Chef Davis Waite and Chef's Roll Make a Vegan Watermelon Brisket & Butternut Squash Tuna Sashimi
Intro:
Looking for an interesting and unique way to enjoy vegan cuisine? Look no further than Chef Davis Waite's latest creation: a Vegan Watermelon Brisket & Butternut Squash Tuna Sashimi! This dish is not only delicious, but it's also easy to make. In this video, Chef Waite will show you how to use a Henkelman Vacuum Sealer, Rational CombiOven, and Irinox Blast Chiller to turn ordinary ingredients into an amazing culinary masterpiece.
What’s your favorite vegan meat substitute? Comment below!
Video Transcript:
At the Plot we do a lot of fun stuff with plants we're a plant-based restaurant for vegans and meat-eaters alike. We like to transform plants into something that kind of resembles meat so it's not too far out of people's comfort zone but we like them still to be recognizable as what they started out as you can turn a watermelon into a brisket by first removing the skin definitely leave the rind intact because that's going to emulate a fat cap and it's also a little more firm. It'll kind of help hold things together and then marinate the watermelon in kind of a saltier marinade to counter the sweetness of the watermelon. The Henkelman vacuum sealer helps us marinate really quickly because it opens up the pores and literally pulls the marinade into the meat we can also use a lot less marinade because of how efficient the suction pulls it in so to get a little bit of smoke flavor we use a smoker attachment on the rationale iCombi Pro. We then set the iCombi Pro to the temperature that you would normally roast a beef brisket and it literally does the rest. It'll adjust temperature humidity air circulation all on its own if you're looking to do large batches we can use the Irinox blast chiller to quickly bring the food through the danger zone and put it away for later use you can then use the regenerate setting to bring it back to plating temp efficiency is very important to us at The Plot. It's a big restaurant. Safety and quality is also very important. There's much less margin of error trying to transform vegetables to mimic something different for the butternut squash tuna. It was great to have the Rational iCombi oven to cook that butternut just right. The humidity control is huge on this one because we're able to dry it out a little bit while we're roasting it because we do want it to have a little bit of the texture of fish we then use the Irinox blast chiller to get the squash down to a workable butcher really fast we skinned it cut it in sashimi sized pieces and marinated it in a mixture of cabbage juice beet juice and seaweed broth and used the Henkelman vacuum sealer to draw in the flavor and the color we wanted a kind of seaweed salty balance to the sweetness of the squash and the color we wanted kind of the reddish burgundy color of tuna as far as plate up goes we arranged it like a crudo with a little bit of vegan herb cream tangerine salsa and we finished it with a little bit of dill and lava salt using these three pieces of equipment. In conjunction can definitely speed up your efficiency in any kitchen. It's fun how they can even pick up on the most subtle technique once you dial it in and really make life easier.
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