Guest guest Posted October 20, 2003 Report Share Posted October 20, 2003 I'm having a hard time trying to figure out how to make good wheat meat from gluitin. Sometimes it comes out so chewy you can't eat it. Other times it comes out softer but still tastes rubbery. I've tried kneading a lot, kneading a little, not kneading at all, but haven't found the right combination. If I knead too much the wheat meat is way too tough to eat. If I don't knead at all it is still rubbery. Any good suggestions and recipies (step-by-step) would be forever appreciated. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2003 Report Share Posted October 20, 2003 > I'm having a hard time trying to figure out how to make good wheat > meat from gluitin. The best recipes I've seen are by Bryanna Clark Grogan. She includes her gluten recipe in almost all her books and therefor doesn't really allow them to be shared on public mailing lists. She *does* moderate her own Beginner Vegetarians board over on Veg Source at: http://www.vegsource.com/talk/beginner/index.html where she posts them frequently. She has gluten recipes for everything from chicken to pastrami to even some fish flavored. If they've aged off the board, just ask and she'll easily repost them. I used to have rubbery seitan all the time until I started following her recipes. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2003 Report Share Posted October 20, 2003 Thanks Sue, I'll check out her web site. Ed --- Sue in NJ <susang wrote: > > I'm having a hard time trying to figure out how to > make good wheat > > meat from gluitin. > > The best recipes I've seen are by Bryanna Clark > Grogan. She includes her > gluten recipe in almost all her books and therefor > doesn't really allow them > to be shared on public mailing lists. She *does* > moderate her own Beginner > Vegetarians board over on Veg Source at: > http://www.vegsource.com/talk/beginner/index.html > where she posts them frequently. She has gluten > recipes for everything from > chicken to pastrami to even some fish flavored. If > they've aged off the > board, just ask and she'll easily repost them. > > I used to have rubbery seitan all the time until I > started following her > recipes. > > > Sue in NJ > > The New with improved product search Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2003 Report Share Posted October 20, 2003 hey there, i use a fairly simple recipe and i love the way it comes out. combine: 2 cups gluten 1/4 cup whole wheat flower spices (vary depending on what i'm going for) add 2 1/4 cups of broth (cold) all at once and stir till it all comes to gether then knead for 10 mins. let rest while making broth for boiling. fill a large pot 3/4 full of water and add: 2 bolion cubes 1/4 cup soy sauce 1 tbsp marmite (i leave this out a lot since it's expansive and i dont' always have it on hand) bring to a boil knead glutin dough 10 more mins and cut into pieces add to boiling broth and boil (don's simmer) for45 mins. this makes a good bit but it freezes well as long as it's comverd in the cooking broth. enjoy peace jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 THUD here is a website that I found useful about gluten. http://www.ellenskitchen.com/recipebox/glutchuck.html (THUD = the usual disclaimers, like about I don't receive money, this isn't site, etc) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 --- climbzen wrote: > hey there, > i use a fairly simple recipe and i love the way > it comes out. > combine: > 2 cups gluten > 1/4 cup whole wheat flower > spices (vary depending on what i'm going for) > add 2 1/4 cups of broth (cold) all at once and stir > till it all comes to > gether then knead for 10 mins. let rest while making > broth for boiling. > > fill a large pot 3/4 full of water and add: > 2 bolion cubes > 1/4 cup soy sauce > 1 tbsp marmite (i leave this out a lot since it's > expansive and i > dont' always have it on hand) > bring to a boil > knead glutin dough 10 more mins and cut into pieces > add to boiling broth and boil (don's simmer) for45 > mins. > this makes a good bit but it freezes well as long as > it's comverd in the > cooking broth. > enjoy > peace > jeff > > Interesting. I never boil my gluten as it makes it too spongey. I just simmer. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 On 21 Oct 2003 at 9:08, MrFalafel wrote: > Interesting. I never boil my gluten as it makes it too > spongey. I just simmer. hey there, really, i'll have to try that and see how it comes out different. the original recipe i got said to boil it not simmer so that's what i always have done. it does have a some what spongy texture. but that's part of what makes it so juicy. next time i make it i'll simmer it and post my comparison. so how long do you simmer yours. peace jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 --- climbzen wrote: > On 21 Oct 2003 at 9:08, MrFalafel wrote: > > Interesting. I never boil my gluten as it makes it > too > > spongey. I just simmer. > > hey there, > really, i'll have to try that and see how it > comes out different. the > original recipe i got said to boil it not simmer so > that's what i always > have done. it does have a some what spongy texture. > but that's part of > what makes it so juicy. next time i make it i'll > simmer it and post my > comparison. so how long do you simmer yours. > peace > jeff > > I simmer mine for an hour or so. Here's the main recipe I use: Seitan Chicken Dry mix: 1 3/4 cups pure gluten powder 1/4 cup chickpea flour Wet mix: 1 1/2 cups cold water plus 2 tbsp veggie stock powder Cooking broth: 4 1/2 cups water 3/4 cup soy sauce 1/2 cup chopped onions 2 tsp dried sage 1 1/2 tsp each dried rosemary and thyme Add the wet mix to the dry mix and mix very well. Knead briefly just to mix things. To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand). For stew chunks, cut into very small pieces. Heat the cooking broth in a saucepan and add the gluten, just simmer (do not boil! This makes it spongy) the gluten pieces in the cooking broth on the stove top for an hour. Or you can place gluten into a casserole dish and cover with the cooking broth. Cover and bake at 350F for 30 minutes, then at 300F for 30 minutes. Cool and store in cooking broth. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 I appreciate the recipies very much. After you make your Seitan Chicken, how do you serve it? Do you then fry it breaded? what kind of breading do you use, what kind of oil? Sorry to be a pest, but this wheat meat is all new to me. I love to eat at the Bamboo Garden in Seattle or the Saigon Rendezvou in Olympia, they both server great mock meat but of course won't share their recipies. I've tried about 4 times but each time it's too spongy or too soft or not flavorful. I will definately try your recipe and let others know how it comes out. Much appreciated, Ed --- MrFalafel <mrfalafel wrote: > --- climbzen wrote: > On 21 Oct 2003 at > 9:08, MrFalafel wrote: > > > Interesting. I never boil my gluten as it makes > it > > too > > > spongey. I just simmer. > > > > hey there, > > really, i'll have to try that and see how it > > comes out different. the > > original recipe i got said to boil it not simmer > so > > that's what i always > > have done. it does have a some what spongy > texture. > > but that's part of > > what makes it so juicy. next time i make it i'll > > simmer it and post my > > comparison. so how long do you simmer yours. > > peace > > jeff > > > > > > I simmer mine for an hour or so. > > Here's the main recipe I use: > > Seitan Chicken > > Dry mix: > 1 3/4 cups pure gluten powder > 1/4 cup chickpea flour > > Wet mix: > 1 1/2 cups cold water plus 2 tbsp veggie stock > powder > > Cooking broth: > 4 1/2 cups water > 3/4 cup soy sauce > 1/2 cup chopped onions > 2 tsp dried sage > 1 1/2 tsp each dried rosemary and thyme > > Add the wet mix to the dry mix and mix very well. > Knead briefly just to mix things. > > To make cutlets, divide the uncooked gluten mixture > into 12 pieces and flatten them with your hands and > / > or a rolling pin as thinly as you can (they will > expand). For stew chunks, cut into very small > pieces. > > Heat the cooking broth in a saucepan and add the > gluten, just simmer (do not boil! This makes it > spongy) the gluten pieces in the cooking broth on > the > stove top for an hour. > > Or you can place gluten into a casserole dish and > cover with the cooking broth. Cover and bake at 350F > for 30 minutes, then at 300F for 30 minutes. Cool > and > store in cooking broth. > > ______________________ > Want to chat instantly with your online friends? > Get the FREE > Messenger http://mail.messenger..co.uk > The New with improved product search Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2003 Report Share Posted October 22, 2003 --- Ed Valentine <tacomaharbor wrote: > I appreciate the recipies very much. After you make > your Seitan Chicken, how do you serve it? Do you > then > fry it breaded? what kind of breading do you use, > what > kind of oil? Sorry to be a pest, but this wheat > meat > is all new to me. > Here's a couple of things: Seitan Alla Cacciatore 4-6 seitan chicken cutlets cut in half (lengthwise to make them thinner) 1/4 to 1/2 cup flour mixed with 1 tbsp nutritional yeast flakes and some black pepper 1-2 tbsp olive oil Cacciatore sauce 1 tbsp olive oil 1 cup fresh mushrooms sliced 1 medium onion sliced 2 cloves garlic minced or crushed 1 cup veggie stock mixed with 2 tbsp tomato paste 3/4 cup white wine 1 tsp dried rosemary salt and fresh ground pepper to taste Method In a large non-stick skillet, heat the 1-2 tbsp olive oil over medium heat. dredge the cutlets in the seasoned flour and brown them on both sides in the oil. Set aside. Prepare the sauce by adding the 1 tbsp olive oil to the same pan. Over medium high heat, sauté the mushrooms, onion, garlic and rosemary until the onion is tender. Add the cutlets, wine and stock mixed with tomato paste. Cover and cook for about 45 minutes, adding a little water if needed to keep a sauce-like consistency. Add salt and pepper to taste. Serve with crusty bread or cooked pasta noodles. ---- Scaloppine with Rosemary Lemon and Olives 4 seitan cutlets, cut in half crosswise and the horizontally to make ‘scallops’. 1/4 cup flour 1-2 tbsp olive oil 3 cloves garlic, minced 1 tsp rosemary 1/2 cup white wine 1 cup vegetarian stock 1 cup diced ripe plum tomatoes 16 black calamata olives, pitted grated zest of 1 lemon 1-2 tbsp fresh lemon juice 1-2 tbsp freshly ground pepper Method Dredge the ‘scallops’ in the flour. In a heavy non-stick skillet, heat the olive oil over medium high heat. Brown the ‘scallops’ in the hot oil. Add the garlic and rosemary and stir-fry for a minute. Add the wine and stir until it thickens a bit. Now add the stock, tomatoes, olives and lemon zest. Keep stirring over high heat until a nice sauce forms. Add the lemon juice and salt and pepper to taste. Serve immediately. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2003 Report Share Posted October 22, 2003 Wow! Thanks, I can't wait for the weekend. I'll let you know how I do. Ed Valentine --- MrFalafel <mrfalafel wrote: > --- Ed Valentine <tacomaharbor wrote: > > I > appreciate the recipies very much. After you make > > your Seitan Chicken, how do you serve it? Do you > > then > > fry it breaded? what kind of breading do you use, > > what > > kind of oil? Sorry to be a pest, but this wheat > > meat > > is all new to me. > > > > Here's a couple of things: > > Seitan Alla Cacciatore > > 4-6 seitan chicken cutlets cut in half (lengthwise > to > make them thinner) > 1/4 to 1/2 cup flour mixed with 1 tbsp nutritional > yeast flakes and some black pepper > 1-2 tbsp olive oil > > Cacciatore sauce > 1 tbsp olive oil > 1 cup fresh mushrooms sliced > 1 medium onion sliced > 2 cloves garlic minced or crushed > 1 cup veggie stock mixed with 2 tbsp tomato paste > 3/4 cup white wine > 1 tsp dried rosemary > salt and fresh ground pepper to taste > > Method > In a large non-stick skillet, heat the 1-2 tbsp > olive > oil over medium heat. dredge the cutlets in the > seasoned flour and brown them on both sides in the > oil. Set aside. > > Prepare the sauce by adding the 1 tbsp olive oil to > the same pan. Over medium high heat, sauté the > mushrooms, onion, garlic and rosemary until the > onion > is tender. Add the cutlets, wine and stock mixed > with > tomato paste. Cover and cook for about 45 minutes, > adding a little water if needed to keep a sauce-like > consistency. Add salt and pepper to taste. > Serve with crusty bread or cooked pasta noodles. > > ---- > > Scaloppine with Rosemary Lemon and Olives > > 4 seitan cutlets, cut in half crosswise and the > horizontally to make ‘scallops’. > 1/4 cup flour > 1-2 tbsp olive oil > 3 cloves garlic, minced > 1 tsp rosemary > 1/2 cup white wine > 1 cup vegetarian stock > 1 cup diced ripe plum tomatoes > 16 black calamata olives, pitted > grated zest of 1 lemon > 1-2 tbsp fresh lemon juice > 1-2 tbsp freshly ground pepper > > Method > Dredge the ‘scallops’ in the flour. In a heavy > non-stick skillet, heat the olive oil over medium > high > heat. Brown the ‘scallops’ in the hot oil. Add the > garlic and rosemary and stir-fry for a minute. Add > the > wine and stir until it thickens a bit. > Now add the stock, tomatoes, olives and lemon zest. > Keep stirring over high heat until a nice sauce > forms. > Add the lemon juice and salt and pepper to taste. > Serve immediately. > > > > ______________________ > Want to chat instantly with your online friends? > Get the FREE > Messenger http://mail.messenger..co.uk > The New with improved product search Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2003 Report Share Posted October 25, 2003 At 04:05 PM 10/20/2003 -0400, Sue in NJ wrote: >The best recipes I've seen are by Bryanna Clark Grogan. She includes her >gluten recipe in almost all her books and therefor doesn't really allow them >to be shared on public mailing lists. She *does* moderate her own Beginner >Vegetarians board over on Veg Source at: >http://www.vegsource.com/talk/beginner/index.html >where she posts them frequently... The only person on Vegsource who objects to 'her' recipes being shared is Joanne Stepaniak who says it's not fair to those who buy her books. In reality, almost every recipe in the Uncheese Cookbook was lifted from earlier vegan cookbooks, particularly the Seventh Day Adventist publications. I remember perusing that book when it first came out, then putting it back on the shelf because I already had most of those recipes, thanks to the SDA community. When Bryanna was asked about this on Vegsource, she said that it was perfectly okay to share her recipes as long as proper credit was included. This is just common courtesy, but you'd be surprised at how many people don't do this. Poor Chef Deb (also on Vegsource) has had this happen a lot -- people post her stuff all the time as their own! None of these foods are new anyway. I learned how to make seitan and tofu from some kindly souls in the Buddhist community in the late 60's- early '70's, and vegan cheese from the Adventists later on, and they were doing this stuff *long* before this wanna-be veggie kid asked them for lessons. Here's a traditional way of making gluten that hasn't been discussed here yet. This particular recipe comes from Madhur Jaffrey's " World-of-the-East Vegetarian Cooking " but may be found in lots of Chinese vegetarian cookbooks. If using pure gluten flour, use the proportions given immediately below and ignore the kneading and washing instructions. Pure gluten flour has already been washed. If using bread flour, use Jaffrey's proportions (I've put metric measurements in parentheses for those who use that system). These can then be simmered in any flavor broth you wish, making them very versatile. 1 1/4 cups (10 fluid oz. or 296 ml ) pure gluten flour (vital wheat gluten) 1 cup (8 fl. oz or 237 ml) water -------------- Fried and Baked Wheat Gluten Balls Yield: 1 Pound 1 lb (500 g) high-gluten flour (ie. bread flour - about 3 3/4 cups [30 fl. oz. or 887 ml]) 1 1/2 c (12 fl. oz. or 355 ml) water Vegetable oil for deep frying and/or greasing baking dish Put the flour in a large bowl. Slowly add water and bring the flour together to make an unsticky ball of medium firmness. Knead for 10 to 12 minutes until the dough is smooth. Leave the dough in a bowl, covered with some aluminum foil, for 1 hour. Knead the dough briefly again. Form a ball and put the dough back in the bowl. Now cover the ball of dough with cold water from faucet and leave overnight. Begin to wash the dough: Treat the dough like a piece of sponge and squeeze it under the water. Keep doing this until the water turns exceedingly milky from the starch. Throw this starchy water away and cover the dough with fresh cold water. You will be throwing away several batches of water as each turns milky until you are left with just gluten, at which point the water remains almost clear. Place this ball of gluten on a tilted board and let it drain for 15 minutes. For frying the balls, set up a platter lined with paper towels. Pour oil into a wok for deep frying and heat over a lowish flame. You should aim for a temperature around 325 F (162.7C). Break the dough into 1-inch balls, working each in your hand so it is as round as possible. Drop four balls into the wok at a slight distance form each other. Baste the balls gently but constantly with the hot oil as you fry them. The frying should take at least 4 minutes. The balls should expand to at least twice their size and turn a reddish color on the outside. If they brown too fast, they will not expand properly. Adjust the heat when this happens. Remove the balls with a slotted spoon and leave to drain on the platter. The balls will collapse as they cool. For baking the balls, Preheat oven to 375 F (190.5C). Grease a cookie sheet lightly with oil. Break the dough into 1/2-inch (1.25 cm) balls and lay as many as will fit on the cookie sheet, about 2 1/2 (6.4 cm) inches apart. Bake for 15 to 20 minutes or until they are quite puffed up and lightly browned. When fried or baked gluten balls have cooled, they should be packed in plastic bags or plastic containers and either refrigerated or frozen. They should last in the refrigerator for at least 3 days. To defrost frozen balls, just throw them into boiling water or boiling stock and cook for a few minutes. Per Jaffrey: " Baked balls are particularly suited to light stews and soups. Fried balls are better in heartier stews and stir-fried dishes. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2003 Report Share Posted October 26, 2003 I'd love to hear more about making vegan cheese,etc. I had no idea about the SDA community promoting a vegan diet! That's great! I'm still a new vegan but I love Brianna's board and she's very free with the recipes, which is fabulous for us budget challenged veggies. :-) Amissa >The only person on Vegsource who objects to 'her' recipes being shared is >Joanne Stepaniak who says it's not fair to those who buy her books. In >reality, almost every recipe in the Uncheese Cookbook was lifted from >earlier vegan cookbooks, particularly the Seventh Day Adventist >publications. I remember perusing that book when it first came out, then >putting it back on the shelf because I already had most of those recipes, >thanks to the SDA community. > >>None of these foods are new anyway. I learned how to make seitan and >>tofu from some kindly souls in the Buddhist community in the late 60's- >>early '70's, and vegan cheese from the Adventists later on, and they were >>doing this stuff *long* before this wanna-be veggie kid asked them for >>lessons. > > _______________ Add MSN 8 Internet Software to your current Internet access and enjoy patented spam control and more. Get two months FREE! http://join.msn.com/?page=dept/byoa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2003 Report Share Posted October 26, 2003 > The only person on Vegsource who objects to 'her' recipes being shared is Joanne Stepaniak The McDougall's don't want their recipes on shared publically, either, and they're not allowed to be posted on VegSource. Book and page number, only. I tried posting a requested recipe to the McDougall Recipe board a few times in the past and they were always deleted. > Poor Chef Deb (also on Vegsource) has had this happen a lot -- people post her stuff all the time as their own! One thing I make sure of is to credit where the recipe came from, going as far as asking if anyone knew who did write the recipe if it came to me as Anonymous, especially if it looks familiar. I can barely boil water for pasta so *never* can claim any recipe as my own. >If using pure gluten flour, This is what I use - I'm way too lazy to do all the rinsing required to make seitan from regular flour. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2003 Report Share Posted October 27, 2003 hey there, i used your recipe for seitan last night with marginal changes just because i didn't have every thing on hand so i used what i had. i used adobo powder and onion powder in with the dry mix because i can't find veggie stock powder anywhere, i've been looking for years now. also my cooking broth was just water boulion, and soy sauce. it was great, totaly difrent texture then the stuff i made before. for cooking this is going to be what i use for now on. for just eating the way it is (i have always had a habit of eating as is for a snack or what not) i found it a little dry and bland. the spongy stuff i made before was very juicy and the broth in it gave it lots of flavor on it's own so it makes a great snack. thank you for posting this it has been a real eye opener. peace jeff , MrFalafel <mrfalafel> wrote: > Seitan Chicken > > Dry mix: > 1 3/4 cups pure gluten powder > 1/4 cup chickpea flour > > Wet mix: > 1 1/2 cups cold water plus 2 tbsp veggie stock powder > > Cooking broth: > 4 1/2 cups water > 3/4 cup soy sauce > 1/2 cup chopped onions > 2 tsp dried sage > 1 1/2 tsp each dried rosemary and thyme > > Add the wet mix to the dry mix and mix very well. > Knead briefly just to mix things. > > To make cutlets, divide the uncooked gluten mixture > into 12 pieces and flatten them with your hands and / > or a rolling pin as thinly as you can (they will > expand). For stew chunks, cut into very small pieces. > > Heat the cooking broth in a saucepan and add the > gluten, just simmer (do not boil! This makes it > spongy) the gluten pieces in the cooking broth on the > stove top for an hour. > > Or you can place gluten into a casserole dish and > cover with the cooking broth. Cover and bake at 350F > for 30 minutes, then at 300F for 30 minutes. Cool and > store in cooking broth. > > ____________________ __ > Want to chat instantly with your online friends? Get the FREE > Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2003 Report Share Posted October 27, 2003 Glad it worked out for you. The recipe is in fact by Bryanna Clark Grogan. If you liked that, she has even better seiten recipes in her 'Nonna's Italian Kitchen' vegan cookbook. You can order veggie stock powder here: http://www.voguecuisine.com/product.html as well as a number of other online food shops. I get most of my exotic ingredients from online shops now. --- climbzen <climbzen wrote: > hey there, > i used your recipe for seitan last night with > marginal changes just > because i didn't have every thing on hand so i used > what i had. i > used adobo powder and onion powder in with the dry > mix because i > can't find veggie stock powder anywhere, i've been > looking for years > now. also my cooking broth was just water boulion, > and soy sauce. it > was great, totaly difrent texture then the stuff i > made before. for > cooking this is going to be what i use for now on. > for just eating > the way it is (i have always had a habit of eating > as is for a snack > or what not) i found it a little dry and bland. the > spongy stuff i > made before was very juicy and the broth in it gave > it lots of flavor > on it's own so it makes a great snack. thank you for > posting this it > has been a real eye opener. > peace > jeff > > , MrFalafel > <mrfalafel> > wrote: > > > Seitan Chicken > > > > Dry mix: > > 1 3/4 cups pure gluten powder > > 1/4 cup chickpea flour > > > > Wet mix: > > 1 1/2 cups cold water plus 2 tbsp veggie stock > powder > > > > Cooking broth: > > 4 1/2 cups water > > 3/4 cup soy sauce > > 1/2 cup chopped onions > > 2 tsp dried sage > > 1 1/2 tsp each dried rosemary and thyme > > > > Add the wet mix to the dry mix and mix very well. > > Knead briefly just to mix things. > > > > To make cutlets, divide the uncooked gluten > mixture > > into 12 pieces and flatten them with your hands > and / > > or a rolling pin as thinly as you can (they will > > expand). For stew chunks, cut into very small > pieces. > > > > Heat the cooking broth in a saucepan and add the > > gluten, just simmer (do not boil! This makes it > > spongy) the gluten pieces in the cooking broth on > the > > stove top for an hour. > > > > Or you can place gluten into a casserole dish and > > cover with the cooking broth. Cover and bake at > 350F > > for 30 minutes, then at 300F for 30 minutes. Cool > and > > store in cooking broth. > > > > > ____________________ > __ > > Want to chat instantly with your online friends? > Get the FREE > > > Messenger http://mail.messenger..co.uk > > ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
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