I had some vegan ribeye. It had been slaughtered about a month before I ate it. I just added salt and grilled it to a perfect medium rare pink. Who knew vegan steaks from cows could be so good.
The more acidic your food is, the more likely aluminium going to seep into the food in small amounts. Using parchment paper in between is a good idea, unless you boil it because then it mixes anyway.
u have no sense of what ecological footprint livestock farming has 😂 running through a bit water is NOTHING in comparison to the 2400 gallons of water it takes to make a pound of beef. what did u learn that from, a rock?
That’s a lot of time, patience and effort. I admire the culinary cleverness of it all, but I’m afraid, I won’t be giving this a go. I’ll have to pay someone to make this for me😂 Nevertheless, we’ll done! A clear and crisp video.
Stop pretending plants are meat. Call this goop what it is and stop pretending its the food you hate. If meats so bad why would you ever want to imitate it? Gross.
Hey! Just want to add that I used your recipe but blended in red kidney beans (and some seasoning) to make it a complete protein. It came out great! Also, the coloring from the red kidney beans (regular red beans worked well too), gave it a meaty like look! I have seen so many videos only using vital wheat gluten with beans; but adding them to the wtf method worked perfectly!
No no no titanium dioxide is the biggest toxic. Lady, please don't use that chemical if you want to use regulators, pls choose other options. In its nanoparticle form, titanium dioxide has attracted particular attention due to its small size and increased reactivity. Some studies suggest that inhalation of TiO2 nanoparticles in high concentrations may cause respiratory irritation and potentially contribute to lung inflammation. However, it's important to note that these studies primarily focus on occupational exposure levels or experimental settings, which involve significantly higher concentrations than what individuals would typically encounter in consumer products.
Looks good but, like almost all vegan cooks discussing products with unfamiliar names, you mispronounce "seitan". That is, you almost turn it into two words, and put the accent on the second syllable. It is more correctly pronounced as "AAY-tan" and, in fact, as it is a Japanese word, and Japanese is spoken faster than English, it is most correctly pronounced almost like the word for the devil...satan, or SSYtan.
Are you serious? You put all that effort into correcting her words rather than appreciating her generosity in sharing freely ? You might think you are sounding intelligent but actually you just sound like someone people would not want to hang around with
@@julia1234 though the delivery may have come off snooty, im sure they just want them to be educated! when cooking meals from different cultures- it is important that we respect it so that its cultural significance may not be lost or misinterpreted :) being intentional on how we pronounce names is one important way to be respectful and honor its origin.
You can optionally use it as a whitener for the “fat” dough. In the thumbnail picture for the video, I had not used it, and you can see it’s got a yellowish tint. I don’t typically use it when I make this, but might for pics or if I’m trying to make a strong impression with the overall aesthetic.
Thanks! Better is subjective, but I find though you spend an extra 20 minutes washing, you spend less time working (none, actually) to get a great texture. Plus, if you’re sensitive to the taste of vital wheat gluten, this doesn’t have it and instead of trying to mask flavors, you’re just creating them.
Gluten flour has a strong flavor... I'm going to do a test taking the flour as you said, if it adds flavor and doesn't try to disguise what it already has
@@chavenyenketswamy1498 how do you figure? Washing flour is not easy to precisely determine the amount of protein, but by my estimation it’s about 20g per serving.
@@seitansociety1151 Well you used a specific quantity of flour at the start and its around 12.7% protein and if you weigh the final mass of gluten its quite easy to estimate the protein content.
I had a vegan salsiccia in Thailand at a Buddhist-Taoist vegan eatery. It was made of seitan, it looked very similar to a real sausage, the taste was mild but delicious.
Do you have to stretch , braid and knot after this for the texture or is that not really required, I am only just learning about washing method today, after realizing nobody sold vital gluten flour locally. Thank you for the explanations of what to look for in the video and the updates since in your technique in the comments about as well.
I used to just stretch and knot it, and the images you see are from that with great results, but I now make sure to really twist it tightly before knotting or braiding (you can do either.) The twisting helps achieve the texture that makes it easier to rip into shreds as you follow the grain.
The most common reason for this is not enough protein in the form of gluten in your flour - did you use bread flour? Some brands of all purpose flour have more gluten protein than others. It can also happen if you started with too much water in your initial dough ball. I could recommend continuing to wash and add a pinch of salt in the hopes it will help it come back together but if it is your flour it probably won’t work.
Success! I tried a few times previously to do WTF but had poor results with basically a dumpling at the end of the process. Following the video instruction I not only got a stretchable Seitan but was able to season and knot, followed by slow cooker poach yesterday and this evening used the shreds in an awesome "chicken" Madras. The texture was a little "eraser-like" on the teeth for a few bites. Next version maybe I need to be adding either tofu or chickpeas. Thanks again for the awesome guidance.
Glad it worked out for you! You can try washing just a little less to avoid “eraser” consistency. If you do prefer to add things like tofu or beans, I suggest starting with a very small amount and then gradually upping it until your desired texture is achieved. Congrats on your success!
I use mostly dry seasonings and put everything into a food processor, but you could also cut the seasoning in with a knife or kitchen scissors. If adding any wet seasonings use very little, and turn it into a seasoning paste before adding. I sometimes wrap and steam, but most often cook in a well-seasoned broth to get more flavor in. Here’s a whole bunch of recipes using washed flour to check out: seitansociety.com/washed-flour-recipes/
I’m not a nutritionist, but if you’re not sensitive to it I don’t see a problem. I eat it just about every day/every other, but I make sure to balance it out with plenty of other veggies and proteins.
@@seitansociety1151 thank you, my diet for the last 2 months consist of 90% greens, beans and grains and its recently that I started to think about protein... could you advise me on how can make this prosciutto protein packed ?
@@Ebizzill gluten is already very high protein, though it is low in the amino acid lysine. It’s not as easy to calculate macros washing flour by hand as with buying vital wheat gluten, but from my (not incredibly scientific) experiments I think it comes pretty close. Depends on how much starch you wash out and how much you eat in a serving. If you want to make this a complete protein, you could try adding chickpea flour or pea protein, both high in lysine, though they may soften or change the texture of your end result.
1. MSG is 100% vegan. It's made from glutamate and sodium. Both are sourced from seaweeds, kelp, or potatoes. 2. It's as not a poison, nor toxic in humans. It's as safe as salt is. 3. Don't give human stuff to your dog. Dogs have issues with glutamates and cannot digest them.
You can, but it will turn a little more brown, especially around the outer edges. Another one to try is red yeast rice powder. I recently started using it and it works great! It gets a deeper red, but doesn't brown.
