This method for upgrading the texture of vegan meat blew my mind and I hope it will help create very special roasts! There is no limit to where we can use this and adapt it to other recipes. I use this on the pig saver ham, but this could be a great technique for plant based chicken, roast beef, there is more experimenting yet to be done!
My version of the Pig Saver Ham here: https://youtu.be/U8mD1hMWAG8
My quicker and easier version: https://youtu.be/Ou3qXKBJEtg
@krazyasianmeatsvegetation1816 original Pig Save Ham video here: https://www.youtube.com/watch?v=XRcGT35bZOc&t=2s
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GEAR:
Vegan Ham Bouillon: https://amzn.to/3u1vxXP
Cutting board: https://amzn.to/3lWjozG
Chef's knife: https://amzn.to/3jMvCIl
MSG: https://amzn.to/3Cr2Sfs
(Above are affiliate links)
RECIPE:
From a 5lb (2.27kg) bag of bread flour, measure out 380g into a bowl. Add 1 cup of cool water and knead until combined.
Into a separate bowl add:
- The rest of the bag of flour
- 5 cups of cool water
- ⅛ tsp of vegan red food dye
Knead to combine and cover each with water and rest for 1 hour. Wash both until only a little bit of starch is left, about 3-4 washes, then rest them for at least 1.5 hours to drain the water.
Create seasoning mix while you wait:
- 3 tbsp cup kosher Salt
- 1 tsp MSG (optional, can be replaced with more salt)
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp mushroom powder
Hook your dough as demonstrated in the video, peeling off strips as you go if needed.
On a work surface, cut the larger red dough you just hooked and all into thin layers strips about 8” long and ⅛-½ “ wide. Stack a layer of red dough strips on top of plastic wrap, spread with butter and dry rub and stack another layer on top.
Spread out your resting white fat later until it is super thin and then cut it into strips and use enough to cover your two layers of red gluten strips.
Continue stacking red and white strips until you have used all of your gluten then wrap in plastic wrap and rest for 1 hour.
After the rest, tie tightly into a cheese cloth and slow cook for 4 hours in veggie stock.
Rest in the liquid overnight.
To finish pat dry rub on some oil, rub on the leftover spice mix, and bake for 15 min at 350F. Take out and brush on agave and bake for another 15 minutes then dig in!
Credits:
Video by Ehab El Gapry: https://www.pexels.com/video/a-motion-graphic-design-6238188/
Video by cottonbro: https://www.pexels.com/video/a-man-and-a-woman-standing-back-to-back-while-pointing-handguns-8717592/
Video by Ron Lach : https://www.pexels.com/video/a-woman-handing-out-a-blue-and-a-red-pill-9761550/
Video by Peter Fowler: https://www.pexels.com/video/waterfall-in-the-forest-6394054/
Video by Alena Darmel: https://www.pexels.com/video/elderly-men-doing-an-arm-wrestling-match-7319958/