- 1 cup vital wheat gluten flour
- 3/4 cup tap water
- 5 chicken flavored bouillon cubes
- Optional: Dash each poultry
seasoning, hot pepper flakes &/or
turmeric
- 3 cups water
In a medium sized bowl combine the
gluten flour and the tap water. Stir the
mixture about to get a nice thick dough.
Knead the dough briefly, to get
everything well mixed. Cut the dough
into 4 pieces. Stretch and coax each
piece into a flat cutlet shape. I aiim
for a rough oval, but the shape really
doesn't matter that much. Try to get the
cutlets to be about 1/2-inch thick. They
will be stretchy, so you have to be
patient. Lay them aside when they are
shaped to your liking.
Meanwhile, bring the broth, any
seasonings and water to a simmer on the
stove. When it is simmering gently (not
boiling) slip in the cutlets. Allow them
to simmer in the broth for about 1-1/2
to 2 hours. I do this in the morning
while I am doing other chores around the
house. They don't require much attention
while they cook. As they cook, the
cutlets will increase in size, almost
doubling, and will turn a pleasant
appetizing golden color.
As the cutlets cook, be sure that the
broth simmers and doesn't boil. If
cooked too fast, the cutlets will take
on a spongy, bread-like texture instead
of a chewy, meaty texture. When the
cutlets have cooked long enough, remove
them from the heat and allow them to
cool in the broth. Store in the fridge,
in the broth, until you are ready to use
them. Prepared Gluten keeps about a week
in the fridge. Use it anywhere
Wheat-Meat or Seitan is called for. This
recipe does not produce overly salty
wheat-meat so it is especially good to
use in recipes.
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