Debbie
1125 posts
Apr 25, 2006
3:21 PM
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I could not find it in the box of the Star Porcini Dadi. How many cup of water per bouillon cube? This is a rather large bouillon cube.
Another idea or question, do you think I could use the Porcini Dadi for the broth to make the Quick 'Veal' or 'Pork' Soy and Seitan Cutlets. I really like this seitan cutlet. I was wondering if I can avoid soaking the shiitake mushrooms to use its broth. I tasted the Porcini Dadi and it tastes pretty good like soaked mushroom water.
What do you think about this idea, Bryanna?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1567 posts
Apr 25, 2006
4:14 PM
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You use 2 cups per cube, Debbie. And, yes, I will change that recipe! I changed the "pork" roast recipe to use the cubes, so I'm sure I can change this one. I'll post it when I do!
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
294 posts
Apr 25, 2006
6:11 PM
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Thank you Debbie and Bryanna. Now that I have a case of the mushroom bouillon cubes being shipped to me, I can put them in everything. I too love the cutlets and can't wait to make them this way!
Julie
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Debbie
1126 posts
Apr 26, 2006
9:12 AM
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Hi Bryanna,
Thank you very much! I had been thinking about this. It is a great improvement to use the bouillon cubes for making this seitan cutlet.
I just had several discussions with Julie regarding bouillon cubes and broth powder. I will start to use the porcini dadi bouillon cubes to make the 'pork' seitan. I used Bill's Best Chicknish for the 'chicken' and 'turkey' seitan.
After I contacted the Massel corp. regarding their bouillon cubes, I still could not find them. They said that I could find them in Super Target but I looked and didn't find them.
So looking for other sources, I think Bill's Best Chicknish is great because it is not salty. I have other broth powder, the Chinese style, but it was too salty and not enough 'chickeny' taste. Bill's Best chicknish is perfect. You can add a lot and the seitan will not be salty.
Julie was in shopping mood yesterday, she also ordered the Chick-style seasonings from Butler Foods, a new product. I haven't tried this yet. She is going to compare Bill's Best chicknish with this one.
More about seitan making, I wonder if you ever think about making 'sausage' flavor soy and seitan roast. Native Foods have 'sausage' flavor seitan and has this sandwich that is yummy called Portabella 'Sausage' sandwich. The bread is wheat buns and the fillings are grilled portabella mushroom, grilled 'sausage' seitan slab, pesto, and 'cheese'. It is really yummy. Your 'pork tenderloin' roast almost tastes like their 'sausage' seitan but without the 'sausage' flavor. If I can just add the 'sausage' flavor to your roast, what would the spices be?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1569 posts
Apr 26, 2006
6:04 PM
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Debbie, I DID change the pork cutlet recipe to use the mushroom cubes, for the Veg Awakening demo. Here it is:
SOY AND SEITAN “PORK, VEAL OR TURKEY” CUTLETS
Makes 16 cutlets, or can be cut horizontally into 32 scaloppine.
© Bryanna Clark Grogan 2006
NOTE: These cutlets definitely are better if made ahead and chilled thoroughly to firm them up before using. If you’re in a hurry, put them on a platter or cookie sheet in the freezer until they cool off thoroughly.
IF YOU WANT TO USE COMMERCIAL MUSHROOM BOUILLON INSTEAD, omit the “chicken-style” broth cube in the Wet Mix, and the bouillon powder in the Broth.
WET MIX:
1 and 1/4 c. cold (this is important!) water
12 oz. extra-firm regular (NOT silken) tofu, broken up
1 small or 1/2 large mushroom bouillon cube (enough for 1 cup broth) (See above for different brands and sources)
1/2 T. olive oil
1/2 T. toasted sesame oil
DRY MIX:
2 c. pure gluten powder (vital wheat gluten)
1/2 c. soy or chickpea flour
3 T. nutritional yeast flakes (or 1 and 1/2 T. engevita yeast)
1 tsp. onion powder
1 tsp. sugar
1/2 tsp. garlic granules or powder
pinch of white pepper
COOKING BROTH:
3 c. boiling water
3 small or 1 1/2 large mushroom bouillon cube (enough for 3 cups broth)
1 T. ketchup
4 cloves garlic, peeled and crushed OR 1 tsp. garlic granules or powder
1 tsp. onion powder
1/2 tsp. crumbled sage
1/4 tsp. paprika
For the Wet Mix, blend all the ingredients until very smooth in a blender or in a food processor.
Mix the Dry Mix ingredients in medium bowl and pour in the Wet Mix OR add the Dry Mix ingredients to the Wet Mix in the food processor bowl. If mixing by hand, stir until too hard to stir, and then knead the mixture on a clean countertop until smooth (wet your hands if necessary). To make in the food processor, run it until the dough forms a ball on the top of the blade, then keeping running for 30 more seconds.
Preheat the oven to 300 degrees F.
Divide the dough into 16 more-or-less equal pieces. Flatten them out on a clean countertop with your hands. Make them a little thinner than you want them to end up. Place them in 2 oiled 9x13” baking pans. They can overlap a bit. Pour half of the cooking broth over the cutlets in each pan. Cover with foil. Bake 30 minutes. Turn the cutlets over, cover and cook 15-30 minutes more. You just want to let the cutlets absorb all the broth, not really brown them, so keep an eye on them. Separate them carefully. Cool them before cooking with them (you can place them on a platter and cool them quickly in the freezer, if you wish). You can bread them and cook like “schnitzel”, etc.
*****
For the Quick Soy and Seitan "Pork", "Veal" or "Turkey" Cutlets, I think this would work:
WET MIX:
1 and 1/4 c. cold (this is important) water
12 oz. extra-firm regular (NOT silken) tofu, broken up
1 mushroom bouillon cube— enough for 1 cup water
1/2 T. olive oil
1/2 T. toasted sesame oil
COOKING BROTH:
3 c. water
mushroom bouillon cubes-- enough for 3 cups liquid)
1 T. ketchup
4 cloves garlic, peeled and crushed OR 1 tsp. garlic granules or powder
1 tsp. onion powder
1/2 tsp. crumbled sage
1/4 tsp. paprika
******
I have some seitan sausage recipes that I developed quite a while ago-- I will see if they can be made into roasts!
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
295 posts
Apr 26, 2006
8:34 PM
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What's the difference between the cutlet recipes? Is one quicker than the other?
Julie
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Bryanna
Owner/Moderator
1570 posts
Apr 26, 2006
9:57 PM
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The Soy and seitan one is quicker and the cutlets are thin-- good for scaloppini. The others are good for weiner schnitzel, etc.-- I like them just breaded and pan-fried, with lemon wedges. They are slow-cooked.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
1128 posts
Apr 27, 2006
9:02 AM
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Thanks Bryanna! I will try this quick cutlet with the porcini dadi. I like the quick cutlet much better than the kneaded one (with the minute tapioca).
BTW, I shared my mistake experience about making soy and seitan cutlet with Julie. I thought I want to share it with you guys here.
When I went to Bryanna's cooking vacation I saw that Bryanna uses 1 block of tofu from the box to make seitan roast or cutlet. Which I also did at home, but my seitan roast was always too soft and I always had to add more vital gluten flour to make the consistency and texture right. Finally, one day I weigh my tofu on a scale. Guess what? It is 14 oz instead of 12 oz. I guess the tofu in a box in Canada is smaller than in the US. So I have to cut 2 oz. of the tofu out and after that my seitan's texture is just perfect. From now on I always weigh my tofu and cut 2 oz of the tofu when I make any seitan to make sure that it is 12 oz. So I guess tofu is the key for the softness of your seitan. If you want it softer add more tofu and if you want it firmer cut down the tofu.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1571 posts
Apr 27, 2006
12:19 PM
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Thanks for that, Debbie! Julie, do you have the recipe for the slow-cooked cutlets?
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
296 posts
Apr 27, 2006
12:49 PM
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I don't think so (or if I do, I'm not sure which is which). Can you post it? Is this the recipe that you would recommend out of the 2 different cutlet recipes? Is this the same cutlet recipe that you had in the newsletter for the Vietnamese sandwiches?
Thanks Bryanna!
Julie
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Debbie
1129 posts
Apr 27, 2006
2:02 PM
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Julie,
The Kneaded 'Pork' Cutlet with slow-cooking method is in Aug/Sept 2006 Newsletter. If this is the one that Bryanna talked about. It has minute tapioca in it and used mushroom soaking water. This can be replaced by the Porcini Dadi.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Dori
368 posts
Apr 28, 2006
6:53 AM
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I now that I could probably look somewhere, but maybe asking here will be easier.... where are you getting the mushroom bouilon cubes from? I'd like to order some too. I also have discovered a very poor vegetable boullion powder that gives no flavor. Any suggestions here would also be helpful.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Dori
369 posts
Apr 28, 2006
7:33 AM
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I found the mushroom link in a past newlstter.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1575 posts
Apr 28, 2006
10:25 AM
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Julie, I use the Quick recipe with the tofu in it for the Vietnamese "subs". I don't recommend one over the other-- I like them both. But they are different. The quick ones are thinner and more delicate, but I like the other recipe for cutlets like weiner schnitzel, or just breaded Italian style and served with a lemon wedge. I'll post the recipe for you as soon as I can.
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"To look like a goddess, eat like a peasant." Karen Andres
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