| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour07 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Organic unbleached white flour |
| 2 |
lb |
Organic whole wheat bread flour |
| 6 |
c |
Cold water |
| 1 |
lb |
Onion; quartered |
| 2 1/2 |
|
Carrots halved lengthwise |
| 2 |
|
Stalks celery; including leave, |
|
|
; cut in half |
| 4 |
|
Cloves garlic; cut in half |
| 8 |
|
Coins ginger |
| 2 |
|
Sprigs fresh thyme |
| 2 |
|
Bay leaves |
| 12 |
|
Peppercorns |
| 3/4 |
c |
Tamari or natural soy sauce |
| 1 |
ga |
Water |
INSTRUCTIONS
FOR THE STOCK
In a large bowl combine flour and water and form into a ball.
Place dough on a counter and knead about 150 strokes, until the dough is
smooth and elastic.
Put the dough back in the mixing bowl to cover with warm water.
Let the dough rest for 30 minutes while you make the stock.
In an eighteen quart stock pot, combine all ingredients for the stock and
bring to a boil. Lower the flame to a simmer, while you make the gluten.
To make the Gluten:
Place dough in a colander, inside the mixing bowl. Put the bowl containing
the colander and dough into the sink and fill with cold tap water. Knead
the dough for five minutes and drain.
Repeat this procedure two more times. Fill bowl with hot water and repeat
five minutes more, pulling and kneading the dough until the water becomes
almost clear. Finally, rinse in cold water for an additional two minutes.
What you are left with is the glutinous part of wheat the protein all of
the starch and 90% of the bran having been washed away.
Divide the gluten into two equal sized balls and simmer in the stock for 2
1/2 3 hours. Add water from time to time to keep gluten submerged. Strain
the stock and use for soup or sauce.
Seitan is now ready to use. Refrigerate or freeze.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#DJ9208
Converted by MM_Buster v2.0l.
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