Wheat gluten(grainlady?)

[Palooka]

I used this for the first time in a bean pattie recipe. It said to knead until the gluten was stringy.

So I liked the taste but the texture was stringy/gooey and that almost made me gag.

So did I under cook it or does vital wheat gluten always take on this texture?

[NikoSan999]

K, Palooka, that almost made me gag just reading it. I once got a Sausage McMuffin that wasn't done all the way thru and took a bite. Slimy and I did puke.

[Grainlady]

I used this for the first time in a bean pattie recipe. It said to knead until the gluten was stringy.

So I liked the taste but the texture was stringy/gooey and that almost made me gag.

So did I under cook it or does vital wheat gluten always take on this texture?

By gluten, do you mean a commercial prepared product, or did you use vital wheat gluten (flour), or did you make your own gluten (aka seitan or "fake meat")? Could you post the recipe? I'm not sure the process you used, or what product was involved in order to give a good answer.

I make gluten (seitan or "fake meat") with vital wheat gluten (flour), or I can also make it with freshly-milled whole wheat flour by washing the starch and bran out of the flour leaving the high-protein gluten. Then it is baked, steamed, or cooked in water to give it a "rubbery" meat-like texture. I generally use it ground in a form similar to hamburger.

Here's my favorite recipe for bean burgers - no gluten in the recipe.

Bean Burgers
(source: original recipe by Anita Cecena in Eat More, Weigh Less by Dr. Dean Ornish)

Makes 6 5-inch burgers (Grainlady Note: I make smaller ones than the recipe calls for.)

1/2 c. minced green onions (I also have used fresh chives.)
1-1/2 T. minced garlic
2 T. white wine or vegetable stock (I use water.)
1 29-ounce can cooked drained pinto beans
3/4 c. cracker meal
2 egg whites (or one whole egg)
1/2 c. chopped fresh parsley
2 T. seasoned rice vinegar
1/2 t. Spike seasoning powder (check the health food store)

Preheat the oven to 350°F.

In a small nonstick saute pan, braise the onions and garlic in the white wine until softened.

In a medium bowl, combine the sauteed onions and garlic, beans, cracker meal, egg whites, parsley, vinegar, and seasoning powder. Mash well with a fork or potato masher until blended but not entirely smooth.

On a parchment-lined baking sheet, drop the mixture by 1/2-cup amounts (I use 1/3-cup) and flatten gently with a spoon to form 6 5-inch "burgers." Bake for 25 minutes, or until set and beginning to brown lightly. Serve hot.

[Grainlady note: I keep these in the freezer and will reheat them in a pan and crisp them up in a little coconut oil. You can also put them in a toaster oven to reheat them.]

[Palooka]

By gluten, do you mean a commercial prepared product, or did you use vital wheat gluten (flour), or did you make your own gluten (aka seitan or "fake meat")? Could you post the recipe? I'm not sure the process you used, or what product was involved in order to give a good answer.

I make gluten (seitan or "fake meat") with vital wheat gluten (flour), or I can also make it with freshly-milled whole wheat flour by washing the starch and bran out of the flour leaving the high-protein gluten. Then it is baked, steamed, or cooked in water to give it a "rubbery" meat-like texture. I generally use it ground in a form similar to hamburger.

Yes I bought vital wheat gluten and it's used for making seitan.

It's a chickpea cutlet recipe. basically you add the gluten in with some water(I'm sure to make it go farther and take on a meaty
texture. After all the good spices and all you roll and form into patties and cook in a pan with olive oil.

It said six or seven minutes on each side and I cooked it under med. heat and it seemed to brown fast so I flipped them. So I say I cooked them for around four minutes on each side.

Yes, I mean the taste was really good and it's suppose to be like a chicken cutlet type dish. I don't do many meat substitutes but this recipe has had some great reviews.

I wonder if I did undercook it? But even if I did cook it a couple minutes longer if it would still have this texture? But it said to fold and Knead until it got stringy and that's exactly what it did.

I'm not sure if I'm going to like any seiten recipes after this one. lol

[Palooka]

K, Palooka, that almost made me gag just reading it. I once got a Sausage McMuffin that wasn't done all the way thru and took a bite. Slimy and I did puke.

Sorry. lol

I would so puke at the smell of sausage!

[Grainlady]

Yes I bought vital wheat gluten and it's used for making seitan.

It's a chickpea cutlet recipe. basically you add the gluten in with some water(I'm sure to make it go farther and take on a meaty
texture. After all the good spices and all you roll and form into patties and cook in a pan with olive oil.

It said six or seven minutes on each side and I cooked it under med. heat and it seemed to brown fast so I flipped them. So I say I cooked them for around four minutes on each side.

Yes, I mean the taste was really good and it's suppose to be like a chicken cutlet type dish. I don't do many meat substitutes but this recipe has had some great reviews.

I wonder if I did undercook it? But even if I did cook it a couple minutes longer if it would still have this texture? But it said to fold and Knead until it got stringy and that's exactly what it did.

I'm not sure if I'm going to like any seiten recipes after this one. lol

Is this the recipe? Or something similar?

Chickpea Cutlets - http://www.chow.com/recipes/11364

Perhaps your patties were too thick. I think of cutlets as being long, narrow, and not too thick. Not a hamburger-type patty. Perhaps the oven method mentioned in the recipe I linked to would work better than pan frying. Low and slow heat when pan-frying might work better, as well.

I'll have to give the recipe a try. Looks good.

[Palooka]

Is this the recipe? Or something similar?

Chickpea Cutlets - http://www.chow.com/recipes/11364

Perhaps your patties were too thick. I think of cutlets as being long, narrow, and not too thick. Not a hamburger-type patty. Perhaps the oven method mentioned in the recipe I linked to would work better than pan frying. Low and slow heat when pan-frying might work better, as well.

I'll have to give the recipe a try. Looks good.

Yeah, that's the exact recipe. Are you psychic or something?

I did try to make them flat and long. I noticed there was an oven version to it but wanted to try it this way since it was the familiar one that everyone seems to love.

Maybe I will give it another try or you go for it and tell me what you think.