HIve there, hola a todos!!!
Once again I bring a vegetable meat option, basically made with seitan but with a twist to achieve a texture similar to that of a shredded meat.
The uses we can give to this recipe are multiple. From sandwiches, to tacos, empanadas or sautéed with vegetables, even in pieces in a stew, that's why I say it's a basic recipe, because from here you can play and let your imagination run wild with different methods of second cooking and combinations of sauces and condiments.
It's great how with a small change in the basic seitan recipe you can achieve a completely different texture. That's what I love about cooking, the alchemy itself where an ingredient can have infinite transformations.
In my case I use some tools that make the process easier, but they are not necessary at all, so try it with the tools or with your own hands!!!!
| Español |
| Nuevamente traigo una opción de carne vegetal, hecha básicamente con seitán pero con una vuelta de rosca para lograr una textura similar a la de una carne desmechada. Los usos que podemos darle a esta receta son múltiples. Desde sandwiches, pasando por tacos, empanadas o salteados con verduras, incluso en trozos dentro de un estofado, por eso digo que es una receta base, porque partiendo de aquí puedes jugar y dejar volar tu imaginación con distintos métodos de segunda cocción y cominaciones de salsas y condimentos. Es genial como con un pequeño cambio en la receta base de seitán se puede lograr una textura completamente diferente. Eso es lo que me apasiona de cocinar, la alquimia misma en donde un ingrediente puede tener infinitas transformaciones. En mi caso uso algunas herramientas que me facilitan el proceso, pero no son necesarias en absoluto asi que animate a probar sea con las herramientas o con tus propias manos!!! |
| ENG | ESP |
|---|---|
| DRY: 1 cup pure gluten. 3/4 cup dehydrated potato. WET: 3/4 cup broth (I used warm water with 1 tbsp meat flavor and 1 tbsp vegan pancita flavor). 1/2 cup beet juice (for color). 1 tablespoon of oil. 1 tablespoon vinegar. 1 tablespoon of vinegar. 1 talespoon of balsamic or soy sauce. | SECOS: 1 taza de gluten puro. 3/4 de taza de papa deshidratada. HUMEDOS: 3/4 de taza de caldo (yo usé agua tibia con 1 cda de sabor carne y 1 cda de sabor pancita veganos). 1/2 taza de jugo de remolacha (para dar color). 1 cda de aceite. 1 cda de vinagre. 1 cda de aceto. 1 cda de aceto balsámico o salsa de soja. |
Integrate the dry ingredients and pour them into the food processor with a kneading blade, or pour everything into a bowl and integrate with your hands until it forms a dough that you will notice that it breaks easily. It's good!
Let it rest for at least 30 minutes.
| Español |
| Integra los secos y viértelos en la procesadora con cuchilla de amasado, o bien vierte todo en un recipiente e integra con tus manos hasta formar una masa que notarás que se rompe fácilmente. Esta bien! Déjala reposar al menos 30 minutos. |
After the resting time you will notice that the dough is more elastic. Stretch it out and separate it into 3 strips to braid. Then tie a knot with the same braid.
| Español |
| Pasado el tiempo de reposo notarás que la masa está más elástica. Esrtirala y separa en 3 tiras para trenzar. Luego haz un nudo con la misma trenza. |
Steam it for 1 hour.
| Español |
| Cocina al vapor por 1 hora. |
Crumble it with your hands.
| Español |
| Desmechala con las manos. |
AND VOILÀ!!!
🍽 🍽 🍽 🍽 🍽 🍽 🍽 🍽 🍽 🍽
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