs more water
@Thetrilingualreader Жыл бұрын
Maybe patties like okara patties??? I love those
@docAvid314 Жыл бұрын
I feel like these lentil fiber crepes need to be steamed
@Janet.D.C. Жыл бұрын
Mary, you are the best! You brightened my obnoxious Monday morning! Sorry the red lentil pulp was so disgusting. How about adding them to an onion blitzed in the blender, some salt and seasoning, and dehydrated into crackers? Might need something with a bit of fat (flax?). Jill McKeever did that a few years back and they looked amazing! kzfaq.info/get/bejne/oZajgLmLrrvLYY0.html
@none941 Жыл бұрын
Add salt!
@RM-yf2lu Жыл бұрын
Dosa it. The indians have done it all before
@marystestkitchen Жыл бұрын
Hard to dosa it when it won't ferment well due to it being all fiber
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