Mongolian Beef

[Guest guest]

I have this Mongolian " Beef " at this local vegetarian restaurant in

Berkeley and the gluten is very soft and not rubbery at all. Does

anyone know how you can soften up the gluten? I like gluten but I'd

like ot tenderize it a bit. Do they pound it? Slice it extra thin?

Braise it? I've tried homemade and packaged seitan and I don't find

it as good as this place. It's a Chinese restaurant basically that

went veggie.

Thanks for any pointers. Bill

[Guest guest]

The easy answer is to make seitan yourself from

scratch, that way you can vary the texture to your

liking.

 

When making seitan, you mix the gluten powder with a

little nutritional yeast or tapioca powder, or

chickpea flour or a host of other things to find the

balance of 'firmness' of the gluten.

 

Cooking techniques will vary how the seitan turns out

as well. As you can imagine, their are an amazing

amount of variations. Here are some excellent tips:

 

http://www.ellenskitchen.com/recipebox/glutensteaks.html#tips

 

--- Bill Dennehy <upkerry11 wrote:

>

> I have this Mongolian " Beef " at this local

> vegetarian restaurant in

> Berkeley and the gluten is very soft and not rubbery

> at all. Does

> anyone know how you can soften up the gluten? I like

> gluten but I'd

> like ot tenderize it a bit. Do they pound it? Slice

> it extra thin?

> Braise it? I've tried homemade and packaged seitan

> and I don't find

> it as good as this place. It's a Chinese restaurant

> basically that

> went veggie.

> Thanks for any pointers. Bill

>

>

>

>

 

 

 

 

 

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