The wash the flour way does look like you get a much better texture and looks really delicious. I will try this soon. I stopped eating poultry when I was 12, but sometimes you need other than tofu cubes in a recipe.
That "mock duck salad" sounds delicious! I hope that you give this a try. I think that you'll like it! How nice to see this recipe. Only suggestion I would make would be to not run all that starchy water down your drain!
Just empty into something you can put outside. Remember you can made homemade glue with flour, water. In the olden days we used to make wallpaper paste by using the same ingredients. Thanks so much, Gloria! It's so cool that you used to make this as a kid! I like to save the first wash of starch water to make starch water bacon, but I've never tried homemade glue. I'll have to look that up! Yes especially wallpaper paste and glue for art projects.
I don't have a recipe for it on my site, but if you click the red link that says "starch water bacon" it will bring you to someone else's recipe. No, unfortunately, there is no way to make this gluten-free since gluten is what makes the protein in the "chicken. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Jump to Recipe Print Recipe. You don't want cake flour because that has less gluten. Water - just enough to turn your flour into a firm dough.
Seasonings Poultry Seasoning - for flavor. You can also use sage, oregano, or any other savory seasonings you wish. Onion Powder - for flavor. Garlic Powder - for flavor. Turmeric - for a little color and flavor. Cooking Oil - any neutral-flavored oil will work. Vegan Chicken Broth - to season your wheat meat. You can also use beef-flavored broth if you want a beefy taste. It will not stay together like regular dough, so when I say knead it, I mean squish it around with your fingers and wash it like you might hand wash a shirt.
You can also let the dough rest during the washing process if you need a break too. You want to wash out most of the starch from the flour, but not all of it.
Be sure to cook your seitan completely. It needs to cook for at least 45 - 60 minutes depending on the size of the piece that you are making. Undercooked seitan will be doughy. Prep Time. Cook Time. Total Time. Seitan made with the washed flour method and seasoned to taste like chicken. Course: Main Course. Cuisine: American. Keyword: chicken seitan, flour and water chicken, wash the flour seitan. Servings : 4. Calories : kcal. For the seitan.
To season the seitan. To cook the seitan. US Customary - Metric. After the dough has rested for at least 1 hour, place the bowl in the sink and knead the dough ball under the water until the water turns a milky white color. You can dump this water into the sink or save it to make other things later. Sprinkle your dough with salt and spices and work the spices in with your hands.
Now transfer to the breadcrumbs and, still using your right hand, toss in the crumbs to fully coat, then move it over to your finished tray. Keep repeating until done. Of course, you can reverse the direction if you're lefthanded, or because of the configuration of your kitchen, or if you're simply more comfortable going the other way. Just keep the be sure to keep the order the same. Actively scan device characteristics for identification.
Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Think of it as dredging 2. Like dredging, breading calls for coating food with cornmeal, breadcrumbs, or another dry coating. Prep the Ingredients: Prepare the coatings for dredging and place them in separate shallow dishes.
This allows you to dredge in flour, dip in the liquid mixture, and coat the food with the outer coating in an assembly-line fashion.
Dredge in Flour: Dredge meat like chicken or fish in flour first. The flour will help seal in moisture to protect the food from the high cooking heat. Dip in Liquid: Dip both sides of the meat in whatever liquid s your recipe calls for. Often this is an egg that has been beaten with milk or water, but it can also be another liquid, such as buttermilk or beer. The liquid provides a sticky surface for the final coating to cling to.
To keep your fingers from getting more coating on them than the food, use one hand for dipping the food into the liquid, and the other hand for dipping into the breading. Dredge in Outer Coating: Create a thicker coating by dredging meat in seasoned bread crumbs, cornmeal, crushed crackers, or whatever other coating your recipe calls for. Use your hands to pat coating gently onto both sides of the food.
Set each finished piece on a platter until you're ready to fry or cook. Do not return cooked meat to the unwashed platter. Dredged meat is still raw and should be handled accordingly. Put your dredging and breading skills to work in recipes like our Lemon Butter Chicken Breasts , various air-fryer recipes , and all your favorite fried including oven-fried recipes to create meals the entire family will gobble up quickly.
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