Gluten Steaks, Roast or made into StripsA Cooking Method For Gluten Steaks
RE: Read my page on the “gluten method” blog first, making the gluten for this steak, roast and strips recipe.
Bake 1-2 cups raw gluten in a greased tin can such as (can stews cans) about 4" diameter or No. 2 1/2 size. This is important if you want a definite meat-like texture for these steaks. It's not necessary if you don't care for a more uniform look as seen below. These definite steaks three factors are determine by:
1. +Gluten needs to be baked in large can (small cans let it raise too much, giving it a bread-like texture).
+Gluten needs to be pounded out, but not washed out too much, leave in some of the fiber which makes it more tender.
(PHOTO; before washed under running water)+Baked this at a low heat.
2. Place gluten slices in boiling flavored broth. The liquid should just barely cover the gluten. Simmer 30 minutes to an hour. The broth should be almost gone. Press out as much liquid as possible either with spoon, through a strainer, or blot with paper towel.
Place the gluten steaks on cookie sheet and in a 300-degree oven to dry out for about 30 minutes. After they have been in 15 minutes, turn them over. At this point, pound the steak with a meat tenderizer hammer (not so hard they fall apart) for cubed steaks if desired.
3. Dip steaks in beaten egg, or, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here)
+Then salt, pepper and flour then fry up in mono oiled pan until browned on both sides and serve with gravy or sauce.
Don't wash all the fiber out of the gluten! Eat this with a plant based meal.
Sherman, all publishing rights to these pages, post, blog are reserved
Their are lots of Demos on youtube on this subject. Find the one you need most;
http://www.youtube.com/watch?v=jnqU39x0ulI&feature=related
Other recipes with seitan; Shiitake Mushroom Stroganoff, or, Seitan Stew, etc.
These recipes were started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm All about making seitan from a university view. It does have some good ideas of seasonings that could be substituted. From the Virginia Univ. http://www.vrg.org/recipes/
Did you know you can save the starch (white) from the seitan's gluten wash and make cookies and gluten free noodles?
COMMENTS ARE WELCOMED...
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