Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I see a recipe for corned seitan and cabbage in the files. I really like the veggie mix in it, but the seitan is just used without the 'pickling' step that is done traditionally in the beef version of this recipe. Has anyone done this with seitan? (pickling it in salt and spices in the fridge for a couple of days?). I would like to hear (read?) of your experiences with it and if you came up with a good spice mix and picking time/method. Thanks for this wonderful group where one can ask all sorts of weird veggie questions! (hey, and I am not even feeling weird...) roseta @ los angeles Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I have heard this one is good. But I prefer baked seitan over boiled. So I would probably wrap mine in foil and bake it for an hour and a half at 350. Then slice and serve. Seitan Corned Beef 1 gallon water (to boil loaf) Dry Ingredients 2 cups vital wheat gluten flour 2 Tbs. Granulated onion 2 Tbs. Paprika 2 Tbs. Whole fennel seed (coarsely ground) 2 Tbs. Whole caraway seed (coarsely ground) 1 Tbs. Salt 1 tsp. Ground cloves 1 tsp. Ground black pepper Wet Ingredients 1 cup vegetable broth 1/2 cup olive oil 2 Tbs. Molasses 1 Tbs. Vinegar Cheese cloth (one double thick 24-inch by 16-inch piece) 2 - 6-inch pieces of string Instructions 1) In a large pot, bring 1 gallon of water to a simmer. 2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel caraway, salt, cloves and black pepper. 3) In a separate bowl, whisk together the vegetable broth, oil, molasses, and vinegar. 4) Combine wet ingredients with the dry ingredients. 5) Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick. 6) Place corned beef loaf on cheese cloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string. 7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes. 8) Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later. 2006 Brian P. McCarthy Visit my food blog: www.everydayvegetarian.net ---- rosetalleo 3/11/2008 3:28:04 PM has anyone 'corned' seitan? I see a recipe for corned seitan and cabbage in the files. I really like the veggie mix in it, but the seitan is just used without the 'pickling' step that is done traditionally in the beef version of this recipe. Has anyone done this with seitan? (pickling it in salt and spices in the fridge for a couple of days?). I would like to hear (read?) of your experiences with it and if you came up with a good spice mix and picking time/method. Thanks for this wonderful group where one can ask all sorts of weird veggie questions! (hey, and I am not even feeling weird...) roseta @ los angeles Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Thanks liudwih! , " Liudwih Frankiscdohtar " <liudwih wrote: > > I have heard this one is good. But I prefer baked seitan over boiled. So I > would probably wrap mine in foil and bake it for an hour and a half at 350. > Then slice and serve. > > > Seitan Corned Beef > > 1 gallon water (to boil loaf) > > Dry Ingredients > 2 cups vital wheat gluten flour > 2 Tbs. Granulated onion > 2 Tbs. Paprika > 2 Tbs. Whole fennel seed (coarsely ground) > 2 Tbs. Whole caraway seed (coarsely ground) > 1 Tbs. Salt > 1 tsp. Ground cloves > 1 tsp. Ground black pepper > > Wet Ingredients > 1 cup vegetable broth > 1/2 cup olive oil > 2 Tbs. Molasses > 1 Tbs. Vinegar > Cheese cloth (one double thick 24-inch by 16-inch piece) > 2 - 6-inch pieces of string > > Instructions > > 1) In a large pot, bring 1 gallon of water to a simmer. > 2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel > caraway, salt, cloves and black pepper. > 3) In a separate bowl, whisk together the vegetable broth, oil, molasses, > and vinegar. > 4) Combine wet ingredients with the dry ingredients. > 5) Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick. > 6) Place corned beef loaf on cheese cloth and roll-up like a big flat > rectangle tootsie roll (not to tight). Tie each end with a piece of string. > 7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes. > 8) Take roast out of liquid and remove cheese cloth. Serve warm or place in > refrigerator to make sandwiches with later. > > > 2006 Brian P. McCarthy > > Visit my food blog: www.everydayvegetarian.net > ---- > > rosetalleo > 3/11/2008 3:28:04 PM > > has anyone 'corned' seitan? > > I see a recipe for corned seitan and cabbage in the files. I really > like the veggie mix in it, but the seitan is just used without the > 'pickling' step that is done traditionally in the beef version of this > recipe. Has anyone done this with seitan? (pickling it in salt and > spices in the fridge for a couple of days?). I would like to hear > (read?) of your experiences with it and if you came up with a good > spice mix and picking time/method. > > Thanks for this wonderful group where one can ask all sorts of weird > veggie questions! (hey, and I am not even feeling weird...) > > roseta @ los angeles > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Forgive me but, what is seitan? rosetalleo <rosetalleo wrote: Thanks liudwih! , " Liudwih Frankiscdohtar " wrote: > > I have heard this one is good. But I prefer baked seitan over boiled. So I > would probably wrap mine in foil and bake it for an hour and a half at 350. > Then slice and serve. > > > Seitan Corned Beef > > 1 gallon water (to boil loaf) > > Dry Ingredients > 2 cups vital wheat gluten flour > 2 Tbs. Granulated onion > 2 Tbs. Paprika > 2 Tbs. Whole fennel seed (coarsely ground) > 2 Tbs. Whole caraway seed (coarsely ground) > 1 Tbs. Salt > 1 tsp. Ground cloves > 1 tsp. Ground black pepper > > Wet Ingredients > 1 cup vegetable broth > 1/2 cup olive oil > 2 Tbs. Molasses > 1 Tbs. Vinegar > Cheese cloth (one double thick 24-inch by 16-inch piece) > 2 - 6-inch pieces of string > > Instructions > > 1) In a large pot, bring 1 gallon of water to a simmer. > 2) In a large bowl, whisk together the gluten, onion powder, paprika, fennel > caraway, salt, cloves and black pepper. > 3) In a separate bowl, whisk together the vegetable broth, oil, molasses, > and vinegar. > 4) Combine wet ingredients with the dry ingredients. > 5) Form into a 5-inch by 8-inch loaf that will be about 1_ -inches thick. > 6) Place corned beef loaf on cheese cloth and roll-up like a big flat > rectangle tootsie roll (not to tight). Tie each end with a piece of string. > 7) Place in simmering water, cover, and simmer for 1 hour and 15 minutes. > 8) Take roast out of liquid and remove cheese cloth. Serve warm or place in > refrigerator to make sandwiches with later. > > > 2006 Brian P. McCarthy > > Visit my food blog: www.everydayvegetarian.net > ---- > > rosetalleo > 3/11/2008 3:28:04 PM > > has anyone 'corned' seitan? > > I see a recipe for corned seitan and cabbage in the files. I really > like the veggie mix in it, but the seitan is just used without the > 'pickling' step that is done traditionally in the beef version of this > recipe. Has anyone done this with seitan? (pickling it in salt and > spices in the fridge for a couple of days?). I would like to hear > (read?) of your experiences with it and if you came up with a good > spice mix and picking time/method. > > Thanks for this wonderful group where one can ask all sorts of weird > veggie questions! (hey, and I am not even feeling weird...) > > roseta @ los angeles > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Seitan is a meat substitute made of wheat. It is also called 'wheat meat'. It can taste very much like meat when maridaded. You can buy it in healthfood stores, all ready made and cooked so you just open the package and use it, or you can buy a package of " vital wheat glutan and just add water and cook it, or you can start with flour and wash out the starch and just have the gluten left and then cook it. The first time I tried it, I bought the premade. It is expensive and quite adequate. The next time I bought the packaged kind, It was better. Now I start with fresh wheat berries, grind it into flour and make it at home. It is a lot more work, but comes out tasting better and is fun to make. I posted a recipe not long ago for making it from scratch, along witht he cooking instructions. It should be in the file. Katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 How do you wash out the starch from your flour? I also mill my own grains, but buy the vital wheat glutan separately. Thanks, ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri (who still has not introduced herself formally) -:¦:- ((¸¸.·´ On Mar 11, 2008, at 10:21 PM, Katie wrote: > The next time I bought the packaged kind, It was better. Now I > start with fresh wheat berries, grind it into flour and make it at > home. It is a lot more work, but comes out tasting better and is > fun to make. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2008 Report Share Posted March 12, 2008 You make a dough of the flour and water and kneed it well, Then put it in a bowl and cover it with water for 15 minutes or so while the gluten developes. Then knead the dough in the water until it turns milky. Dump the water and refill with fresh water and keep kneading and changing the water until the water remains pretty much clear. What makes the water become milky is the starch. When you are finished and the water remains clear, your seitan is ready to cook. The recipe for the water to boil is in the file. It has onion, garlic, soy sauce an kombuko in water. Maybe something else, but that is all I remember. Katie Terri Partyka <tpartyka wrote: How do you wash out the starch from your flour? I also mill my own grains, but buy the vital wheat glutan separately. Thanks, ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri (who still has not introduced herself formally) -:¦:- ((¸¸.·´ On Mar 11, 2008, at 10:21 PM, Katie wrote: > The next time I bought the packaged kind, It was better. Now I > start with fresh wheat berries, grind it into flour and make it at > home. It is a lot more work, but comes out tasting better and is > fun to make. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2008 Report Share Posted March 12, 2008 Thanks Katie! ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ On Mar 12, 2008, at 2:07 AM, Katie wrote: > You make a dough of the flour and water and kneed it well, Then put > it in a bowl and cover it with water for 15 minutes or so while the > gluten developes. Then knead the dough in the water until it turns > milky. Dump the water and refill with fresh water and keep kneading > and changing the water until the water remains pretty much clear. > What makes the water become milky is the starch. When you are > finished and the water remains clear, your seitan is ready to cook. > The recipe for the water to boil is in the file. It has onion, > garlic, soy sauce an kombuko in water. Maybe something else, but > that is all I remember. > Katie > > Terri Partyka <tpartyka wrote: > How do you wash out the starch from your flour? I also mill my own > grains, but buy the vital wheat glutan separately. > > Thanks, > > ¸.·´ .·´¨¨)) > ((¸¸.·´ .·´ -:¦:- Terri (who still has not introduced herself > formally) > -:¦:- ((¸¸.·´ > > On Mar 11, 2008, at 10:21 PM, Katie wrote: > > > The next time I bought the packaged kind, It was better. Now I > > start with fresh wheat berries, grind it into flour and make it at > > home. It is a lot more work, but comes out tasting better and is > > fun to make. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 Yup! It turned out pretty good, too! I just used a traditional corned beef recipe, not much change at all, except no slab of flesh! ha! 360./naturekeene7 My Website! Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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