Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
INSTANT POT CHEESECAKE | vegan cheesecake recipe
VEGAN INSTANT POT CHEESECAKE RECIPE:
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The BEST Tofu Recipes I’ve ever tried. (easy & not boring)
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Today’s video features 7 amazing and easy to recreate tofu recipes. Want to make your tofu taste like chicken, fish or a creamy dessert?? Up to you!
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Intro 0:00
INGREDIENTS & NOTES:
#1 Go To Crispy Tofu 0:34
200g (7oz) firm tofu
1 tbsp cornstarch, flour or potato starch
a generous pinch of salt
spices of choice, to taste
1 tbsp veg oil for the pan
#2 Tofu Curry 1:16
the crispy Tofu from recipe #1
a splash of white wine or rosé*
2 tsp soy sauce
1 tsp agave syrup
1 tsp red curry paste
¼ tsp chili flakes, optional
⅓ cup (80ml) light coconut milk
1 green onion, chopped
1 tbsp lime juice, more to taste
a splash of water, to adjust the consistency
*the wine can be omitted - OR substituted with a splash of grape/apple juice + 1 tbsp white wine vinegar
2 servings of cooked rice
more green onion for the top
→ serves 2
#3 Frozen Tofu Technique 2:11
350g (12 oz) extra firm silken tofu*
1 tbsp oil for the pan
for the marinade:
2 cloves garlic, minced
2-3 tsp sriracha
1 tbsp soy sauce
2 tbsp white wine, red wine, vodka or water
2 tsp sugar or agave
1-2 tsp tahini
1 tsp cornstarch
*defrost the tofu, either by letting it sit on the counter for a few hours, OR by letting it sit in a pot / bowl filled with hot water for about 5 min
**use a non stick pan (for all these recipes)
→ serve in bowls, wraps, salads or as a snack with a dipping sauce
#4 Minced Tofu Wrap 3:57
200g (7oz) regular firm tofu
1 tbsp oil for the pan
for the marinade:
1 tsp gochujang (or up to 2 tsp if u want more spice)
1 tbsp soy sauce
1 tbsp white wine, red wine, vodka or water
2 tsp sugar or agave
1 tsp sesame oil
1 tsp vinegar (rice, white wine, balsamic)
1-2 green onions, minced
for the wrap:
2 medium to large tortillas
hummus or other spread of choice
avocado
greens of choice
optional: pickled onions*
→ 2 wraps
for the pickled onions:
2 red onions, chopped
1/2 tsp salt
1 tbsp agave
1/3 cup (80ml) white wine vinegar
1 tbsp apple cider vinegar
1/3 cup (80ml) water
→ LEAVE IN FRIDGE FOR AT LEAST 3 HOURS (best overnight)
#5 Peanut Butter Tofu Dessert 6:07
190g (¾ cup + 1 tbsp) creamy peanut butter*
50g (⅓ cup + 2 tsp) powdered sugar
pinch of salt
400g (14oz) silken tofu**
a dash of cinnamon
a pinch of salt
1 tsp vanilla or a few drops vanilla aroma
for serving: berries, vegan cookies etc
→ serves 3-4
*I have only ever made this using the more firm, processed kind of peanut butter (the one i use in the video contains soy oil), feel free to try it with natural peanut butter, but the mousse might turn out a bit more runny in texture then!
**can be extra firm silken tofu or regular silken tofu
#6 Shredded Tofu Dumplings 7:25
1 onion
1 small piece of ginger (about 1 inch, 2,5cm)
2 cloves garlic
1 tbsp oil for the pan
200g (7oz) regular firm tofu
1 tbsp soy sauce
1-2 tsp sriracha
1 splash white wine, vodka or water
1-2 tsp rice vinegar
1 tsp agave or sugar
salt and pepper to taste
2 handfuls fresh baby spinach
1 handful cilantro or parsley, finely chopped
about 20 dumpling wrappers
1-2 tbsp oil for the pan
1-2 splashes of water for the pan
for serving: soy sauce, roasted sesame seeds, chili mayo…
→ serves 2-3
#7 Crispy Baked Tofu w Creamy Pasta 9:41
200g (7oz) regular firm tofu
about ¼ cup (~60ml) soy sauce
2 tbsp cornstarch
3 tbsp panko bread crumbs
¼ tsp salt
black pepper, chili flakes to taste
a drizzle of veg oil
for the pasta:
2 cloves garlic
3 sundried tomatoes, minced
1 tbsp oil (from the tomatoes if possible)
¼ cup (60ml) white wine or vegetable broth
1 ¼ cup (125g) penne pasta
½ cup (125ml) vegan soy cream
50 - 100g vegan feta (1.8oz - 3.5oz)
1-2 handfuls fresh basil
1 tbsp lemon juice, or to taste
salt, to taste
up to ⅓ cup (80m) water to adjust consistency
→ serves 1-2
Tofu Method inspired by:
#8 Salted Iced Matcha Chocolate 12:18
½ tsp matcha powder
1 tsp unsweetened cocoa powder
a pinch of sea salt
1 tsp sweetener of choice (i used xylitol)
¼ cup (60ml) hot water
5-6 ice cubes
½ cup (125ml) non dairy milk, more if needed
→ serves 1
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Hardworking & Famous Lady Chef Cooks Pork Noodle - Thai Street Food #shorts
#thaistreetfood #noodle #thailand
Hardworking & Famous Lady Chef Cooks Pork Noodle - Thai Street Food
???? Business name
Yui's Noodle
????Address
She Doesnt Have Restaurant because she keeps moving all the time depend on the booking
Facebook
Phone
083-606-0030
???? Price
40 Baht / $ 1.15 USD
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