lat@stcvax.UUCP (Larry Tepper) (01/22/84)
Here's a book all about wheat meat:
How To Make all the Meat You Eat Out of Wheat
By Nina & Michael Shandler
Rawson, Wade Publishers, Inc. New York
(c) 1980
ISBN 0-89256-126-2
ISBN 0-89256-131-9 (paperback)
published in Canada by McClelland & Stewart, Ltd.
According to the authors, wheat gluten, the meat substitute made
from flour, contains 85 grams of protein per cup. The only amino acid
in which it is weak is lysine. Therefore, it must be supplemented with
beans or bean flours, nutritional yeast, wheat germ, eggs or dairy
products. Drinking a glass of milk with such a meal will adequately
complement the protein. (You may want to read the recent articles in
net.cooks about lactose intolerance...).
MAKING WHEAT GLUTEN
Yield: approx 2 cups.
Mix 2.5 to 3 cups water with 7 cups whole wheat flour
to form a dough. Press the dough into a ball. Do not use
pastry flour: it's low in gluten & greatly reduces the yield.
Place the dough ball in a bowl and pour over it 1 qt.
cold water. Let it soak for 1/2 hour. Then gently knead the
dough in the water, keeping the ball intact. The water will
become milky as the starch, wheat germ and bran separate from
it. Keep kneading until you the water has become saturated.
Pour the water into a gallon container. You can use this water
later to make crackers or a dry cereal not unlike grape nuts.
Continue this process of adding a qt. of cold water,
kneading until the water is saturated, and saving the water.
As you do so, the dough will begin to adhere more and more and
will form twisty little strings of gluten (all alike or all
different -- it doesn't matter :-). The water will become
clearer as the process continues. After about 1 gallon of water
and 15 minutes of kneading, the water should be clear and you
can stop. Starch remaining in the gluten (i. e. if the water
still isn't clear) causes the wheat meat to be doughy instead
of chewy.
The book gives recipes for 7 mock meats made from the basic gluten.
I'll give two for the moment plus recipes for using the leftover water.
Mock Steak
Divide 2 cups raw gluten into 4 pieces and pound with a
meat mallet into the size you want. In a pot, combine:
3 c. water 1/4 c. tamari
1/2 t. black pepper 1 T. oil
1 t. gound cumin 1 t. coriander
1/2 t. garlic
Place the pot on a med. heat and add the `steaks'.
Cook uncovered w/o boiling for 50 minutes. The long cooking
allows the seasoning to penetrate the gluten. If boiled, the
steaks will assume a spongy texture.
Fry on both sides before serving. You can cut up the
steaks and use them in stroganoff or as teriyaki beef with rice.
The broth can be used for soup stock, stew, or gravy.
Poultry Pieces
Divide 2 cups raw gluten into 6 pieces and pound with a
meat mallet as above. In a pot, combine:
3 c. water 1/2 t. ground cumin
1 T. nutritional yeast 1/2 t. ground coriander
1/2 t. salt 1/4 t. minced garlic
1/2 t. celery seed 1/4 t. tarragon
1/4 t. sage 1/4 t. rosemary
1/4 t. thyme 1/4 t. tumeric
2 t. oil
Cook the pieces in the broth as above. When done,
dip the pieces in flour or batter and fry them as chicken.
The broth can again be used as soup stock, etc.
Gluten-free Crackers
Let the solution left over from making raw gluten stand
for three hours or until the solids form a sediment at the bottom
of the container. Pour off the liquid. It too can be saved for
soup stock, since it contains soluble vitamins from the wheat.
Stir the residue and pour into a bowl. In a different
bowl dissolve 2 T. liquid barley malt in 1/4 c. warm water.
Add 1 T baking yeast and let stand 5 min. until it too it
dissolved. Stir this into the sediment. Cover the bowl with
a damp towel and let the mixture rise for 30 min. in a warm
place. Stir the raised mixture, and then pour onto 3 oiled
cookie sheets. Let them stand for another 30 min. in a warm
place.
Cook in a 300 deg. oven for 2 hours or so until the
crackers are completely dried.
Breakfast Cereal
Make the crackers as above. Crush them with a rolling
pin or chop in a food processor to the desired consistency.
You might want to add cinnamon or a sweetner like molasses to
the mixture before letting is rise.
--
Larry Tepper - Storage Technology (disk division)
uucp: { decvax, hao}!stcvax!lat
{ allegra, amd70, ucbvax }!nbires!stcvax!lat
USnail: Storage Technology Corp - MD 3T / Louisville, CO / 80028
DDD: (303) 673-5435