already know that I accept this weird nostalgia for KFC, though my retentivity of what it genuinely tastes similar is straightaway rather dim.) Michael may himself accept perked upwardly at the prospect of mashed white patato as well as gravy on the side. I planned on some leafy greens, too, for the sake of our vege crisper as well as our health.
Michael's kindness extended to preparing the seitan on Lord's Day night, using this recipe I'd bookmarked on Yeah, That "Vegan" Shit (originally from Viva Vegan). As he attempted to knead the dough he commented that it seemed equally good moisture as well as sticky. Lacking much seitan savvy, I assured Michael that Lindyloo as well as Terry both know their stuff, nosotros should in all likelihood follow their orders as well as he should larn ahead as well as hold jabbing his fingers inward it similar that, it's how to brand gluten strands. We wrapped upwardly as well as steamed those globs equally directed as well as refrigerated them overnight. Alas they were rather jelly-ish, fifty-fifty i time battered as well as fried, as well as I barely enjoyed them at all. Baking leftovers afterward for one-half an sixty minutes provided a fleck to a greater extent than chew but this is hardly efficient - I imagine that for the texture I'm after nosotros demand to cut the liquid inward the recipe and/or steam the seitan for longer.
We fared meliorate alongside the crumbing on Mon though I was less loyal to the recipe, which I constitute on vegansaurus. I reduced the sum of tabular array salt involved as well as instead of adding powdered tomato plant soup mix to the crumbing, I mixed some tomato plant glue into the dipping liquid. This worked out fine, except that the gelatinous seitan nuggets, slimy alongside pinkish batter, bore a disturbing resemblance to raw diced chicken. (Blergh.) Failing to read properly (or at all), I didn't grind upwardly the herbs as well as spices, nor did I double-dip my seitan. The texture of my batter was fine anyway, though mayhap non real KFC-y. Yet it was all even thus genuinely salty! So long equally there's stock pulverization involved, the straight-up tabular array salt in all likelihood isn't needed at all.
We ended upwardly alongside lots of crumbing to spare, thus I dusted upwardly some tofu squares a few days afterward as well as rather liked those. I'll chalk this Kentucky fried seitan projection upwardly equally a useful airplane pilot study. Next fourth dimension I'll role trace of piece of employment solid tofu, no salt, evidence double-dipping alongside the batter as well as I reckon I'll come upwardly to a greater extent than or less something that's finger lickin' good.
Kentucky fried seitan
(slightly adapted from this recipe at vegansaurus)
1 quantity of this seitan "chicken", chopped into nugget-sized pieces
vegetable stone oil for frying (dry/shallow/deep equally you lot wish)
crumbing
1 tablespoon dry reason sage
1 teaspoon dry reason ginger
1 tablespoon rosemary
1 tablespoon oregano
1 teaspoon marjoram
1 teaspoon dark pepper
1 teaspoon cayenne
1 1/2 teaspoons thyme
1 tablespoon tabular array salt (I'll skip this inward future)
1 tablespoon garlic powder
1 tablespoon onion powder
iii tablespoons dried parsley
iii tablespoons brownish sugar
ii tablespoons "chicken" stock powder
1 loving cup apparently flour
batter
iii tablespoons no-egg powder
iv tablespoons water
1 tablespoon tomato plant glue
1 tablespoon vegetable oil
1/2 loving cup soy milk
In a small-medium bowl, combine all the crumbing ingredients except for the apparently flour. If you lot desire a smoothen batter, grind them to a fine pulverization inward a nutrient processor. Stir inward the apparently flour as well as transfer the flour to a shallow bowl.
In a small-scale bowl, gradually whisk the H2O into the no-egg pulverization to shape a smoothen paste. Stir inward the tomato plant paste, vegetable stone oil as well as soy milk until good mixed.
Heat equally much vegetable stone oil equally you lot desire inward a frypan or saucepan. Line a tray or plate alongside absorbent paper.
For each seitan nugget inward turn, dip showtime into the liquid as well as then gyre inward the herby flour to thoroughly coat. (I role my left manus for the liquid as well as my correct for the flour to hold this marginally tidier.) The master recipe says you lot should dip each nugget a 2nd fourth dimension into both the liquid as well as the flour! I didn't, it's worth a try. When the nugget's good coated, drib it into the hot stone oil as well as nestling until golden brown, turning it equally needed. Transfer cooked nuggets to the paper-lined tray/plate to residual equally you lot hold upwardly on alongside the residual of the batch.
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