Side Pannel
The Great Gluten Turkey, Pt 2
The Great Gluten Turkey, Pt 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 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.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: The Great Neapolitan Bundt Cake
Categories: Cakes
Yield: 1 Servings
-Nancy Speicher DPXX20A
1 pk White cake mix
1 c Water
1/4 c Salad oil
3 Eggs
1 ts Strawberry extract
12 dr Red food color
1/4 c Chocolate-flavored syrup
CHOCOLATE GLAZE
2/3 c Confectioners' sugar
3 tb Chocolate-flavored syrup
Heat oven to 350F (pans with non-stick finish - 325F). Generously grease
and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs
on low speed until moistened; beat 3 minutes on medium speed. Pour 1/3 of
the batter (about 1 2/3 cups) into pan. Measure 1/2 of the remaining batter
(about 1 2/3 cups) into small bowl; stir in strawberry extract and food
color. Carefully pour into pan. Stir chocolate-flavored syrup into
remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until
top springs back when touched lightly in center. Cool 10 minutes; remove
from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some
to drizzle down side.
Chocolate Glaze: Mix confectioners' sugar and chocolate-flavored syrup
until smooth. If necessary, a few drops of water or small amount of
confectioners' sugar can be added until desired consistency.
Note: You can substitute yellow cake mix for white cake mix. Increase
water to 1 1/4 cups.
From Betty Crocker ad
Tweet