Difference between revisions of "The hipster secret ingredient: you've probably never heard of it"
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(Created page with "{{Warning construction}} Wheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time. {{Infobox recipe | name = home-made...") |
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| − | + | [[Category:Meme Cookbook]] | |
| − | Wheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time. | + | "Wheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time." |
{{Infobox recipe | {{Infobox recipe | ||
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| type = ingredient for other recipes | | type = ingredient for other recipes | ||
| time = hours, on and off | | time = hours, on and off | ||
| − | | etc = | + | | etc = you gotta work to eat healthy! |
}} | }} | ||
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* water | * water | ||
* vegetable stock (2L?) | * vegetable stock (2L?) | ||
| + | |||
| + | |||
Preparation: | Preparation: | ||
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# Knead aggressively, at least 20 minutes. | # Knead aggressively, at least 20 minutes. | ||
# Cover dough in water and leave it in the refrigerator overnight. | # Cover dough in water and leave it in the refrigerator overnight. | ||
| − | |||
# Cut the dough into softball-sized pieces, and knead each one underwater (in your sink). The water will turn milky white as the starch is forced out. The dough will shrink to less than half its original size and get stretchy. Empty and refill the sink periodically. | # Cut the dough into softball-sized pieces, and knead each one underwater (in your sink). The water will turn milky white as the starch is forced out. The dough will shrink to less than half its original size and get stretchy. Empty and refill the sink periodically. | ||
# When you can knead the dough without turning the water white—this usually takes about 10 minutes and two sink-refills for each piece—drop the hunks of dough into a pot of boiling vegetable stock. Simmer for two hours, and watch them swell. | # When you can knead the dough without turning the water white—this usually takes about 10 minutes and two sink-refills for each piece—drop the hunks of dough into a pot of boiling vegetable stock. Simmer for two hours, and watch them swell. | ||
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You can refrigerate your gluten in the simmering liquid for a week with very little loss in quality, or drain and freeze it. (Freezing and thawing will change the texture slightly, as with tofu, but some people prefer it that way.) | You can refrigerate your gluten in the simmering liquid for a week with very little loss in quality, or drain and freeze it. (Freezing and thawing will change the texture slightly, as with tofu, but some people prefer it that way.) | ||
| − | Use this instead of meat in other recipes: | + | Use this instead of meat in other recipes: chop it up for "hamburger meat", slice and grill, etc. |
source: Slate magazine | source: Slate magazine | ||
Latest revision as of 14:53, 4 October 2017
"Wheat gluten is healthier, tastier, and more versatile than tofu. Vegetarians should be eating it all the time."
| home-made gluten (meat substitute) | |
|---|---|
Stats:
| |
You will need:
- 4 cups whole-wheat flour
- 4 cups all-purpose flour
- water
- vegetable stock (2L?)
Preparation:
- Mix flour with enough water to form a dough.
- Knead aggressively, at least 20 minutes.
- Cover dough in water and leave it in the refrigerator overnight.
- Cut the dough into softball-sized pieces, and knead each one underwater (in your sink). The water will turn milky white as the starch is forced out. The dough will shrink to less than half its original size and get stretchy. Empty and refill the sink periodically.
- When you can knead the dough without turning the water white—this usually takes about 10 minutes and two sink-refills for each piece—drop the hunks of dough into a pot of boiling vegetable stock. Simmer for two hours, and watch them swell.
You can refrigerate your gluten in the simmering liquid for a week with very little loss in quality, or drain and freeze it. (Freezing and thawing will change the texture slightly, as with tofu, but some people prefer it that way.)
Use this instead of meat in other recipes: chop it up for "hamburger meat", slice and grill, etc.
source: Slate magazine
