Chef Cooks Staff Meal For Veg Heads | No Waste Cooking Meditation | The Wicked Kitchen

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It’s time to feed the team and use up any scraps and leftovers to save money and be sure not to waste food in this impromptu ASMR style cooking as meditation video with Chef Derek. He doesn’t like talking much anyways.

Here is what was on hand and used in the preparation.
Oyster Mushroom Clusters
Chestnut mushrooms
Firm Tofu
Zucchini (Courgette)
Napa Cabbage
Onion
Garlic
House made BBQ seasoning & BBQ sauce
Jasmine Rice

We’ll be back with ‘regular’ recipe videos and more next week! Let us know if there is anything specific you’d like us to make. Comment below and thank you for joining us!

#wickedkitchen #asmr #veganchef #plantbasedchef #nowaste #sustainability #chef #restaurant #quietcomfort

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16 thoughts on “Chef Cooks Staff Meal For Veg Heads | No Waste Cooking Meditation | The Wicked Kitchen”

  4. 9:50 Is it correct that you added salt to the oil to elicit more of a Maïllard reaction from the mushrooms?

    11:57 This is one of my favourite ways to cook oyster mushrooms.

    12:33 The habit of checking temperatures, not just dumping everything on the pan!

    15:03 People often believe that because of the intense heat in restaurant kitchens, chefs can cook better than they can at home, but the use of high heat is separated and limited. He fries everything separately and over low heat to avoid overcooking with a lodge pan.
    + I'm a Korean chef in Berlin. In Korea, China, Japan, Taiwan, and Hong Kong, you can cook up to four people in one big wok, but usually only two or three. For more than 4 servings, we always cook them separately because it's hard to balance the cooking of each ingredient. In Korean cuisine, dishes like japchae are made by cooking all the ingredients separately and stir-frying or tossing them together over high heat at the end.

    17:24 Yes! I love so much stem!

    18:23 Zucchini, Maïllard, you can taste the sweet and savory flavors of zucchini!

    21:20 Adding water after frying for a while to create a steaming effect is a common practice in Northeast Asian cuisine.

    26:56 What kind of source is it? I can imagine few kinds of, but I'm not sure which one.

    27:08 I love it… I love so much after this gesture. I know that means!

    27:27 What? Really? It's love!

    27:40 Yes, Chef!

    28:06 Yes, Yes!w

    29:38 I'm so curious what's that with yellow sauce.

    I don't think the most important part of being a chef is the cooking skills. The most important thing is attitude. No matter who I cook for or where I cook, it is to maintain that attitude that I check my movements in the kitchen, sharpen my own knives, habitually clean my own knives and cutting boards, keep the sink, oven, table and floor clean, wash the dishes by hand, and participate in the final cleanup. Even if I have higher cooking skills than others, I believe that if I lose my diligence and honesty, I lose the right to cook. Maybe I'm wrong. I'm not religious, but my cooking style has been influenced by Buddhist thought in that regard.

    I was mesmerized by the Oyster Mushroom Steak you introduced on YouTube a few years ago, and I even grew my own mushrooms at home during the pandemic. I've only had two harvests, with no satisfactory results yet. However, I'm looking at the next 10 years and thinking of combining cooking and mushrooming, because I was vegan for four years in Korea. But I'm not anymore. But I've always wanted to make vegan mains rather than vegan options, so I was fascinated by your Oyster Mushroom Steak. I was a Korean teenage punk anarchist, and I moved to Berlin when I was 23, then I know that many mushroom prices in Berlin are ridiculously high than Korea. Also I know that many Berliners don't have a high income. It is inevitable that people will prefer meat rather than mushrooms.

    So with the inspiration you have shared, I will find ways to make mushrooms more accessible to people who are not wealthy. Of course, that will be very tasty for even meat lovers! When I cater, I always make vegan options for meat eaters and vegans, but I don't understand how different foods are judged the same. I thought mushrooms and tofu were the only way out, because I couldn't understand the texture and taste of ham made from soy and wheat. Do we really have to eat like this fake meat?

    After work, I just watched your 'Staff meal' video and drank vodka, but I hope you don't feel that my story is rude. I am so encouraged by you cooking and sharing. Thank you so much as always.

    You're not only bringing joy to people with your cooking, but you're also offering them a better future.

    Reply

  8. Absolutely love these videos. This is my favorite format so far even though I do enjoy hearing you narrate. Can you enlighten me on why you use different cutting boards for the tofu and the mushrooms?

    Reply

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