One VEGAN HAM to rule them all: trying out the famous "Pig Saver" Recipe
Вставка
- Опубліковано 22 тра 2024
- For the recipe, click here: boldflavorvegan.com/2024/01/2...
This vegan seitan ham is absolute insanity and it is incredibly versatile: Eat on its own as a roast during the holidays, make vegan ham and cheese sandos, put it in stews and salads, with pineapples on pizza if that is your thing.
COME HANG OUT:
Instagram: / boldflavorvegan
TikTok: / boldflavorvegan
Threads: www.threads.net/@mike_trabert
Facebook: / bold-flavor-vegan-1043...
Reddit: / boldflavorvegan
GEAR:
Instant Pot: amzn.to/3rrfPnt
Cheesecloths: amzn.to/3Hf2ios
Chef's knife: amzn.to/3jMvCIl
Flour two pack: amzn.to/3KXG8td
MSG: amzn.to/3Cr2Sfs
(Above are affiliate links)
This is my riff on the Kim's Pig Saver Ham Recipe over at @krazyasianmeatsvegetation1816 . Check out the original recipe here: • ‘Pig-saver’ Vegan ham,...
Chapters:
Intro 0:00-0:21
Create initial dough 00:21-1:03
Wash the flour: 1:04-2:26
How to make smoke infused salt: 2:28-2:47
Make the seasoning mix: 2:48-3:10
Season the dough: 3:11-4:05
Knot the dough and add to cheesecloth: 4:06-4:32
Make a brine: 4:33-4:49
Cook in brine: 4:50-5:10
Glaze the ham: 5:11-5:45
How to use: 5:46- - Навчання та стиль
This recipe still makes the best vegan ham ever, but it does take effort and time. If you'd like to try my quicker and easier version, you can check it out here: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
Can you just add gluten flour to avoid rinsing? Would the final product be the same?
So the specific red dye is not from the insects?
Why is it that vegans who are so averse to eating meat want their food to look and taste like meat? How can anyone who is gluten intolerant, celiac or soya intolerant be a vegan? It really makes no sense.
When I make it for myself. I don't even use red dye . I know it's made from flour. But it tastes good. I use less salt. This is my favorite fake meat.time consuming yes. But my favorite. I usually just make vegan Italian dogs. But if I have the time. I make this. I only use red dye if someone else is going to eat it. Texture is pretty close to real thing.
Better use ready Made Gluten
So buy IT
You are using a huge amount of water and ITS Not good for the Planet
Saitan or Gluten is mechanicaly seperated Theres No water used for Gluten Powder
As this takes a fair bit of water so I googled and found out it takes over 700 gallons of water to turn a pig into 1 pound of ham and that's just the water used not the water polluted from waste runoff or held in lagoons. So this isn't just a Pig saver, it's a Water saver too! Thanks so much for posting
This is great perspective, I hadn't thought of it that way!
if you buy the ready seitan i believe it is even less of a waste. i think they do more at a time and use different processes that require less water? also, the starches are usually used sold too.
how much water was used to grow the grain for the flour?
Next time, also use rosemary extract and white pepper. They are key in the flavour profile of a real ham
maybe for pork chop.
How much Rosemary extract, would you say?
Pro tip: save (freeze) your brine and use it again woth other meats. The flavor develops each time you use it. Giving you a deep umami!
I’m not a food scientist, but I am a chemistry major. In chemistry, polarity can determine what is miscible (or able to mix) with another thing. In terms of polarity, molecules and substances are either polar, meaning they have a dispersed charge where two sides are oppositely charged whether it be slightly or immensely, or non-polar, where it’s charge is dispersed pretty evenly throughout the molecule. The general rule is “like dissolves like”. This means polar substances mix with polar substances and non-polar substances mix with non-polar substances; this has to do with the different types of bonds in polar and non-polar molecules which have to be broken apart to allow mixing. Relating this to the “ham”, the two substances being separated are the gluten, which is a protein, and the starch; protein is non-polar while the starch is polar. The red food dye is non-polar, so this is why it mixes in with the gluten and remains with the protein and not the starch when you separate and wash it out. Hope this was somewhat interesting to read!!
Very cool! Thanks for taking the time to explain! This could definitely help with further seitan experiments down the road!
to be a Registered Dietitian
Damn! I just took this ham out of the over--it simply is the exact texture that I remember ham to be. Incredible. I didn't do too good a job of mixing the colors--mine has layers of colors, but I'll overlook that and try harder next time. Yes, it was a lot of work, but I have to say it was completely worth it. It's pretty incredible! And there's a lot of it, so I plan to freeze half of it.
Nice work! So happy to hear you love it. Freezing it and forgetting about it is fun, like a little treat you leave for yourself in the future.
Does anyone know the calorie count per serving of this "ham"? I'm Muslim (converted) and eat mostly vegetarian so it would be nice to have a halal ham sandwich occasionally. 😊 I just wonder about the calorie count for curiosity and since I'm on a weight loss quest. Thanks for the great video!
For the dye, I'm not a food scientist (I'm a MD) but my guess would be because of charges. Gluten is a protein, a dye is basically a small charged polarised molecule. So it will fix in gluten and not on fiber which won't be of same charge.
It is the same process we use in medicine where you use a dye to color only bacteria in a color, and then wash and only bacteria can't get washed.
Chemistry BSc here 😅
My guess is also either the polar charges of gluten, or maybe it has something to do with the stringy structure of gluten, kinda like how textile fabric dyes work?
@@carlpilkington Oh interesting I didn't know that the fabric dyes where structural!
@@zeta1593 that was roughly what I remember from my lecturer in textile chemistry. I mean when you put whites and colored clothes together into the washing machine and crank up the temp, it loosens the fabric structure allowing dye to soak into your whitey thighteys 😅. There are like newer technologies though that work with the polar charges, they are like dust, so it is a dry dyeing. They also coat metal surfaces with it so the metal does not flake off the dye during a physical force.
i wonder if they guy read this!
You can also buy pure gluten as a powder, and it's a lot easier to process or mix with other ingredients. I have been ketogenic vegan for many years and make sausages or nuggets out of gluten almost every day. This goes in 5 minutes and then onto the pan. I washed gluten out of flour over 20 years ago. As I said, it's easier now. 🙂
How do you make those nuggets? Do you mix wet/dry and then just fry them up? Curious about your cooking technique on that.
I have a version of this where I use Vital Wheat Gluten here if you're interested: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
@@BoldFlavorVegan
Thanks very much. Right, I mix the gluten powder with any dry ingredients like spices or other protein powder for a different consistency and then with water. Then I shape nuggets, steaks or sausages out of it and fry it in oil on a pan.
It's super easy and only takes 5 minutes to mix and 5 minutes to sear. 🙂
But gluten is allergenic
@@RegentDeMarquis005
Not for everyone. Gluten is in every standard type of bread, pizza, cake, donut, pasta etc.
Anyone who is allergic to it should of course avoid it. 🙂
What is shown here in the video is also gluten, which is washed out of a dough.
Seems like an ez way to cut the prep time. I am curious, where do you buy your gluten powder? Your sausages sound delicious! Hugs.
To anyone wondering, beetroot extract will not work for colouring the seitan ...
I don't know about extract, but the beet juice colored my seitan rather nicely.
Thank you because I was going to use it.
Wish I read the comments before making it! :D I was out of red dye so used beet root powder. Ended up with a VERY tasty and VERY grey sham. :D
I found out the same last night. Lol still tastes good
It works fine IF you add some ascorbic acid (vitamin C) or citric acid, the color will stay red.
I have a bad habit of testing new things out for the holidays. I have never done the wtf method before and I found it kind of relaxing and fun. The different textures that you feel with each rinse was cool. I did have to rinse a few more times than you did but it looks great so far. If the eating texture is good then I might just stick with this method every time. Thanks so much for all the info you give in this video.
Wow! What a technician you are! Brilliant idea to mix 2 colors seitan and intertwine them like this. I will definitely try it!
Thank you so much for sharing this recipe! I am so excited to try this ham for our Christmas party! Subscribed & Liked!👍💚
I'm betting that seasoning mix is very similar to the little seasoning packet you get in a bag of the ham beens brand beans. 🤔 for anyone unfamiliar, the seasoning packet is accidentally vegan and it gives the beans like that authentic "ham" flavor that makes them taste 1000% better. I just made a batch of the mix and I'm going to try it out this weekend 😊
This is so insanely creative! I’m impressed. I bet it is delicious.
I say this with no hyperbole, it is as good as it looks!
If you can find kala namak (black salt), I recommend adding it just a little bit in the seasoning. It should not taste like egg, it should bring out a meat like flavor in the ham. Great video!
This was a LOT of work, but at the same time I know it will be faster the next time. And there will definitely be a next time very soon because this is an UH-MAZING ham. I have to say I think it tastes the most like real ham when used cold on sandwiches, however heated up and topped with maple syrup alongside some tofu scramble and some hasbrowns, also CANNOT be beat! thanks so much for your amazing videos!
I been vegan for a year. This better be good. I got a couple hours so far just prepping it. Lol. If it don't taste good. Will still eat it. Unless it's really bad. But it smells good so far.
@@MrRatkilr how was it?
@@MrRatkilr sooo what happened??? :)
@@MrRatkilrso… you are now to busy making hams for the country I assume? 😄 going to try it soon… maybe I reply 😂
I’ve been holding off on doing this, but I’m now convinced I have to do it this week! Thank you!!!
Oh awesome! Can't wait to hear how it goes for you. Especially if you make any adjustments!
What an amazing recipe, thanks so much! For sure will be making this for Christmas this year :) This is a criminally undersubbed channel!!
Awesome. Hope you enjoy!
This looks AMAZING! Thankyou xx
You're so welcome!
What an amazing recipe! Such a work but worth it! ❤🎉
That looks absolutely delicious!
I have read this recipe many times. So nice to have a video for reference.
Have you not seen the original creator's video?
Absolutely amazed!!!
🙌❤
This looks wonderful!
Thank you!!!
I made this today, wow. Amazing! Thank you!
Wonderful!
Thank you! Very informative..
Thank you so much , I will try tonight !
Man, I've tried your version of the "pig saver" recipe and it was a bomb!
I don't know if I was afraid of trying, because I had tried another recipe that I clearly didn't nail, but yours works amazing!
It has an amazing look, incredible texture and a very good flavour.
On my case, I didn't use the total of the scrubb, because I thought it was too much, but it was the only thing I regret not doing to give it more flavour.
Other than that, this recipe is a smasher my friend and I have pictures of it to prove at least the looks of it!
Keep on the good work!
PS: The recipe gives a lot of ham for those wondering and it works well as fried bacon and also is good to use at pastas with some sauce.
So so so glad you tried and love it! I'll keep it up!
How do you do it? Nine was a complete disaster. I don't know if I didn't kneed the dough well enough before letting it rest in water but it completely dissolved when I started washing it. I lost almost all of the 2 bags. The very little I could save felt like rubber😞😭
Have you ever done seitan before?
@@jorgecosta3065 I did it with the WTF method once long, long time ago and it was fine. I don't remember having the mess I had trying this recipe. Most of the times I use vital wheat gluten mixed with chickpeas or other beans, or just liquid. I searched for other videos of how to make seitan using the WTF method and I noticed that they do knead the initial dough for quite a bit longer than this one. One video suggested to knead the dough for about 20 min. I would have to try it and see if that was the issue.
Here you have a link of the seitan recipe I usually do: ua-cam.com/users/shortsz9lRrhyEUP4?feature=share
It is a short, so it's easy to follow.
It turns out perfect everytime!
I use a ratio of 1kg of flour to 625ml of water because the flour I buy comes in 1kg.
Sorry for the late reply by the way.
Hope this helps! 😊
Just tried this for the holidays, and it tasted GREAT! I had a couple changes:
-I did a half recipe, with each dough ball using 6 cups flour (about 2.5 lbs), 2 1/2 cups water
-I used a stand mixer for the dough ball (I've done WTF before, and don't hand-mix the initial ball).
-I had run out of red dye so tried beet root powder. The dough balls were nice and pink...until being washed. The finished product came out grey. Tasty, tasty, grey.
-I hand-rubbed the spice mix like in this video; in the past, I've used a food processor when it comes to mixing in the spices, and I think that's what I'll try next time: take 1/2 of each dough ball in the processor at a time with half the spice mix, probably for about 2 minutes (it's what I do for my bratwursts). It helps build up the gluten strands like the pulling and yanking of the hand process, but I can sit and sip some whiskey while it's happening! ;) Then just recombine the 2 halves before iPotting them.
Glad it turned out! Holidays can be a stressful time to try new stuff!!!!
Cool to know you can use a stand mixer - I’ve never done that. I’ve found since making this video that I can let it rest after minimal kneading, just enough to hydrate the flour. After about 1.5-2 hours the starch washes RIGHT out quickly.
Also good to hear someone tried beets for coloring. Many have said it but you’re the first I’ve heard of actually trying it and it came out as I thought it would (I thought it’d actually be more brown). Glad it was still tasty!
that is so amazing, GOOD JOB!!!
Pretty great! Just tried this last night. I am an omni, but I like to cook veg+ for my other friends that are and I can attest that this is shockingly close for wheat gluten.
Damn!!! my mouth was watering at the end 😋
So happy someone pointed you out🥰
Glad you found the channel!
Wow, this is pretty dang amazing dude!
Thanks, Burger Dude!
I am amazed!😮
That looks so real!
Made this ham it was awesome. Thanks!
Great to hear!
This looks amazing!¡
☺️
Absolutely insane, nice job
Thank you! Cheers!
Your link goes to Kim's original recipe that requires a hot smoker - his version 2 is the one that you are reviewing.
Kim Weston really is the wizard of Vegan Ham - his pig saver is a real game changer!
Love your video's title BTW - spot on!
I got mine going right now. The amount of work for this is insane. Washing two seitan balls is so much work. Especially for my first time. But it smells a lot like the turkey thee burger dude made.
I'm excited.
This looks so good. Gonna have to try it :)
Let me know how it goes!
Yo hago seitán a base de harina por lo general 4 a 6 kilos, ahora me has abierto la mente para hacer esto. Muchas gracias, lo intentaré hacer.
Just finished the one i did. It was ridiculously good. No idea if i did a good job mimicking ham but man it tasted great
I always love to hear this! Thanks so much Julian. If you made any changes that worked for you, would be great to hear. These recipes are always a work in progress :)
Very delicious and unique recipe💯👌👌👌💖💖💖
😊 THANK YOU!
This looks really good, can't wait to try it! I don't have a slow cooker but I do have a dutch oven; do you have any tips on how to use that in place of a slow cooker? Do I stick it in the oven or on the stove? TYIA
A dutch oven should absolutely work, but I haven't tried it myself. From my research it looks like you'd need follow the instructions for the brine and put it in oven at 325 F for four hours. If the internal temp is above 170 F after that time, you should be good to go! I would watch out for water evaporation, as that doesn't happen much in the Instant Pot. Again, this is all a guess/researched and I have never slow cooked with a dutch oven myself. If you try, let us know how it goes so others can benefit!
Can I incorporate the spices in a foodblender for this recepie? And would it be possible to smoke the seitan in a smoker? Love your recepies so much. Thanks for all the inspiration
Vou tentar fazer . Obrigada por Compartir. Deve ser delicioso . Traduz para o Portugues ou Espanhol por gentileza.
I was wondering if a seitan ham recipe was a thing, and then I found this. Wow! Imma have to try it.
Hope you like it!
Hey! Not a food scientist but i have been studying food and culinary. Red dye doesn't stick to the starch since starch is basically a polysaccharide (aka: complicated sugar substance), when starch is not heated up it doesn't fall apart into less complicated substances, heating up allows water to be absorbed inside now less complicated sugar. (For people who may ask why is it possible to color oobleck, it's because of the water the color is mixed to.)
I'm making this tonight. Tried using red beet powder to dye it. If you use that wait an hour before adding it. After washing the gluten. It don't like having beet root powder added right away.
If you are having to dye your food then something is seriously WRONG with what you are eating.
I recently discovered the Orrington Farms vegan Ham bouillon. This stuff is great and it would go great with this recipe. I highly suggest you try it. I will definitely give this a try- thanks!!
I have some in my pantry! I bet that would be an awesome shortcut for the seasonings in this recipe for sure.
@@BoldFlavorVegan there is also Shanggie's (Vegan) Pork Flavoring mix* for developing for example, a vegan tenderloin, something I am working on developing at this time.
* Shanggie's has both vegan and meat based flavorings so be sure to check labels before buying!
Would you add the bouillon to the flour mixture or make a broth out of it to boil the ham in it.
@@karenwatt3103 I would personally just follow my seasoning guide and then make the stock from the boullion. Also, try not to boil the seitan, you'll want a nice gentle simmer. Boiling will ruin the product.
Thanks!
Much appreciated! 😊
Amazing!!
I'm like a 'health food vegan', but the algorithm wanted me to see this and I'm glad it did. That was savage! I am now inspired, hungry, and a little scared. Thanks!
No need to fear! Just follow directions carefully, be precise with your measurements and be patient! I got tired during the washing process so I took several breaks to give my forearms a rest. Many breaks, actually. Oh and it’s a good idea to concentrate on getting rid of the little starch balls starting from the first wash.
... WOW! That. Looks. Like. HAM 😍 Awesome job once again!
Thanks so much! I legit jumped up and down with excitement when I cut into this for the first time.
@@BoldFlavorVegan hahaha! Well I said “wow” out loud and called Bryan over to look! Amazing 🙌
Is there a video for making vegan cheese out of the milky starch water? I don’t want to waste anything. Lol. I have watched this video 3 times to prepare myself and learn. Now I am heading to the grocery store and this will become my Sunday afternoon project. (I love the slo-mo voice on OOZING. )😊
Wow this looks incredible ❤❤❤ Thank you so much. I’m from Russia hope I can translate correct and prepare it one day. It’s looks absolutely real 🙀🫶😇
This is NEXT LEVEL!
Fenomenal pero jamás podría hacerlo es mucho trabajo pero si usted lo vendiera encantada le compraría buen trabajo muy ingenioso y delicioso 😋 👍🏼👍🏼👍🏼👍🏼
There are a lot of comments to go through so my question may have been asked already, can you use vital wheat gluten instead of doing the flour washing process? My hands wouldnt be able to do all that washing. The recipe looks so good!!! Thanks!
Holy freakin moses 😱🤩 i HAVE to try this thank you for sharing🙏🏼
This is the best-looking vegan ham I've ever seen.
Thanks so much!
Brilliant idea!! Cuz the smoked salt that he recommended is like $20😳so I will def try your way
It was shockingly easy to infuse the liquid smoke. Good luck! Let me know how it turns out.
Thanks so much for this video! I think I'll try it again using some of your techniques. So cool how you made your own smoked salt!
Thanks! Glad the video gave you some ideas to try. I was surprised at how easy the smoked salt was to make, actually.
Looks so good. Is the butter optional?
I haven't done it without the butter, but it should be fine without it. Maybe just not as juicy. If you give it a go let us know here in the comments how it turned out!
Looks amazing! I was wondering if the gloves are necessary when washing the dough? Thanks!
Thanks so much! No, they aren't necessary at any point of the recipe.
That looks amazing! Is the mushroom powder just straight ground up dried mushrooms or is it more like the salty mushroom powder/granules found in Asian grocery stores?
Thanks!! Mine is just powdered mushrooms. I used the mortar in the video as the seasoning was a little too large of a grain.
@@BoldFlavorVegan Thank you!
@@BoldFlavorVegan what kind of mushrooms did you use?
I've never bought mushroom powder. Do you recommend a type over another? I'm looking on Amazon and see one that's Porcini and one that's Shitake that are both the best priced.
oh boy, that looks amazing. have you ever made turkey using a similar method?
Thanks! Not yet, maybe one day.
that kind of food colour only reacts to protein and not cellulose. you can also use it to dye wool or silk (activated with heat and acid like vinegar) but not cotton or linen. it will also dye your hair. i thickened it with starch and left it on my hair all day and it worked great
Huh! Very cool. Thanks!
Nice! I'd probably use beet juice or powder instead of dye though
The beet juice or powder turns brown when cooked so I don't recommend it.
I tried beet powder and tomato powder and they were both a no go 👎🏻
@@mattjames818 I saw someone else use a small amount of Citric acid to preserve the color, looked like it worked
this is so creative..i would do a veggie bun like egg plant or mushroons since the ham is technically bread. no way im eating bread on bread and still thinking im eatin healthy just cause its vegan lol
Ir make spelt bread with spelt flour, super healthy Dr selbi approved grain
Hello, I am fairly new to your channel, but had to subscribe the instant I've seen my first video of yours, you are great and so so SO underrated (why don't you have milions subscribers already? Seriously!) and I'm looking forward to cook with your instructions. The only thing holding me back is that I lack some of the needed equipment and ingredients.
I have to ask - Do you think I could cook the ham in a regular pot or maybe a pressure cooker instead of instant pot (I don't posses one)? Thanks in advance and I'm looking forward to your next video, you are seriously one talented vegan butcher! 🌿🌾🌱
Thanks so much! These are the kind of comments that keep me going and I really appreciate you taking the time to write. Do you have a dutch oven or like a baking pan with high walls?
Also, new video is dropping Tuesday morning :)
@@BoldFlavorVegan English isn't my first language and so I sometimes struggle with terminology and equivalents of certain items in my language. If I researched well what a 'dutch oven' is then I do have a pot like that. In that case I won't make you repeat to me what to do with the ham, because I've seen you already kindly gave instructions on how to operate the ham with the dutch oven to other commenter and I will follow those. 😆 I was just wondering whether you ever experimented with a pressure cooker or regular pot.
Thank you for your answer, I appreciate it and if I couldn't stop thinking about the pressure cooker and I'd decide to try it out myself, I will let you know how that turned out! 🙃 Looking forward the new video. I'll definitely be there to help the algorithm and see what new kitchen adventure you were up to! 🌿
Great that you saw that other comment about the dutch oven - I was going to refer to that! In this video I used the pressure cooker function on the Instant Pot to cook the ham, so if you have a regular/normal pressure cooker, you should be able to use that for sure. You might just need to research what pressure/temperature is the same as the Instant Pot and then use that with the length of time I used. Let me know how it goes if you try this out.
Also - I finished the new video early so putting it out tomorrow! Thanks for watching! Appreciate you so much.
@@BoldFlavorVegan Mike, I love the research and experimenting you do to master your recipes to perfection! I like methodical approach as much as you do and so I'll do my research before using pressure cooker. Thank you for your kindness and hard work! I also follow you on Instagram now and you did a wonderful job with the new video I had to watch it two times, it's fun watching you know your craft so well. 🌿🌱🌾 Have a great week!
Very impressive!! The most realistic vegan ham I've ever seen. Great job! 👏🏾
😊 thanks so much!
that looks INSANE! not sure i have bowls big enough 😅 maybe a half recipe!
Big mixing bowls are a must for this for sure! I had to use my medium one while dough was resting in my biggest bowl and and it was _just_ big enough to make it work.
You might be able to use a large pot if you have one
Yes I bought a 13 qt stock pot for this and that worked great. My 5 qt mixing bowl worked, barely, but I recommend using 8-10 qt.
All my previous WTF batches have used about 2.5 lbs flour, so that's what I did with this: 2 balls made from 6 cups flour, 2 1/2 cups water, then just cut the spice mix in half. It still fit in my iPot, and it turned out GREAT!
I don't have bowls that large, but I'm shopping for some. I'm guessing that the ones in the video are about 20 qt?
I don't have an instant pot cooker... would the better option be a pressure cooker or simmering in a dutch oven like a roast?
Cheers for sharing this recipe!
I would use a dutch oven to slow cook - I wrote an extensive comment about how to do that responding to this question on someone else's same question. If you can't find it, there are adaptation tables for electric slow cooker to dutch oven online.
Super tempted to make this ! Do you know how I would approach this using straight up vital wheat gluten instead of regular flour?
I'm working on how to do that right now! I'll let you know when I publish (if it works)!
I've never seen a mock meat so similiar :o
Can't wait to try this out, tried a seitan ham last year man it was yucky waste of ingredients......what type flour do you use 🤔
I used brand name AP flour in this recipe, but you can also use bread flour. Higher gluten yield. As far as the wheat taste, I've never tasted that before, so, YMMV. I've heard people use vinegar to alleviate that.
This looks insane!!! One day I’ll find the energy to actually attempt making it
Awesome. Let me know if you have any questions! :)
You wont have energy as vegan
Try doing it over a couple of days. Heck, three days.
THANK YOU
U made my day
If the dye is polar based it will adhere to the gluten protein which is also polar but not the starch which is non polar. If you use a mon polar dye it will bind to both the starch and protein.
Is there any possible way to calculate the nutrition information for this? Particularly the flour washing part. This looks amazing!
That is a great question, I'm not really sure. My best guess would be to weigh the gluten and then go from there. I get around 45-60 slices of ham when I make it.
i come from a tumblr talking about a reddit post in which someone tried this and it looked like a real human heart. cheers! i have No idea how the hell they got that result, but it _genuinely_ looks like one. i am not even exaggerating. i thought it was one.
Awesome video mate. I actually watched Kim's video, but I might give yours a crack and making homemade smoked salt etc.
What is an i stant pot though?? Looks like a pressure cooker to me. Is that what it is?
Thanks! Yes - it is a pressure cooker, but it has a slow cooking function as well. You can also slow cook traditionally in a Dutch oven or a regular slow cooker, too.
If you try it out, let me know how it goes!
@@BoldFlavorVegan well I just took it out of the slow cooker and it is now resting for 8 hours on the bench. But I forgot to rub in the vegan butter after seasoning!! Spent hours doing this and missed that step!!!
Was so annoyed at myself. So it will probably turn out crap 😢
I also didn't add all of the seasoning. It seemed like way too much for what was there. I also think there was still too much moisture in the gluten when rubbing the seasoning in. And I let the gluten rest for 90mins after washing and then 60mins after joining the 2 balls together.
Trial and error I guess. But it literally took most of the day As I really had no idea what I was doing lol
From memory you didn't mention how much vegan butter to use either. How much do you use?
@@svensellin All is not lost! It will probably turn out just fine. For the butter, when you heat slices before you serve, you can probably rub some butter on the pan/slice.
Re seasoning amount: I thought the same thing when I tested this recipe the first time, and also significantly reduced the amount. However, since it is a huge roast, and some is lost inevitably due to moisture in the gluten, that is about how much I think is needed. If it turns out under-seasoned, you can sprinkle the seasoning mix on the slices themselves after pan frying.
Thanks for letting me know I didn't mention how much butter. It was around 2-3 tablespoons. I didn't measure, but the block that I use in the video was 4 tablespoons total, and I used about half of that.
Looks amazing.. could you just use VWG instead of doing the while washing process?
Thanks! No, but I do have a version of this recipe using VWG here: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
Wow!
Thanks! It's a ton of fun to make and eat!
You can buy seitan or vital wheat gluten if you do not want the hassle of washing all of that flour! It is more expensive but less hassle, also buy liquid smoke instead of the salt, I should imagine the smoked salt would not be as strong. Plus check your red food colouring is vegan because usually it is made from beetles.
Are you able to use vital wheat gluten here or do you have to wash flour to make this? Thank you!
Only WTF for this recipe :)
How long does this take to make, should I keep this in the fridge and how long does this hold? This looks great I would love to make this
I didn't time it, but I'd say about 1-1.5 hours of active time in total (kneading, combining ingredients, washing, glazing). With non active time, including the slow cooker, and resting in the fridge overnight, I'd say around 1.5 days before you serve but you could even leave the house for a lot of that.
DUUUUUDE!! This looks amazing and I love the addition of some seasonings, I do that too, and it's SO good!!
Nice! What do you use for the seasonings? The same as what I used? If so, that would be a "great minds" moment haha.
@@BoldFlavorVegan heck yeah! I added some vegan ham bouillon powder & brown sugar also, along w the salt, and opted for the brine. SO SO GOOD! Kim Weston has started a revolution! LOL
I love ham so much and this looks phenomenal, but my god that’s a lot of work 😅
Thanks! I'm actually working on a quicker version right now. I'll let you know when it goes live (if the test works).
Could honestly do it alot easier the no wash seitan method oat flour or any other flour u want. But would need to knead for 10 minutes and can use a kitchen aid for that.
You can just buy vital wheat gluten and skip the washing, super quick
Vital Wheat Gluten is Pre Washed Flour, so It'll be much Quicker. You can get it at Walmart or Grocery Stores, Bob's Red Mill is one Brand
@@xibalbaNOW The question is, exactly how much VWG to use?
Look's Good.. Can you substitute red dye with something else?
Thanks! I've never tested using something else. So your results won't be the same as mine if you use a different coloring. You'll see beet powder talked about in this comment section, but to my understanding that will turn it more grey/brown, which is fine if you're OK with that.
Hi, can I use gluten directly? and skip the washing process? or will it affect the final texture? by the way, this looks amazing! can't wait to try!
Like using vital wheat gluten flour? Unfortunately no, but I do have a version of this in my other ham video that uses VWG!
I like to marinade it in 3 gallons of red 40 for the flavor
Hi,
this looks amazing! I am planning to try it for Christmas this year. I was wondering, since the flour contains 11% gluten, could I just use 2 times 0.55 lb of gluten (11% of 5 lb flour)? Have you tried that before?
Glad you want to give it a go! Just to make sure I understand, are you talking about using vital wheat gluten instead of flour?
@@BoldFlavorVegan yes, using wheat gluten instead of washing the flour.
@@ankebremer8187 Unfortunately that won't work, but I do have a version that uses VWG, (but the WTF method is superior in my opinion): ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
@@BoldFlavorVegan Thanks! I'll give both of them a go.
Making this today.
Nice! Big thing I’ve learned since making this is that the resting is key, especially after the washing to release as much water as possible and loosen up the gluten. You can rest it for up to 24 hours but 1-2 should do.
That is beautiful and it sure looks like the result is worth the effort. I bet, if there are any leftovers, they will make great ham salad.
Thank you! It makes a ton, so it is for sure worth the effort. I can also confirm that it is amazing on salad!