jtnippon1985
67 posts
Feb 11, 2007
3:12 PM
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I made the tender seitan chicken cutlets again today, this time using RAW tahini and the firmed up a lot nicer than when I made then last year with the dark brown (basically peanut butter colored) roasted tahini. I haven't tasted them yet as I froze them all, but the first dish I plan to use them in will be the Oyster Mushroom "Chicken" Saute' for Two from the June/July 05 newletter PDF.
I did have a question though, do you (Bryanna) or anyone else that may have happened to make these, have any pictures of the cutlets close up? I think they're all right, its just the seem a bit dark colored, almost...brown. Probably nothing to be worried about (and not totally suprising either seeing as thats the color of the broth they were in) But I just happened to notice their color after taking them from the cookie pan in the freezer to transfer them to freezer bags.
They look like the seitain "steaks" though, just not black...hehe.
Thanks.
-Jon
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Bryanna
Owner/Moderator
2004 posts
Feb 11, 2007
3:58 PM
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Hmm...I wonder why they were brown. Here are some pictures:
Before going into oven
While baking
Finished
Filled cutlets
Stuffing cutlets
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jtnippon1985
68 posts
Feb 12, 2007
11:54 AM
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Those are they quick ones right?? (with the tofu) I'm talking about the one that uses tahini, tapioca starch, tvp, gluten flour in the dry mix, from the June/July 05 newsletter.
[EDIT]
I'll take some pictures of one mine in a bit.
Last Edited on 12-Feb-2007 11:56 AM
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Bryanna
Owner/Moderator
2007 posts
Feb 12, 2007
3:10 PM
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Oh, okay! Got it-- yes those are the tofu ones.
Here is the only picture of the other type of cutlet, the "pork" one, which is fairly close in color to the "chicken" one. I'll take pictures next time I make it.
Last Edited on 12-Feb-2007 3:26 PM
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jtnippon1985
69 posts
Feb 12, 2007
4:53 PM
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Yeah, thats about it. When I cooked the Oyster mushroom "Chicken" saute' today they didn't look as brown as I thought they did, more like pale grey colored. They tasted wonderful, as did the dish. I think next time I'm going to add more mushrooms and onions as they shink up quite a bit. I guess I really like mushrooms (and onions for that matter)
[EDIT] Just a thought I had. Which do you prefer for using as a whole cutlet, the tapioca/tahini/tvp based ones, or the ones made from tofu/soy flour/chickpea flour? Which for cutting into strips for stir frys, etc?
Thanks again for looking/helping out!
-Jon
Last Edited on 12-Feb-2007 4:58 PM
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Bryanna
Owner/Moderator
2009 posts
Feb 12, 2007
5:02 PM
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I prefer the tapioca ones for a whole cutlets, UNLESS I am stacking, rolling or stuffing them, or using for scaloppini. Either one is good for slicing.
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