Friday, November 11, 2011
Look for a lot of posts involving crumbled seitan in the future, is what I'm saying.
To the left are images of my carrot- and beet-based experimental seitans, pre-steaming. They look rather promising, but the result was pretty bready and unappealing. It was a learning day.
For the sake of others and their experiments, these vibrant colours fade in the steamer. Also, rice flour is not a proper ingredient for steamed seitan, no matter how white it is. Boiled, okay, but not steamed.
ON EDIT: There was definitely something wrong with this batch of gluten flour. Further experiments with recipes I've made before proved that it was adulterated with starch. I did manage to make some excellent okara popcorn seitan with it, however (see sidebar for recipe), which worked equally well steamed and (surprise!) baked, but dissolved when boiled. I guess the moral of that story is to bring some water with you when you go to buy and, if you can, moisten a little of the gluten flour between your fingers to ensure it glutenizes immediately instead of just turning into a floury paste.
I had high ambitions for today's meal. It involved the beet risotto from Deborah Madison's Vegetarian Cooking for Everyone, which she describes as "jewel-like". This had its moments:
...but the end result was like something you'd find on an operating room floor:
Fairly tasty, however, though nothing like yesterday's mushroom one. Check the beet and carrot spiral seitan! Too bad it wasn't more delicious, or more brilliant, or something. Zoa creeps away to her secret lab to try, try again. Maybe I can figure out a way to isolate some soy protein or something...
I promise to post on the braised yuba in the very near future, as I've got another packet that I'll have to use soon. Too humbling that some little dish I toss together in a hurry with miscellaneous bits of stuff turns out stupendous, while this agonized-over spread was so very...blah...