Jeremy wrote:If you want a vision of the future, imagine a sarcastic serf - forever.
Hal Jordan wrote:theta wrote:Ides of Smarch wrote:Any tips for making some good seitan from gluten? I'm on the edge of making some perfect chicken style seitan, tastewise, but still kind of lost on getting the right mouthfeel. Too spongy, but not rubbery. Just way more porous than any store bought stuff I've ever had.
here's miyoko's recipe“breast” of unchicken
No feather plucking necessary with these tender creatures, but you’ll still get the same crispy skin. These beautiful “breasts” are easy to whip up and play nicely in everything from scaloppine to parmigiana to Chinese UnChicken salad to good ol’ fried UnChicken. If you make them thin enough, you can even stuff them with some fancy rice filling, roll them up, sauce them, and impress all your guests. Make a good amount of this, enjoy some today, and then tuck the rest away in the freezer for another meal or two. They can be made with or without “skin.”
FOR THE “BREASTS”
1 pound regular, medium, or medium-firm tofu (do not use silken, firm, or extra firm)
1 cup water
½ cup canola, safflower, sunflower, or other neutral oil or less (optional)
5 tablespoons nutritional yeast
2 tablespoons onion powder
4 teaspoons garlic powder
2 teaspoons poultry seasoning
2 teaspoons sea salt
3 to 3½ cups wheat gluten (reduce gluten by ¼ cup if oil is omitted)
Oil, for cooking
4 to 6 cups water
1 tablespoon soy sauce
FOR THE “SKIN” (OPTIONAL)
3 tablespoons oil
3 tablespoons white wine
2 tablespoons nutritional yeast
1 teaspoon poultry seasoning
½ teaspoon sea salt
2 sheets fresh, frozen, or dried Fresh Yuba or store-bought yuba
To make the “breasts,” put the tofu, water, oil (adds richer flavor), nutritional yeast, seasonings, and salt in a food processor and process until creamy and smooth. Add 3 cups of the wheat gluten and continue to process until a ball forms in the center. If you like your “meat” a little firmer, add an extra ½ cup of gluten. These are designed to be tender. Put the mixture on a clean surface and roll it into a 3-inch-thick log. Slice the log into twelve slices. Now, pat each slice with the palm of your hand until it is 5 or 6 inches long and 3 inches wide.
Heat a little oil in a deep skillet or chef’s pan (nonstick works well for this) and cook the patties over medium heat for 5 to 6 minutes on each side, until crispy and brown. If you have a really large skillet, you might be able to do this all at once; otherwise, sauté them in batches. When they are all nicely browned on both sides, put them all back in the pan (if you have cooked them in batches), and pour the water (add enough to cover the patties) and soy sauce over them. Cover the pan and simmer for about 30 minutes, until most of the water has been absorbed. Remove the “breasts” from the pan and let cool. They will seem quite soft but will firm up as they cool. At this point, they are “skinless” and can be used in vegan chicken salads or whatever else you prefer.
To dress them up with a succulent and crispy “skin,” you will wrap up the breasts in seasoned sheets of yuba. First, preheat the oven to 375°F and line a baking sheet with parchment paper. Then, make the marinade by combining the oil, wine, nutritional yeast, seasoning, and salt in a bowl. Have a pastry brush ready to go. Now, depending on the type of yuba you’re using, you may have to do a quick presoak. If you’re using fresh yuba, you can skip this step. Otherwise, take your sheets of frozen or dry yuba and soak them in a pan of cold water for 2 to 10 minutes, until soft, pliable, and lighter in color. It’s a good idea to work quickly, as oversoaking can make them fragile and difficult to handle (frozen yuba will be ready sooner than dry yuba). Take them out a sheet at a time and shake off the water. Cut or tear them into pieces large enough to wrap your “breasts” all around and wrap each piece completely. Brush them all over with the marinade and set on the baking sheet. Wrap and brush all of the pieces with yuba. If you need to do a patchwork of yuba to get a piece covered toward the end, that’s fine. Bake them for about 30 minutes, until the yuba skin is crispy and golden brown. Store in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 6 months.
MAKES 12 “BREASTS,” OR ABOUT 4 POUNDS
i haven't made them but i have made her seitan unpork and unpepperoni and both were excellent. i had previously been making seitan using isa chandra's method (which includes boiling) and miyoko's is far superior.
Ima try this over xmas break...
theta wrote:all of vegan richa’s chickpea flour “egg” dishes (frittata, quiche, omelet etc) call for kala namak/indian black salt to give them an eggy flavor. they’re all really good without it, but i finally bought some and made an “omelet” and it was next level. def recommend
Ides of Smarch wrote:i found some cheap kala namak at big lots for like 3 bucks a pound and it kicked my tofu scramble game up about 30%
totally worth it if you can find it.
Jeremy wrote:If you want a vision of the future, imagine a sarcastic serf - forever.
bear wrote:hi everyone. best vegan restaurants in San Francisco? best if you're dragging along a meat lover?
Jeremy wrote:If you want a vision of the future, imagine a sarcastic serf - forever.
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