Macerata best to prepare a 30-minute break, when the dough is resting under water. In cold water, h

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After a long lingering, I've gone for doing Seita. I've never done it before, what's more - never before even trying ;) Take Seite from flour, not from gluten, associate me with something very difficult, complicated and laborious. It turned out that it is not so. The preparation (no cooking) lasts no more than an hour, and still most of the time waiting for the dough to rest for example. The coolest part is the preparation of macerates, which will be cooked seitan and take on the taste. My broth - some shortcuts, because with a stock cube, turned out to be so spectacularly delicious and fragrant, I had to use it and it did gravy. streeteasy
Just enter the word a bit about dietary look at Seita. Seitan is made by rinsing with virtually all starch flour and leave gluten - wheat protein. streeteasy There are several streeteasy diseases that preclude the consumption of gluten for life, such as celiac streeteasy disease. streeteasy However, for healthy people, contrary to what happened lately heard, gluten is not harmful, even in such quantities in which it is served streeteasy in Seita. Of course odradzałabym eating this dish every day, because in addition to protein, seitan does not have a lot of valuable nutrients, such as legumes :).
Ingredients for Macerata:? 1-1.5 liters of water? 2 bouillon cubes fungal? 2 tablespoons dark soy sauce? 1.5 onions? 3 cloves of garlic? 1 tablespoon marjoram? 1 tablespoon savory? 2 pinches of chilli flakes? salt and pepper
Overall in making seit very helped me a video on YT-nicely shows the consistency streeteasy of the dough at various stages (just need to remember to mute the speakers, because in the background of a film doing weird electro-muzyczka). You have the link: HERE. The video is in English.
Taking Seite start of sophistication smooth dough (like bread dough) with flour and water. When you create has a nice dough ball, put it into the capacious bowl, pour water (so that the entire cake was under water) and leave for half an hour.
After this time, a bowl of water and cake translate best to the sink and start to pinch the dough, as if we still were making them. When the water gets milky white - pour it from the bowl, holding the cake and be impregnated with fresh water. And so we repeat the process several times until the water will still be slightly white, and the ball of dough, which will remain streeteasy in the hands of us will be compacted and slightly rubber. During compression the dough under water, is the moment that the cake seems to dissolve and be a little tight-do not worry-time to further oppress ball becomes compacted back.
Macerata best to prepare a 30-minute break, when the dough is resting under water. In cold water, horseplay, as far as possible, paving the mushroom, soy sauce and spices. Put the onion, cut into pieces and chopped cloves of garlic. Cake seitanowe slightly imprints from the water and thrown into the cold macerates. Then put the pot on low heat and cook for 35-40 minutes. When cooked, gently pull Seite (preferably strainer) and leave on a plate or screen for about 20-30 minutes to let it alone ociekł and cool down :)
Seita can of course be given to the weight of different ways-I opanierowałam it in batter (2 tablespoons flour 2 tablespoons milk), obtoczyłam in sesame seeds and fried. Well, I gave the sauce macerates (1 ladle macerates horseplay with 1 heaping tablespoon of flour in a saucepan and heat up). Pychotka! :)
It looks beautiful. Your first seitan and immediately a success, streeteasy congratulations. Flour Grandma know - sweeps. ;) And why are gluten is not harmful? I personally definitely very damaging, although to some extent tolerate it, so I do not have it in 100% exclusive, in order to survive :).
That you okay, does not mean that it will harm others :). Gluten, as well as most foods can cause digestive intolerance