Invented in Cuba in the 1990s, bistec de toronja looks like a breaded cutlet but is made of the white spongey pith of a grapefruit. 
Here’s how to prepare it — and the deets on how it tastes. New videos every Thursday and Saturday!
Join the Emmy League of Adventuresome Eaters & find me here:
Merch: https://www.bonfire.com/store/emmy-made/
Subscribe: http://youtube.com/subscription_center?add_user=emmymadeinjapan
Website: https://www.emmymade.com/
Twitter: https://twitter.com/emmymadeinjapan
Instagram: http://instagram.com/emmymade
Facebook: https://www.facebook.com/itsemmymadeinjapan/
Tiktok: https://www.tiktok.com/@emmymadetok
Cameo: https://www.cameo.com/emmymade
: emmymade extras: https://www.youtube.com/emmymadeextras
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan
My recipe was adapted from this one: http://bit.ly/bistekdetoronja
Æbleskiver Pancake Balls: http://bit.ly/aebleskiverpancakeballs
Agar Spherification: http://bit.ly/agarspherification
Meet Winston here: http://bit.ly/winstonsfirstappearance
This video is NOT sponsored. I just wanted to taste a grapefruit steak. 
“A Time to Remember” courtesy of epidemicsound.com, and royalty-free Sprightly from iMovie. If you’re reading this, you know what’s what. Comment: “
”
source
