The great gluten turkey~ part two
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The great gluten turkey~ part two
  Turkey    Vegetarian  
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61131. Report a problem with this recipe.
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      Title: The great gluten turkey~ part two
 Categories: Vegetarian
      Yield: 10 Servings
  continued from part one
  Place the "turkey" in a preheated 350 degree oven and bake for 1 1/4
  to 1 1/2 hours, basting every 15 minutes with the wine-margarine
  mixture and the juces in the pan. If it brown too much, cover loosly
  with aluminum foil. Carv as you would with a regular roast and
  accompany with stuffing. LIGHT YEAST FLAVORING POWDER: Pulverize all
  ingredients in a blender until powdered.  Store in a jar in a cool
  place. GREAT GLUTEN DRESSING: Melt the margarine.  Saute the onion,
  celery, and mushrooms. Combine with the remaining ingredients,
  moistening with stock as necessary. GRAVET FOR MOCK TURKEY: Melt the
  margarine in aq saucepan. Add the flour and cook for two minutes. Add
  the reserved gluten stock, white wine and soy sauce. Cook, stirring
  constantly until thick. For more flavor, an additional tablespoon of
  light yeast flavoring may be added. HOMEMADE GLUTTEN: when you wash
  the starch and bran away from high-gluten, whole-wheat flour, you end
  up with just the wheat protien, or gluten. It's a strechy substance
  with a particularly meaty texture when baked, boiled, stewed and
  fried, and is the main component of the Great Gluten Turkey. This
  recipe uses 3 puonds of flour. Note that the "turkey" recipe uses 10
  pounds of flour. The recipe ingredients can be increased and you can
  follow the same method outlined here. NOTE: If you wish to avoid the
  work of making homemade gluten, there is also instant gluten flour
  (vital wheat gluten), which only needs to be mixed with water. 3
  pounds or more high-gluten whole-wheat flour 3 cups or more water The
  important point here is to use a high-gluten whole-wheat flour.
  Whole-wheat pastry flour will not give you the same results. If
  you're in in doubt, ask for the best flour for breadbaking, it has
  the highest gluten content. Place the flour in a large bowl and add
  the water while stirring constantly. Add enough water to make a very
  firm dough, it should be much firmer than bread dough. Allow this to
  sit for at least one hour.  No kneading or setting overnight is
  necessary. Place the bowl containing the dough in the sink.  Fill it
  with tap water and begint to massage the dough.  The water will grow
  very white and milky ar first, as the starch rinses out. This liquid
  can be saved and used in place of arrowroot or cornstarch to thicken
  sauces and such. It will keep for about two weeks in the
  refrigerator. If you don't save it, discard the water as it gets
  cloudy and fill the bowl with fresh water. Keep filling the bowl with
  fresh water, massaging the dough and discarding the water for about
  10 - 15 minutes until the water grows gradually clear. During this
  process as the starch and bran gets washed away, the dough will
  shrink in size and at one point may appear to be falling apart
  completely. In the end it will all congeal into one strechy mass.
  When it looks like you have a giant wad of well chewed bubble gum,
  you have transformed flour into raw gluten. It is now ready for use
  in the Great Gluten Turkey Recipe.

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Recipe ID 61131 (Apr 03, 2005)

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