|
VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Just revised "Turkey" recipe with more detail
Bryanna
Owner/Moderator
2403 posts
Nov 01, 2008
4:13 PM
|
http://www.bryannaclarkgrogan.com/page/page/1435893.htm#turkey
|
ChristineS
46 posts
Nov 02, 2008
1:25 PM
|
hello, I'm in the middle of this new recipe and it looks awesome. I just had a quick question. Which speed do you use in the bosh mixer when kneading your dough. I have the same one you used on your DVD.
The smell in my house is wonderful!
Thank you
Christine
|
Bryanna
Owner/Moderator
2404 posts
Nov 02, 2008
2:57 PM
|
Hi, Christine! I just use #1 speed.
|
ChristineS
47 posts
Nov 02, 2008
5:59 PM
|
ok, I followed this recipe to the letter (using beans instead of soy) and the German broth powder Seitanbacher.
The only difference is I used an enamel cast iron covered oval casserole.
I baked for 1 1/2hr. and then turned...no problems. After 45 minutes, I planned to turn again but when I did, all liquid was gone and bottom was quite brown. (still 80 minutes short of full 3 1/2 hours.
I can't figure where I went wrong. The only thing I was thinking is that maybe cast iron just gets too hot?
I broke a piece off the roast and the flavor is great, just a bit dry. I will slice and eat with gravy and on sandwhiches.
I plan to try again with clay cooker during the week.
Christine
Last Edited on 2-Nov-2008 8:03 PM
|
Bryanna
Owner/Moderator
2405 posts
Nov 02, 2008
10:34 PM
|
I have never tried it in a plain cast iron pot before., Christine-- but I think you are probably right. You would probably have to do it according to Cooking method #2, which is cooked more slowly, at a lower temperature.
Enameled cast iron should work okay, though-- it's not as porous.
|
Brenda W.
219 posts
Nov 07, 2008
10:31 AM
|
Bryanna,
I just tried the bean version of your seitan, and I can't tell a bit of difference between that version and the version using tofu. Great addition to a great (and frequently used) recipe.
For those that want to use the food processor for the kneading, let me add some info I sent my sister. In this past year she has gone veggie, and was wondering what to do for Thanksgiving. She was interested in doing a homemade seitan, but has neither a mixer with a dough hook, nor a bread maker, only a food processor.
So I did a batch of this Turkey Seitan in my food processor to figure out the kneading times for her, and wanted to share what I found. Since I use a food processor for all my bread dough kneading, I figured it should work great for seitan as well, and it does. I thought one would have to do only half a recipe (which is what I experimented with), but I think a full recipe would fit in an 11 quart food processor.
If you do a full recipe, you may need to increase the kneading times by 30 seconds or so.
Using Bryanna's recipe for ingredients and such:
Mix the Dry Mix ingredients in the bowl of your food processor. Add in the Wet Mix and process (using the plastic dough blade). Mix for about 30 seconds to 1 minute at a time, scraping the sides, and process until the liquid goo starts forming into a ball of dough, then process for about 30 seconds more.
Let rest for one hour (just leave it in the food processor with the lid on).
Near the end of the one hour rest, make your Basting Broth. Preheat the oven to 325 degrees F (if using cooking method #2)
After one hour’s rest, process the dough for about 30 seconds to one minute, until very, very shiny and smooth.
Last Edited on 7-Nov-2008 10:32 AM
|
Bryanna
Owner/Moderator
2406 posts
Nov 07, 2008
1:31 PM
|
Thanks for that, Brenda!
|
|
