Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Hi Shelly. I found this Basic Gluten recipe on the net (it is the Simply Heavenly version). The cooking methods were not listed (though maybe somewhere else on the net), however I did type up the first method below. The second method takes 10 hours in the oven at 250 degrees and the third method is done in a pressure cooker. If you would like for me to type out either the 2nd or 3rd method (and if time permits) then let me know. There are some cool pictures of gluten in the photos sections here from our resident gluten guru, Nancy. Also some cool pics of seitan from Amy. http://ph./photos ---- Basic Gluten Don't let this intimidate you. It is easy after you have done it once. Do not use pastry flour in this because it does not have enough gluten to work. 8 c. Whole wheat flour 8 c. White flour 6 c. Cold (not chilled) water Mix the flour and water together and knead it for about 10 to 15 minutes, adding water or flour as (if) needed, until you have a very smooth ball of dough with no cracks in it. Kneading is what develops the gluten. It should bounce back when you punch it. Put this ball of dough in a bowl large enough to hold it and add enough cold water to cover the ball completely. Let it soak under water for one-half hour at least, preferably one to two hours. Then begin kneading it under water, kneading out all the starch and being careful to hold the gluten together. Change the water when it gets quite milky from the starch, and keep changing it until the water stays almost clear. The last part of the kneading should be done in a colander (not a strainer) under running water. If the dough disintegrates in the kneading-washing you must try another brand of flour. Cook according to one of three methods [given in the book]. ---- Cooking Method 1.... Oil a loaf pan. Place the raw gluten in the pan and bake at 450F for 45 minutes. The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin. Slice the gluten loaf into slices 3/8 inch to 1/2 inch thick. If chunks are desired, cut the slices into cubes or strips. Place the slices or cubes in boiling gluten broth, (see chapter of specific gluten you're making for broth recipe), not flavoring broth, and boil for 30 minutes. A weight may be required to keep the gluten sumberged while boiling. If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be. On 4/20/06, Elite wrote: > > > > Mock Shrimp > > > UnShrimp > > 1 recipe basic gluten > 1 gallon water > 1/2 cup MSG > 1/4 cup sea salt > 1 bag Zatarain's crab boil > 1 T corn oil > > Cook gluten, slice 1/4 inch thick and then cut into 1 x 2 inch > pieces (or into shrimplike shapes). Combine rest of ingredients > and simmer for 5 minutes. Boil the gluten in the broth for 30 > minutes. Then let it soak overnight in the broth, keeping the crab > boil bag in the broth as well. Drain before using. > > It mentions that if you want less broth, open the bag of crab boil, > measure out a proportionate amount, tie in cheesecloth and use > that. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Or you can just buy the box of gluten and cut the whole process way down! And cheaper too. But, Shawn, me sees that you are into the real thing...are you a pioneer or have a desire to live in the outback? Shelley, make him type out the other two methods too. <giggle> linda " subprong " <subprong > Hi Shelly. I found this Basic Gluten recipe on the net (it is the Simply > Heavenly version). The cooking methods were not listed (though maybe > somewhere else on the net), however I did type up the first method below. > The second method takes 10 hours in the oven at 250 degrees and the third > method is done in a pressure cooker. If you would like for me to type out > either the 2nd or 3rd method (and if time permits) then let me know. > > There are some cool pictures of gluten in the photos sections here from our > resident gluten guru, Nancy. Also some cool pics of seitan from Amy. > > http://ph./photos > > ---- > Basic Gluten > Don't let this intimidate you. It is easy after you > have done it once. > Do not use pastry flour in this because it does > not have enough gluten to work. > 8 c. Whole wheat flour > 8 c. White flour > 6 c. Cold (not chilled) water > Mix the flour and water together and knead it for > about 10 to 15 minutes, adding water or flour as > (if) needed, until you have a very smooth ball of > dough with no cracks in it. Kneading is what > develops the gluten. It should bounce back when > you punch it. > Put this ball of dough in a bowl large enough to > hold it and add enough cold water to cover the ball > completely. Let it soak under water for one-half > hour at least, preferably one to two hours. > Then begin kneading it under water, kneading > out all the starch and being careful to hold the > gluten together. Change the water when it gets > quite milky from the starch, and keep changing it > until the water stays almost clear. The last part of > the kneading should be done in a colander (not a > strainer) under running water. > If the dough disintegrates in the kneading-washing > you must try another brand of flour. > Cook according to one of three methods [given > in the book]. > > ---- > > Cooking Method 1.... > > Oil a loaf pan. Place the raw gluten in the pan and bake at 450F for 45 > minutes. The gluten will rise just like a loaf of bread and when done will > have a shiny golden brown skin. > > Slice the gluten loaf into slices 3/8 inch to 1/2 inch thick. If chunks are > desired, cut the slices into cubes or strips. > > Place the slices or cubes in boiling gluten broth, (see chapter of specific > gluten you're making for broth recipe), not flavoring broth, and boil for 30 > minutes. A weight may be required to keep the gluten sumberged while > boiling. > > If possible, let the cooked gluten soak overnight for best flavor, though it > can be used right away if need be. > > > On 4/20/06, Elite wrote: > > > > > > > > Mock Shrimp > > > > > > UnShrimp > > > > 1 recipe basic gluten > > 1 gallon water > > 1/2 cup MSG > > 1/4 cup sea salt > > 1 bag Zatarain's crab boil > > 1 T corn oil > > > > Cook gluten, slice 1/4 inch thick and then cut into 1 x 2 inch > > pieces (or into shrimplike shapes). Combine rest of ingredients > > and simmer for 5 minutes. Boil the gluten in the broth for 30 > > minutes. Then let it soak overnight in the broth, keeping the crab > > boil bag in the broth as well. Drain before using. > > > > It mentions that if you want less broth, open the bag of crab boil, > > measure out a proportionate amount, tie in cheesecloth and use > > that. > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Hi Linda! On 4/20/06, linda <> wrote: > > Or you can just buy the box of gluten and cut the whole process way down! > And cheaper too. But, Shawn, me sees that you are into the real > thing...are > you a pioneer or have a desire to live in the outback? > One day I will try something from this book! It is my favorite ck book of all time that I never use. It is a must have just for the coolness alone. I definitely will use it sometime. For now I'll suggest that you all get it, use it and I'll live vicariously and cookcariously through you all. Shelley, make him > type out the other two methods too. <giggle> > linda > You asked for it, Linda. >> " LMAO!!!! " << Guess you weren't expecting that aye. Put on some sunglasses at night because that was bright. Cracked me up though so I had to show my laughter. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 > Or you can just buy the box of gluten and cut the whole process way > down! And cheaper too. But, Shawn, me sees that you are into the real > thing...are you a pioneer or have a desire to live in the outback? > Shelley, make him type out the other two methods too. <giggle> I'd love to see the pressure cooker method... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Ask and ye shall receive (hopefully without typos!). Cooking Method 3.............. We have found that pressure-cooking gluten is by far the best method. Not only is it much quicker, and therefore easier, the textrue is perfect. Also, gluten cooked by other methods may have a " raw " taste even when cooked with other things in well-seasoned dishes. But pressure-cooking eliminates this problem completely. I have still given the other methods of cooking gluten in case someone does not have a pressure cooker or would rather not use one. To Pressure-Cook Gluten: Put 2 cups of gluten in a pressure cooker with 6 cups of liquid (water for plain undlavored gluten, and one of the broths for flavored gluten) and a little sea salt and cook at 15 pounds for 45 minutes. On 4/21/06, Amy <> wrote: > > > Or you can just buy the box of gluten and cut the whole process way > > down! And cheaper too. But, Shawn, me sees that you are into the real > > thing...are you a pioneer or have a desire to live in the outback? > > Shelley, make him type out the other two methods too. <giggle> > > I'd love to see the pressure cooker method... > > > > > ------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 > Ask and ye shall receive (hopefully without typos!). Thank you, Shawn!!! > Cooking Method 3.............. > > We have found that pressure-cooking gluten is by far the best > method. Wow, how cool is that? Quote Link to comment Share on other sites More sharing options...
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