Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken
If you've tried to make the viral tiktok vegan chicken recipe and failed, this video is for you. I show you the entire process from start to finish how to make seitan from flour using the washed flour method. The techniques are important in order to achieve the best texture and flavor for seitan. You can't see all these techniques in just 30 seconds. I've made this video to show the process in detail so you can see how the texture and color changes in each step. If you follow the video all the way through to see these tips you can get it right every single time.
Dough:
4 cups of strong bread flour - all purpose will work but may yield a bit less - the higher the protein content, the better
2-2.5 cups of water - add half first then only add enough water needed to make the dough
A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.
Note, you may need less water for your dough depending on your flour and climate. I Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.
Braising liquiod:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bouillon
2 T maggi seasoning
2 T soy sauce
Heat to boiling. Simmer gluten in braising liquid for 1 hours. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.
00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words
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Crispy Chicken Parm
***RECIPE, SERVES FOUR***
Two chicken breasts
Glug of white wine
Salt
Pepper
Olive oil
Four cloves of garlic, chopped
One shallot, chopped
Two tablespoons of tomato paste
One 28-ounce can of crushed tomatoes
Handful of flour
One egg, beaten
Two cups of Panko
Grated Parmesan or pecorino cheese
Half-pound of spaghetti
Fresh basil leaves, torn
Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate.
For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning.
When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels.
Put a pot of salted water on the boil for the spaghetti.
Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese.
Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F — 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch.
Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished.
Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary's Test Kitchen
The Printable Recipe for The BEST Vegan Fried Chicken is HERE:
This video is proudly sponsored by Thrive Market!
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Click here for a BETTER explanation on how freezing tofu makes this work:
Friends, this is the BEST vegan fried chicken recipe. It's seriously crunchy on the outside with well-seasoned breading full of nooks and crannies. But the inside is what makes this vegan fried chicken different from all the rest. You won't believe how tender, juicy and meaty this vegan 'chicken' tastes and looks. Flavour bursts from layers of 'meat' as you bite into it.
I stumbled across the secret to creating this realistic, crispy and juicy vegan chicken last year (you might have seen it on my Instagram stories) and have since perfected it so you can make it easily at home. Make deep-fried vegan chicken on your stove top or deep-fryer for the absolute best vegan chicken you've ever had. Or, you can bake these golden pieces of juicy perfection in the oven for the best oven-fried vegan chicken ever. And it's gluten-free to boot!
BTW, using food that has been frozen and thawed twice is safe, as long as you do it right! Don't forget to read the printable recipe before you start.
FYI Not all brands of tofu will result in the flaky layers. Check the printable recipe for the list of Tofu brands/varieties have been tested and what readers/viewers have
reported:
Scroll on for all the linky links!
Tell me what you want me to veganize next in the comments below!
*********** VEGAN FRIED CHICKEN RECIPE ***********
Full blog post + printable recipe for vegan fried chicken:
Video tutorial with more detail on oven-fried chicken and the tofu prep process:
Sauerkraut Gochugaru Dip:
Instant Yogurty Dill Dip:
NOTE: Do not open the package(s) of tofu before freezing and thawing twice.
*********** PRODUCTS MENTIONED ***********
*These links are for your information only. I DO NOT receive a commission if you purchase using these links*
BOB'S RED MILL gluten-Free 1-to-1 Baking Flour
FOLLOW YOUR HEART VeganEgg
Mother In Law Gochugaru Chili Pepper Flakes
Mother In Law Gochujang Fermented Chile Paste Concentrate (not gf)
Eden Foods Organic Sauerkraut
One Degree Organic Foods Organic Sprouted Brown Rice Crisps
Cultures for Health Vegan Yogurt Starter
Thrive Market Organic Onion Powder
Thrive Market Organic Garlic Powder
MORI-NU Extra Firm Silken Tofu
(for 'yogurt' dip, not the fried 'chicken')
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Making Jollibee Fried Chicken and Spaghetti | But Better
It’s going to be a chickenJOY to take on Jollibee with the perfect homemade fried chicken.
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Full Recipe:
THE SIMPLEST EVER VEGAN KFC- don't get addicted!!
Vegan KFC
Broth
100ml low sodium soy sauce
500ml water
Method
Mix the two ingredients in a pot and bring to boil.
Then set aside
Homemade Seitan
Ingredients
700g of cake flour
300ml of cold water
Method
Mix the flour and water. Knead the dough for 15min.
Submerge the dough in cold water for 1 hours. Set your dough in the same mixing bowl, covering it all the way with cold water.
Then wrap the bowl with a clean cling wrap.
Wash the dough with clean water until only the gluten is left.
Rest it for 15min.
You may need to make this in batches and freeze what you won't use.
Make the knots.
Heat up the (broth) soy and water mix. Add the dough and simmer for 1 hour.
Rest it for 1 hour, but I prefer over night.
Dusting flour
(for coating)
Ingredients
*150g cornflour
*2 teaspoons ground black pepper
*2 teaspoon of mixed garlic & onion powder
*2 teaspoon Smoked paprika (it can be plain)
* Vegetable oil (fair amount for frying)
* 100ml Plant based milk
*200g Gluten free flour (You can use normal flour)
*Method*
(More ingredients added below)
Mix the 100g flour with milk and keep aside.
100g plain flour keep aside.
Mix the following ingredients and keep aside
150g cornflour, 2 teaspoons ground black pepper, 2 teaspoon of mixed, garlic & onion powder and teaspoon Smoked paprika
On the remaining dry ingredients add cornflour and mix well (you will use it for your coating)
Now coat your chicken (see video)
Dunk the chicken in the plain flour, batter and then cornflour dust.
Heat up the oil and fry for about 1min
Or
Using a air fryer, fry 3min.
Happy EARTH'S DAY
Hope you enjoy
To Support this initiative donate on the description or join my chat community on the link below.
Where I Livestream once in every two weeks teaching everything you need to know from the preparation to the cooking of seitan, washed flour, starch flour, stock, broth, and all types of vegan cheese. Furthermore, you will get recipes, skills, and techniques in a pdf format every last week of the month. I specialize in vegan meat alternatives and vegan cheese. I also got my own personal dishes as a bonus.
Try to invest in stocks
(broth, veg, non-chicken, non-beef, non-lamb and non-pork)
that way you #getrich really quick in your kitchen
have those stock exchange to also manage your financials
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Super Easy Ayam Penyet • Indonesian Crispy Fried Chicken Recipe in English 印尼炸鸡 Ayam Goreng
I know some of you are always skeptical when we label a recipe as super easy but but but it's really super easy!!! Okay I know deep-frying is not easy for some of you but trust me, it gets better with practice. After a while, everything will be easy for you. As explained by Roland in the video, Ayam Penyet means smashed chicken in English. This Indonesian fried chicken is smashed to make it it softer before being served. The dish is often served with sambal belacan (look out for our recipe to be uploaded tomorrow - Sunday, cucumber, fried firm tofu and tempeh. With this recipe, now you can enjoy ayam penyet at home. Yay!
See the ingredient list below for your easy reference.
We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4 pax
Broth marinade
------
1 thumb-size of young ginger
1 thumb-size of galangal (blue ginger)
2 pcs of shallots
4 cloves of garlic
4 stalks of lemongrass - use only the white part
1 tablespoon of coriander seeds
0.5 teaspoon of cumin
1L of water
1 tablespoon of turmeric powder
6 pcs of bay leaves
1 pc of chicken stock cube
1 teaspoon of salt
1kg of whole chicken - quartered
Batter - feel free to increase the amount used to make more crispy bits
-----
50g of rice flour
10g of cornflour
0.5 teaspoon of baking powder
100ml of broth
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Looking for some of the ingredients or equipment used in this recipe? We've rounded some products available on Amazon for your quick reference:
GreenPan Dutch Oven:
Bay leaves:
Coriander seeds:
Cumin:
Turmeric powder:
Chicken stock cube:
Rice flour:
Cornflour:
Baking powder:
Rice bran oil:
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!