Timeline for How to remove the distinct flavor of vital wheat gluten when making faux meat?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
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| Mar 19, 2021 at 11:31 | comment | added | timuçin | Speculating here. This could be a rare case of efficiency not being our friend. The starch may be what keeps the unpleasant gluten taste away and we just might not be as efficient as the mass production devices. | |
| Aug 11, 2020 at 23:31 | comment | added | George | Strange, right? But the taste is totally different. Would love to someday learn the chemistry behind it. If you're interested and live in a big city, I'd recommend visiting a Chinese grocery store and taste the wheat glutens they offer. Should give you a good sense of how it differs from seitan. | |
| Aug 10, 2020 at 22:03 | comment | added | NSGod | The process you describe (washing away the starch) is precisely how vital wheat gluten is made. I don't understand how painstakingly producing the gluten yourself is supposed to result in a different taste than a manufacturer doing the exact same thing? | |
| Mar 20, 2020 at 6:45 | review | Late answers | |||
| Mar 20, 2020 at 6:55 | |||||
| Mar 20, 2020 at 6:30 | review | First posts | |||
| Mar 20, 2020 at 14:44 | |||||
| Mar 20, 2020 at 6:28 | history | answered | George | CC BY-SA 4.0 |