Thank you so much for this recipe. I’ve been looking up vegan prosciutto for a while now but all I can find are recipes mostly with rice paper which is OK but this is the texture I was looking for great job
I had a vegan salsiccia in Thailand at a Buddhist-Taoist vegan eatery. It was made of seitan, it looked very similar to a real sausage, the taste was mild but delicious.
Hi, thanks for the video! Something I learned in catering college is that aluminium foil has one side designed for food contact, the other side is not covered by protective coating. I remember it as "Shiny side is food side". Kinda messed up though as most people instinctively wrap the other way round.
This is actually a widely held misconception. The shiny side is only different from the dull side in that it touches the roller when the foil is being manufactured. Both sides of foil are usable and ok to touch food. However if you specifically buy non-stick foil, then you should use the non-stick side up or else you're just wasting it.
You were taught wrong. The manufacturers of aluminum foil, Reynolds, have gone on record as saying there is absolutely no difference between the 2 surfaces, in terms of food preservation.
That’s a lot of time, patience and effort. I admire the culinary cleverness of it all, but I’m afraid, I won’t be giving this a go. I’ll have to pay someone to make this for me😂 Nevertheless, we’ll done! A clear and crisp video.
Thanks! Better is subjective, but I find though you spend an extra 20 minutes washing, you spend less time working (none, actually) to get a great texture. Plus, if you’re sensitive to the taste of vital wheat gluten, this doesn’t have it and instead of trying to mask flavors, you’re just creating them.
Gluten flour has a strong flavor... I'm going to do a test taking the flour as you said, if it adds flavor and doesn't try to disguise what it already has
You can try a mandolin, and some have had luck even with a sharp vegetable peeler. Of course, if you have excellent knife skills, that should work well, too. Another trick is to not let it get too warm when slicing. You may want to freeze it for a few minutes if it starts to warm up. Hope that helps!
Thanks! For this I used vegan red food coloring, which I use for anything “hammy.” For beefy I use beetroot powder because it browns on the outside and starts red in the middle.
I’m working on a variation for use with VWG. You’ll need more liquid and I wouldn’t suggest adding anything else like tofu or beans to soften the dough, but I’m sure it’s doable!
@@seitansociety1151 thanks a mil! i’m a vegan chef and i love seitan but making wtf seitan in a professional kitchen would just be a waste of time since we can source cheap gluten easily
@@sap7014 At our place gluten is very expensive, flour is cheap. Unless we go for 25 Kg sack of gluten powder, we have to pay upto 4 times the price. Washed flour is the only option for us.
No no no titanium dioxide is the biggest toxic. Lady, please don't use that chemical if you want to use regulators, pls choose other options. In its nanoparticle form, titanium dioxide has attracted particular attention due to its small size and increased reactivity. Some studies suggest that inhalation of TiO2 nanoparticles in high concentrations may cause respiratory irritation and potentially contribute to lung inflammation. However, it's important to note that these studies primarily focus on occupational exposure levels or experimental settings, which involve significantly higher concentrations than what individuals would typically encounter in consumer products.
The more acidic your food is, the more likely aluminium going to seep into the food in small amounts. Using parchment paper in between is a good idea, unless you boil it because then it mixes anyway.
You can optionally use it as a whitener for the “fat” dough. In the thumbnail picture for the video, I had not used it, and you can see it’s got a yellowish tint. I don’t typically use it when I make this, but might for pics or if I’m trying to make a strong impression with the overall aesthetic.
I’m not a nutritionist, but if you’re not sensitive to it I don’t see a problem. I eat it just about every day/every other, but I make sure to balance it out with plenty of other veggies and proteins.
@@seitansociety1151 thank you, my diet for the last 2 months consist of 90% greens, beans and grains and its recently that I started to think about protein... could you advise me on how can make this prosciutto protein packed ?
@@Ebizzill gluten is already very high protein, though it is low in the amino acid lysine. It’s not as easy to calculate macros washing flour by hand as with buying vital wheat gluten, but from my (not incredibly scientific) experiments I think it comes pretty close. Depends on how much starch you wash out and how much you eat in a serving. If you want to make this a complete protein, you could try adding chickpea flour or pea protein, both high in lysine, though they may soften or change the texture of your end result.
I had some vegan ribeye. It had been slaughtered about a month before I ate it. I just added salt and grilled it to a perfect medium rare pink. Who knew vegan steaks from cows could be so good.
1. MSG is 100% vegan. It's made from glutamate and sodium. Both are sourced from seaweeds, kelp, or potatoes. 2. It's as not a poison, nor toxic in humans. It's as safe as salt is. 3. Don't give human stuff to your dog. Dogs have issues with glutamates and cannot digest them.
Looks good but, like almost all vegan cooks discussing products with unfamiliar names, you mispronounce "seitan". That is, you almost turn it into two words, and put the accent on the second syllable. It is more correctly pronounced as "AAY-tan" and, in fact, as it is a Japanese word, and Japanese is spoken faster than English, it is most correctly pronounced almost like the word for the devil...satan, or SSYtan.
Are you serious? You put all that effort into correcting her words rather than appreciating her generosity in sharing freely ? You might think you are sounding intelligent but actually you just sound like someone people would not want to hang around with
@@julia1234 though the delivery may have come off snooty, im sure they just want them to be educated! when cooking meals from different cultures- it is important that we respect it so that its cultural significance may not be lost or misinterpreted :) being intentional on how we pronounce names is one important way to be respectful and honor its origin.
u have no sense of what ecological footprint livestock farming has 😂 running through a bit water is NOTHING in comparison to the 2400 gallons of water it takes to make a pound of beef. what did u learn that from, a rock?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thank you so much for this recipe. I’ve been looking up vegan prosciutto for a while now but all I can find are recipes mostly with rice paper which is OK but this is the texture I was looking for great job
Hope you enjoy it and thanks! 😊🙏🏻
I had a vegan salsiccia in Thailand at a Buddhist-Taoist vegan eatery. It was made of seitan, it looked very similar to a real sausage, the taste was mild but delicious.
I will try this recipe this weekend. Thank you so much for sharing❤❤❤❤
Nicely done! Thanks so much for this. It looks amazing!
Thanks! Please let me know if you try it. 😊
Plz post some more! Great content
Great video, thank you so much for taking the time to share this with us.
This looks incredible!! Just discovered your page today! Amazing! Subscribed 😁
Thanks! Hope to make more videos soon. 🙂
Excellent tutorial and brilliant concept. Thank you :)
Thank you! 😊🙏🏻
Hi, thanks for the video! Something I learned in catering college is that aluminium foil has one side designed for food contact, the other side is not covered by protective coating. I remember it as "Shiny side is food side". Kinda messed up though as most people instinctively wrap the other way round.
Thank you for the tip! I will definitely keep it in mind. 😊
This is actually a widely held misconception. The shiny side is only different from the dull side in that it touches the roller when the foil is being manufactured. Both sides of foil are usable and ok to touch food. However if you specifically buy non-stick foil, then you should use the non-stick side up or else you're just wasting it.
You were taught wrong. The manufacturers of aluminum foil, Reynolds, have gone on record as saying there is absolutely no difference between the 2 surfaces, in terms of food preservation.
That’s a lot of time, patience and effort. I admire the culinary cleverness of it all, but I’m afraid, I won’t be giving this a go. I’ll have to pay someone to make this for me😂 Nevertheless, we’ll done! A clear and crisp video.
Love it! Thanks for making the video!
You're welcome! Hope you enjoy it!
Thanks for this wonderful recipe, Jen. Just wondered how long this lasts once it's made? Thanks.
I keep it in the fridge for a week to 10 days, but it freezes perfectly, too! I typically make 2 at once and freeze one so it’s ready when I am.
@@seitansociety1151 Thank you!
looks amazing!!!! I always make seitan with gluten flour, is washing the flour better?
Thanks! Better is subjective, but I find though you spend an extra 20 minutes washing, you spend less time working (none, actually) to get a great texture. Plus, if you’re sensitive to the taste of vital wheat gluten, this doesn’t have it and instead of trying to mask flavors, you’re just creating them.
Gluten flour has a strong flavor... I'm going to do a test taking the flour as you said, if it adds flavor and doesn't try to disguise what it already has
that looks amazing the only thing I don't have is a meat slicer
You can try a mandolin, and some have had luck even with a sharp vegetable peeler. Of course, if you have excellent knife skills, that should work well, too. Another trick is to not let it get too warm when slicing. You may want to freeze it for a few minutes if it starts to warm up. Hope that helps!
Look sooo yum!!! How do you even maintain the color so beautifully?
Thanks! For this I used vegan red food coloring, which I use for anything “hammy.” For beefy I use beetroot powder because it browns on the outside and starts red in the middle.
Hi! Can you make this vital wheat gluten as well? or is the wtf method crucial?
I’m working on a variation for use with VWG. You’ll need more liquid and I wouldn’t suggest adding anything else like tofu or beans to soften the dough, but I’m sure it’s doable!
@@seitansociety1151 thanks a mil! i’m a vegan chef and i love seitan but making wtf seitan in a professional kitchen would just be a waste of time since we can source cheap gluten easily
@@sap7014 At our place gluten is very expensive, flour is cheap. Unless we go for 25 Kg sack of gluten powder, we have to pay upto 4 times the price. Washed flour is the only option for us.
looks amazing!
Thank you for this recipe! :)
Tank you for receta
Really impressive!
Yes tank you
Looks fab!
Thanks! 😊
No no no titanium dioxide is the biggest toxic. Lady, please don't use that chemical if you want to use regulators, pls choose other options. In its nanoparticle form, titanium dioxide has attracted particular attention due to its small size and increased reactivity. Some studies suggest that inhalation of TiO2 nanoparticles in high concentrations may cause respiratory irritation and potentially contribute to lung inflammation. However, it's important to note that these studies primarily focus on occupational exposure levels or experimental settings, which involve significantly higher concentrations than what individuals would typically encounter in consumer products.
Cud u tell me how to buy this meat slicer as shown in the video Plz..with a picture..
This is the one I have: amzn.to/3mqINAq
The more acidic your food is, the more likely aluminium going to seep into the food in small amounts. Using parchment paper in between is a good idea, unless you boil it because then it mixes anyway.
2:36 casually mentiones TiO2 with no explanations xD what would you use that for?
You can optionally use it as a whitener for the “fat” dough. In the thumbnail picture for the video, I had not used it, and you can see it’s got a yellowish tint. I don’t typically use it when I make this, but might for pics or if I’m trying to make a strong impression with the overall aesthetic.
is seitan safe for daily consumption ?
I’m not a nutritionist, but if you’re not sensitive to it I don’t see a problem. I eat it just about every day/every other, but I make sure to balance it out with plenty of other veggies and proteins.
@@seitansociety1151 thank you, my diet for the last 2 months consist of 90% greens, beans and grains and its recently that I started to think about protein... could you advise me on how can make this prosciutto protein packed ?
@@Ebizzill gluten is already very high protein, though it is low in the amino acid lysine. It’s not as easy to calculate macros washing flour by hand as with buying vital wheat gluten, but from my (not incredibly scientific) experiments I think it comes pretty close. Depends on how much starch you wash out and how much you eat in a serving. If you want to make this a complete protein, you could try adding chickpea flour or pea protein, both high in lysine, though they may soften or change the texture of your end result.
@@seitansociety1151 excellent :Mr Burns voice:
This is great.
Thanks! 🙂
WoW 😮 So lucky i like a good old bacon butty, imagine having to go through that every time you want a sarni.
Looks good too much work for me lol
I can’t have Saitan
But did you know that Seitan had another name? Listen to the song to learn 😊
I had some vegan ribeye. It had been slaughtered about a month before I ate it. I just added salt and grilled it to a perfect medium rare pink. Who knew vegan steaks from cows could be so good.
This is wrong on multiple levels
If use msg that to me is toxic that stuff made sick a dog and it’s not vegan
1. MSG is 100% vegan. It's made from glutamate and sodium. Both are sourced from seaweeds, kelp, or potatoes.
2. It's as not a poison, nor toxic in humans. It's as safe as salt is.
3. Don't give human stuff to your dog. Dogs have issues with glutamates and cannot digest them.
Looks good but, like almost all vegan cooks discussing products with unfamiliar names, you mispronounce "seitan". That is, you almost turn it into two words, and put the accent on the second syllable. It is more correctly pronounced as "AAY-tan" and, in fact, as it is a Japanese word, and Japanese is spoken faster than English, it is most correctly pronounced almost like the word for the devil...satan, or SSYtan.
Are you serious? You put all that effort into correcting her words rather than appreciating her generosity in sharing freely ? You might think you are sounding intelligent but actually you just sound like someone people would not want to hang around with
@@julia1234 though the delivery may have come off snooty, im sure they just want them to be educated! when cooking meals from different cultures- it is important that we respect it so that its cultural significance may not be lost or misinterpreted :) being intentional on how we pronounce names is one important way to be respectful and honor its origin.
It's just easier to eat prosciutto
everything that went into this looks gross. eat meat
It's sad that you're a grown adult and you somehow have the visual palette of a child, to turn down something because it looks foreign to you
bloody dead flesh is less gross than flour? 😂 ur a joke
I'd rather ingest "gross plant matter" than making my body a graveyard for dead corpses.
Seitan is a total waste of water and thus has an even worse ecological footprint than lifestock farming. That's why I don't eat seitan.
u have no sense of what ecological footprint livestock farming has 😂 running through a bit water is NOTHING in comparison to the 2400 gallons of water it takes to make a pound of beef. what did u learn that from, a rock?
holy cope
Down in ohio