reply to: wheat gluten (aka seitan, fu, wheat meat)

[Guest guest]

No questions, but this answered a few I did have.

Thanks for sharing the helpful info. *s*

I have a cookbook that goes into great detail about

how to make wheat gluten meats, but they approach

it from the straight flour method; they mention that

now one can readily purchase the vital wheat gluten,

but never actually describe how working with it is

different.

Another thing the monks do differently is they suggest

using a pressure cooker to cook the gluten meat. Have

you ever tried that? They also don't seem to add any

seasonings to the gluten as they form it, but do add

them to the broth they cook it in. I sort of like your

idea better as I suspect it gives the gluten a more

variety of complex flavor.

 

~ PT ~

 

The wise man says, " I am looking for the truth " .

The fool " I have found the truth. "

~ Russian proverb

~~~*~~~*~~~*~~~*~~~*~~~~~~~~~>

, reptile grrl

<reptilegoddess>

wrote:

 

> Vital Wheat Gluten- Also sometimes labeled " Gluten flour. " You

can buy this

in the bulk aisle of health food stores, or in the baking supplies or

health food

supplies at regular grocery stores. It's cheaper to get it in bulk.

Do not mistake

this for " High Gluten Flour " or " High-gluten Bread Flour! " Read

labels

carefully.

>

> Broth:

>

> Water or vegetable broth, soy sauce

>

> Simmerings: fresh garlic, raw ginger, kombu, assorted spices.

>

> Optional: milk or soy milk.

>

> In a large bowl, place one cup of the wheat gluten. At this time,

you may add

pepper or other finely ground spices. Add almost one cup of liquid

broth. (I

use a mixture of soy sauce, vegetable broth or boullion. Some

people say that

adding milk gives better texture. Tonight I added some goat's milk

that we had

around the house.)

>

> Regarding spices: adding spices to your broth and to the gluten

dough will

increase its flavor. If you want the gluten for tacos, add

traditional Mexican

spices like cumin, chili powder, etc. If you want an Italian flavor,

add

rosemary, basil, etc. Ginger and garlic should always be added- they

enhance

the flavor. I'm a garlic lover so I throw several cloves into the

broth.

>

> Mix the gluten and the liquid, adding one or the other if

necessary, until a

rubbery dough is formed. It should be very thick and somewhat tough.

Knead

this dough approximately forever. Kneading develops the gluten;

the more

you knead, the better texture you will have. I usually divide the

dough into

smaller balls and knead them while watching a movie. They are just

like stress

management balls The longer you knead, the better- give it an

hour of good

tough kneading.

>

> Roll the gluten out flat, or else form it into a tube. Cut the

flat into strips or

the tube into slices. Simmer these slices in the broth, along with a

piece of

kombu, some cloves of garlic, and some fresh sliced ginger, for about

an hour.

The seitan will expand, so use a large pot- they will double or

triple in size.

>

> Be sure to keep an eye on the pot- it should simmer, not boil.

Boiling makes

the seitan more spongy; it's still edible, but the texture isn't

quite as nice. If

you get spongy seitan, you can eat it as is, or chop it finely for

chili or some

such.

>

> Any questions? Ask away!

[Guest guest]

All that washing in the from-scratch method a) takes forever and b) will wash

out any spices that you add- so I don't do it Kneading the gluten takes long

enough, without having to wash the freaking flour!

 

I don't have a pressure cooker. After reading this list, though, I really want

one! It seems that I could really cut cooking time.

 

How exactly does a pressure cooker work? If it boils things, then it may not

be a good idea for seitan. If it simmers somehow, then it might be a good idea.

You could always whip up a batch and see

 

True 'seitan' is made without spices mixed in, but simmered in a spiced broth

with soy sauce- ginger and garlic being the usual spices. I like using broth to

mix the dough because I think it gives more flavor, and I also add more spices

to my simmering for the same reason.

 

I find the gluten that I make at home to be much more tender and flavorful than

the packaged White Wave brand gluten at Whole Foods- and also much cheaper!

 

 

- priscilla

 

 

~ PT ~ <patchouli_troll wrote:

No questions, but this answered a few I did have.

Thanks for sharing the helpful info. *s*

I have a cookbook that goes into great detail about

how to make wheat gluten meats, but they approach

it from the straight flour method; they mention that

now one can readily purchase the vital wheat gluten,

but never actually describe how working with it is

different.

Another thing the monks do differently is they suggest

using a pressure cooker to cook the gluten meat. Have

you ever tried that? They also don't seem to add any

seasonings to the gluten as they form it, but do add

them to the broth they cook it in. I sort of like your

idea better as I suspect it gives the gluten a more

variety of complex flavor.

 

~

 

 

 

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