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
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
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.
You know, I understand the sentiment, but the figured for how much water is needed for x amount of a product are usually pretty misleading. The 700 gallons of water, includes rainfall on the land included in the pigs feed. For reference, using the same metric, it takes 220 gallons of water to produce 1 pound of wheat, and 260 gallons of water to produce 1 gallon of soybeans.
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!!
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!
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?
@@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 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.
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. 🙂
@@RégentDeMarquis005 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.
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!
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.
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!
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.
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😞😭
@@jorgecostaofficial 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! 😊
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.
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 😊
Great idea the smoke flavor pack and the 15 bean is exactly like the ham flavor. You get naturally great idea. I’m on point with that one. I agree 100%.
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 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.
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.
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. )😊
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.
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 :)
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
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.
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.
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!!
@@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!
@@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.
Thank you for this recipe! I'm incorporating this into my vegan potato chowder. By the way, do you know what the best formulation for mock clams would be (besides mushrooms)? I'm really wanting to make a good clam chowder. I have some nori, gluten and soy protein isolate already.
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.
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.
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!
I'm soooo nervous! So I tried this finally...three months after intially finding this & wanting to lol. I don't have an instant pot so simmered mine on the stove VERYYYYYYY low. I have 41 min left. I had no issues with the washing; & it actually felt relaxing. My arms are sore instead from the kneading in of the water into the flour cause I have extremely tiny hands & wrists 🤣 I'm a short petite lady but very strong for my size & make lots of bread so kneading is normal for me , but man kneading the dough balls...and I had to kinda stand on my tippy toes to get better leverage 🤣 The seasoning mixture smelled & tasted to die for omg soooo good! ( I didn't have to make smoked salt though, i found it ar the grocery store!😍). Kneading the seasoning & vegan butter went fairly well also. My butter just was softer than I wanted.Hopefully it didn't all melt away lol. My only fear is, since I don't have an instant pot, that it might not have cooked right/have right texture. Praying it comes out right & if not I'm definitely gonna use this sane seasoning blend for some homemade vegan smoked sausages!💞
Congrats on giving this a go! I know WTF method can be intimidating. If you make this again, you can just do it with one bag of flour to make it go faster (of course, you halve the recipe and get half the yield). Also, the IP is just there as a slow cooker, so to simulate one, you can use a dutch oven in a conventional oven times/temp charts are available on Google. If you cut into your roast, and it isn't done (it's doughy in the middle) you can just put it back in and cook it for longer. The trick is to get the internal temp to 170F/77C. That is the temp that I use to ensure the seitan is cooked inside. Good luck and I hope it is amazing!
@@BoldFlavorVegan OMG! It came out AMAZING! I Didn't quite knead my two doughballs quote thoroughly so there is some spots with stark color contrast lol but my goodness the flavor abd the TEXTURE!
@@myishacherry7242 The glaze really puts it together. Also, next time you WTF with this recipe, you're going to rock it! Each time I make it, it gets faster and easier.
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!
if you dont have slow cooker, how would you cook this in normal oven? just still "slow and low"? I want to try this so bad! but ill change the dye to beetroots, thanks!
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.
I tried it with beet juice today, the ham itself tastes amazing, however the beet juice sadly didn‘t stick to the gluten so I ended up with kind of like a „grey ball“ - maybe I washed it out during the cooking time…would love to see if anyone else had the same problem or if it worked for someone!
@@BoldFlavorVegan about beets... I've had great success using a whole beet puree mixed into VWG when making a "rare" brisket. Take a look at Connie's Rawsome Kitchen "corned beef" recipe on youtube. My recipe is modified from her's and I've served it at least three times for a holiday meal and it passed the meat eaters test each time. Treat the puree as a liquid by volume and you will be very close to the consistency desired for the meat being made. One final note is that the beet will cook to a grey-brown around the edges but remain pink in the center. This result mimics a cooked beef but might not pass the visual for a ham. So when I make this ham I will use a beet and start with half of the dye. Can't wait to give this a go!
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
Fenomenal pero jamás podría hacerlo es mucho trabajo pero si usted lo vendiera encantada le compraría buen trabajo muy ingenioso y delicioso 😋 👍🏼👍🏼👍🏼👍🏼
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
try beetcoloring and organic ingredients thats said a few slice of this every day but a few every day sound nice. its somewhat wastefull tho since u loose like 100g of starch. try weighing it sometime :) starch is named "stärke" in germany which translates into strenght ^^ u dont wanna flush that out every time :p how heatrestistant and safe is this btw thinking about a vegan cheese ham pizza but wanna die after one serving ^^ had a baad experience with too much salt and too long baking times last month ^^
McCormick red Color contains Allura Red E129 belongs to the dye group of the so-called azo dyes, which is considered very questionable and highly controversial from the point of view of health. The synthetically produced food colorant Allura Red AC is made from petroleum. An intensive and completely natural red coloration can also be achieved with real carmine* in the much healthier version. Beet is also ideal for dyeing red, as can be seen in the photo when the roots are boiled.
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.
I bought mushroom powder and it turned out that it was salty. For 200 grams of product there are 79 grams of salt. Tell me, is your mushroom powder salted? If so, how many grams per 100 grams?
I can guess the answer to this, but is there a way to make this gluten-free? I can't have any wheat or wheat gluten. Is there anything that does what wheat gluten does?
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.
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!
Was interested…but when I saw the washed flour method of gluten, I definitely said “I’m never doing this” because I just don’t have the time. I would love if in the future you specifically make a batch with just regular vital wheat gluten for those of us not willing to fully commit hours and hours to the process. I think the vegan lifestyle should def be more accessible. ✌🏻
In my opinion, for this recipe, WTF is better suited as it will give you the right texture. I have a video where I use Gluten Flour here if you want to check that out: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
For the mushroom powder, are you using "Mushroom Seasoning" granules that they sell at Asian markets as an alternative to MSG, or are you using just plain mushroom powder (dried mushrooms ground into a powder). I have, and love using, the Mushroom Seasoning, but if you're using just ground mushroom powder, then using the Mushroom Seasoning instead would probably add too much additional salt.
@Bold Flavor Vegan Interesting, the Mushroom Seasoning granules I have list the ingredients as "Mushroom powder, salt, mushroom extract, Vitamin B, calcium". I made up a batch of the "ham" seasoning mix, and it is very salty, I'll probably just end up using less of it. Thanks for the reply!
@@ryanm1254 Oh you're right - I double checked mine and it is exactly those ingredients. It may seem like a lot of sodium, but much of the added salt falls out due to the moister within the washed dough. Also this recipe is built to mimic animal based ham which has (according to Google) 1,684 mg of sodium per 140g serving. I'm not sure of exactly how much ends up in the final product of this version, but I'd imagine it is close to that. With all of that said, feel free to cut back if you'd like, but I have had a lot of people tell me they did the same on this recipe and it came out under seasoned.
Hello Sir, I like the idea of the recipe, however. 10lbs of flour is a bit more than I want to invest for an experiment. Since I've never before made Seitan. Would it be feasible to drop down to either 2, or 4 cups of flour per doughball?
You're using Vital Wheat Gluten for this recipe? It shouldn't matter if you add the seasonings to the wet or the dry before mixing. I'm a fan of added it to the liquid as I think it helps the flavor "bloom". I did a Vital Wheat Gluten version of this recipe here if you didn't find it already: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
@@BoldFlavorVegan have you added a little bit of flour to the gluten on the dry mix? I do that a lot, but i have done the testing to see the difference
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.
As a mega meat eater. That does look honestly delicious. I am still waiting a day when, as a mega meat eater, i can be convinced to eat more vegan products. Obviously delicious vegan dishes like these take allot of time and effort, but hopefully this precious could be made tad easier. Saving animals while eating something that is worth to live for is the best goal.
You sound like my dad before he got sick--could barely imagine a meal without meat let alone a day. But now thankfully he's healthy and hasn't had meat or even much dairy in over 10 months. Anyway have a good one
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!
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?
You know, I understand the sentiment, but the figured for how much water is needed for x amount of a product are usually pretty misleading. The 700 gallons of water, includes rainfall on the land included in the pigs feed. For reference, using the same metric, it takes 220 gallons of water to produce 1 pound of wheat, and 260 gallons of water to produce 1 gallon of soybeans.
WOW, thank you my dear❤
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
I was kind of hoping you would have just said, " because"
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!
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!
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!
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.
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?
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
@@RégentDeMarquis005
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.
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!
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!
Thanks!
Much appreciated! 😊
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?
@@jorgecostaofficial 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! 😊
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 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'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 😊
Great idea the smoke flavor pack and the 15 bean is exactly like the ham flavor. You get naturally great idea. I’m on point with that one. I agree 100%.
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.)
Wow! What a technician you are! Brilliant idea to mix 2 colors seitan and intertwine them like this. I will definitely try it!
Wow, this is pretty dang amazing dude!
Thanks, Burger Dude!
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.
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.
Going to make Upgraded Vegan ham for Thanksgiving 2024, worth the effort :-)
Enjoyed both videos!
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. )😊
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.
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 think because the red dye is liquid, the proteins are the only thing that will absorb it, and most starches need to be heated to absorb water xx
Thank you so much for sharing this recipe! I am so excited to try this ham for our Christmas party! Subscribed & Liked!👍💚
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 :)
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!
Made this ham it was awesome. Thanks!
Great to hear!
I am amazed!😮
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!
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.
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.
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!
That looks so real!
Would quinoa flour work?
No, unfortunately.
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.
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!
Looks delicious. I miss ham and will try this.
That looks absolutely delicious!
Thank you for this recipe! I'm incorporating this into my vegan potato chowder. By the way, do you know what the best formulation for mock clams would be (besides mushrooms)? I'm really wanting to make a good clam chowder. I have some nori, gluten and soy protein isolate already.
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.
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.
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!
Is there a reason to wash flour rather than just using vital wheat gluten? Is it just the cost or other reasons?
I have read this recipe many times. So nice to have a video for reference.
Have you not seen the original creator's video?
So happy someone pointed you out🥰
Glad you found the channel!
I'm soooo nervous! So I tried this finally...three months after intially finding this & wanting to lol. I don't have an instant pot so simmered mine on the stove VERYYYYYYY low. I have 41 min left. I had no issues with the washing; & it actually felt relaxing. My arms are sore instead from the kneading in of the water into the flour cause I have extremely tiny hands & wrists 🤣 I'm a short petite lady but very strong for my size & make lots of bread so kneading is normal for me , but man kneading the dough balls...and I had to kinda stand on my tippy toes to get better leverage 🤣
The seasoning mixture smelled & tasted to die for omg soooo good! ( I didn't have to make smoked salt though, i found it ar the grocery store!😍).
Kneading the seasoning & vegan butter went fairly well also. My butter just was softer than I wanted.Hopefully it didn't all melt away lol.
My only fear is, since I don't have an instant pot, that it might not have cooked right/have right texture. Praying it comes out right & if not I'm definitely gonna use this sane seasoning blend for some homemade vegan smoked sausages!💞
Congrats on giving this a go! I know WTF method can be intimidating. If you make this again, you can just do it with one bag of flour to make it go faster (of course, you halve the recipe and get half the yield). Also, the IP is just there as a slow cooker, so to simulate one, you can use a dutch oven in a conventional oven times/temp charts are available on Google. If you cut into your roast, and it isn't done (it's doughy in the middle) you can just put it back in and cook it for longer. The trick is to get the internal temp to 170F/77C. That is the temp that I use to ensure the seitan is cooked inside. Good luck and I hope it is amazing!
@@BoldFlavorVegan OMG! It came out AMAZING! I Didn't quite knead my two doughballs quote thoroughly so there is some spots with stark color contrast lol but my goodness the flavor abd the TEXTURE!
My fav part is the very top with lots of glaze. Thank you so much idk when I will have the time do to this again but boy was all the work worth it!
@@myishacherry7242 The glaze really puts it together. Also, next time you WTF with this recipe, you're going to rock it! Each time I make it, it gets faster and easier.
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
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!
if you dont have slow cooker, how would you cook this in normal oven? just still "slow and low"? I want to try this so bad! but ill change the dye to beetroots, thanks!
Can you freeze some of it, if you won't eat that much fast enough?
Yup - seitan freezes super well and for an indefinite amount of time. I often make this and immediately freeze half of it.
You can use beet juice for color.
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.
Thank you so much , I will try tonight !
Omg this looks the most legit like ham of any vegan ham I've ever seen!! 😮
How about using beet juice instead of the dye??
Thanks! You know I bet it would work but I’ve never done it myself or seen someone else try it. If you do would love to hear how it goes.
I tried it with beet juice today, the ham itself tastes amazing, however the beet juice sadly didn‘t stick to the gluten so I ended up with kind of like a „grey ball“ - maybe I washed it out during the cooking time…would love to see if anyone else had the same problem or if it worked for someone!
@@BoldFlavorVegan about beets... I've had great success using a whole beet puree mixed into VWG when making a "rare" brisket. Take a look at Connie's Rawsome Kitchen "corned beef" recipe on youtube. My recipe is modified from her's and I've served it at least three times for a holiday meal and it passed the meat eaters test each time.
Treat the puree as a liquid by volume and you will be very close to the consistency desired for the meat being made.
One final note is that the beet will cook to a grey-brown around the edges but remain pink in the center. This result mimics a cooked beef but might not pass the visual for a ham. So when I make this ham I will use a beet and start with half of the dye.
Can't wait to give this a go!
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
Fenomenal pero jamás podría hacerlo es mucho trabajo pero si usted lo vendiera encantada le compraría buen trabajo muy ingenioso y delicioso 😋 👍🏼👍🏼👍🏼👍🏼
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
If I try this recipe I going to use vital wheat gluten instead of washing the flour. I’ve done the wash method to make seitan and it’s a lot of work.
I actually have a version of ham with VWG here: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
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
Absolutely insane, nice job
Thank you! Cheers!
try beetcoloring and organic ingredients thats said a few slice of this every day but a few every day sound nice. its somewhat wastefull tho since u loose like 100g of starch. try weighing it sometime :) starch is named "stärke" in germany which translates into strenght ^^ u dont wanna flush that out every time :p
how heatrestistant and safe is this btw thinking about a vegan cheese ham pizza but wanna die after one serving ^^ had a baad experience with too much salt and too long baking times last month ^^
oh boy, that looks amazing. have you ever made turkey using a similar method?
Thanks! Not yet, maybe one day.
Thank you! Very informative..
McCormick red Color contains Allura Red E129 belongs to the dye group of the so-called azo dyes, which is considered very questionable and highly controversial from the point of view of health. The synthetically produced food colorant Allura Red AC is made from petroleum. An intensive and completely natural red coloration can also be achieved with real carmine* in the much healthier version. Beet is also ideal for dyeing red, as can be seen in the photo when the roots are boiled.
What about the MSG? That and the dye cause me pause. Although I notice that beetroot doesn’t work it turns grey, according to one person…
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.
I bought mushroom powder and it turned out that it was salty. For 200 grams of product there are 79 grams of salt. Tell me, is your mushroom powder salted? If so, how many grams per 100 grams?
I can guess the answer to this, but is there a way to make this gluten-free? I can't have any wheat or wheat gluten. Is there anything that does what wheat gluten does?
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 :)
Anything else you can use besides MSG?
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?
This is the best-looking vegan ham I've ever seen.
Thanks so much!
Was interested…but when I saw the washed flour method of gluten, I definitely said “I’m never doing this” because I just don’t have the time. I would love if in the future you specifically make a batch with just regular vital wheat gluten for those of us not willing to fully commit hours and hours to the process. I think the vegan lifestyle should def be more accessible. ✌🏻
But also….im subbing 🤣
How can I make the vegan cheese from the leftover wheat and water mixture? Can you link a recipe?
Absolutely amazed!!!
🙌❤
Very delicious and unique recipe💯👌👌👌💖💖💖
😊 THANK YOU!
Vou tentar fazer . Obrigada por Compartir. Deve ser delicioso . Traduz para o Portugues ou Espanhol por gentileza.
Is there any particular reason you use the WTF method and don't use gluten flour?
In my opinion, for this recipe, WTF is better suited as it will give you the right texture. I have a video where I use Gluten Flour here if you want to check that out: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
For the mushroom powder, are you using "Mushroom Seasoning" granules that they sell at Asian markets as an alternative to MSG, or are you using just plain mushroom powder (dried mushrooms ground into a powder).
I have, and love using, the Mushroom Seasoning, but if you're using just ground mushroom powder, then using the Mushroom Seasoning instead would probably add too much additional salt.
The ones I have are granules with no additional salt added. I think they are just ground shiitake.
@Bold Flavor Vegan Interesting, the Mushroom Seasoning granules I have list the ingredients as "Mushroom powder, salt, mushroom extract, Vitamin B, calcium". I made up a batch of the "ham" seasoning mix, and it is very salty, I'll probably just end up using less of it. Thanks for the reply!
@@ryanm1254 Oh you're right - I double checked mine and it is exactly those ingredients. It may seem like a lot of sodium, but much of the added salt falls out due to the moister within the washed dough. Also this recipe is built to mimic animal based ham which has (according to Google) 1,684 mg of sodium per 140g serving. I'm not sure of exactly how much ends up in the final product of this version, but I'd imagine it is close to that. With all of that said, feel free to cut back if you'd like, but I have had a lot of people tell me they did the same on this recipe and it came out under seasoned.
Hello Sir,
I like the idea of the recipe, however.
10lbs of flour is a bit more than I want to invest for an experiment.
Since I've never before made Seitan.
Would it be feasible to drop down to either 2, or 4 cups of flour per doughball?
Yes, I have done it with 4 cups or 1lbs and 2lbs separately.
Could I skip the washing step and just use vital wheat gluten? Is there a difference between washed flour seitan and vital wheat gluten seitan?
I just put out a video answering this exact question :) ua-cam.com/video/bDvltnUHLzE/v-deo.html
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.
No way I am doing this much work but looks good
Might be because of the size of the molecule itself, gluten is longer than starch so it attracts water and pigment more than the starches
Holy freakin moses 😱🤩 i HAVE to try this thank you for sharing🙏🏼
What does it taste like? I wonder if adding it to the smoker would be any better.
Adding it to the smoker would be amazing. Unfortunately, I don't have one :/
Any substitutions for those who cannot eat gluten?
that is so amazing, GOOD JOB!!!
Question: i use wheat gluten, and I add the seasoning before adding water to the gluten. But I was wondering if it changes the protein
You're using Vital Wheat Gluten for this recipe? It shouldn't matter if you add the seasonings to the wet or the dry before mixing. I'm a fan of added it to the liquid as I think it helps the flavor "bloom". I did a Vital Wheat Gluten version of this recipe here if you didn't find it already: ua-cam.com/video/Ou3qXKBJEtg/v-deo.html
@@BoldFlavorVegan have you added a little bit of flour to the gluten on the dry mix? I do that a lot, but i have done the testing to see the difference
Any substitutions for the MSG?
can you do it with gluten flour instead?
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.
How am I supposed to get 3/4 cup of the smoked salt if I only used 1/2 cup of salt to make it? The volumen doesn't add up...
As a mega meat eater. That does look honestly delicious.
I am still waiting a day when, as a mega meat eater, i can be convinced to eat more vegan products.
Obviously delicious vegan dishes like these take allot of time and effort, but hopefully this precious could be made tad easier.
Saving animals while eating something that is worth to live for is the best goal.
A good place to start is simple tofu dishes. A teriyaki tofu stir fry with peppers, mushrooms, and onions is a thing of beauty.
You sound like my dad before he got sick--could barely imagine a meal without meat let alone a day. But now thankfully he's healthy and hasn't had meat or even much dairy in over 10 months. Anyway have a good one
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!
I like to marinade it in 3 gallons of red 40 for the flavor
@BoldFlavorVegan,
Chemical reaction of red dye to protein...
This is my favourite recipe to date ❤❤❤❤❤🎉🎉🎉🎉🎉