Comments on: The UnTurkey Recipe!! http://unturkey.org/2006/12/20/the-unturkey-recipe/ Open sourcing the UnTurkey and taking the holidays back for vegans! Thu, 20 Nov 2008 07:17:57 +0000 http://wordpress.org/?v=2.0.5 by: GGGUSC http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-612 Fri, 03 Oct 2008 02:39:32 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-612 I will gladly buy one if someone makes an extra, I live in Los Angeles. Contact gggusc@gmail.com I will gladly buy one if someone makes an extra, I live in Los Angeles.
Contact gggusc@gmail.com

]]> by: GGGUSC http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-611 Thu, 02 Oct 2008 04:42:09 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-611 If anyone is interested in making an extra, I will buy it. I live in L.A. If anyone is interested in making an extra, I will buy it. I live in L.A.

]]> by: dale http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-274 Wed, 28 Nov 2007 04:35:16 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-274 Thanks for posting this recipe! We created one for thanksgiving 2007 and it came out great! http://tofu.org/drupal/node/21 The more you knead gluten the tougher it will get. Ours wasn't particularly sticky at all, but quite resistant to being pushed around and shaped into a rectangle. I'd say the doctor.grumpus should switch to pure VWG like Bob's Red Mill brand. Thanks for posting this recipe! We created one for thanksgiving 2007 and it came out great! http://tofu.org/drupal/node/21

The more you knead gluten the tougher it will get. Ours wasn’t particularly sticky at all, but quite resistant to being pushed around and shaped into a rectangle. I’d say the doctor.grumpus should switch to pure VWG like Bob’s Red Mill brand.

]]> by: s5 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-272 Fri, 23 Nov 2007 07:22:58 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-272 We used Bob's Red Mill brand with good success. I will note, however, that the "dough" is very sticky. I wouldn't call it pasty, but it is sticky. If you have a marble or granite counter to work on, you'll have much better luck with rolling it out. We tried rolling it out at first on a cutting board, and that was a mistake. Everything started to go smoothly once we switched to the counter. If it tastes too much like dough, then it's possible that you're actually working with some kind of high gluten baking flour rather than gluten flour itself. If the texture is too dense, I'd say to keep kneading it for a while, and try stretching it out. Another possibility is to boil and simmer it longer, which will soften up the gluten mass. Just leave it in for as long as you want and keep checking on it after the initial hour and a half. See what happens. I have to say, though, I do recommend adding a bit more spice mix than what was listed in the recipe. This will definitely come down to personal preference, but it definitely helps. We used Bob’s Red Mill brand with good success. I will note, however, that the “dough” is very sticky. I wouldn’t call it pasty, but it is sticky. If you have a marble or granite counter to work on, you’ll have much better luck with rolling it out. We tried rolling it out at first on a cutting board, and that was a mistake. Everything started to go smoothly once we switched to the counter.

If it tastes too much like dough, then it’s possible that you’re actually working with some kind of high gluten baking flour rather than gluten flour itself.

If the texture is too dense, I’d say to keep kneading it for a while, and try stretching it out. Another possibility is to boil and simmer it longer, which will soften up the gluten mass. Just leave it in for as long as you want and keep checking on it after the initial hour and a half. See what happens.

I have to say, though, I do recommend adding a bit more spice mix than what was listed in the recipe. This will definitely come down to personal preference, but it definitely helps.

]]> by: doctor.grumpus http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-271 Fri, 23 Nov 2007 03:53:40 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-271 Thanks s5, I bought the VWGF from a bulk in at the local Sprouts grocery market. It was labeled "vital wheat gluten flour," but who knows: Maybe next time I'll try a packaged version. I don't think the spice doubling would work: It was a much a texture issue as anything else. The dough was actually close to a superglue paste, to be honest. I had to throw away the sponge after cleaning because to attached to the scrubby portion and would not come off... Thanks s5,

I bought the VWGF from a bulk in at the local Sprouts grocery market. It was labeled “vital wheat gluten flour,” but who knows: Maybe next time I’ll try a packaged version.

I don’t think the spice doubling would work: It was a much a texture issue as anything else. The dough was actually close to a superglue paste, to be honest. I had to throw away the sponge after cleaning because to attached to the scrubby portion and would not come off…

]]> by: s5 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-270 Fri, 23 Nov 2007 03:42:38 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-270 doctor.grumpus, I'm wondering if your wheat gluten flour is more like baking flour than pure wheat gluten. Did you take any pictures of the blob? We just made ours again (and devoured it about two hours ago) by following the instructions to the letter (though we were a bit heavy handed with the spices), so maybe it comes down to some kind of tricky food chemistry. What brand of VWGF did you use? Or maybe just doubling the amount of spice mix would help out. doctor.grumpus, I’m wondering if your wheat gluten flour is more like baking flour than pure wheat gluten. Did you take any pictures of the blob? We just made ours again (and devoured it about two hours ago) by following the instructions to the letter (though we were a bit heavy handed with the spices), so maybe it comes down to some kind of tricky food chemistry. What brand of VWGF did you use?

Or maybe just doubling the amount of spice mix would help out.

]]> by: doctor.grumpus http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-269 Fri, 23 Nov 2007 03:29:26 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-269 Well, after two tries, my first (and second, I suppose) were abysmal failures. Maybe someone can enlighten me as to what I did wrong (please)? I used the 8 cups vital wheat gluten flour mixed with 6 cups water (and yes, with the spices), with the result being not a fleshy mound, but a sticky, oozy blob. I got this stiffened up somewhat by adding more VWGF (enough for it to hold its form somewhat) and then -- wrapped in the cheese cloth -- it was dumped into the drink. My results sound very similar to phabullon's (above). The result was, as above, a rather unattractive blob that was inedible. It tasted mostly doughy (although we ate the skin: That was about the only tasty part). Fortunately, I cooked half-expecting the unturkey to not go so well the first time around. I followed the directions as precisely as I could: Any ideas as to where I erred? Thanks in advance! Well, after two tries, my first (and second, I suppose) were abysmal failures. Maybe someone can enlighten me as to what I did wrong (please)?

I used the 8 cups vital wheat gluten flour mixed with 6 cups water (and yes, with the spices), with the result being not a fleshy mound, but a sticky, oozy blob. I got this stiffened up somewhat by adding more VWGF (enough for it to hold its form somewhat) and then — wrapped in the cheese cloth — it was dumped into the drink. My results sound very similar to phabullon’s (above). The result was, as above, a rather unattractive blob that was inedible. It tasted mostly doughy (although we ate the skin: That was about the only tasty part).

Fortunately, I cooked half-expecting the unturkey to not go so well the first time around.

I followed the directions as precisely as I could: Any ideas as to where I erred?

Thanks in advance!

]]> by: phabullon http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-268 Wed, 21 Nov 2007 22:59:22 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-268 I also had a bear of a time finding the "Yuba." I finally found something called dry soy bean and I hope this is it. I'm taking on a big adventure with making this for the first time this Thanksgiving. I usually make a stuffed tofu loaf, but this sounded so great I had to try it. I've just finished boiling the gluten from Vital Wheat Gluten and I've pulled out a very heavy and thick mass from my stockpot. Does this seem right? If anyone has experience with this, please post here. It looks very chewy and firm...maybe too firm to eat. I'm not sure if I've done something wrong, but would love to hear other's experiences and/or see some pics of this step by step. Thanks for posting this recipe! I also had a bear of a time finding the “Yuba.” I finally found something called dry soy bean and I hope this is it. I’m taking on a big adventure with making this for the first time this Thanksgiving. I usually make a stuffed tofu loaf, but this sounded so great I had to try it. I’ve just finished boiling the gluten from Vital Wheat Gluten and I’ve pulled out a very heavy and thick mass from my stockpot. Does this seem right? If anyone has experience with this, please post here. It looks very chewy and firm…maybe too firm to eat. I’m not sure if I’ve done something wrong, but would love to hear other’s experiences and/or see some pics of this step by step.

Thanks for posting this recipe!

]]> by: doctor.grumpus http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-267 Wed, 21 Nov 2007 17:29:03 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-267 Just thought you may like to know: I had a bugger of a time finding "Yuba", or "Dried Soy Bean Skin." The folks at the store -- perhaps because of the language barrier -- didn't seem to know what I was talking about. I finally found out that Yuba is often referred to as "Soy Wrappers." FYI. Cheers & Happy Holidays. Just thought you may like to know: I had a bugger of a time finding “Yuba”, or “Dried Soy Bean Skin.” The folks at the store — perhaps because of the language barrier — didn’t seem to know what I was talking about. I finally found out that Yuba is often referred to as “Soy Wrappers.”

FYI.

Cheers & Happy Holidays.

]]> by: madeleine http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-266 Tue, 20 Nov 2007 19:47:37 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-266 If they'd sell them online, I'd buy them in bulk! If they’d sell them online, I’d buy them in bulk!

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