SECRET TECHNIQUE for better VEGAN MEAT
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- čas přidán 28. 05. 2024
- This method for upgrading the texture of vegan meat blew my mind and I hope it will help create very special roasts! There is no limit to where we can use this and adapt it to other recipes. I use this on the pig saver ham, but this could be a great technique for plant based chicken, roast beef, there is more experimenting yet to be done!
My version of the Pig Saver Ham here: • One VEGAN HAM to rule ...
My quicker and easier version: • QUICKER & EASIER VEGAN...
@krazyasianmeatsvegetation1816 original Pig Save Ham video here: • ‘Pig-saver’ Vegan ham,...
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GEAR:
Vegan Ham Bouillon: amzn.to/3u1vxXP
Cutting board: amzn.to/3lWjozG
Chef's knife: amzn.to/3jMvCIl
MSG: amzn.to/3Cr2Sfs
(Above are affiliate links)
RECIPE:
From a 5lb (2.27kg) bag of bread flour, measure out 380g into a bowl. Add 1 cup of cool water and knead until combined.
Into a separate bowl add:
- The rest of the bag of flour
- 5 cups of cool water
- ⅛ tsp of vegan red food dye
Knead to combine and cover each with water and rest for 1 hour. Wash both until only a little bit of starch is left, about 3-4 washes, then rest them for at least 1.5 hours to drain the water.
Create seasoning mix while you wait:
- 3 tbsp cup kosher Salt
- 1 tsp MSG (optional, can be replaced with more salt)
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp mushroom powder
Hook your dough as demonstrated in the video, peeling off strips as you go if needed.
On a work surface, cut the larger red dough you just hooked and all into thin layers strips about 8” long and ⅛-½ “ wide. Stack a layer of red dough strips on top of plastic wrap, spread with butter and dry rub and stack another layer on top.
Spread out your resting white fat later until it is super thin and then cut it into strips and use enough to cover your two layers of red gluten strips.
Continue stacking red and white strips until you have used all of your gluten then wrap in plastic wrap and rest for 1 hour.
After the rest, tie tightly into a cheese cloth and slow cook for 4 hours in veggie stock.
Rest in the liquid overnight.
To finish pat dry rub on some oil, rub on the leftover spice mix, and bake for 15 min at 350F. Take out and brush on agave and bake for another 15 minutes then dig in!
Credits:
Video by Ehab El Gapry: www.pexels.com/video/a-motion...
Video by cottonbro: www.pexels.com/video/a-man-an...
Video by Ron Lach : www.pexels.com/video/a-woman-...
Video by Peter Fowler: www.pexels.com/video/waterfal...
Video by Alena Darmel: www.pexels.com/video/elderly-... - Jak na to + styl
Thank you so much for the mention, and the incredibly generous/thoughtful collaboration!
The idea of the “Matrix Method” is to simply approach everything from a micro-perspective. With the goal being to create a protein/fat “matrix,” or structure that closely resembles the real thing on a molecular scale. By cutting proteins into tiny, thin strips and then organizing them in layers, we can create tighter and more complex structures. And with improved structures, we get improved mouthfeels and textures. Layering fats between the protein strands contributes to tenderness, thereby further enhancing mouthfeel and texture, while also trapping tons of flavor in your product.
The real value of the matrix method is in thinking small to build big flavors.
Thanks Robert! To me, this sort of collaboration within the community is exactly what is going to move the craft of making plant based meats forward at lightening speed. I appreciate you and the collaboration more than you know. I look forward to the next!
While I saw you ask for viewers to contribute ideas for you, basically I am too shy (Really! Although one couldn!'t tell by my past postngs) Truthfully, I just can't go online to everyone about my ideas, exploration of many different recipes I have read & watched, etc.
So my quuestion to you is: Do you have an email address for those would like to share ideas but not in so public a place. Please let me know one way or another. Thank you.
@@ridgleyhawthorne715 Hey there - feel free to DM me on Facebook or Instagram. Thanks!
Man you must have a degree in engineering and biology!! I'm totally amazed, and I shit you not!🏆😊
I've been adding the vegan Ham Bouillon powder directly into the vital wheat gluten. Then steaming it in a rice cooker steamer basket. Sometimes I use blended up tofu in combination with the VWG ala tofurky style ham. This does look like it would give a better texture with the matrix, I will give it a try when I get all the ingredients.
Holy Moly! This is a game changer!!
I have been trying to find a way to mimic the layers in my WTF seitan and this is it!!
I kindof figured it would take a layering method but this just proved that. Was trying to figure out how to mimic the 3D printed steaks that some companies are doing. Without having to actually buy a 3D printer for it. (Super expensive and specialized.) Not for home kitchen consumption LOL
You can use this to make Steak (my next project using the Matrix method) Ham of course and Chickn.
Can't wait to try this. Going to try to make Steak using a mold to make it mimic a filet Mignon. (I have extended family who dares me :)) So why not. I can't wait to do this. It's truly a game changer for me. Thank you so much for providing a great way to do it. Love it!!
Good eye! This was inspired by the 3D printing of plant based meat some companies are doing. I've just done some testing to help further this specific technique...if it works I'll make a video about it. If you try it let me know how it goes! Resting is the key.
BikersBitchHD/// yea and holy macros!!
Heck yes, I’m trying this!!!
Let us know how it goes!
This looks utterly divine!
Thanks so much! No hyperbole, this was my (and my wife's) favorite seitan I've ever had.
I bet this would be delicious using "not beef" bouillon, making a pot roast. Also, maybe using beet root powder and a little blackstrap molasses, instead of food coloring? 😊 Thank you for sharing this with us!
Great ideas! Love it. If you try this can you let me know how it goes? I haven't experimented with different coloring techniques and get the question about subbing with beet root a lot. Would help others out tremendously.
@@BoldFlavorVegan Absolutely! I should be trying on Sunday, so I'll update ya.
....and some liquid smoke.
@@carollen5633 Oh yes! Great idea!!
one of the reasons i went vegan is because looking at or handling raw meat causes me to faint. started getting light-headed watching this video, so... great job!
Thanks and sorry you got lightheaded!!
Looks so good will try it😍
Please do! Can't wait to hear how it goes :)
I have got to try your recipes out! 🤩🤩🤤🤤🤤
Please do! Always love to hear about how they go!
Seriously insane, this. I love it!
😊
hello , many thanks for your videos they have helped so much
I was wondering if I dont use the washing method and use vital wheat flour should I let the dough rest before cooking?
It depends on what you're making, however, in general, after you made the dough and before you cook resting is almost always good to do. You can rest for up to 24 hours-ish in the fridge. Gives more time for the gluten to create more complex texture.
@@BoldFlavorVegan cooking I guess we mean boil , so before cooking and also after is good to rest if I understood well many thanks and I wish the best for you 🙏
What about baking or steaming the seitan strips briefly, while still separate and before layering everything up, so that the fibrous texture is more apparent at the end? You could add a starch to the fat mix to help bind everything if necessary..
Hey Ticho! Oh, I like this idea. One problem (and feature!) is that the butter creates little pockets of fat in the roast. Might be a way to change that if desired. With the steaming, I would be worried about cooking them too much and then they don't form back together, but I'm not sure if that would actually be a problem. Def worth a try!
This is a great recipe! I don’t have a slow cooker, could this seitan be cooked in a simmer for a few hours instead?
Good question - I haven't tested it, but I don't see why that wouldn't work. I'd still wrap it in the cheese cloth for sure. Good luck!
This looks absolutely incredible! Is there any way to estimate the nutritional information of this recipe? I'm looking for tasty seitan recipes with reasonably high protein density.
Thanks! I'm not sure how to calculate that, but it is essentially seasoned gluten, so I think you could go with that as your base estimator.
Cronometer. Do "create recipe" and plug in all the ingredients & their amounts. Then divide it into however many servings you plan to get out of it.
It will only be an estimate because we don't know the exact protein to starch ratio with the WTF method, but it should be roughly similar to using vital wheat gluten.
Yum! All the yummy tastes of meat without any of the dead animal! Thanks for sharing this technique. ❤️🙌
❤
Wow this looks revolutionary I must try this! My IP only has low and high as settings (or I'm a complete noob). What would you recommend?
High pressure should be totally fine.
how about instead of the food colouring and water you use a blended cooked beet? I did this in my starched bacon and it was so much better. and instead of butter I would use refined coconut oil because to me it's more like bacon fat. But this looks amazing and I'm going to try this over festive season. But would LOVE to try these adaptions if you don't first. Thanks again for these epic videos.
You can do that for sure!
I don't know if it has something to do with our water (high PH or what, but beet color never holds up making seitan for me.
That definitely looks amazing
Must try it.
I'm not vegan and never will be, but I find these videos fascinating. I'd definitely be willing to try eating this sometime, but actually making it seems like a huge amount of work.
this is genius! have you tried the matrix with the VWG method?
I haven’t! Rest would be very important with using VWG.
O.M.G. that's amazing! 1 question ❓time of cook. 4 hours!? With slow cooker? Thank you.
Thanks! Yes, 4 hours in the slow cooker. :)
Adding chick pea flour might make it more tender.
Interesting, i like the idea of melt 2 differents types of seitan, but all the rest was too much work... have you ever try to make burguers but with Ground seitan beef?
After rest freeze ball. Shave. Dip in slightly melted more like soften seasoned plant butter
Stack and wrap the same steps etc rest overnight and boom 💥 love your life 🐝 no pics but amazing haven't told them it was vegan yet. I seasoned like corned beef
"Faucet yoga", my goodness. Love your knowledge and content.
So glad you enjoy :) Thanks for watching!
Can you do this without oil and butter?
After slow cooking for 4 hours it says "rest in liquid overnight" - should that be in the fridge? Or in the slow cooker just on the counter - if in the slow cooker then I assume it should be off? Thanks! I really want to try this!!
I’m the fridge is fine! Usually the more rest the better. :)
I will make this and put it through my smoker before roasting.
This in a smoker sounds unbelievable. I'm jealous! Owning a smoker is on my list for buying if I ever live in a place with a yard.
Do you have any suggestions what to use to get the unami flavor that the mushroom powder brings without using something mushroom based? Unfortunate allergen to mushrooms makes me concerned about using it but still want that kick it gives.
Maybe Vegemite?
@@BoldFlavorVegan thank you for the suggestion! I will give it a shot and see how it works
I agree with Vegemite, especially if you want a "beefy" flavor. If you are looking for a more "chickeny" flavor, I find Better Than Bouillon faux chicken plus onion powder gives an umami flavor without mushroom powder.
You are so brave the say msg (shhhh) To all these veg vigs : ) Cracks me up. I’ve been making this for about 60 years. I started using the Farm’s manner of making it. You can find it in “The Farm Vegetarian Cookbook”. Louise Hagler. Thanks for the update!
Amazing
Very Cool I love it Could you use a gluten flour instead also for red color Could you use a Beet powder instead and somewhat the same results.I love your channel thank you for sharing this.
I'm not sure how it would work with vital wheat gluten. I might just test that out!! As far as using beet root, I've never tried that either. If you do, let us know how it goes!
@@BoldFlavorVegan when cooked, beetroot powder tends to come out brown, not stay red/pink, so I think dye works better. Works ok for a beef though.
any ideas of how long it needs to simmer in a normal pot? not every kitchen is equipped with a instant pot (in fact I didn't know such things exist before I saw one in a friend's kitchen)
In this recipe I slow cooked the dough, so you can use any slow cooker as long as the temp can hit the 200-210F range (to my knowledge gluten denatures/cooks at 170-190F). If you don't have a dedicated slow cooker, I've heard you can slow cook in an oven using a dutch oven. If you go that route, there are conversions online for times/temps. However, I've never used that technique before, so if you do, let us know what you did and how it goes incase others have the same question!
I always use a Dutch oven or a large stock pot with a steamer basket for my seitan and have never had a problem. I don’t monitor the temperature, I just check regularly to make sure the water is simmering and not boiling. With a four hour cook time I’ll have to add additional water at least twice.
Beautiful . . . this isn't "new". We made gluten back in the '80s in a health food store deli where I worked, (and we had to use organic ww flour!). Then at home with 3 young kids I really didn't have time to do this very often. I was super pleased when the mixes came out, now they are hard to find. So, while I appreciate your effort - this will be too expensive to sell and too time consuming to be practical if you have young children to care for. Now as a grandmother I just might try it for a special occasion.
Wow... This should be VIRAL !!!!!!! But if I were going to all this trouble... I would make a shat ton of it at once... 🥰👍
Thanks so much! This specific recipe makes quite a bit and you can easily double it for sure (see my WTF ham video for an example of what this would look like doubled).
Sorry if this is covered elsewhere but I am new to your videos and didn't see it mentioned in the comments. I plan on making this for Easter dinner and was wondering what you mean by "mushroom powder" ? Like the trader joes umami seasoning...porcini powder.. something else?
Porcini powder should work! I looked up the TJ's umami powder and that looks like it would work too. If you have access to dried mushrooms, you can also just blend those into a powder. Enjoy and let me know if you have other questions. Don't forget the resting! It is key!
It is my understanding (also with grinding and cooking my own dehydrated mushrooms) is that the commercial mushroom powders are prepared concentrated so there is going to get a lot more of the natural msg that is in just ground up mushrooms; hence, will have more of an umami depth. I use commercial mushroom seasoning powder in my savory recipes. They can be easily purchased at Asian groceries or online. Hope this helps... 🍄
From the standpoint of someone just observing, and not having done this before, questions come to mind like: What would happen if you took what you created right before wrapping in cheesecloth, and pushed it all together into a mass that could be encased in a thin crepe of gluten and stretched again to create more elongated strands of the combined mixture? Could methylcellulose be used to "glue" your strips together prior to the cheesecloth phase mentioned above? could a syringe come in handy for injecting fats/flavor? Would there be any advantage to criss-crossing instead of layering straight and parallel on top of one another? Again -- this is coming from an observer's standpoint -- with a bit of food science background. AMAZING JOB AND GREAT VIDEO! And so kind of you to share your work!!
Maybe a strainer....👩🏻🍳🙄🤔!
Is there a reason you aren't using the VWG already done and not needing (no pun intended) all of that washing? If it's due to that after taste I find Apple Cider Vinegar gets that wayyy down. I don't want to buy flour. I have so many bags of vital wheat gluten 😥
I saw someone JUST try that online and it looked awesome: facebook.com/photo/?fbid=2329130843908676&set=gm.6838258562861346&idorvanity=1504318369588752
What an awesome technique! Great work (both of you)! I was wondering if it'd be possible to do this technique without the WTF method but with using Vital Wheat Gluten.
Great question! That might be a good idea for another episode!! 🤔
Hope so. I would love to upgrade my vwg dishes.
I'm wondering that too - I'm buying gluten flour because I don't want to waste time with the WTF method.
wow!!!!
Tank you for tekmeck
Doesn’t the butter prevent the layers from sticking? That’s why your slices are falling apart.
Yes - I've learned that really the big challenge with seitan is incorporating the fat into the dough as fat inhibits the gluten formation, which is why I apply it after the gluten has formed. Next time I try this method I'm going to try using TI (that I first used in my recent Ribz video) as I think that will help with the gluten forming back together around the fat essentially adhering it to the fibers. Even though it was a bit crumbly, this had the best seitan texture I've personally ever made.
Did the TI work? (And, that's referring to transglutaminase right?)
Congratulation looks real. Good to eat
You use Default Cube's theme (I know you've probably taken the same creative commons music) but it feels so weird hahah!
Great job, I'm hungry now
Ha! Well, it is one of the few good songs on the free music CZcams provides creators so I'm not surprised. I had never heard of Default Cube, thanks for sharing their channel!
@@BoldFlavorVegan You're welcome!
Why i wasnt able to stretch my gluten after 5 wash and kneeding 20 mins? That's why my ham was spongy 😔
i just use vital wheat gluten, pea protein, and nooch hydrated with SALTED water
Off to buy some flour.
🏃♂️💨
I kinda did something similar with my corned beef for St Patrick's Day. I had two different doughs. The main dough got knotted, and the second was meant to imitate a fatty layer. Before I stretched the fatty layer over the main dough, I embedded little pats of vegan butter into the main dough. Then I stretched the fatty layer over it and let it rest so everything would seal together.
Aside, since I saw your video on it, I have been all about your idea of using raw onion as a flavoring component in vegan steaks. I've done several variations on the idea. First iteration was an attempt to combine that idea with Yessica Infante's mashed potato/VWG recipe. It wasn't a perfect combination, but the flavor was AMAZING. I would love to see you try a take on that. 🙌👌
"I stretched the fatty layer over it and let it rest so everything would seal together." Like a little seitan burrito? That sounds cool! I did something similar on the test for this video and it had a cool "skin" on in like it baked off with the fat layer. Did you get the same?
Very cool re: onions! Love your experiments. It has the possibility to mess with the hydration a little bit, but boy does it add great depth of flavor overall. I'll have to check out the mashed potato video again, it has been a while!
@@BoldFlavorVegan I can't say that I got a skin like you describe, but I did have little pockets of fatty deposits when I cut into it. I could have used a lot more pats of butter if I'm being honest, but I was trying to keep it from becoming too unhealthy, y'know? 🤣🤷♂️
WTF....I like it.😀
This is fucking freak out bro. Waw, waw!!!
A true worshipper of Sietan.
🤘
*Seitan.
To be honest the "pig saver" ham looked way better!
Totally agree, this was an experimental roast using this technique that I think has a lot of potential as it is the best textured seitan I've made. I think I'll be experimenting with it in different recipes in the future.
But this one is juicier!
Id bet this would make a great bacon with some moo goo
That’s a lot of work
I can’t stand sweet and savory so for me I would leave out the brown sugar and agave
Yeah - use any seasonings you like! Totally just an example of what you an do.
@@BoldFlavorVegan that’s what I love about your recipes/channel ❤️
Only 53 hours of prep time and dozen and half pots and pans to clean after.
While I saw you ask for viewers to contribute ideas for you, basically I need to say, I am too shy (Really! Although one couldn!'t tell by my past postngs) Truthfully, I just can't go online to everyone about my ideas, exploration of many different recipes I have read & watched, etc.
So my quuestion to you is: Do you have an email address for those would like to share ideas but not in a public place. Please let me know one way or another. Thank you.
Hi! You can DM me on Instagram if you'd like: instagram.com/mike_trabert/
That was well done but I can't say that I find it appealing as a vegan, it's too much looking like meat to me ahah
Overengineered I would say 😊
Definitely a technique deep dive! Working on incorporating this into roasts in a less complicated way now actually.
Lol
Everyone else:
Grab roast
put in oven
take out of oven when done
done 🤣😂
Why is there nothing to buy like this? In a fabric you can create even more smaller stranes of "muscles" and make the texture even better! But the meat from my vegan butcher is not as far as good as this!
It would be great to try it one day but I'm 1000% sure I will never make it myself. Too much work for just a bit of food. Alos, I don't miss meat so much that I have to try to mimick it all the time
Just eat a steak already.... so much effort to mimic real meat... woof...
Yes so easy to sink teeth into a cow
WAY easier to just raise a baby cow, breed it, bring it out to pasture (or lock it in a manure box), supplement it, slaughter it, cut it into pieces, distribute its flesh chunks across the nation before they spoil, to home and restaurant cooks who will salt and/or marinade it the night before cooking it and for many cuts braise it upwards of 6 hours. Dumb vegans!
Why do vegans keep trying to imitate meat if you want to eat plants eat plants if you want to eat meat eat meat sounds like you don't want to be a vegan because they keep trying to imitate the taste and look of meat 😂😂
They are searching for true satiation 😂
They are craving meat lmfao
The better we get at imitating meat the more meat eaters will transition to vegan alternatives, thus reducing the enslavement & murder of innocent beings. It’s a creative, peaceful form of activism. You should ask yourself why do meat eaters feel the need to antagonize us about this?
@@lionlike5856
Except it isn't meat, doesn't have the nutritional values of meat, you may be able to fool the mind for a time, but you can't fool your body.
Also how many people can be assed going through this whole process lol
@@takeoffyourblinkers Correct, it’s not the flesh & blood of a sentient, feeling, sovereign being, taken without consent.
If you think the difference in nutritional profile between meat & seitan is worth the karmic & moral repercussions then by all means; continue to reap what you sow.
However, consider being open minded to our innovations, that collectively, as we continue to develop better techniques, we can hone alternatives that are just as healthy, just as flavorful & filling, without the need for taking the life & freedom of others.
At the very least, why actively work against us? Why mock & ridicule? Every time you consume flesh you’re feeding something within that drives you to behave in this manner. Think about why it’s so important to you. Why do you seek us out?
@@takeoffyourblinkers Also, you’re right that this process seems unnecessarily time consuming.
But how long does it take to raise a cow? How much effort to feed it, cage it, fill it full of hormones, manage its emotions, keep it from getting sick, from losing its mind for lack of stimulation, for years, then slaughter it, cut it apart, package it, ship it, for you to then purchase off the shelf. You’re ignoring all of that effort.
Now think about how vegan meat is experiencing a Cambrian explosion of innovation. How relatively few of us there are working on a solution to this terrible situation of slavery & death. The more who join & help, the more options are available. The easier & faster we are able to produce alternatives. That exponential growth & potential is just on the horizon. Only a fool would make the arguments you’re making.
I know you’re here to dunk on vegans because you think we’re easy targets but you come across as unthinking, unfeeling, ignorant, callous & hopelessly immature.
Keep laughing. (:
😞🤢 eewww