Grilled Chinese long bean sandwich (BRINGING SEXY BEANS E2)
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Date: 2022-08-12
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Comments and reviews: 14
Alfonse
Adam, I'd highly recommend wrapping such a sandwich before eating. I know it sounds goofy, but when you wrap a sandwich tightly in wax paper, butcher paper, etc, it does 2 important things: 1) It allows the flavors to get to know eachother. I find this to be extremely noticeable with sandwiches that have delicate flavors from fresh veg, like cucumbers and lettuce, or aromatics, like oregano, which can often get lost underneath the meat cheese onions and condiments. 2) It causes the sandwich to hold its shape. If you have a sandwich that is sliding and falling apart, if you wrap it super tight and leave it for about 10 minutes it will become a single solid mass. The compression kinda causes ingredients to hold their shape and they end up interlocking with eachother -- lettuce won't untangle and flake out as much, the cheese will fuse to the surface of whatever is above and below it, and the bread will shape itself to hold whatever is on top and bottom in place.
Source: I worked at a high quality sub shop for like, 5 years and tested a lot of theories and traditional conventions, curious about their validity. Apparently washing your salt/pepper/oregano through the lettuce with a stream of oil and/or vinegar does actually make a difference, as opposed to just sprinkling them on top. Also, you may not notice unless you do a side-by-side taste test, but if you do you'll be appalled by the difference in flavor between slicing fresh meat onto your sandwich and using meat that was sliced in the morning and has had 3-4 hours to release volatile flavor compounds into the air.
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Adam, I'd highly recommend wrapping such a sandwich before eating. I know it sounds goofy, but when you wrap a sandwich tightly in wax paper, butcher paper, etc, it does 2 important things: 1) It allows the flavors to get to know eachother. I find this to be extremely noticeable with sandwiches that have delicate flavors from fresh veg, like cucumbers and lettuce, or aromatics, like oregano, which can often get lost underneath the meat cheese onions and condiments. 2) It causes the sandwich to hold its shape. If you have a sandwich that is sliding and falling apart, if you wrap it super tight and leave it for about 10 minutes it will become a single solid mass. The compression kinda causes ingredients to hold their shape and they end up interlocking with eachother -- lettuce won't untangle and flake out as much, the cheese will fuse to the surface of whatever is above and below it, and the bread will shape itself to hold whatever is on top and bottom in place.
Source: I worked at a high quality sub shop for like, 5 years and tested a lot of theories and traditional conventions, curious about their validity. Apparently washing your salt/pepper/oregano through the lettuce with a stream of oil and/or vinegar does actually make a difference, as opposed to just sprinkling them on top. Also, you may not notice unless you do a side-by-side taste test, but if you do you'll be appalled by the difference in flavor between slicing fresh meat onto your sandwich and using meat that was sliced in the morning and has had 3-4 hours to release volatile flavor compounds into the air.
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James
If meat replacement is going to be a series (and I'm completely fine with that) - Please consider Falafel.
I've always liked them - not as a meat replacement, but something I'd occasionally prefer to meat. I was a man who knew he liked falafel.
I've had them in kebabs, I've bought them from supermarkets, I've ordered falafel 'burgers', and enjoyed all - but making them fresh myself was a quantum leap forward. These were not the same.
Key seems to be to use a meat-mincer (you don't want a paste) you want a very rough mix of the basics and a bit of bicarb and huge handfuls of herbs. Then use a press to give them a shape for just long enough for the oil to make it hold
Amazingly crisp exterior, fluffy steamy middles - and endless types of breads, tahini, hummus, crunchy veggies, dab of chilli etc that contrast so well.
I'll never renounce the steak - but good falafel is a very very close second.
Also, I can't think of many other proteins where making something amazing, still costs so little.
If you're going to make them in bulk, I think you could choose the most premium all all ingredients available - and it'll still be cheaper than you'd pay at your supermarket for the 'meh' version.
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If meat replacement is going to be a series (and I'm completely fine with that) - Please consider Falafel.
I've always liked them - not as a meat replacement, but something I'd occasionally prefer to meat. I was a man who knew he liked falafel.
I've had them in kebabs, I've bought them from supermarkets, I've ordered falafel 'burgers', and enjoyed all - but making them fresh myself was a quantum leap forward. These were not the same.
Key seems to be to use a meat-mincer (you don't want a paste) you want a very rough mix of the basics and a bit of bicarb and huge handfuls of herbs. Then use a press to give them a shape for just long enough for the oil to make it hold
Amazingly crisp exterior, fluffy steamy middles - and endless types of breads, tahini, hummus, crunchy veggies, dab of chilli etc that contrast so well.
I'll never renounce the steak - but good falafel is a very very close second.
Also, I can't think of many other proteins where making something amazing, still costs so little.
If you're going to make them in bulk, I think you could choose the most premium all all ingredients available - and it'll still be cheaper than you'd pay at your supermarket for the 'meh' version.
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Rob
Adam, I really appreciate all of the bean recipes recently.
But because you called the green beans a good source of protein, I wanted to give a heads up to anyone looking to eat something close to a vegan diet: Green beans and other vegetables have very low caloric densities so it is hard to get much protein in a reasonable serving. A quarter pound of green beans only provides 2g. (The same mass of normal beans without the pod would give 9g) Vegans usually need that legume protein to get all of their amino acids, so a version with vegan cheese or no cheese would fall short there too. Not a complaint at all, though. The vegans will just have to make recipes like this an occasional treat or make the right swaps/additions.
Thanks again, Adam. Keep 'em coming!
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Adam, I really appreciate all of the bean recipes recently.
But because you called the green beans a good source of protein, I wanted to give a heads up to anyone looking to eat something close to a vegan diet: Green beans and other vegetables have very low caloric densities so it is hard to get much protein in a reasonable serving. A quarter pound of green beans only provides 2g. (The same mass of normal beans without the pod would give 9g) Vegans usually need that legume protein to get all of their amino acids, so a version with vegan cheese or no cheese would fall short there too. Not a complaint at all, though. The vegans will just have to make recipes like this an occasional treat or make the right swaps/additions.
Thanks again, Adam. Keep 'em coming!
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Noodle
I'm curious what you would make of sweet soy sauce, after hearing you say that soy sauce plus a little thickener, some spices, something sweet, and something sour makes a foolproof sauce. It's sweet and a bit thicker than syrup on its own, and it's the main kind of soy sauce my family uses, it always gives food a really unique taste but I really enjoy it and usually find myself making a similar sauce to yours when i cook, only with the soy sauce already sweetened and thickened from the start
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I'm curious what you would make of sweet soy sauce, after hearing you say that soy sauce plus a little thickener, some spices, something sweet, and something sour makes a foolproof sauce. It's sweet and a bit thicker than syrup on its own, and it's the main kind of soy sauce my family uses, it always gives food a really unique taste but I really enjoy it and usually find myself making a similar sauce to yours when i cook, only with the soy sauce already sweetened and thickened from the start
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Niels
Heey Adam, here's a topic I would love to see you do a video about: kitchen tweezers. Alex did a video about them recently and I found his opinion on it very interesting. I'm a chef by trade and they've always been such a normal thing to use for so many tasks, but never thought about them being a useful kitchen tool for more people. I'd really like to hear what you think about them. I don't believe I've ever seen you use them in your videos
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Heey Adam, here's a topic I would love to see you do a video about: kitchen tweezers. Alex did a video about them recently and I found his opinion on it very interesting. I'm a chef by trade and they've always been such a normal thing to use for so many tasks, but never thought about them being a useful kitchen tool for more people. I'd really like to hear what you think about them. I don't believe I've ever seen you use them in your videos
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GabrielWB
Bit off-topic but I noticed in your Rituals ad that you threw your head backwards quite violently to swallow that capsule.
Capsules and big pills, especially the ones that are a bit sticky or that float in water go down a lot easier if you look DOWN while swallowing.
1. Moisten your mouth with a bit of water.
2. Place the pill on your tongue.
3. Take a medium sip of water.
4. Tilt head forward and swallow.
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Bit off-topic but I noticed in your Rituals ad that you threw your head backwards quite violently to swallow that capsule.
Capsules and big pills, especially the ones that are a bit sticky or that float in water go down a lot easier if you look DOWN while swallowing.
1. Moisten your mouth with a bit of water.
2. Place the pill on your tongue.
3. Take a medium sip of water.
4. Tilt head forward and swallow.
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h7opolo
someone been giving you my recipe info. i do seasoned, roasted veggies, e. g. broccoli, squirt on some ketchup which becomes a sauce and eat it on a toasted bagel. i have been considering adding sliced cheese, so you're slightly ahead of me there. keep up the awesome content. and stay out of my hard drive.
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someone been giving you my recipe info. i do seasoned, roasted veggies, e. g. broccoli, squirt on some ketchup which becomes a sauce and eat it on a toasted bagel. i have been considering adding sliced cheese, so you're slightly ahead of me there. keep up the awesome content. and stay out of my hard drive.
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Robyn
I'll definitely need to try this one out at some point, I'm not vegetarian or anything but I would like to incorporate more plant-heavy meals in my diet. Unfortunately Meatless sandwiches tend to be very underwhelming to me, so it's great to see one that looks just as juicy and delicious as meat!
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I'll definitely need to try this one out at some point, I'm not vegetarian or anything but I would like to incorporate more plant-heavy meals in my diet. Unfortunately Meatless sandwiches tend to be very underwhelming to me, so it's great to see one that looks just as juicy and delicious as meat!
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Italiana
Oh I love this idea! Everything about that sandwich appeals to this vegetarian, and I appreciate you sharing this vid. I'm growing pole beans here in South Carolina, nowhere near as impressive as those long beans. But I may just give it a go with the homegrown shorties.
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Oh I love this idea! Everything about that sandwich appeals to this vegetarian, and I appreciate you sharing this vid. I'm growing pole beans here in South Carolina, nowhere near as impressive as those long beans. But I may just give it a go with the homegrown shorties.
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Bluepotatoes
Big fan of the new bean series, keep it up. Also wanted to let you know I love the podcasts, and always listen to it when I'm at work. I know you said people don't like the interviews, but I think smaller ones put in an ep with a little ask Adam mixed in is great.
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Big fan of the new bean series, keep it up. Also wanted to let you know I love the podcasts, and always listen to it when I'm at work. I know you said people don't like the interviews, but I think smaller ones put in an ep with a little ask Adam mixed in is great.
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Peter
Please stop using scissors to cut your food like a caveman. Use a knife and a cutting board. It's disgusting. Are you washing those scissors every time you use them? You will never really be able to get the small nook where the blades are screwed together clean.
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Please stop using scissors to cut your food like a caveman. Use a knife and a cutting board. It's disgusting. Are you washing those scissors every time you use them? You will never really be able to get the small nook where the blades are screwed together clean.
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Phelanii
that looks really good, and that's coming from someone who hated any sort of beans growing up. mostly cause i had to actually do the laborious bit of picking them and prepping them for winter, where they'd only ever be used for stews: (
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that looks really good, and that's coming from someone who hated any sort of beans growing up. mostly cause i had to actually do the laborious bit of picking them and prepping them for winter, where they'd only ever be used for stews: (
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jay
Grew up eating Chinese long beans and they take well to almost any sort of seasoning. Curry spices, and jerk chicken spices all work well with it + with the open flame of a girl if anyone was looking to make other flavors.
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Grew up eating Chinese long beans and they take well to almost any sort of seasoning. Curry spices, and jerk chicken spices all work well with it + with the open flame of a girl if anyone was looking to make other flavors.
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Kevin
You're gonna need to eat a hell of a lot of long beans to get any protein, as it's only 2. 8 grams of protein per 100 grams of beans. By comparison, 100g of green peas is 5. 2g protein, and 100g of lentils is 9g protein.
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You're gonna need to eat a hell of a lot of long beans to get any protein, as it's only 2. 8 grams of protein per 100 grams of beans. By comparison, 100g of green peas is 5. 2g protein, and 100g of lentils is 9g protein.
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