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Tradtional
Foods For Modern Times
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| Products: Seitan |
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The whole wheat flour we use at The Bridge
to create the dough, which eventually becomes Seitan, is obtained
from 100% organic,
hard red whole wheat. Hard Red whole wheat berries; milled
in the Champlain Valley of NY State, are ground into whole
wheat bread flour. The resulting bread flour is rough; consisting
of about 10-15% bran.
The Process:
Bread flour is mixed with water and kneaded to form stiff
dough. The structure and stiffness of the dough that binds
the flour
together is determined by wheat gluten.
Wheat gluten is a general term labeling the proteins within
wheat; glutenin, or the long chain proteins, and gliadin, or
the short
chain proteins.
Once the dough forms strong bonds within is own structure shown
by its' elasticity, it is washed in alternating temperature
water. The washing process removes most of the bran and starch
from
the dough. Many times this starchy liquid saved from the washing
stage, is used for dishes other than just Seitan.
After 30-45 minutes of washing the dough rests for about 15
minutes prior to cooking. A Kombu stock is prepared and the
10lb. dough
is chopped into pieces and cooked until firm and flavorful.
Seitan can be eaten alone right out of the container, warmed,
added to brown rice, or it can act as a replacement protein
ingredient for almost any dish. It is frequently used in vegetarian
and
vegan kitchens as a meat replacement due to its neutral, adaptable
flavor, and texture.
Ingredient Descriptions:
Kombu: a form of what is commonly known as kelp; varieties
of kelp grow in almost any temperature sea-water from warm
to cool.
Kombu is the most commonly used sea-vegetable in every day
cooking.
A healthy additive to any diet due to its high content of
minerals, such as calcium and iodine: mineral rich sea vegetables
do
not contain higher amounts of vitamins than common land vegetables.
Ginger Root: classified as an herb or spice, used everyday
in kitchens worldwide. Ginger cultivation originated around
2nd
millennium BC in South East Asia. Root potency, is determined
by the content of the non-volatile chemical gingerol. This
chemical determines flavor intensity of the rhizome. Gingerol
also determines
the medicinal quality of the ginger root as well, strong
flavors, or high content of gingerol, increase the "warming" effect.
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