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Vegetarian Gluten(recipe n pic)

 
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu Feb 22, 2007 12:40 pm    Post subject: Vegetarian Gluten(recipe n pic) Reply with quote

Recipe from the Chinese Kitchen book.
This is Raw Gluten. The texture is very soft and has a rubbery feel. But does not stick to your hands or the plate.



Makes 300g of gluten
Ingredients
1 kg plain flour
2 tsp salt
600ml warm water

Method
1. Sift flour in a mixing bowl.
2. Add salt and water to form into a dough.
3. Knead until smooth and cover with a damp cloth and leave to stand for 1 hour.
4. Place dough in a large sieve. Run cold water over it while you press and squeeze the dough with your hands to wash out as much as starch.
5. Do this till the dough reduces to half its size.
At this stage, the gluten dough is formed. You can use it for various recipes.

Storage for later use
Keep in a plastic container and cover it. Store in the fridge for upto 10 days.

More water will be secreted over time..just throw away the water
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dewitan
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PostPosted: Mon Mar 05, 2007 4:24 am    Post subject: Reply with quote

Gina.... there is something wrong with my mock meat... :cry: They fall apart when I wash them. what happened? will it come together again (like your pic) when it dries up?
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dewitan
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PostPosted: Mon Mar 05, 2007 4:34 am    Post subject: Reply with quote

this is what I mean:

before washing

after washing

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Gina
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PostPosted: Mon Mar 05, 2007 8:19 am    Post subject: Reply with quote

sally

it will fall apart after repeated washing. 2nd picture is still correct. but after a while it will come together again.

I would put this in a plastic bag to compact it.
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dewitan
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PostPosted: Mon Mar 05, 2007 9:08 am    Post subject: Reply with quote

Hi Gina,

I tried making the char siew with the gluten ball i made.
It turns out too soft and fell apart in the char siew sauce. :cry:
I don't know what I did wrong. Is it possible that I washed the dough too much?
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Gina
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PostPosted: Mon Mar 05, 2007 9:58 am    Post subject: Reply with quote

Sally

after washing several times..the water should run clear. something like washing rice. it will definitely fall apart. just use both hands to knead together and it will compact it. That is why when I make the char siew, I had to tie into a knot. or the whole thing would just fall apart.
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dewitan
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PostPosted: Wed Mar 07, 2007 2:18 am    Post subject: Reply with quote

ahhh ok.....

well, i made the char siew and it turns out too soft and everything fall apart... but honey said the char siew sauce is really nice... :lol:
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Gina
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PostPosted: Wed Mar 07, 2007 8:28 am    Post subject: Reply with quote

sally

did you rest the gluten after its made(washed) or use it immediately?

Try resting the dough for at least 6 hours in the fridge before you use it for anything.

I never stated here because it didn't cross my mind. I always make the gluten first, at least a day ahead to harden it. if I am running out of time, i would at least leave it aside for half a day or 4 hours before using it.
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dewitan
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PostPosted: Thu Mar 08, 2007 8:38 am    Post subject: Reply with quote

Aaahhhhh.... maybe that's why.. :o

I used the gluten right away after draining out all the water...
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Alannia
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PostPosted: Mon Mar 12, 2007 10:56 am    Post subject: Reply with quote

Gina, do you think that bread flour will give a higher yield of gluten?
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Gina
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PostPosted: Mon Mar 12, 2007 1:13 pm    Post subject: Reply with quote

Alannia

yes. but usually plain flour is available near my place. so I used that.
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Alannia
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PostPosted: Mon Mar 12, 2007 3:37 pm    Post subject: Reply with quote

Ok. Thanks. Will give it a try.
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Alannia
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PostPosted: Fri Mar 16, 2007 9:14 am    Post subject: Reply with quote

Hi Gina,

Yesterday night I made the raw gluten. I used 50% plain flour & 50% bread flour. I got about 450g of gluten.

Btw, was there a lot of 'suds' at the end, when nearly all the starch was gone? Mine has loads. So, just wondering whether it's the same with yours.

Waiting to turn this into char siew......mmm yum yum. Do you think we can marinate the gluten in the char siew sauce overnight?

Btw, did you manage to the vegetarian siew yoke?
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paati
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PostPosted: Sun Mar 25, 2007 9:07 pm    Post subject: Reply with quote

Thanks a lot for the gluten recipe,Gina! loved it for its taste & simplicity! :lol: Made it today ,& i never thought that it would be this easy. Next time i am going to cook this gluten using Indian spices & see how it goes Wink
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ftmhashim
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PostPosted: Thu Jul 26, 2007 11:36 am    Post subject: Re: Vegetarian Gluten(recipe n pic) Reply with quote

thanks for the recipe. looks very interesting. will definitely try Very Happy
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