Every one should know how to make TVP (or gluten/seitan.) This is a hand version of making this protein from flour. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour because of the fibers of its bran etc. (other flours will work) then converting gluten to TVP meat substitute. You can make up a smaller amounts once you get the idea and will not even need a method recipe. By the way, you can find the subject on YouTube.
Different varieties of whole wheat have more gluten than others. Hard winter wheat generally has more gluten in it, yet not necessary. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value, more non allergenic, and taste better. The advantages of making it in your kitchen are your in control of leaving some fiber in, it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ. Their are many methods of making seitan....and recipes. Check YouTube for more ideas to you likings.
FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.
12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein)
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Hand Method
Mix in a bowl
3 cups cool water
7 cups whole-wheat flour
Note: you could use an electric; bread maker, bread mixer, beater to a point and then knead for about 5 minutes. i.e. Let rest in a ball for at least 15 minutes; in water for 15-30.
Extract (wash) the whole wheat starch, bran under water. When the water becomes less white...your through.
This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
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You’ll need:
Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.
Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.
Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.)
Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.
Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.
Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.
Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.
Cooking with Gluten:
This will make meatballs, patties, tacos, chili, sloppy Joe's, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
And if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths).
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Gluten Steaks, Roast and Strips A Cooking Method For Gluten Steaks
RE: Do the “gluten method” for 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.
+Baked this at a low heat.
2. Place gluten slices in boiling 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, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here) Then fry in mono oiled pan until browned on both sides and serve with gravy or sauce.
Ground Meat
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (around 1/2'' thick)
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground-up gluten, may need a grinder or food processor is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Chops
Roast Method No 2
First Do the “Gluten Method” (the directions is in this blog)
Then, covering the balls of raw gluten with the beef-flavored liquids to cover. Cover pan with lid and let simmer 8 hours. Be sure it doesn't run dry! This method develops a beef roast-like texture. This can be done on top of the stove or in a 250-oven overnight. This is best served by slicing thin and topping with gravy.
Cooking Methods For Gluten Cubes and Strips
Roll out raw gluten with rolling pin: 1/2" thick for cubes: 1/4" thick for strips. Cut into cubes or strips with scissors. Drop gluten pieces into boiling flavored sauce. This enables the gluten to absorb flavor and hold their shape. Simmer 30 minutes. They will be spongy so you will need to dry them out before serving. Press out liquid and place in 300 oven for 30 minutes or until firm and chewy.
Ideas:
*Place a heavy heat-resistant weight on top of gluten pieces or roast when boiling. The dough tends to float and will not absorb all the liquids evenly.
*Many good stocks are in the health food sections of grocery markets and health food stores.
*Giving gluten a beef flavor: For every 1-2 cups ground gluten add 1 TBS beef seasoning, or 10-15 beef broth cubes.
*Vegetarian Ideas: For every 2 cups liquid add 1 tsp. soy sauce, OR: 1 TB Worcestershire sauce, or 1 tsp. Kitchen Bouquet or i.e. and 1 tsp. raw mono oil such as olive oil. The water ratio is usually 1/2 and 1/2...
Or, For every 2 Cups ground gluten + 4 cups liquid: Add Schilling’s Beef Stew Mix & Mushroom 1/2 package, Lipton Onion Soup Mix 1 package. Schilling’s Beef Base 2 - 4 TBS, Bouillon Cubes 2 (powder them), Wyler's Chicken Soup Base 4 TB and Colgins' Hickory Liquid Smoke 4 oz. (it give a barbecue flavor) and there are many other flavors.
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