perfect soup meat which will hopefully be made later today deity willing and the creeks aren't halved/tripled by weather of one kind or another.
Picture below mealmaster recipe.
edit: Forgot to add that I basted and rolled the log/loaf with sriracha (huy fong) 3 times while baking.
MMMMM----- Recipe via Meal-Master (tm)
Title: Seitan o greatness v1.1.0
Yields: 1 loaf
Categories: meat replacement, protein
-------------------------------DRY TEAM-------------------------------
200 gr vital wheat gluten (100%)
6 gr salt (3%)
2 gr cinnamon (1%)
10 gr chai masala (5%)
15 gr garlic granuals, fresh (7.5%)
-------------------------------WET TEAM-------------------------------
230 gr vegi stock (from previous blog posting) (115%)
* preheat oven to 325°.
* In a large mixing bowl mix dry ingredients. well for liquid.
* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.
* depending on your stock you may a little short on moisture add VERY
slowly and massage into the log.
* knead to make sure you have all of the dry pockets moistened.
* Since I wanted soup meat I mashed into a loaf pan and let sit for
about 15 minutes while my oven warmed up.
* bake for 90 minutes
* let cool fully and then store or use
Source: my head, internet
original: http://bit.ly/b1xpEI
I needed a bit less moist log to make some soup meat so reduced liquid
to 1/2C of homemade vegi stock.
Since the vegi stock already has evoo and soy I added liquid slowly
until I got the consistency I needed.
MMMMM
Yucatan rice and La Scala Salad
4 days ago
The soup tastes awesome as expected.
ReplyDeleteThis seitan needs to be a little crisper for soup meat. Maybe split into pieces and baked as pre-made soup chunks.
The taste of this seitan perfectly compliments soup made with vegi-stock recipe #1 and noodles.
Also tastes quite nice with packaged noodle soup.