The best vegan meat you’ve NEVER had?
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- čas přidán 28. 05. 2024
- Today we’re seeing if we can apply Kao Fu, yeast leavened seitan traditionally used in Chinese cuisine, to hoagies, sandwiches, and tortillas. Join me for the ride as we see if this is the best vegan meat I’ve never had.
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SHOUT OUT to the following channels for their AMAZING content on the traditional uses of Kao Fu. please check out their videos here:
- @ChineseCookingDemystified • Chinese Seitan Making ...
- @MsCnck - • 【田园时光美食】 完美新鲜烤麸Fresh ...
- Community submitted recipe link: thegrubfiles.blogspot.com/2012...
Link to @TheeBurgerDude recipe for the marinade I used for the quesadilla: • Making the Viral TikTo...
GEAR I USED:
Vital Wheat Gluten: amzn.to/3lWjgjG
Chef's knife: amzn.to/3jMvCIl
Storage containers: amzn.to/3jNkQSb
My camera: amzn.to/3XYYDDV
My version of the base recipe:
I reduced the hydration from any other video I’ve seen on the internet, I found that this still gave a great texture while creating more density that is needed for the applications used in the video.
Ingredients:
1 cup or 130g Vital Wheat Gluten
⅔ C or 140g room temp or slightly warm water
1/4 teaspoon Yeast
1/8 teaspoon Sugar
Instructions:
Combine yeast, sugar, with slightly warm/room temp water and set aside
MeasureVital Wheat Gluten into a separate bowl
Stir the hydration in step 1 with the gluten
Form and compress into a ball, fold any loose corners into the ball and pinch closed.
Ferment/rest for 2-3 hours, after the rest the gluten should be 1.5-2 times it’s original size.
Transfer to oiled bowl
Insert into already steaming steamer in bowl and reduce heat to a nice gentle steam for 30 minutes. Crack the lid or use a spoon so that it can slightly vent. The Kao Fu should puff up 1.5 times its size or slightly more during this time. Check every 10 minutes or so. Reduce heat if it is expanding too rapidly.
Remove form heat after 30 min and rest with lid on for 15-30 minutes. It will deflate during this time. That is fine.
Let rest until the next day if you want a more firm texture, or begin final prep right away
Chapters:
Kao Fu Recipe: 0:00-2:55
BBQ Kao Fu Sandwich: 2:56-3:53
Kao Fu Cheesesteak: 3:54-5:20
Kao Fu Quesadilla: 5:21-6:56 - Jak na to + styl
Maybe I have a future in sports broadcasting? 5:07
for vegan sports right? No pigskin football lol. Maybe food sports lol.
there is no such thing as vegan "meats" stop using nonsense terminology. just call it what it is.
like the rest of the food world does.🙄🙄 ever hear of allergies? not "chicken" made with nuts or whatever high allergenic , CALL IT WHAT IT IS. its way misleading and just stupid. if you dont want meat then dont name fruits and veg meat names. so dumb. i dislike knives but i will call spoons and forks knives! 🙄😮💨
@@GenOceanWolf_tWo_TookieTaliban Someone is alarmingly triggered. 🤯 chill out lil bro. Opinion = irrelevant.
@@GenOceanWolf_tWo_TookieTaliban So true man. It's so scary all these confusing names. Peanut butter, honeycomb, cream of wheat, hamburgers, HOT DOGS!? The list goes on... WHEN WILL SOMEONE PUT A STOP TO IT!! 😭😭😭
@@jibjubby What a dummy...
cream of wheat = NAMEBRAND
(but also milk in a wheat cereal)
honeycomb = NAMEBRAND
Western Australia and South Australia for many years called it peanut paste because, by definition, butter is a dairy product. (and stupid people called it butter....see?)
'hamburger' comes from Hamburg in Germany, where a minced beef style dish was first created.
"hotdog" In fact, even Germans called the frankfurter a "little-dog" or "dachshund" sausage
AND NONE OF THEM SAY eggplant tofu bean broccoli mash...cheesesteaks.
greenbean jackfruit tofu mash "hamburger"
LMAO
your stupid logic proved my point.
next time DO SOME FU*KING RESEARCH and mind your own. walk on home now.
LMAO, and Saucestache just promised no more gluten videos for the rest of the month. Curse you hindsight, He would have been so excited for this lol.
I didn't know that! Sauce Stache has been killing it (as always) and a huge inspiration for me. I'm actually going to be trying his toasted pasta this week.
Right! Lol
@@BoldFlavorVegan Omg, it's even worse than I thought....the video he said it in was his "AI wrote this Vegan Steak recipe", it was 4 months ago, and he said no more gluten recipes for the REST OF THE YEAR.
I had not heard of Kao Fu before your survey. What an interesting food. Thank you for making all three versions and evaluating your cuts, too. I sure agree with the esthetics of adding the browning liquid. It is said that we eat first with our eyes. I have to agree. Well....the nose getting the aroma is a big enhancer, too!
Looks great! I wonder if what happens if you season the dough, or if that will mess with the yeast?
Exactly what I thought while watching! Would be a great way to get some baseline flavor in there.
So I tried a chicken flavored one and it tasted...odd, definitely needs more experimentation. I think the salt messed with the raise, which makes sense but it should have just affected the texture and not the flavor. There is a lot to be explored on this one.
@@BoldFlavorVegan /// I'm putting it to the test!
On peut mettre les saveurs et épices dans l'eau pour l'étape de la cuisson à vapeur.
Maybe start with mushroom powder and onion?
The porous texture of seitan makes it soak up whatever flavour it's cooked in and personally I think it could work well as a Tofu alternative (though chewier) in many dishes.
I love Kaofu cooked in a traditional Shanghainese way in a dish called 四喜烤麸 (Sixi Kaofu / "Four-Happiness Seitan") and I believe you can find recipes online. It's essentially this kind of soft porous seitan stewed or braised in a sweet-savoury soy sauce, typically along with dried black fungus (kikurage or wood-ears) and dried daylily (Long Yellow Daylily or Jinzhencai, to be more specific). My mom likes it really sweet and goes heavy with Chinese five-spices - but I'm more of a savoury Kaofu person myself!
It is my goal to have Sixi Kaofu soon. It looks incredible. Do you know if it is always vegan by default?
@@BoldFlavorVegan I'm not entirely sure, sorry! As far as I know none of the essential ingredients involve animal products but afterall it depends on the recipe, it wouldn't be hard to make it vegan.
Oh! In the poll I said I never had it but looking at it now I definitely have at Chinese restaurants! I really liked it and now I know why I couldn’t recreate it at home 😅🤦🏾
Also explains why I don’t mind having a spongey seitan. The thick strips wouldn’t bother me at all with a good sauce or braised. I’m gonna try this now. Thanks!
When my children were young I used to make 'chicken fried seitan' and gravy, with the seitan coming from a box mix. The mix became unavailable so I stopped making it. But it does look like this will work. Thank you.
Oh nice! Yeah, I think this would deep fry perfectly with a well seasoned dry/wet dredge.
Love this video and keep them coming 😊
Thank you! Will do!
love your channel, thanks ♥️
A must make as it has great texture. Thank you for experimenting and then sharing with us. Much appreciated.
For sure! Thanks so much for watching :)
Awesome Mike!! Glad you're loving the kaofu!
Yes! Thanks for the nudge to try this, George!
Made it and it's fabulous! Definitely a new one to add to the meal rotation. Thanks!
So awesome to hear! Super glad you liked it!
Yeah this looks fantastic!! I feel like there are so many possibilities here!
Thanks! There really are. I'm really excited to get back in the lab with this stuff.
add some marmight and some spices and maybe this would be good in a mongolian beef recepy? or what about a thia beef curry?
I'll have to try this right away! Your cheese-steak sandwich looked incredible. I love using soy-curls for chicken-less pot pies, this looks promising for that, too!
Oh for sure - this would do super well in a pot pie. Give em' a whirl anywhere you'd use soy curls!
Hell yeah, always down to try new types of seitan. I'm thinking gyros for this
I think this would work SUPER well for a gyro! Use lots of sauce!
A few months ago I went to a vegan spot in Portland, OR called Epif and they had this delectable Chilean sandwich made with seitan, but the seitan was lighter, spongier, and juicier than any I'd had before. After hours of various Google searches, I was finally introduced to kao fu and now I'm obsessed with trying it out in various traditional and non-traditional ways! Thanks for giving me some ideas and pointers on ways to use it, as well as links to more traditional dishes!
I made this a few days ago in order to marinate the shreds for vegan cheesesteaks last night. I swapped out some of the water in the base dough with soy sauce, Maggi sauce (which I use for the base of every veggie-meat), and olive oil (and still used a marinade over two nights). The taste and texture are phenomenal -- exactly like soy curls! Thanks so much, this is a keeper for sure!
Yes!!!! I'm so happy to hear about this test. I was unsure about how sodium would affect the rise, and it sounds like you put in a good amount. Thank you for sharing this, incredibly helpful. Since salt hinders yeast's ability to grow, I wonder if this made it more dense, and if it did, it sounds like this a good thing!
@@BoldFlavorVegan I didn't try the base version that you made with just water, so I can't say definitively how it would compare -- but I'd describe this texture as spongey (in the best way possible) and substantial, but not dense as regular seitan (it definitely had rise to it).
@@BoldFlavorVegan shouldn't matter too much. When you bake bread you add 2 percent salt as well and that rises fine. I add it straight with the yeast and never have had any problems.
first time here, will be hear for ever, thanks
I didn’t know this had a name. A woman here on YT (she’s passed away now) made this as fried chicken. All she did was add the yeast to gluten mixture.
After she knead it she pulled off pieces and dropped them in boiling water. They puffed up, came to the top then she put them in flour and dropped them in hot oil. Just that fast.
Huh, that sounds cool. Do you have the video handy or know how I can find it?
@@BoldFlavorVegan I can mot believe i found it!! The Channel is called JeoMart. The video is called How to make the best vegan fried chicken easy.
@@Oonagh72 Found the video. Very cool! Have you made it?
Yum! I am intrigued! I bet that is a great texture.
Omg I had the most amazing vegan meal in Beijing in some sort of Buddhist centre in a shopping centre. I wondered what the 'meat' was and now I get it must have been this! Thank you!
Thank you friend!🤩 Today I made everything according to your recipe! The texture is divine! 🤤 Thank you! Greetings from Russia✨❤️
That is wonderful! So glad you enjoyed :)
Kaofu that's been shredded with a peeling sort of motion (going in between air pockets in the way you'd tear into an English muffin) has a feathery texture that's reminiscent of tripe.
Americans aren't really into tripe, so it's probably pointless for most, but if you're trying to veganize a tripe dish like menudo or flaczki, kaofu is the best way to achieve it.
I think I saw that prepared this way on another channel. I wonder if there are similar uses, like shredded meat?
I've never heard of this, but I've definitely eaten it before! Can't wait to try xoxoxo
Same here - I'd had this for years a restaurant, but always wondered what the heck it was. I figured it was yuba prepared a specific way. So glad I figured it out as that place is no longer around.
interesting to try , tks
I used to wash flour to get the gluten. The wheat starch washes out and can be utilized in different ways.
I cooked the gluten in the microwave. Do not over cook.
Slice the cooked gluten up for various recipes.
Thank you for your helpful and informative videos!
I think I might try this. It scares me less than seitan. Thanks for the demo.
My mouth was watering at just looking at it!😊
Awesome :) Thanks for watching!
Subscribed sir! I'm trying one of these this week🕺
Welcome! I hope you enjoy! I know I did.
New subscriber here. I'm glad I found your channel.
Glad you found the channel too. Welcome!
I just subscribed recently and as I do a search online on what to do with the frozen Kao Fu I just brought home,,,,,,, :) It seems to be in cubes so I've been thinking about chopping them up, marinating, browning and making a chopped cheese from it!
Nice! Glad you found the channel and that sounds awesome.
Seems doable! I do miss gyros and haven't opened my gluten flour yet to experiment. Thanks!
how did it work out? i've been having a really good tofu tzakiki
I made this today. I really liked it. The texture is different. A good different.
How did the flavor compare to regular seitan?
@@vreleford I like the flavor. I went a little rogue and made a vegan Cornell BBQ marinade and left it in there over night. The texture seemed a little chewy but also spongy with all the air pockets.
Oh nice! Glad you liked it! Something I wish I would have mentioned in the video: the nice thing about this is that you can eat more of it in one sitting. You can really stack this on a sandwich, tortilla, whatever - more than non-leavened seitan (at least for me).
@@BoldFlavorVegan For sure! Thank you for this recipe and for sharing all the other nifty techniques. I gave your channel a shout out on the seitan sub Reddit. 🙏☮️🌱
I have definitely never heard of this, but at times I wondered what adding yeast would do to seitan. How was the flavor of the kao fu different from seitan prepared without yeast? Will definitely be trying this.
There aren't any seasonings in the base recipe, so the difference is all in the texture. The texture is softer, more delicate. I can eat a lot of this than regular seitan. I love that you can pile this on and go to town on it like with the sandwich and roll in the video. If you try let me know what you think! It is different!
Well this is new to me!! Looks good, marinates well. I'm going to give it a try.
It has good texture for making Souvlaki a gyro wrap, here goes!
Thanks for sharing bro. ☺ see ya later.
What I forgot to mention is a big reason I really like it is that it is "lighter" than non-leavened seitan. You can really pile this stuff on which is why it works well in a roll or in in a sandwich. A gyro would be a PERFECT application for this. Let me know how it goes! Oil and seasonings are your friend with this! Don't be afraid to season (especially with salt).
@@BoldFlavorVegan /// yes for sure my spices and herbs are my friends. Oregano will make this Gyro perfect along with my vegan tzatziki sauce and fresh lemon juice... see ya later.
This is an interesting way to make seitan. I definitely want to try this
Let me know how you use it! Can't wait to hear what you think.
It probably contain more water than seitan plus the yeast. It's more similar to bread/pizza dough, altough with a low hydration and no salt.
Interesting seasonings, I should try some.
Would've loved to hear what the texture is like in different thicknesses and how it compares to seitan
That is one thing I didn't realize I left out: it depends on how you prepare it. Straight out of the steamer it is delicate and shreddable. Overnight it is great once marinated and even better when it is sautéed. Lot's of combinations left to try on this.
I make this once in a while, but my technique was sloppy, I will try the proper technique! Thanks
I heard about your channel on Plantifully Francesca
I was zo curious about tje Kao Fu
Never heard from it and love it! It takes a lot of time but just a bit of efford
Will try this one for sure
Thank you 😊 btw I love that you talk about mistakes you experienced so that we won't make them
Very helpfull 🎉
Curious as to what brand of bottled sauce you're using. This looks really good and I plan to make it this week.
It’s Sweet Baby Ray’s brand, not flavored. But any BBQ you like should work. Enjoy!
Hello, do you have any suggestions for a high protein gluten free alternative to seitan? pea flour perhaps? (I am gluten intolerant).
These look amazing btw! subscribed :)
I'm not really sure about nutrition, not really my area, but tempeh and tofu are pretty high in protein to my knowledge. You've probably already heard of those though. Seitan is difficult to replace due to the way it forms together. Sorry I don't have a better answer for you.
I'm an OCD clean freak so I really appreciate how clean your kitchen is. lol. I can now focus on the recipe instead. lol. Subbing.
I just tried the bbq sandwich, used levi roots reggae reggae jerk bbq sauce. I'm in a state of shock , game changer for sure
Yessss - glad you like it!!
Instead of using plastic wrap you can use an elasticated shower cap, that can be washed and re-used, reducing waste.
Yeah, I'm working towards becoming a plastic wrap free kitchen. Thanks for the tip!!
I was thinking of chopping finely and adding to plant based chili. Also cutting into chunks, Marinating in some Bone Sucking' Sauce. Then covering in whole grain flour and baking into nuggets. Also marinate in a combination of Tamari sauce, liquid smoke, pure maple syrup, and hot sauce. Cutting it thin first. Then bake in the oven for about 20 minutes at 350F. I call it Bake On, but it is pronounced bacon. It comes close to tasting like beef or turkey bacon. Does not need to be crispy. Thank you for sharing this. I had never heard of this before. Won't be able to use this during Passover, but Jackfruit can be used instead during that time. The best part is that it isn't full of oils, sugars and salts like what I find in the stores vegan and frozen sections. :)
Oh that is a really cool flavor/cooking combo! Love the name "Bake On"
@@BoldFlavorVegan When I do make that Bake On, I have to make sure to hide some of it from my son so that I can have some, and he isn't vegan. He does like some of my food that I fix for myself. He is always willing to try things whenever I fix something new.
Impressed
Cool recipe. Your cast iron pan is fab.
Thanks! It's a cheap-y I bought many years ago and I use it almost daily.
@@BoldFlavorVegan It looks classy.
Every time you say 'kao fu' (which you pronounce correctly), it sounds like 'cow fu' which could be a dairy version of tofu; like veganism in reverse.
Does this have that seitan flavour? I usually add a teaspoon of baking SODA to get rid of that seitan taste, and it works! This looks like the texture is much better than regular seitan so I'll definitely give it a try.
Wow! I'll try that.
I love this recipe for one reason only. It is a small quantity for a single person. Other recipes you'd have to eat the loaf for 3 weeks straight to finish it because it's so big. This is single serving or two nights serving perfect for me. 😊
Yeah, you might even be able to stretch this into three. My wife and I split the cheesesteak and that was like 3/4 of the base recipe.
Ça semble tellement bon \•/ merci
I'll have to try this. I absolutely love seitan/wheat meat, but I can almost never get the flavor and texturing right at home. I know it's possible after having the incredible mock steak, wheat nuggets, etc I've bought at stores.
There's always something missing compared to whatever they're doing. I've been buying bulk gluten for months and I honestly feel like I'd almost never need meat again. I feel so strong. I think it's so fundamental to our muscles and GABA systems.
The trick is to work the hell out of the gluten, stretch it like crazy to get all the protein strands to align really tightly, and then tie it in knots so it doesn't have a chance to unravel. A taffy hook helps a lot too. Seitan takes a lot of kitchen space and even more elbow grease to make it good.
An alternative would be to get textured protein. It's made on an industrial scale, where it's forced through an extruder and steamed until essentially cooked. Machines basically do all the hard work for you. Soy is most common, but wheat and pea are not hard to find, and lots of different vegetable proteins have been tried by various companies. Soy curls are particularly nice, since they're made from whole soy flour instead of just protein isolate.
vegans can't bear their own food and always look for a meat substitute. you can't substitute delicious meat.
hi, by any chance, have you ever tried to make kao fu, using bread flour; using the wash the flour method? I am tempted to try that, but I guess the yeast has to be incorporated after the dough is washed. It seems like that cannot be successfully accomplished..
I've seen it done but never done it myself :)
If you live in NYC Go Zen makes a delicious Kaofu. You can also buy it plan from Lily’s vegan pantry! I buy from Lily’s and then season it up. Delicious!
I don’t but have saved this for when I visit!
it has different flavor from regular gluten flour seitan? Does it has different texture (it kinda looks when you unfreeze tofu)
Very indulgent prep
This looks Delicious 😋. I wonder if it would fry up good ? Fried like chicken stripes. Thanks for this easy recipe 💪🏽😁❤️
I'm not sure, the thicker it is, the less marinade gets in there. I bet if you made nuggets out of it and really seasoned the batter, it would be really good.
@@BoldFlavorVegan yes 🙌🏽 😄😋😋😋😋I Will Try. Thanks So Much ❤️
Didn't know this kind of seitan, nice discovery tahnks
For sure! It has been around for a VERY long time but it seems it hasn't been tried in these sort of ways (at least not online that I can find). LOTS more left to test.
What did you mean by “too thick” for the last one? Did the seasonings not take? Or was it a personal (texture) preference?
That cheesesteak looks like a winner!
It was my fave out of the three for sure!
Has anyone tried freezing this before slicing to be able to get thinner slices for a cheesesteak? Would that work?
Can I freeze kao fu as cut up.pieces once I've made it?
Yeah for sure freezes great
Injera. The texture shots here seem like it would be an excellent swap for quick injera-like bread, and I've been looking for a recipe. This is the technique I'll use.
This is an incredibly interesting idea. If you try let me know how it goes. I've had but never made injera, I remember it being more firm and tearable, but again not an expert at all. The idea of using this as a bread-style item is intriguing.
Injera is really tender. It's basically a sour crepe made from teff. Wheat gluten is tough and chewy. They're not a good substitute for each other.
If you want a quick swap for injera, you might want to consider red lentils. You don't have to ferment the batter like you would for Ethiopian injera or Indian dosa, but you do get a pretty decent flatbread out of it.
@@luke_fabis I haven't been able to find teff flour here. Also, people who are skilled at developing gluten bonds are lucky enough to get chewy gluten. I, on the other hand, have never been able to make gluten get past the bready stage, so it worked out really well in my faux injera lol.
@@Fudgeey Injera has much less structure than any wheaten bread. Any gluten development will give your flatbread a texture that is entirely unlike injera, maybe something more akin to naan or scallion pancake. If anything, injera is more like dosa or banh xeo, albeit more cakey and less crispy.
It doesn't take skill to develop gluten. You add water and let it rest for a little while. It practically takes care of itself.
@@luke_fabis If you've had the chance to experience my baking attempts, you'd know this is not true! I've tried my hand several times at making breads, seitan, pizza doughs, you name it, my attempts fail 9 times out of 10. Because of this, that's why I wasn't afraid to add vwg to "my" attempt at fake injera because I knew it wouldn't develop into a chewy texture, it rarely does from my hands. Besides, my "injera" is more like canjeero or kisra, or gurasa, but I think injera is the most tasty, so that's what I'm trying to mimic.
Why the yeast with no carbohydrates? Or are there some in the gluten flour.
There is sugar added in the recipe
Can you just add a lot of spices with a bit of oil to the kao fu to kinda marinate it like chicken and then drop it in the pan? Or in yoghurt with spices
That should work!
I've done this with chickpea flour.
I’m not vegan but could be a super fun substitute for croutons and something to use together with meat for some textural fun
That poor tortilla. I will probably give this a try. I despise seitan every way I've made it (and I've made it professionally) but I have some VWG that will go to waste if it doesn't get used. It would be great to add another protein source to my diet.
Haha, yeah, I cooked him a little too long. It was a homemade tortilla so it was still pretty good.
Re Kao Fu: One thing I've found is that it goes super well as a protein in soups, too.
Could you slice it horizontal and make a kind of burger pattie ? 🤔
I'm experimenting with a soy ,Siracha, maple ,garlic powder marinade
Ha ha ha, the captioning said you are making "cow food"! BTW, add the gluten into the liquid and it won't stick to the bowl like that. I'm curious how this would come out steaming under pressure in the Instant pot, will have to try it!
HA - I'd love to share some of this with a cow for lunch, so I guess it isn't too wrong . Good idea with the order of operations there - wish I would have thought of that for this video. Next time! I usually add cool/cold water so the gluten doesn't seize up like that, but it needs to be warm-ish to help out the yeast.
I think I'm going to try shredding it with a grater for a pulled porkless sandwich.
When it is fresh you can tear it up with your hands pretty easily. You may have a hard time grating it as it is soft. If you reduce hydration you may be able to grate, just a guess though!
Huh, I just found you from this video. Seems like it saucestache was actually vegan c: Will be subscribing and watching more!
The yeast is to make this porous, right?
My Seitan base seems to behave this way already on its own when getting steamed unrestricted in ots movements. Its not vital wheat but Vantastic but the label says pure gluten with nothing else.
Have you tried using unripe jackfruit as a meat alternative in a video yet? It is one of the better vegan burgers i have tried
I haven't cracked a can of jackfruit in a long time. Thanks for the reminder to keep working with that!
I wonder what would happen if you use a poolish (ferment) instead of the yeast / sugar at the beginning?
I like the way you think! Just made a poolish pizza dough and it was killer.
I know you mentoined soy curls, but how do you think they really compared? I *adore* soy curls.
You know, I bought a bag just to compare but it has been sitting in my cabinet. I'll give it a whirl and let you know.
@@BoldFlavorVegan Excited to hear your review, sir!
Yessir you hit w this thumbnail
Oh, thanks! It has been a long learning process to make these and am proud of this one.
I'm thinking about marinating thin strips then dehydrating in a food dehydrator , a vegan jerky maybe 🤔
I'm thinking long strips of suitably marinated kao fu in sushi rice seaweed rolls ,maybe with kimchi , salted carrot and picked daikon
That sounds reallllly good
Would you be kind to answer me? Is it better then soy curls? If you have to choose it taste, what s better? Seitan or soy curls? I mean when cooked and seasoned.
I like them all! I consider soy churros to be more “convenience” food just because it whips up faster than making seitan from scratch.
I am incredulous, because it looks rather like what you'd end up with if you under-kneaded and accidentally boiled a regular seitan recipe: A spongey, floppy mistake. You seem to like it, though, and you're a connoisseur, so I'll give the recipe a go. Thanks for posting!
Yeah I get that, as usually that is a signal for a overcooked seitan but the the texture is different due to the controlled raise. It's like non-leavened seitan but it is lighter due to the yeast, but not in a bad way. What I like about this is because it is less dense you can eat more of it. I can usually only eat 2-3 Oz of seitan in a sitting, but with Kao Fu, I can go to town. It's a fun different way to make it for sure. They actually sell this dehydrated in Chinese grocers if you want to try it without the investment of making it.
@@BoldFlavorVegan "What I like about this is because it is less dense you can eat more of it." This is reasoning I TOTALLY understand! LOL!
😂
Does it taste of anything by itself?
Wow.. I'm hungry 🤤
As a gluten and yeast allergic, this blob should be my archnemesis, but my goodness does it look TASTY 😮💨
Perhaps you could shave curls off or use a grater to get smaller chunks
Interesting! I'll have to try that.
Can you make this without the gluten? gluten is really bad for your gut long term so id love to see an alternative
No.
But there are alternatives like soy curls. The thing is, you need a high pressure extruder to make that, so you have to get it commercially.
I mean to be honest here. Anything soaked in that much barbecue sauce is going to taste good. I could fry old socks and it would be fine.
… aaaand I just found my favorite vegan CZcams channel.
So is the yeast the difference?
As well as the technique for how you cook. Also the texture is different too. It is "lighter" than non-leavened seitan, so you can really pile this on for a single serving.
Just tried to make it and the 140g should be 240g i think.
If you take 140g wheat gluten vs. 130g Water you get a very wet though..
Coool
I am not even vegan. Just like to see the creativity of these videos.
I always wonder if people actually have the time to make this stuff.
Me I just throw some beans and mushrooms in a pan and…. Voila, dinner is served 🥣
“He’s steaming” now hope it comes out!!
God I miss gyros… I NEED to try to make homemade gyros with this!!!
Guess what I'm doing today! I'll let you know how it goes.
use sourdough starter and make it even better lol
Ohhhh that is an awesome idea.
I've never seen this channel before.
Welcome! Glad you found the channel!
seitan? or kao fu? these are different correct or is he useing a specific cultural name for something most of have heard of and has cooked with using multiple times in different dishes. I'm confused are we still doing clickbait did I fall for it or am I potentionaly learning something new cuz it looks similar but sounds different
Seitan is a pretty recent Japanese word, meaning raw protein, referring to the protein component of nama-fu. Fu is the Japanese word for gluten, and it comes in two forms. Nama-fu, meaning raw gluten, something doughy that can be made meatlike, and yaki-fu, meaning roasted gluten, which is tough but more bready. Highly refined, commercially prepared nama-fu has been marketed since the 1960s as seitan, and that's what we know it as in the West.
Kaofu is a Southern Chinese version that starts with gluten, but introduces yeast so that it can form bubbles and become more layered and fluffy, similar to leavened bread. It's not the same thing as seitan. Seitan is gluten that's been refined to a meatlike texture, and kaofu is gluten mixed with bread yeast.
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Who is Michael Trabert?