Ms. Shou Bidou and Shadow.
Showing posts with label Shadow. Show all posts
Showing posts with label Shadow. Show all posts
Saturday, July 18, 2009
Sunday, July 5, 2009
Is this thing still on?
I can't believe it's been six months since I posted something. Time sure flies and apologies to anyone who posted comments but never got a reply from me. We've been super busy with life the past six months and recently relocated to the city of brotherly love.
On to the food. I spent yesterday trying to perfect seitan so that the texture is super soft and a little flakey and layered (if that made sense). Basically I am trying to mimic the seitan that is custom made for Horizons. I have had seitan very close to that before and it was the raw seitan sold in bulk at Essence of Life in Toronto (in Kensington Market). Super soft & tender texture when cooked but not spongey at all. I make seitan all the time with different textures for sandwiches, cutlets, etc., but nothing even close to that texture.
Attempt #1. Whole wheat flour & bread flour kneaded, rested and rinsed (and rinsed, and rinsed) and then, flattened and stretched with a bit of oil into irregular pieces and then slow baked in a broth made from water, soy sauce, bragg's and minced garlic. Texture was better than using vital wheat gluten but not even close to how I wanted it.
Oh well, I had to cook it up anyway so I marinated it in olive oil, salt, pepper, spanish paprika, onion & garlic powder, chili powder, cayenne, soy sauce, braggs and sugar for an hour or so. Then it was panfried and glazed with the reduced marinade and served on top of Israeli couscous pilaf with a side of asparagus. Even though it wasn't the texture I wanted, dinner was still delicous!
Stay tuned for more adventures in seitan making. In the meantime, here's a bonus Shadow pic from March.
On to the food. I spent yesterday trying to perfect seitan so that the texture is super soft and a little flakey and layered (if that made sense). Basically I am trying to mimic the seitan that is custom made for Horizons. I have had seitan very close to that before and it was the raw seitan sold in bulk at Essence of Life in Toronto (in Kensington Market). Super soft & tender texture when cooked but not spongey at all. I make seitan all the time with different textures for sandwiches, cutlets, etc., but nothing even close to that texture.
Attempt #1. Whole wheat flour & bread flour kneaded, rested and rinsed (and rinsed, and rinsed) and then, flattened and stretched with a bit of oil into irregular pieces and then slow baked in a broth made from water, soy sauce, bragg's and minced garlic. Texture was better than using vital wheat gluten but not even close to how I wanted it.
Oh well, I had to cook it up anyway so I marinated it in olive oil, salt, pepper, spanish paprika, onion & garlic powder, chili powder, cayenne, soy sauce, braggs and sugar for an hour or so. Then it was panfried and glazed with the reduced marinade and served on top of Israeli couscous pilaf with a side of asparagus. Even though it wasn't the texture I wanted, dinner was still delicous!
Stay tuned for more adventures in seitan making. In the meantime, here's a bonus Shadow pic from March.
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