Is it possible to make home made fake chicken meat like the fake meats that you can buy?!
Answers: I am wandering if anybody has ever ever tried to make fake meats do you have a recipe, thankyou
You need to experiment maybe. look up the ingredients of a fake meat product you like and look at the main foods in it then you will nead to try to experiment.
Today's topic is Seitan… but before I start talking about The Wheat Meat I wanted to give you my Number One tip in the kitchen. Do you have your pens out? Are you ready to write this down? This will be on the test.
My Number One tip for working in the kitchen is to buy yourself a stand-alone oven thermometer. Everyone's oven comes equipped with an internal thermometer, but they are rarely correct. My oven is off by about 25 degrees! That is a big difference when you are baking or roasting or doing anything that requires precision timing and oven temperature.
If you only learn one thing from me in this lesson it should be to get a stand-alone oven thermometer. They are available at any kitchen or hardware store and usually cost between $7-$20 but they are worth their weight in gold. Run out and get one and then e-mail me and let me know how thankful you are because your oven temperature was way off and you had no idea. You'll be shocked at how off your oven is… seriously.
Now. On to today's lesson.
Seitan. What is Seitan? Does anyone know?
Seitan (pronounced SAY-tan) or "wheat meat" is a protein rich food made from wheat gluten. All that mock-meat you eat in restaurants or purchase from your supermarkets is usually made in part from wheat gluten.
Like all flours, wheat gluten has virtually no flavour… so this means your Seitan will soak up the flavours of whatever it is cooked with.
You can run out to your local supermarket and purchase pre-made Seitan or pre-flavored cutlets… but why do that when it is so easy and cheap to make yourself! You can make Seitan from scratch using regular flour and water (recipe on page 284 of La Dolce Vegan) but for today's lesson and in the interest of time we will be using Instant Vital Wheat Gluten.
Gluten has many names. Instant gluten. Wheat Gluten. Vital Gluten. Vital Instant Wheat Gluten. It's all the same. Just get some and let's get cooking.
BASIC INSTANT GLUTEN
* 1/2 cup instant vital wheat gluten flour
* 1/2 cup water
In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead for 5 minutes and set aside. Choose a mock meat flavouring (recipes for flavourings on page 284-5of La Dolce Vegan) to use with your prepared dough.
Makes 2 large or 4 small servings.
FAUX CHICKEN FLAVOURING
* Basic Instant Gluten (see recipe above)
Broth:
* 2 cups water
* 1/4 cup nutritional yeast
* 2 tbsp tamari
* 1 tsp onion powder
* 1 tsp dried sage
* 1/2 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp celery seed
In a large saucepan, bring all of the broth ingredients to a boil. Slice Basic Instant Gluten into steaks, chunks or strips and drop carefully into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced completely.
Use "chicken" immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture, once you've boiled the "chicken", bake it at 350 degrees F (175 degrees C) in a lightly oiled baking dish for 30 minutes.
Makes 2 large or 4 small servings.
JAY-LO'S FRIED "CHICKEN"
When you prepare your "chicken", shape and cut them so they resemble a nice breast. Tee hee. I said breast. This is my good friend Jason's fried chicken recipe that he makes for BBQ's at his house. It's delish and quite a dish… just like Jay.
* 1/4 cup flour
* 1/2 tsp paprika
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 1/2 cup "milk" (soy, oat, rice etc)
* Faux Chicken (see recipe above)
* 3-4 tbsp olive oil
In a shallow dish, stir together the flour, paprika, salt and pepper. Set aside. In a small bowl, pour "milk" and set aside. Dip "chicken" into flour, then dip in "milk" and then into flour again. In a large frying pan on medium-high heat, fry "chicken" in oil until well browned on both sides.
Makes 2 large or 4 small servings.
See how easy that was??
Tonight's homework: Make some Fried "Chicken," then stop by the corner store and get a internal oven thermometer and a copy of La Dolce Vegan.
CLASS DISMISSED!
^yes wheat gluten's texture is exactly like meat!
Here is a good fake chicken broth. You buy the nutritional yeast at the health food store or section of grocery. It is NOT bread baking yeast.
Light Yeast Flavoring Powder
This has a poultry-type flavor.
Ingredients
1 cup good tasting nutritional yeast flakes
1 Tbsp. salt
1/2 tsp. ginger
1/2 tsp. turmeric
1 tsp. black pepper
1 tsp. marjoram
1 tsp. tarragon
1 tsp. paprika
1 tsp. rosemary
2 tsp. sage
2 tsp. celery seed
2 tsp. thyme
2 tsp. garlic powder
2 tsp. onion powder
Method
Pulverize all ingredients in a blender until powdered. Store in a jar in a cool place.
http://unturkey.org/2006/12/20/light-yea...
You could use this broth to flavor a fake meat. Or as a cup of soup.
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Breast of Tofu
INGREDIENTS
Marinade
1 1/2 cups water
1/4 cup soy sauce
3 tablespoons nutritional yeast flakes
2 teaspoons crumbled sage leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
2 pounds / 450 grams extra firm tofu
METHOD
Prepare the marinade by mixing all the ingredients together in a rigid plastic container with a tight fitting lid. Slice the tofu about 1/4 inch / 7 millimeters thick and place in the marinade so that it is fairly tightly packed and covered with liquid. Cover and refrigerate overnight (can be stored up to two weeks, shaking daily).
To pan fry plain, simply cook the slices over medium heat in a non-stick skillet until golden brown on both sides.
To make crispy slices, coat the slices with seasoned flour (flour mixed with a bit of black pepper and some nutritional yeast). Heat about 1/4 inch / 7 millimeters olive oil in a heavy bottomed 10 inch skillet. When the oil is hot but not smoking, add the slices and cook over high heat (watching carefully) until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy. Drain thoroughly on paper towels or paper bags patting to remove excess oil.
http://www.vegan-food.net/recipe/669/Bre...
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General Tao's Tofu
Ingredients (use vegan versions):
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
http://vegweb.com/index.php?topic=8769.0
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Tofu cutlets parmesan
Made up a recipe over the week end and thought someone else might
appreciate it. I buy my firm lowfat tofu at the HFS very cheaply. It
is the only place I can get really solid tofu, as the silken tofu is
too soft for this type of thing, even if it is firm. One of the brands
is Nigari, the other is Organic.
Tofu Cutlets
12 ounce pkg lowfat, firm Organic or Nigari Tofu
2-3 cups chicken or mushroom flavored fatfree broth
2 cups breadcrumbs
1/2 cup nutritional yeast or fatfree parmesan
1/4 cup dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon any italian seasoning
salt and pepper
1 cup Eggbeaters or egg substitutes
3 cups any fatfree marinara or spaghetti sauce
1. Slice tofu into 1/2" thick slices (approximately 2 in x 3 in or
smaller). Marinate 1-24 hours in broth. Drain.
2. Get 2 large flat bowls ready. In one bowl, place eggs, in second
bowl mix breadcrumbs and next 6 ingredients.
3. Dredge each tofu cutlet in the breadcrumbs first, then dip into
eggs and then dredge again in breadcrumbs. Place on foil covered
cookie sheet and bake for 30 minutes at 350 degrees, turning after 15
minutes.
http://www.fatfree.com/recipes/tofu/tofu...
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Tofu Parmesan:
35 min 5 min prep
4 servings
2 tablespoons olive oil
1 lb firm tofu, cut into 1/2 slices
1 small onion, chopped
2 cloves garlic, chopped
2 cups tomatoes, crushed or diced
1 teaspoon oregano
1 teaspoon rosemary
1/4 cup grated low-fat cheese or mozzarella cheese or cheddar cheese
1 tablespoon parmesan cheese
salt and pepper
1. In fry pan, add 1 tbls oil, fry tofu slices till golden brown, drain on paper towels.
2. Add the remaining oil and fry onion and garlic till tender.
3. Add tomatoes and spices, simmer for 15 mins.
4. Lay tofu in a baking dish, pour over tomatoe sauce, sprinkle with cheeses.
5. Bake at 350 for 20-25 mins, uncovered.
6. Enjoy!
http://www.recipezaar.com/
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Tofu Parmigiana
1/2 cup seasoned bread crumbs
5 Tablespoons grated Parmesan cheese [preferably Reggiano]
2 teaspoons dried oregano
kosher salt to taste
freshly ground black pepper to taste
1 [12 ounce] package firm tofu
2 tablespoons extra virgin olive oil
1 [8 ounce] can tomato sauce
1 teaspoon fresh basil, julienned
1 clove garlic, minced
6 ounces shredded mozzarella cheese
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,
1 teaspoon oregano, salt and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water.
One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat.
Cook tofu slices until crisp on one side.
Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic and remaining oregano.
Place a thin layer of sauce in an 8 inch square baking pan.
Arrange tofu slices in the pan. Spoon remaining sauce over tofu.
Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees for 20 minutes.
Source(s):
http://tomsaaristo.com/tofu.html...
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Vegan Chicken Salad
This place of Vegan Chicken Salad is served with fresh organic baby spinach with a mango dressing, slices of English cucumber, cherry tomatoes and sliced fresh half ripe mango.
For those of use who grew up on chicken, this will satisfy those longings. The White Wave Chicken Style Wheat Meat can be used in a variety of traditional type recipes from those "meat eating days".
Ingredients:
1 16 ounce package of White Wave Chicken Style Wheat Meat
2 organic tart & firm apples, grated
1/2 organic celery bunch... one with green leaves on the tips
8 green onions "scallions" finely sliced
1/2 purple onion, diced
3/4 cup fresh mint, finely sliced
1/4 cup chopped organic nuts (cashews, pecans, almonds)
1/2 cup organic dried currants, cranberries or cherries
3/4 cup Vegenaise
2 tablespoons organic apple cider vinegar
1 teaspoon celery seed
2 tablespoons chives
2 tablespoons capers
1/2 teaspoon Hawaiian sea salt
White Wave Chicken Style Wheat Meat
The White Wave Chicken Style Wheat Meat is a form of wheat gluten, high in protein and low in fat. Seitan (pronounced say-tawn) is the Japanese term for cooked wheat gluten and the Buddhist in Japan have been eating it for hundreds of years.
White Wave Chicken will give you the taste and texture of "chicken" without the side effects of actually eating a chicken. The White Wave Company also makes other variations of seitan that can be added to other traditional meat type dishes. I'll be demonstrating some of these recipes in other vegan recipes.
When you open the White Wave Chicken box up, the seitan will resemble chicken breast meat that you pulled off the breast bones. The contents can be shredded by hand, sliced or diced by knife or pulsed in a Cuisinart food processor.
Keep your package of White Wave Chicken in the freezer and defrost the day before you wish to use it. I usually put a box from the freezer into the refrigerator the week I know I'm going to make the Mocking Chicken Salad recipe. That way it slowly defrosts in the refrigerator and will keep for one week with no spoilage.
White Wave Chicken Style Wheat Meat contains: Water, Wheat Gluten, Natural Flavors, Pea Starch, Canola Oil, Garbanzo Bean Flour, Soy Flour, Maltodextrin, Autolyzed Yeast Extract, Salt, Calcium Lactate (From Beets), Lemon Juice Concentrate.
Tools
knives
cutting board
mandoline
grater
measuring cups
measuring spoons
Cuisinart Food Processor
large bowl for mixing
storage containers for salad
Preparation
Remove the White Wave Chicken from the package and pull apart into the Cuisinart bowl fitted with the knife blade.
Pulse the seitan chicken until it looks shredded or diced.
Empty chicken into a large mixing bowl.
Grate the apples into the bowl.
Using a mandoline set on the thinnest setting, slice 1/2 of the celery bunch.
Slice the scallions finely and add to bowl.
Finely slice the mint leaves and add to bowl.
Dice the purple onion and add to bowl.
Add nuts, dried currants.
Add the Vegenaise, apple cider, celery seed, chives, salt and capers.
With a large spoon or your clean hands, mix the bowl contents until all are coated with the Vegenaise.
You may add more Vegenaise and cider vinegar to suit you