I can almost guarantee that i will never even think about making this, but it is fascinating nonetheless. Super interesting technique and the kind of thing I started watching Chefsteps for in the first place all those years ago.
I've actually made their high-tec vegan bean burger twice, and I can say, it's pretty good if you want something different. It's a hell of a process, but it's always interesting to try it as a project.
People who won't try it due to the dough / rinse portion of the recipe, you can buy ready-refined gluten flour for cheap enough, so you'll skip needing to wash away the starch.
Instead of washing the dough, you can just buy gluten flour. It’s even easier to mix the seasonings and coconut oil that way. I also thought they were going to smoke, roast, or dry it somehow, not just steam it.
To people in the comments who think they came up with this, no. This is seitan, made by vegetarians and vegans worldwide for centuries. Originally made by Chinese monks. Nice to see real chefs making it tho, and bringing it to a audience that clearly doesn’t know about it, would of liked some more education on the product vs trying to make it seem like they thought of it.
@@MrMrallout probably youtube? If he started years ago I can see him being very successful. I can also see why he stayed at Chefsteps, working on new cooking stuff always, there's not many environment for things like that.
i had already had the thought of marbling two doughs like u do here but i dont have the experience to figure out how exactly to go about it and im so glad i have like a good execution of it to look at as a reference in the future
Been thinking chefsteps is one of the places where the potential to come up with some quality plant based modern techniques is really high. Curious to see if there will be any follow ups
@@XcrissRS13 That sounds like too much work as well. I would just go to the grocery store and buy a piece of the poor animal where it's already prepared for me. 🤷 #logicandconvenience
I mean okay whatever it's a recycled idea and grant's attitude was annoying, but at least the video makes you wanna cook some seitan or whatever. Just for that I'm gonna cut them some slack and leave a like.
Here's a snippet from the Chefsteps recipe: "Today, commercially produced seitan is usually made with vital wheat gluten (VWG), which can sometimes have unpleasant flavor notes, aromas, or lingering aftertastes. Washing the wheat dough, instead of using VWG, yields a “meat” that has cleaner, fresh flavors. "
Well, most people in WTF groups and Mark from Sauce Stash has been doing this for years now. But I think if more people who aren't vegan start eating saitan and food that's labeled "vegan" I think the possibilities are endless, of combinations of foods and discovering new textures or flavors.
how is this is any way less environmentally more viable than actual pursciutto? like make something original vegan, instead of veganising existing stuff
This doesn't look or sound (from ingredients/amounts) anything really like prosciutto, but it does seem like something that would be tasty and fill a similar niche!
@@keras_ I'm going by flavor profile, I'm not an idiot. Very different flavors than I'd expect from prosciutto, but like I said, sounds like it might fit a similar niche.
@RU-vid Account , why do you think vegans lack "decent" protein. Most of their diets are indeed protein packed, for example this one with gluten, and they always mix pea protein, soy protein, and quite a lot of protein derived from other legumes into their diets. This idea that vegan diets lack protein is a general misconception.
@RU-vid Account Not sure what you're laughing at. TVP is about 51.5 g of protein per 100g portion. That's more than steak. You might not like the texture or the flavor, but don't base your arguments on nutritional value ignorance.
It's actually not just "flour". It started from it, but rinsing it like that removes of a lot of the starches and leaves you with gluten - which is the main protein in many grains. So, this "vegan" prosciutto is actually packed in wheat proteins. It's basically seitan, and seitan is actually far more dense in proteins than ham and many other meats.
Everyone has their own dietary constraints, not being able to eat certain subsets of food. My personal takeaway from this videos is vegans can increase their own repertoire of dishes they can eat, that takes inspiration from meat dishes which I think is great! And it wasn't a new thing either, like chinese vegetarian goose tries to mimic goose for example.
Because most vegans still like the taste of meat, and grew up with recipes that call for it. Nobody ever turned vegan because they didn't like the taste of prosciutto.
Why would you try to make a lettuce out of a steak when you could just eat the lettuce? Vegans can't (or choose not to) eat a beef steak so they need to find subsitutes for it. It shouldn't be _that_ hard to figure it out.
Me and my friend accidentally came up with this recipe years ago when trying to wash all our flour because a fly fell into it. It’s a shame that chef steps and stolen it without us being praised. Stolen valour.
You do realize that some of the greatest discoveries in all of history started with one person having an idea that people like you would be opposed to, right?
because it still tastes good. even as someone who eats meat, we can still learn extra ideas on how to flavor things from their limited rules on cooking. i didn't know anything about how to use nutritional yeast until i tried cooking with it in vegan recipes. now i gladly use it with my meat based dishes. so hey, learn from the vegans and their limited ruleset on cooking and how they can still make things taste good. then happily go about your life as usual anyways and make your more unlimited choices on cooking taste even better.
