ChristineS
16 posts
Apr 13, 2008
9:17 AM
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I made the cutlets last night and the dough was quite sticky. I must have made an error somewhere along the way. I continued with the sticky little guys and got them in the oven.
Should I have added more garbanzo bean flour?
Should I leave the cutlets in oven till all the liquid is almost absorbed? I know they are not suppose to be browned, but can they be overcooked? My oven must not get hot enough....it's electric and at 300 degrees I couldn't even turn until 45 minutes had gone by.
The first Attempt, a few weeks ago, was perfect! :) but still a little wet when cooking time was up.
Thank you,
Christine
Last Edited on 13-Apr-2008 9:19 AM
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Bryanna
Owner/Moderator
2325 posts
Apr 13, 2008
4:42 PM
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Hi, Christine! Did you use the same batch of gluten powder as last time? I ask because many of us have had the bad fortune to buy what is supposed to be "vital wheat gluten" or "gluten powder', and what is actually "gluten flour", which is a mixture of white flour and gluten powder. See more about this on this blog post:
http://veganfeastkitchen.blogspot.com/2007/11/theres-big-difference-between-gluten.html
This post shows you how to test for the real thing!
If it was the same batch of gluten powder, you may have inadvertantly added too much liquid. If the dough does not seem right, add more gluten powder (a little at a time), not chickpea flour.
About cooking time-- no, you cannot really over cook them. Ovens vary in temperature, sometimes up to 100 degrees! next time, try doing it at 325 degrees. Most of the liquid should be absorbed, so that the flavor gets absorbed, too, but a little left behind broth is okay.
Last Edited on 13-Apr-2008 4:45 PM
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Debbie
1481 posts
Apr 15, 2008
1:51 PM
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Christine,
I love these cutlets and make them often. My experience is that it needs more vital wheat gluten. The tofu we have in the US is 14 oz (the boxed one with water in it). Sometimes it is 19 oz.
Bryanna's recips says 12 oz. So sometimes I cut a little square from the tofu. Sometimes I weigh it on a scale. Or I add more vital wheat gluten flour, it can be from 1/4 to 1/2, depending on how firm you want it to be. You can control the firmness of the cutlet with the amount of the vital wheat gluten added to it.
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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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ChristineS
17 posts
Apr 16, 2008
2:53 PM
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Thank you so much for the information!
If I have an ingredient that's not packaged in the amount called for, I use a scale. I'm pretty sure I used too much water.....I bought a new measuring cup (a large one) and I don't think I read the lines correctly.
I too love these cutlets and this next go around I am going to try the soy flour instead of the garbanzo bean flour. It is so nice to be able to use either.
Thanks again for sharing your knowledge.
Christine
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Debbie
1490 posts
May 12, 2008
2:52 PM
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Christine,
I made the 'chicken' cutlets and used is to make vegetarian scallopini with lemon, olives, and rosemary. The recipe is in Bryanna's Nonna's Italian Kitchen. It was so yummy. This recipe is so good and never fails to please us. It will please vegetarians and non-vegetarians.
I prepared it with oven roasted potatoes and sauteed broccolini.
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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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melissaf
2 posts
Jun 07, 2008
1:05 PM
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I want to make these cutlets, but all I have on hand is extra firm tofu. Do you know if this will effect the final outcome much? I also have some extra firm silken in the cupboard, but I think it says not to use silken.
I have made these once before and am very impressed with the texture. Also, can you make these in a crock pot or slow cooker? I did the roast that way and it was nice not to have the oven on.
Thanks again Bryanna for all the work you have done coming up with and perfecting so many wonderful recipes!! I've recently been making some of your gelatos and sherbets with the weather getting nicer. They have been real crowd pleasers!!
P.S. Sorry for so many questions. :)
Last Edited on 7-Jun-2008 1:07 PM
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Bryanna
Owner/Moderator
2361 posts
Jun 09, 2008
7:59 AM
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Melissa-- solrry I haven't answered you before! I've been away. You can use extra-firm tofu-- the cutlets will just be slightly more firm. I qould advise against using a slow-cooker for this recipe. I use a slow-cooker for some seitan recipes, but not for this type. Just about all the liquid has to be absorbed in this recipe,. Slow-cooker seitan recipes involve lots of liquid.
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