The Great Gluten Turkey, Part Two

* Exported from MasterCook *

THE GREAT GLUTEN TURKEY, PART TWO

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

continued from part one

Place the "turkey" in a preheated 350 degree oven and
bake for 1 1/4 to 1 1/2 hours, basting every 15
minutes with the wine-margarine mixture and the juces
in the pan. If it brown too much, cover loosly with
aluminum foil. Carv as you would with a regular roast
and accompany with stuffing. LIGHT YEAST FLAVORING
POWDER: Pulverize all ingredients in a blender until
powdered. Store in a jar in a cool place. GREAT
GLUTEN DRESSING: Melt the margarine. Saute the onion,
celery, and mushrooms. Combine with the remaining
ingredients, moistening with stock as necessary.
GRAVET FOR MOCK TURKEY: Melt the margarine in aq
saucepan. Add the flour and cook for two minutes.
Add the reserved gluten stock, white wine and soy
sauce. Cook, stirring constantly until thick. For
more flavor, an additional tablespoon of light yeast
flavoring may be added. HOMEMADE GLUTTEN: when you
wash the starch and bran away from high-gluten,
whole-wheat flour, you end up with just the wheat
protien, or gluten. It's a strechy substance with a
particularly meaty texture when baked, boiled, stewed
and fried, and is the main component of the Great
Gluten Turkey. This recipe uses 3 puonds of flour.
Note that the "turkey" recipe uses 10 pounds of flour.
The recipe ingredients can be increased and you can
follow the same method outlined here. NOTE: If you
wish to avoid the work of making homemade gluten,
there is also instant gluten flour (vital wheat
gluten), which only needs to be mixed with water. 3
pounds or more high-gluten whole-wheat flour 3 cups or
more water The important point here is to use a
high-gluten whole-wheat flour. Whole-wheat pastry
flour will not give you the same results. If you're in
in doubt, ask for the best flour for breadbaking, it
has the highest gluten content. Place the flour in a
large bowl and add the water while stirring
constantly. Add enough water to make a very firm
dough, it should be much firmer than bread dough.
Allow this to sit for at least one hour. No kneading
or setting overnight is necessary. Place the bowl
containing the dough in the sink. Fill it with tap
water and begint to massage the dough. The water will
grow very white and milky ar first, as the starch
rinses out. This liquid can be saved and used in
place of arrowroot or cornstarch to thicken sauces and
such. It will keep for about two weeks in the
refrigerator. If you don't save it, discard the water
as it gets cloudy and fill the bowl with fresh water.
Keep filling the bowl with fresh water, massaging the
dough and discarding the water for about 10 - 15
minutes until the water grows gradually clear. During
this process as the starch and bran gets washed away,
the dough will shrink in size and at one point may
appear to be falling apart completely. In the end it
will all congeal into one strechy mass. When it looks
like you have a giant wad of well chewed bubble gum,
you have transformed flour into raw gluten. It is now
ready for use in the Great Gluten Turkey Recipe.



- - - - - - - - - - - - - - - - - -