Chicken Made From FLOUR? | TikTok Wheat Gluten Recipe
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- Опубліковано 7 чер 2024
- This is not chicken. It's wheat gluten that happens to look exactly like chicken and is actually a very old recipe for making a meat substitute from flour. So let's do this! #2ingredientfakechicken
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A lot of these tiktok food trends are just Americans getting surprised at traditional foods of other cultures 😂
Pretty much lol
Yes. 😒
Better than when it was Buzzfeed with Americans retching while trying foods from other cultures
Lol yup. I learned about this in a food science course over 10 years ago
This one is so common in America though.
u gotta love tik tok discovering seitan and calling it wheat chicken
LOL LITERALLY....
HAHAH
Seitan is a very recent name for a very old food (it was eaten at least a thousand years before the word seitan began being used in the 1960s). The people discovering it now and coining a new name for it aren't really any different from the people who called it seitan.
@@user-bc7cb8uu7e true! but since information is muuuuuuuch more easily accessible now than in the 1960s (even moreso for vegetarian substitutes) for it to be completely foreign to such a large group of people on an app that spreads information like wildfire is what i find funny but you know you've got a point lol
LOLOL. cant let the internet have nothin
I boil mine instead of frying it so it gets more of a spongy texture. Then I
cut it into thick slices, marinate it overnight (I usually make a sweet gingery soy glaze) and then I fry it up like steak. It’s INCREDIBLY juicy, not too soggy, not too tough. Try it for yourself!
Sounds great! Will definitely try:)
how long do you boil it for, please?
@@FreedomsChild1 I want to know too
Awesome. Can you use masa corn flour to do this?
@@j.goebbels2134 just regular flour works, since the main component is the gluten in the flour which makes this work
If you really wanted it to taste meaty add a bit of mushroom powder, nutritional yeast, and msg into the seasoning blend.
Yes - except for the msg. It's a great flavor enhancer but really bad for human health. And lots of people have serious allergies to msg.
@@jainemiller2375 I thought that had been debunked?
Msg is totally fine in small amounts, like most salts.
@@jainemiller2375 msg is fine, people get serious allergic reactions to egg or shellfish but everyone else still eats it.
@@jainemiller2375 You could say that about any allergen. Plus, plenty of studies have shown that you'd have to consume A LOT of MSG for it to cause any damage.
If you want it to taste more like chicken, use Trader Joe's Vegan Chicken-less seasoning salt as your main seasoning. I use that, paprika, pepper, and a dash of true lemon crystallized lemon.
Wow. Yes been messing with seasoning. Have you tried black salt
@@caziontherise I have some from FalkSalt (great company btw) but didn't use it for this because the TJs Vegan Chicken-less is a little salty already
i’ve never made chicken with vital wheat gluten before, but whenever i make cauliflower wings i marinade them beforehand and i use not chicken bouillon cubes as one of the main ingredients as well as poultry seasoning, i think that could work well too!
i sometimes use Butler's Chik-Style Seasoning (which also tastes like chicken), its soooo good with a little bit of mustard and orange juice in the broth!
@@Koji-888 I think this is meant more for vegetarians and vegans so chicken broth wouldn't be an option for them. That's why there's so many other suggestions in the comments for chicken flavor
This has been said many times, but Emmy's enthusiasm for trying literally anything is contagious!
So true
Yess.. soo after watching her bugmas, I tried grasshoppers. I hate bugs . I'm super scared of bugs. But there she went and convinced me to try chapulines
Yesss I clicked on this like if she can be happy so can I lolll
I wish more people were like her!
Yes, yes it has
When TikTok starts making a “new thing” that people have been making for almost a 1.5 millennia.....
thats what tik tokers think... they think they invent everything
The thing is to make it popular so everyone knows it. If it wasn't for tiktok or the internet we wouldn't never know these things.
@@MagieUrisha I don't use TikTok, but I've known about it for years just based on reading up on food things. The idea that TikTok is needed to make people aware something exists is kind of laughable.
There’s a difference between ‘promoting a already known dish’ and ‘claiming it’s a new trend’. Besides, seitan based vegetarian mock meat is practically consumed widely, notably in East Asia and South East Asia.
You can literally find vegetarian char Siew, vegetarian abalone to vegetarian smoked duck breast here lol
You know what’s amazing? As a vegetarian who had no idea it existed, tik tok having discovered it made it more visible! Good thing! That’s the way in which people learn things they otherwise wouldn’t!
One of the things that appeals to me most about this recipe, which doesn’t look all that difficult even for a non-cook like me, is that it provides a meat-like, moderate protein meal using shelf stable ingredients that you can always have on hand.
It occurs to me even if you use non-vegan ingredients like real meat bouillon to make it more tasty, you’re still reducing the meat in that meal by like 99%, which is a great option if you’re trying to reduce the impact on the environment.
Not even moderate! The protein content is actually crazy!
@@iangrissett9203 All of the gluten protein is not digested.
@@sabibarahman7278 how so?
@@reii2961 Gluten consists of a few different proteins, one of which cannot be broken down in the human gut.
@@sabibarahman7278 could u enlighten me on which is the exact protein? i went googling and what i found is only telling me how good seitan is as a source of protein lol
Everybody looking for gluten free meals, Emmy's serving up nothing but gluten. 😂
It's funny cause many people think gluten-free is healthier when in fact gluten-free is designed for people who are gluten intolerant.
@@shawnclifford louder please
@@Hakakura13 📢📢📢 "IT'S FUNNY CAUSE MANY PEOPLE THINK GLUTEN-FREE IS HEALTHIER WHEN IN FACT GLUTEN-FREE IS DESIGNED FOR PEOPLE WHO ARE GLUTEN INTOLERANT!!!!!!! 📢📢📢📢📢" hope that helped 😂
Fun fact: nuts are generally very healthy in moderation.
Less fun fact: nuts can be lethal in small quantities to people who are allergic.
I can't have gluten because I have hashimotoes and hypothyroidism so when I eat gluten I feel so sick so watching this made me feel so gross lol
I've made gluten "meat" for decades, mostly when we are very money tight and food poor. I've made barbecue ribs, meatloaf, pot roast, chicken, turkey, etc.
That’s good. Did your family know or it wasn’t detected?
wow! it would be interesting to see Emmy make your recipes!
I can’t imagine gluten ribs!! Sounds super interesting.
How did the pot roast work out? Usually with a pot roast it simmers for a long time so what happened to the “meat” in it
@@tmck4138 The "pot roast" was delicious. Seasoned the same was a a real roast, then baked, covered, for about the same amount of time. Mind you, when I was making gluten regularly, I did 5 pounds of flour at a time and I used high gluten flour to increase my gluten yield.
Top tips for making seitan: Try adding liquid smoke, miso paste, nutritional yeast for even more flavour. It's also easier to start off with vital wheat gluten flour as you can add a seasoned broth liquid to the flour for more taste.
Vital wheat gluten would be much easier, but correspondingly more expensive.
@@beth8775 If you have the time and energy to make it from plain flour that's honestly always better for the bank. The flour on it's own is so expensive but I've recently discovered I can get it as cheap as 95p! I just wait for certain companies/ baking companies (souschef) to have a sale on the short dated ones/ ones nearing expiry and now I just batch cook and freeze.
I’ve lately been using mushroom stock cubes for a big umami kick
Yeah I always just use gluten flour. Much easier.
@@beth8775 exactly.. also, most vital wheat gluten packaged is processed and too much processing may deplete the integrity of the gluten muscle
If she was a teacher in College, I’d probably pass every class
OMG! Right?!
And I'd probably sleep every class from such soothing voice.
I think I would too! 😂
She probably okay with not being late to class.
Yeees!
_Me, an idiot, watching this_
"I'm making chicken from wheat gluten..."
_oh, how interesting, I've never heard of that before_
"Also known as seitan"
_oh, I'm an idiot, I had that last week_
This was literally me! I’ve been eating this for years but never knew the process of making it.
how close is it to meat?
@@vaishakm6 texture wise, it is close. as for flavour, depends on how the manufacturer flavours it
@@alistergoh9744 interesting
Watch Dominion (2018) (UA-cam) to see what you pay for when buying meat and dairy.
Not sure if anyone has addressed this but the more you play with it once it’s been washed, the more tough it’ll get and be closer to beef / red meat vs chicken
Interesting. Thank you.
@@z6886 obviously if you do knead it longer you’ll want to use red meat flavours/ spices vs chicken and pork seasoning. And if you use beet juice as the liquid to cook it in, it’ll take on a pinkish colour too
@@hannahshovlin2210 more great tips. Thank you again.
What do you have to play to toughen it up? Dodge ball?
😂😂😂😂😂
My mom would cook this with soup, she told me that when she was young (they were very poor) this was made as a meat substitute to fill their tummies from hunger.
Pro-tip! Use rice paper as a “skin” for fried “chicken.” Soooooo good!
Can you tell me more about this please? Sounds so interesting!
Makes sense will try thanks for sharing
Emmy used tofu skin to make a mock chicken leg. I bet it would be the same a bit
I bet this would get a more "meat like" flavor if you added a bit of MSG and a drop or two of liquid smoke
use nutritional yeast instead of MSG but yes, liquid smoke
@@kantigua5544 I dunno I think I prefer MSG but both are found naturally in many foods so I guess you could use either or even both
haha that's just how I make it at home but it's a very flexible thing :) It Doesn't Taste Like Chicken has a great recipe with lentils for a version with a ridiculous about of protein
@@kantigua5544 yeah my sister just told me you can add mushroom powder to give it a "beefy" flavor. So I'm sure there are a ton of ways to cook it. I'm thinking about experimenting with a spicy breaded and fried "chicken sandwich" and maybe try to grill it like a steak.
@@Miss_Kisa94 That is because mushrooms are another MSG heavy source.. Like "nutritional yeast" (You'll see "yeast extract" often in foods to hide that it is MSG they added), same goes with tomatoes all sources of natural MSG and why they have that "meaty" flavor
My daughter has been watching your video's while out of school and recently became 'emmy-like' reviewing all my cooking, even starting the meal with "hello my beautiful lovelies"
hahahah, that's both extremely adorable and so scary at the same time
Yay for good UA-cam influences!
I say it at work and I'm a nurse 😭
lol cute!
Me little sad
Emmy: Hello my beautiful lovelies
Me: 🙂
Same I always blush when she says that xD.
hey sis i love you ... :) even tho u dnt know me lol
I love how gently she speaks, I wish all moms talked like that
I made this today and it’s fantastic! I used a vegan chicken bouillon recipe to season the actual seitan and braised it with a highly concentrated vegan chicken stock and it IS AWESOME.
I'm trying to cut back on meat - not necessarily going vegetarian or vegan but just trying to lessen my intake. I may make this, and use beef stock instead of veggie stock. This will be a great meat substitute when I need to make my dollars stretch further. Thank you Emmy.
Also, maybe look up a recipe called "speedy oatmeal burgers". The flavors make me think of Thanksgiving, because of the sage. It's pretty good.
@@laprincesse83301 that sounds good!
@@laprincesse83301 I saw this french bistreaux restaurant called Madelines which is a chain that has a sandwich with dressing on it. I think it’s only during the holidays though.
oooh that's a great idea
I've been making seitan for years and since my 85yr old mother and I aren't strict vegetarians I use the Better than Bouillon beef or chicken to cook the seitan in to give it a more meaty flavor. Again, I don't make seitan base on vegetarian or vegan ethical or health reasons, I make it strictly because it's a cheap source of protein that I can use any way I want , flavor it any way I want and make it any way I want.
Mum used to make something like this, we called it “gluten steaks”. We added vegemite to the broth/stock (we’re Australian) and I can see now how that added the umami. Also after cooking in the broth we’d coat it in breadcrumbs and fry it again, to add a crisp texture to the outside. Never tried to imitate meat flavour, it really was just it’s own thing.
I was thinking about Vegemite or Marmite for the umami addition. Honestly, it sounds delicious to me, especially if the "steak" was well- seasoned and maybe had a good sauce or gravy to pour over. Food is food 🤷🏻♀️
That's how I feel about veggie-burgers and other meat substitutes. BTW, I tried Marmite and that stuff stuck to my throat for a couple of days. UGH!
That sounds delicious... I’m trying vegemite or marmite in my next batch. 😁
Yeah, its so much better to not try to imitate meat flavor. It doesn't have to taste like meat to taste good. Make it your own thing.
@@hexagonalmann7495 Depends on whether you're doing it for ethical reasons rather than taste - you may miss the meat flavours, or want to make it taste like meat for when you're serving a non-vegetarian/non-vegan.
It gets really crunchy too which I love
Emmy: adds vegetable stock
Also Emmy: "doesn't taste like chicken"
Me: 😳😳😳
more garlic, cumin and salt or soy sauce make a big difference :D
I was thinking that too!! Mind you as a vegetarian option that's great, but it's also a very cheap meal, and I feel like for non-vegetarians adding chicken broth (the real cheap powdered one) would make that into a great dish for very little money.
@@hoooooobly Better Than Bouillon "no-chicken" and "no-beef" broth bases are amazing too!
um.. the whole point is that isn't vegatarian, genius
@@idiotsays705 yeah...but don't add vegetable flavourings and comment it's not tasting like chicken
I was just thinking about making this, someone sent it via IG and when I researched it I was like WHAAAAT ?
Here before this comment blows up
TE AMO COOQUETTEEEEEEEEEE
Right?! Squeezing dough under water?👏🏼
@@emmymade who would of thought! 😂
i saw a video of ann reardon taking the gluten out of dough a few years ago i think, i can’t remember but might just be deja vu
This is so neat! When I was a kid I didn't like meat so when the family would eat breaded steak my Nonna would mix egg and bread crumbs and fry it up like the steaks for me. She always tried to make stuff for me that was similar to what everyone else was eating.
Your Nonna sounds like a wonderful woman!
My Abuela did the same for me. She would tell everyone else they could not eat my special things! I felt so loved lol
Adding Worcestershire sauce and chicken seasoning makes a Tasty Seitan.
Worcestershire sauce isn’t vegetarian or vegan btw
Oh, I didn’t know. But I’m not that strict. Good to know though, thanks.
The chicken seasoning should be good enough. That is vegan.
So, I searched and there is a vegan Worcestershire sauce!
@@HD_e18 oh cool!
Lol, I've been vegan for almost 7 years (2014) and I remember about the same amount of time ago, I first made seitan this way. It's interesting to see it catching on now in 2021. Now I make it using vital wheat gluten but this method has a different texture. Both are great, I love how plant based alternatives are catching traction because I remember a time the best thing I could get my hands on was boca "chicken" patties.
FYI for anyone who want to try this, you can also buy the vital wheat gluten and skip rinsing regular flour. It is harder to find though
If you’re in the US, Amazon has it!
@@katelillo1932 my local supermarkets carry It near where I live. I bake sourdough and add it to all purpose flour to make it more like bread flour.
Bulk Barn has it. They refer to it as Gluten Flour - code 0342
This is what I do! So easy
There used to be a vegan place near my job that served seitan in their fried "chicken" sandwich, and let me tell you: It was absolutely delicious, and if I could I would go chicken-less if I could get that sandwich back lol
"It doesn't taste like chicken. No"😂🤣
emmy you're literally one of the very few youtubers i trust when it comes to recipes because you tell it like it is
That starchy water could've been used to make some super refreshing Liangpi/cold skin noodles 😀
Yeah Andong from the channel ''my name is Andong' makes both those noodles and this saitan for one dish, looks great! 🍜
If you let the starchy water sit for an hour or so it seperates, tip off the top water layer and the left behind thin starch better makes great crepes
Food is amazing😀
yessssss 👹 seitan is getting popular 👹 we love to see it 👹
Lmao yep popular like foofoo people will try it once and go back to them real nuggs
Hail Seitan!
Hi Andrewww we wanna see you make this recipe!!!!!
@@taarah9564 he always makes it
Hey Andrew!! You watch Emmy too? You should do a vid making this too 💜
OMG I literally ordered the ingredients last weekend to test making this! So glad to have an easy tutorial!
you have to put alot of sodium free chicken flavored seasoning in the dough and let it set for an hour or overnight for it to taste like chicken
I have had seitan products many times and have learned that not all seitans are created equally. Once or twice it was great! Unfortunately, most of the time it just tasted like wet bread with seasoning. 😕
If you’ve never made it at home I would give it a try. It’s probably my favorite meat substitute, but I can’t eat any store bought brands. They are way too salty.
Yes agree on wet bread with seasoning. It's not convincing
Making seitan is a little like bread--takes a little practice and trial and error (and finding a recipe you like). The "bought" stuff really varies. When it's good it's very good but when it's bad it's awful.
It wasn't kneaded enough..the gluten has to really be worked in the dough otherwise it can turn out like a soggy sponge after it cooks.
@@Mike-di1og yes I do agree making it homemade is way better than having it elsewhere or having the commercial brand. I haven’t had great experience when someone else makes it. Although my favorite “chkn” like seitan is tofurkey slow roasted chick-n. But otherwise I make it myself and it’s way better 😋. I haven’t tried this method though.
Her love for food and cooking is so clear. I hope everyone can find a passion like hers
Thank you for demonstrating these tasty recipes!
The "my lovelies" makes my smile :)) you remide me of my social studies teacher, she is really sweet kind lady and i really like her :)
I never realized how simple it was. My favorite restaurant makes an amazing seitan country fried steak and I always wished I could make it. Now I’ll try!
I’d suggest a vegan chicken salt or stock, diluted in some water and a bit of soy sauce
Yes, that would be even better. Because then it would be cruelty free 🌱
So happy to see Emmy getting recognition after watching for years now! Keep up the great content Emmy 🙌🏻💛
I made seitan before from whole wheat flower. The process I found on youtube was a little different, but worked well. I put cut squares in my lentil stew and it was so much like beef.
If you brew beer or makgeolli, you can make good use of the starch you take out. I do some brewing so, it works for me, otherwise, I couldn't waste the starch, ( I'm not sure, but I think you can let the starch settle and pour most of the water off and use it for other reasons ) it's also ok if you have livestock to feed the starch to.
I made the gluten free version of this. Just fried the oil in oil, and drank a glass of water.
How’d you do it? I have celiac disease and I’d love to try it
Oh wait lol I’m an idiot 😂😂😂😂
@@Rawr98 😄 Haha, I did a double take, too, honestly. But seriously, if you want a gluten free alternative, I've seen at least one recipe on UA-cam that makes chicken out of pea protein instead of wheat. There's also recipes that use jackfruit, too. So you still have options!
@@sarahjo9975 ooh thank you!! 😍
@@Rawr98
Try TVP
It’s basically the stuff used in Impossible Burgers
Search on UA-cam for the channel “Sauce Stache” he has several meat replacement videos that are gluten free
I do this frequently! Bob's Red mill has a great vital wheat gluten. I intend on attempting a corned beef for st. Patrick's day this year. Thanks for the video!
how much water to gluten do you use? TIA
Oh wow, cool idea!
I have a corned beef seitan recipe but haven't used it yet...very ambitious... I'd be interested in how it comes out.
@@cathyfield4765 I don't actually have a go to recipe, I sort of just look one up online and loosely follow that. Also, to get the coloring of actual corned beef, I've seen a few people add a beet to the mixture. Usually I don't do that, but I think I will try it out!
@@platystrophia I will try to remember to come back and let you know!
I love how much information is in your videos 😄
Awesome! As someone who's made seitan for over a decade now, that's great if it's your first try. I feel like it rarely comes out exactly the same. I WOULD definitely use more spices etc. than that but hey, each to their own. And as you said, you can really play around with the flavorings. It also gets firmer as it cools and sits.
Have you done young jackfruit “meat?” I made tacos, and they turned out really good!
I think she did a jackfruit video last year.
I loooove Jackfruit barbecue
Jackfruit curry with cottage cheese (paneer) is the best thing ever!!❤️
I'm going to try dehydrating jack fruit to give it a more meat like texture. Then cook it. I've seen only one video and it looked amazing.
@@sashwillpower I had dried Jackfruit when I was in Thailand. They're just the right amount of sweet and delicious
I felt a great disturbance in the Force, as if millions of gluten intolerant voices suddenly cried out in terror ...
You are a freaking genius 🤣🤣🤣
I still watched it though...
Celiac here and this is a pain meal 🤣 still love Emmy enough to watch!
*pure allergy dish*
I’m coeliac yet watched only cause it came up on my recommendations 😂😅
i knew of seitan but had no idea how it was made. im not one for meat substitutes but most of them are improved by getting a good searing, honestly. i really like the phrase "meat analogues", since im not big on substituting: if i want someting, i dont want an imitation. but with "analogue" its like, its supposed to fill the same kinda culinary niche and is enjoyable on its own.
i've been thinking about making this and emmy makes it look so fun!!
I love how honest Emmy is with her recipe reviews!
I know Sauce Stache usually has chicken and beef flavored stock powder on hand that's vegan friendly. I'm not vegan myself but I'm always looking for recipes with less saturated fat in them. I'd be interested to try with that and see if the stock gets it closer to the mark.
Love this! Definitely recommend keeping the rinsed water next time to make a type of noodle called liangpi or cold skin noodle, typically eaten like a noodle salad, tossed in some delish black vinegar garlic sauce!
hi emmy i love the video! i find saffron and cumin are the best for imitating chicken flavor, i use them in a lot of my soups 💓
What can emmy not make?? Like literally the most unique ideas! Love it
It's really some old school vegan shit.
Its not exactly unique, its a technique thats been used a long time for fake meat
@@MyLittleGreenHairdedMermaid yeah I know, I mainly mean her video ideas are unique. So like, she always finds something different to show us 😊
I was just talking about this stuff this morning Emmy you’re psychic 😆
You said it
Sad and hungry
✨
My mom just took up some soy to make some at the grocery an hour ago...she hasn't made this in over ten years....creepy
I made this ages ago (from wheat gluten, not flour) and it is eerily chicken-like. I think my 14 year old ruined it for me though, because as we watched this, she whispered "wheat flesh..." 😄
When my prof made it for us back in 2018 I went straight here on UA-cam. Found about 2-3 videos and that's about it. Searched it today and there was a lot of video on it. Crazy how trend goes. I'll make it for dinner. Thanks!
Have you watched Sauce Stache make this? He is a plant-based genius!
His recipe is good, but I'm not a big fan of his channel.
@@TarotLadyLissa why? :)
I love Sauce Stache his recipes are awesome!!!!
I was thinking that! He mentions her a lot!
Yes!!
"Meat on a stick, but it's fake."
I love watching her videos especially because I can trust she will be honest about how it tastes. She is wonderful
You are so honest it’s amazing 🥲
I was just waiting for you to post this one😂 I love seitan. I've made it for years and it's sooooo good once you get the hang of flavoring and texturing it. Thanks Emmy you the best!❤️
You can use the starch water to make “clear noodle” Liang Pi”
Yes. Calorie free noodles. Gotta love that!!!
@@melissadunton3534 It would be all starch, not calorie free.
Finally! A UA-camr that I TRUST finally makes this recipe! Emmy always makes everything look so good ❤️
That sweatshirt is perfect for you! I watched one of your videos and I keep watching because you're so fun to watch. The way I described you to my husband was "she's so cute!" so yeah, that shirt is perfect!
You can get “no chicken” broth for a better flavor. Also, adding some poultry seasoning adds to the flavor too. 🙂👍🏻
I’ve had it shredded with bbq sauce on a bun. Wouldn’t have known it wasn’t meat if I hadn’t watched it being made. It tasted like chewy bbq. Really quite pleasant, especially with the addition of slaw. 😋
I'm fascinated by your passion for cooking. You are so lovely 🥺
I would just like to mention, I've heard most other seitan recipes after you tie it into a knot, you're supposed to have it soak in the fridge in a marinade, so it could absorb some sort of flavor as well as juiciness. I'd say it really does help, because I bought some that comes in a container of marinade, and it was pretty darn good straight
New to a plant based diet in 2022 trying different mock alternatives to see what I like. So far mushrooms and those black bean burgers from the grocery store have been my favorite. Been doing mostly rice and veggie stir fry’s with overnight oats for breakfast and raw fruits and veggies throughout the day. Tried chic pea tacos was not a big fan but Definitely going to try this out. I’ve tried tofu before but feel like maybe I’m cooking it wrong? Anyways thanks for taking the time to make this video and teach us noobies plant based alternatives.
How was your 2022?
I was WAITING for Emmy to make this!! I got on seitan-tok, and I cannot get out of it, so this is 100% fitting.
Wow....totally impressed! Thank you so much for sharing, Beautiful! ♡♡♡
usually i skip over the sponsor part of everyone’s videos but emmys voice is so soothing i don’t even try to skip :)
Hello 👋 how are you doing today
that stuff is crying out for teriyaki sauce.
Emmy: it looks like chicken :D
Emmy: it doesn’t taste like chicken :D
It's nice when someone is real about this stuff instead of lying and saying it "tastes JUST like meat"
I remember when I first found your channel and subscribed to you when you used to review and make different kind of Japanese candy, I am so happy that you’ve made it this far!🙏💝
True, it is fantastic!
I want to try this so bad! How is it I'm seeing this same type of video for 3 days in a row now?? Gotta try it!❤
The All-Seeing Algorithm!
I’ve been depressed but the way you think about food and cooking is very similar to me and you have inspired me to cook again 🥰
if u want to talk message me, i know how depression is, and if wanna vent, i got you.
I love when I see your video and have all the ingredients on hand. Can't wait to try this out❤️
I just learned about seitan today in school! I study Food Innovation and I love how much food experiments you do, stuff that I also learn about in uni. I love unusual food science!
I love the zoom-ins you do on your facial expressions. I think it's so funny 😂
Once my friend ordered a seitan burger and the "seitan" was the same texture as a stale slice of toast. It reminded me of your toast sandwich recipe!
Hi Emmy! I've been experimenting with many different seitan recipes/techniques but haven't seen this one before. I'm going to give it a try today! Thank you so much!
Cant wait to try this! Fascinating
Because of you, I will be making a lot of it and thank you for showing me this best way of making that chicken.
Maggi seasoning for umami and some chik’un broth. Also msg would help. It’s a blank canvas. Gotta dress it up to the flavor profile you want. I’ve made seitan multiple times; beef, turkey, it’s fun! In the long run (like your tofu video) it’s labor intensive, and usually easier to buy a pre-made product. Side note: I’m not a vegetarian, just live with two and am always experimenting with what can be done to tofu and wheat gluten to jazz it up.
You can even use the wheat starch water to make cold glass noodles, that way there is no waste to be found ✌️🌱
I tried this a few weeks ago and I looove the versalitity and flexibility! It's delicious! The recipe I used was also quite a bit different, but it came out great, so I'm guessing it's not a very fussy meal to make, just need to develop the gluten.
Why does everyone else's seitam literally looks appetizing? When i make it, it becomes like just an undescribable lump that's kinda Seitan but not.
Maybe you need to wash it more? Underrinsing seems to be a very common reason why seitan fails
The left water is used to make rice paper, so it really is an useful recipe!
As soon as I saw someone making a vegan rib dinner using this method of washing the dough I knew you had to cover it in a video! You did a great job showcasing it here!
Yess Emmy I was waiting for you to make this one ☝🏻
I think trying a chickenless bouillon cube in this recipe instead of vegetable broth would make it better. A beefless bouillon cube would maybe be interesting to try also.
For the seasoning, my mom adds chicken spice and it tastes sooooo good
I appreciate how you caption your videos. I don't think I've come across one that didnt have captions
This turned out really well. I”m new to the seitan game and tried a recipe from another channel but it was nasty. A combo of vital wheat gluten and silken tofu. I threw it out but wanted to try again and stumbled across this channel. I used regular all purpose flour and followed Emmy’s instructions to the letter. My finished product looks just like Emmy’s and it actually tastes really good. A great base recipe to go forth into the world of vegan meat!! Thanks Emmy!