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 Post subject: Gimme Lean sub
PostPosted: Thu Nov 01, 2012 10:34 am 
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Hi,

I'm interested in trying to make a version of Gimme Lean myself because I can't get it here and I want something where the texture is similar for US recipes that use it. I have looked online but those recipes also contain things like frozen burger crumbles that I also can't here. I know it's kind of sticky but I've only cooked with it once. Anyone any suggestions?

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 Post subject: Re: Gimme Lean sub
PostPosted: Thu Nov 01, 2012 10:36 am 
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Do you have TVP?

I think you'd want to look for a crumbly sausage recipe and if you want to make a sausage patty, then you'd have to use a binder of some sort.

http://vegweb.com/recipes/sausage-crumbles <-- This uses tvp
http://www.theppk.com/2008/10/tempeh-sausage-crumbles/ <- this uses tempeh

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 Post subject: Re: Gimme Lean sub
PostPosted: Thu Nov 01, 2012 11:32 am 
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You'll definitely need a small amount of some sort of gum. Maybe xanthan gum.

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 Post subject: Re: Gimme Lean sub
PostPosted: Thu Nov 01, 2012 11:46 am 
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It's been a while since I've had it, but I'm pretty sure there's maple in it which would account for the sticky. Maybe sage, too?

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 Post subject: Re: Gimme Lean sub
PostPosted: Thu Nov 01, 2012 12:08 pm 
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Calls "cavemen" on that
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I have to say that Gimmie Lean's sausage is one of my favorite faux meats (I am not a fan of most fake meat)

Here are the ingredients

Quote:
Ingredients
Water, textured soy protein concentrate, textured soy protein, tapioca starch, soy sauce (water, soybeans, salt, wheat), less than 2% of: soy protein concentrate, cellulose gum, soy protein isolate, sea salt, natural flavor (from plant sources), soy milk powder, evaporated cane syrup, vital wheat gluten, spices, salt, barley malt extract, beet powder (color), torula yeast, yeast extract.


I agree with Isa, you need something to get it to stick together...it is rather sticky and that is kind of what makes it good! I see tapioca starch is pretty high up there on the ingredient list. Cellulose gum is in there too.

Also, besides water, soy protein concentrate is the main ingredient, which may lend to the texture as well.

I found some information on it online, it seems more like a commerical ingredient, rather than one you can make at home, although this article does discuss how you can do it (soaking soy flakes in alcohol - sounds scary)
http://www.livestrong.com/article/41076 ... ncentrate/

Personally, I would try playing with binding ingredients, as well as vital wheat gluten to try and get the consistancy.


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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 4:11 am 
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I've only had it twice and its moistness was the key thing for me. Try making a big fat granose sausage from the dry mix and using that, that's what I found it most similar to in taste and squishy texture.

If you use beer instead of water for the mix... om nom nom.

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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 4:24 am 
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Oh, I've never had that granose mix. Is it like that then? I might try that first, then, if I can still get that. Thanks.

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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 4:32 am 
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Efcliz wrote:
Oh, I've never had that granose mix. Is it like that then? I might try that first, then, if I can still get that. Thanks.
It's not identical, but that's probably the most similar thing we here that I've had that's readily and cheaply available. You can get it at Morrisons for 2 for £2 and H&B do it as well I think. Allow it plenty of time to absorb the water and fry it very, very slowly for the best results.

It's possibly a bit crumblier than Gimme Lean, so it might be worth adding a tablespoon of tapioca flour or a little xantham gum or something to give it moisture-retaining fibre.

The burgers aren't bad, either.

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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 11:42 am 
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I forgot to tell you that I am sorry I didn't send you any Gimme Lean, but I can't find it anywhere here. I don't think I've even tried it, but I do see it everywhere in the US.


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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 11:53 am 
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i thought this thread was about making a sandwich with gimme lean

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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 2:02 pm 
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Actually, I think gimme lean is the worst faux meat but that might be just me :) I tried the ground beef style just to see if that is better but its not.

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 Post subject: Re: Gimme Lean sub
PostPosted: Fri Nov 02, 2012 6:00 pm 
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vijita wrote:
I forgot to tell you that I am sorry I didn't send you any Gimme Lean, but I can't find it anywhere here. I don't think I've even tried it, but I do see it everywhere in the US.


Give a girl a Gimme Lean and she's good for a day. Teach a girl to make a sub for Gimme Lean and she's good forever.

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