The Great Gluten Turkey, Part Two Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
continued from part one
Place the "turkey" in a preheated 350 degree oven and bake for 1 1/4
to 1 1/2 hours, basting every 15 minutes with the wine-margarine
mixture and the juces in the pan. If it brown too much, cover loosly
with aluminum foil.
Carv as you would with a regular roast and accompany with stuffing.
PER SERVING: 514 CALORIES, 46 GM PROTEIN, 58 GM CARBOHYDRATES, 8 GM
FAT, 0 MG CHOLESTEROL, 94 MG SODIUM, CALORIES FROM FAT 14 PERCENT
LIGHT YEAST FLAVORING POWDER
Pulverize all ingredients in a blender until powdered. Store in a
jar in a cool place.
GREAT GLUTEN DRESSING
Melt the margarine. Saute the onion, celery, and mushrooms. Combine
with the remaining ingredients, moistening with stock as necessary.
PER SERVING: 174 CALORIES, 7 GM PROTIEN, 30 GM CARBOHYDRATES, 2 GM
FAT, 0 MG CHOLESTEROL, 744 MG SODIUM, CALORIES FROM FAT 10 PERCENT.
GRAVET FOR MOCK TURKEY
Melt the margarine in aq saucepan. Add the flour and cook for two
minutes. Add the reserved gluten stock, white wine and soy sauce.
Cook, stirring constantly until thick. For more flavor, an
additional tablespoon of light yeast flavoring may be added.
PER 1/4 CUP: 69 CALORIES, 0 GM PROTIEN, 4 GM CARBOHYDRATES, 6 GM
FAT, 0 MG CHOLESTEROL, 300 MG SODIUM, CALORIES FROM FAT 78 PERCENT
HOMEMADE GLUTTEN
when you wash the starch and bran away from high-gluten, whole-wheat
flour, you end up with just the wheat protien, or gluten. Its a
strechy substance with a particularly meaty texture when baked,
boiled, stewed and fried, and is the main component of the Great
Gluten Turkey. This recipe uses 3 puonds of flour. Note that the
"turkey" recipe uses 10 pounds of flour. The recipe ingredients can
be increased and you can follow the same method outlined here.
NOTE: If you wish to avoid the work of making homemade gluten, there
is also instant gluten flour (vital wheat gluten), which only needs
to be mixed with water.
3 puonds or more high-gluten whole-wheat flour 3 cups or more water
The important point here is to use a high-gluten whole-wheat flour.
Whole-wheat pastry flour will not give you the same results. If
youre in in doubt, ask for the best flour for breadbaking, it has
the highest gluten content.
Place the flour in a large bowl and add the water while stirring
constantly. Add enough water to make a very firm dough, it should be
much firmer than bread dough. Allow this to sit for at least one
hour. No kneading or setting overnight is necessary.
Place the bowl containing the dough in the sink. Fill it with tap
water and begint to massage the dough. The water will grow very
white and milky ar first, as the starch rinses out. This liquid can
be saved and used in place of arrowroot or cornstarch to thicken
sauces and such. It will keep for about two weeks in the
refrigerator. If you dont save it, discard the water as it gets
cloudy and fill the bowl with fresh water.
[ Continued In Next Message... ]
~--
SPEED 1.30 [NR]
Channel 8250
Birmingham AL
205-744-8546
Home
of SPEED
RNET 2.00q: ILink: Sempervirens BBS
Pittsburg CA
510-432-7579
Title: The Great Gluten Turkey, Part One
Categories: Vegetarian
Yield: 10 servings
10 lb Whole wheat flour 1 ts Tarragon
-made into gluten 1 ts Paprika
-use approx 14 1 ts Rosemary
-cups water or 8 2 ts Sage
-cups vital wheat 2 ts Celery seed
-gluten flour 6 2 ts Thyme
-cups water 2 ts Garlic powder
1/3 c Light yeast flavoring 2 ts Onion powder
-1/2 cup if using vital ---- Great Glutten Dressing
-wheat gluten 2 tb Margarine
1 Yard cheese cloth 1 Large onion, chopped
2/3 c Light yeast flavoring 2 Stalks celery, chopped
-see recipe 6 oz Mushrooms, sliced
1 ga Water 1 1/2 lb Bread crumbs
1/3 c Margarine 1 1/2 ts Sage
1/3 c White wine 1 1/2 ts Marjoram
2 Round circles chinese bean 1 1/2 ts Thyme
-curd sheet (yuba) or enough 1 ts Salt
-smaller squares to cover 1 c Stock
-"turkey" in 2 - 3 layers ----- Gravey For "Turkey"
8 c Stuffing of choice 2 ts Margarine
-see recipe 2 1/2 tb Flour
------ Light Yeast Flavoring 1 c Reserved gluten stock
1 c Yeast flakes -from "turkey" recipe
1 tb Salt 1 tb White wine
1/2 ts Ginger Several dashes soy sauce
1/2 ts Turmeric 1 tb Light Yeast Flovoring
1 ts Black pepper -see recipe, optional
1 ts Marjoram
THE GREAT GLUTEN TURKEY
From "The Now and Zen Epicure" by Miyoko Nishimoto ( The Book
Publishing Company $17.95). This faux turkey takes a bit of work but
will surely cause comment at the table. The skin is made from a soy
product called "Yuba". It can be purchased in fragile, dry sheets at
Japanese food stores, or frozen at some Chinese markets under the
name "bean curd sheet" or "bean curd skin".
The yuba must be soaked and reconstituted to a soft, pliable texture
before using. It is best to put individual sheets between wet towels
until they turn soft and white in color. They are then ready to use.
Using either wheat flour or vital wheat gluten flour, make gluten
according to the recipe. Roll it out into a rectangle approximately
15 inches long and 8 to 10 inches wide. Sprinkle with 1/3 cup yeast
flavoring (unless youve added it in with your vital wheat gluten).
Roll it up lengthwise. Spread out the cheesecloth and place the
glutten roll in the middle. Wrap the sides of the cloth around the
glutten roll first, then tie the ends together. It should be wrapped
fairly loosely so that the gluten can expand a little while cooking
but not so loose that it expands too much and becomes too soft and
spongy in texture.
Place the roll in a large pot. Pour over it the gallon of water and
the remaining 2/3 cup yeast flavoring. Cover bring to a boil, turn
down the heat and simmer for 1 1/2 hours. This process can be done
up to two days before serving.
Prepare the stuffing of your choice. Remove the gluten roll from the
stock, saving the stock for gravy. Untie and remove the cheesecloth.
Unroll the "turkey" and fill it with the stuffing, or mound the
stuffing on a large greased baking sheet and place the gluten around
it. Place the stuffed gluten on a large greased baking sheet.
Reconstitute the yuba as mentioned before, by soaking for 5 minutes in
water in a flat, shallow dish or between layors of wet towels. It
will turn white and be pliable but will still be fragile. Cover the
"turkey" with two to three layers of yuba. Melt the margarine and
brush the entire "turkey" with some of it. Pour the wine into the
remaining margarine: this will be used for basting while baking. If
desired, 2 tablespoons of the yeast flavoring can be added to the
margarine-wine mixture to give it an even more authentic flavor.
continued, see part two
Source from luhu.jp
Place the "turkey" in a preheated 350 degree oven and bake for 1 1/4
to 1 1/2 hours, basting every 15 minutes with the wine-margarine
mixture and the juces in the pan. If it brown too much, cover loosly
with aluminum foil.
Carv as you would with a regular roast and accompany with stuffing.
PER SERVING: 514 CALORIES, 46 GM PROTEIN, 58 GM CARBOHYDRATES, 8 GM
FAT, 0 MG CHOLESTEROL, 94 MG SODIUM, CALORIES FROM FAT 14 PERCENT
LIGHT YEAST FLAVORING POWDER
Pulverize all ingredients in a blender until powdered. Store in a
jar in a cool place.
GREAT GLUTEN DRESSING
Melt the margarine. Saute the onion, celery, and mushrooms. Combine
with the remaining ingredients, moistening with stock as necessary.
PER SERVING: 174 CALORIES, 7 GM PROTIEN, 30 GM CARBOHYDRATES, 2 GM
FAT, 0 MG CHOLESTEROL, 744 MG SODIUM, CALORIES FROM FAT 10 PERCENT.
GRAVET FOR MOCK TURKEY
Melt the margarine in aq saucepan. Add the flour and cook for two
minutes. Add the reserved gluten stock, white wine and soy sauce.
Cook, stirring constantly until thick. For more flavor, an
additional tablespoon of light yeast flavoring may be added.
PER 1/4 CUP: 69 CALORIES, 0 GM PROTIEN, 4 GM CARBOHYDRATES, 6 GM
FAT, 0 MG CHOLESTEROL, 300 MG SODIUM, CALORIES FROM FAT 78 PERCENT
HOMEMADE GLUTTEN
when you wash the starch and bran away from high-gluten, whole-wheat
flour, you end up with just the wheat protien, or gluten. Its a
strechy substance with a particularly meaty texture when baked,
boiled, stewed and fried, and is the main component of the Great
Gluten Turkey. This recipe uses 3 puonds of flour. Note that the
"turkey" recipe uses 10 pounds of flour. The recipe ingredients can
be increased and you can follow the same method outlined here.
NOTE: If you wish to avoid the work of making homemade gluten, there
is also instant gluten flour (vital wheat gluten), which only needs
to be mixed with water.
3 puonds or more high-gluten whole-wheat flour 3 cups or more water
The important point here is to use a high-gluten whole-wheat flour.
Whole-wheat pastry flour will not give you the same results. If
youre in in doubt, ask for the best flour for breadbaking, it has
the highest gluten content.
Place the flour in a large bowl and add the water while stirring
constantly. Add enough water to make a very firm dough, it should be
much firmer than bread dough. Allow this to sit for at least one
hour. No kneading or setting overnight is necessary.
Place the bowl containing the dough in the sink. Fill it with tap
water and begint to massage the dough. The water will grow very
white and milky ar first, as the starch rinses out. This liquid can
be saved and used in place of arrowroot or cornstarch to thicken
sauces and such. It will keep for about two weeks in the
refrigerator. If you dont save it, discard the water as it gets
cloudy and fill the bowl with fresh water.
[ Continued In Next Message... ]
~--
SPEED 1.30 [NR]
Channel 8250
Birmingham AL
205-744-8546
Home
of SPEED
RNET 2.00q: ILink: Sempervirens BBS
Pittsburg CA
510-432-7579
Title: The Great Gluten Turkey, Part One
Categories: Vegetarian
Yield: 10 servings
10 lb Whole wheat flour 1 ts Tarragon
-made into gluten 1 ts Paprika
-use approx 14 1 ts Rosemary
-cups water or 8 2 ts Sage
-cups vital wheat 2 ts Celery seed
-gluten flour 6 2 ts Thyme
-cups water 2 ts Garlic powder
1/3 c Light yeast flavoring 2 ts Onion powder
-1/2 cup if using vital ---- Great Glutten Dressing
-wheat gluten 2 tb Margarine
1 Yard cheese cloth 1 Large onion, chopped
2/3 c Light yeast flavoring 2 Stalks celery, chopped
-see recipe 6 oz Mushrooms, sliced
1 ga Water 1 1/2 lb Bread crumbs
1/3 c Margarine 1 1/2 ts Sage
1/3 c White wine 1 1/2 ts Marjoram
2 Round circles chinese bean 1 1/2 ts Thyme
-curd sheet (yuba) or enough 1 ts Salt
-smaller squares to cover 1 c Stock
-"turkey" in 2 - 3 layers ----- Gravey For "Turkey"
8 c Stuffing of choice 2 ts Margarine
-see recipe 2 1/2 tb Flour
------ Light Yeast Flavoring 1 c Reserved gluten stock
1 c Yeast flakes -from "turkey" recipe
1 tb Salt 1 tb White wine
1/2 ts Ginger Several dashes soy sauce
1/2 ts Turmeric 1 tb Light Yeast Flovoring
1 ts Black pepper -see recipe, optional
1 ts Marjoram
THE GREAT GLUTEN TURKEY
From "The Now and Zen Epicure" by Miyoko Nishimoto ( The Book
Publishing Company $17.95). This faux turkey takes a bit of work but
will surely cause comment at the table. The skin is made from a soy
product called "Yuba". It can be purchased in fragile, dry sheets at
Japanese food stores, or frozen at some Chinese markets under the
name "bean curd sheet" or "bean curd skin".
The yuba must be soaked and reconstituted to a soft, pliable texture
before using. It is best to put individual sheets between wet towels
until they turn soft and white in color. They are then ready to use.
Using either wheat flour or vital wheat gluten flour, make gluten
according to the recipe. Roll it out into a rectangle approximately
15 inches long and 8 to 10 inches wide. Sprinkle with 1/3 cup yeast
flavoring (unless youve added it in with your vital wheat gluten).
Roll it up lengthwise. Spread out the cheesecloth and place the
glutten roll in the middle. Wrap the sides of the cloth around the
glutten roll first, then tie the ends together. It should be wrapped
fairly loosely so that the gluten can expand a little while cooking
but not so loose that it expands too much and becomes too soft and
spongy in texture.
Place the roll in a large pot. Pour over it the gallon of water and
the remaining 2/3 cup yeast flavoring. Cover bring to a boil, turn
down the heat and simmer for 1 1/2 hours. This process can be done
up to two days before serving.
Prepare the stuffing of your choice. Remove the gluten roll from the
stock, saving the stock for gravy. Untie and remove the cheesecloth.
Unroll the "turkey" and fill it with the stuffing, or mound the
stuffing on a large greased baking sheet and place the gluten around
it. Place the stuffed gluten on a large greased baking sheet.
Reconstitute the yuba as mentioned before, by soaking for 5 minutes in
water in a flat, shallow dish or between layors of wet towels. It
will turn white and be pliable but will still be fragile. Cover the
"turkey" with two to three layers of yuba. Melt the margarine and
brush the entire "turkey" with some of it. Pour the wine into the
remaining margarine: this will be used for basting while baking. If
desired, 2 tablespoons of the yeast flavoring can be added to the
margarine-wine mixture to give it an even more authentic flavor.
continued, see part two
Source from luhu.jp
Tags
Vegetarian