October 22, 2016 - 2:37pm
Wheat gluten
Good evening all,
Is it safe to make a dough using wheat gluten and water and then pan frying it for, say, 5-7 minutes per side? This is assuming the dough to be roughly 10cm in diameter and 1.5cm thick. Would this be adequate to cook the wheat gluten fully? There is little/ nothing online about frying rather than steaming or baking.
Many thanks in advance.
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a thousand years to make mock meat for vegans. Just stir fry it like any other meat..
Thanks for the reply. All of the recipes I've found call for it to be steamed prior to frying. I would like to fry the wheat gluten without the steaming to make a heavy, chewy texture, rather than it taking on more water. Would you say it would cook properly without the steaming?
heat.... seems to work
Fry Bread (or as my Native American family in the Caribbean call it: Arepa) is bread dough that is fried and not ever baked or steamed prior to frying. It works just fine and we have been eating it for generations that way (I still eat it at Native American Pow Wow and other events). Just experiment and have fun!
In this two videos they are frying bread dough. I didn't try yet, but will for sure.
http://www.thefreshloaf.com/node/49380/im-looking-video-posted-here