As you know I'm currently teaching a vegetarian cooking course where you can learn about new products that help us have a healthier diet a bit while we be more exciting and fun to try new tastes and experience with them.
Well, something very easy and simple to do, which is about results incredible (in my family as I'm the one kitchen floor, I made a trap and use seitan to make some burgers, all were impressed because they realized it was not meat, how rich he was and that good result was) and all of its nutritional value it comes from the gluten of wheat flour. This means it is 80. 4% protein 1.2% fat (vegetable) and 9.4% H. carbon, is very digestive and vegetable fats contain only has nothing of cholesterol.
So while you may not be vegetarian or if you want to be , I encourage you to try it, it is not difficult, I assure you.
Another advantage is its low cost, and a bag of 500 gr . provides approximately about 10 balls something more than 200 gr. each. A bag of gluten
of 500 gr a herbalist costs approximately € 2.50 - 3 €, however a bunch of seitan of 250 gr in stores, your price is € 5.90 approximately . So you can see how do it yourself, It's cheaper, more home and enjoying a good time cooking.
Well, something very easy and simple to do, which is about results incredible (in my family as I'm the one kitchen floor, I made a trap and use seitan to make some burgers, all were impressed because they realized it was not meat, how rich he was and that good result was) and all of its nutritional value it comes from the gluten of wheat flour. This means it is 80. 4% protein 1.2% fat (vegetable) and 9.4% H. carbon, is very digestive and vegetable fats contain only has nothing of cholesterol.
So while you may not be vegetarian or if you want to be , I encourage you to try it, it is not difficult, I assure you.
Another advantage is its low cost, and a bag of 500 gr . provides approximately about 10 balls something more than 200 gr. each. A bag of gluten
of 500 gr a herbalist costs approximately € 2.50 - 3 €, however a bunch of seitan of 250 gr in stores, your price is € 5.90 approximately . So you can see how do it yourself, It's cheaper, more home and enjoying a good time cooking.
HOW TO SEIT :
The first is to gather todos los ingredientes necesarios y son:
- gluten de trigo (herbolarios)
- sal
- agua mineral
para el caldo:
- 1 cebolla
- 2 ramas de apio
- 1 puerro
- 1 cucharada de pimentón dulce
- 1 " de especias morunas ( rash al hanut en grandes superficies)
- 2 zanahorias
- 2 cucharadas de salsa de soja
Ahora vamos a elaborar el seitán :
En una olla ( el tamaño dependerá de la cantidad de seitán que realizaremos, por lo general será necesaria una olla de tamaño large), place all the ingredients for the soup and you add water to cover. Then we will put the fire to start to heat up to boil.
On the other hand in a bowl add a splash of water and salt, then gradually we will be adding wheat gluten and we'll be mixing with some barillas so as not to create smooth, while move to add gluten to form a small ball (it is better that we remain short of the amount of gluten and which can then be easily corrected).
After
unify the resulting dough by hand into a ball, have a firm texture but not hard, smooth and will give us the feeling of moisture in your hands.
Where have all the balls and the broth is boiling, the introduction in the same and coceremos for 45 'with the open pan or 30' if it's pressure cooker.
After this time, we will draw from the pot and you're ready seitan for use. To save you have to do it in an airtight container with its own cooking broth.
Its shelf life is about a week. You can freeze perfectly.
use that can give you is endless, because you can braise, fry, grill it, itching to make hamburgers and other similar working, pickling. Anyone who comes to mind.
you cast and I hope you enjoy something so homemade, natural and easy with endless possibilities . I recommend it !!!!!!
- gluten de trigo (herbolarios)
- sal
- agua mineral
para el caldo:
- 1 cebolla
- 2 ramas de apio
- 1 puerro
- 1 cucharada de pimentón dulce
- 1 " de especias morunas ( rash al hanut en grandes superficies)
- 2 zanahorias
- 2 cucharadas de salsa de soja
Ahora vamos a elaborar el seitán :
En una olla ( el tamaño dependerá de la cantidad de seitán que realizaremos, por lo general será necesaria una olla de tamaño large), place all the ingredients for the soup and you add water to cover. Then we will put the fire to start to heat up to boil.
On the other hand in a bowl add a splash of water and salt, then gradually we will be adding wheat gluten and we'll be mixing with some barillas so as not to create smooth, while move to add gluten to form a small ball (it is better that we remain short of the amount of gluten and which can then be easily corrected).
After
unify the resulting dough by hand into a ball, have a firm texture but not hard, smooth and will give us the feeling of moisture in your hands.
Where have all the balls and the broth is boiling, the introduction in the same and coceremos for 45 'with the open pan or 30' if it's pressure cooker.
After this time, we will draw from the pot and you're ready seitan for use. To save you have to do it in an airtight container with its own cooking broth.
Its shelf life is about a week. You can freeze perfectly.
use that can give you is endless, because you can braise, fry, grill it, itching to make hamburgers and other similar working, pickling. Anyone who comes to mind.
you cast and I hope you enjoy something so homemade, natural and easy with endless possibilities . I recommend it !!!!!!
