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 Post subject: Sausage texture--help?
PostPosted: Thu Jun 27, 2013 5:16 pm 
Tofu Pup
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Just finally got around to trying out Isa's basic sausage template using vital wheat gluten and pinto beans. Taste is great but the texture, though easily chewable, reminds me of a wet kitchen sponge! What did I do wrong?

I unwrapped them and baked at 350 for another 45 minutes or so after the regular steaming for 40 minutes and that helped a lot on the outer layer which is now more like toast HAH! (still not sausage like at all but I'm good with that). But the inner part is still spoogy and sponge like. I have read comments that they were so like the critter kind that is was a bit scary. Not mine. Mine are so like my sponge that is is a bit scary!

Ohhh, save me please!


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 Post subject: Re: Sausage texture--help?
PostPosted: Thu Jun 27, 2013 5:21 pm 
Chard Martyr
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Is it possible that you didn't use vital wheat gluten? have you made seitan before? Post a picture of the inside of one!

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 Post subject: Re: Sausage texture--help?
PostPosted: Thu Jun 27, 2013 6:24 pm 
Tofu Pup
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It was labeled "vital wheat gluten" in bulk bin at my coop. Looked like flour only pale tan color

And yes, never made seitan before! Recipe just said to add, maybe that was not "vwg"?


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 Post subject: Re: Sausage texture--help?
PostPosted: Thu Jun 27, 2013 6:37 pm 
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Here's a photo of the innards, I hope...
Image


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 Post subject: Re: Sausage texture--help?
PostPosted: Fri Jun 28, 2013 3:26 am 
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Wet your fingers and touch the vwg, then rub them together. If it forms likely rubbery strands, you've got VWG, if not, there's been a mix up.

Did you use TVP in that? I find it retains too much moisture and goes weird.

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 Post subject: Re: Sausage texture--help?
PostPosted: Fri Jun 28, 2013 7:10 am 
Tofu Pup
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Only got enough for the single experiment so back later to coop to see. Does TVP even come as a fine powder? Never seen it that way, only little bits like would be seasoned into Bac-o-bits...

I'll post this afternoon after wet finger test.


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 Post subject: Re: Sausage texture--help?
PostPosted: Fri Jun 28, 2013 9:23 pm 
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It looks like they're undercooked still, maybe make them thinner next time. Also you should work the dough by ripping off the chunk for one sausage, folding it and kneading it until it gets tough to stretch and forms strings before you steam or simmer, or else it will remain mushy in the middle. Looks like now you could cut them into pieces and saute or something to brown them up and make them taste good, and if the spongy pieces are exposed to more cooking I bet they'll turn out alright.


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 Post subject: Re: Sausage texture--help?
PostPosted: Fri Jun 28, 2013 9:30 pm 
Chard Martyr
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in my experience you don't have to knead seitan sausages at all. I've probably made 100 of these over the last few years (maybe more?)
Yours look awful right now! (sorry!) and not at all how they are supposed to. I have no idea what happened other than using the wrong flour. Maybe try buying a bag of bob's red mill just to make sure you're getting the right stuff.

You can watch Julie Hasson make them here. Maybe that will give you some pointers?

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 Post subject: Re: Sausage texture--help?
PostPosted: Fri Jun 28, 2013 9:51 pm 
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I use big spoon mix all the rest of ingredients (pre blended in Vitamix) w/ the gluten. It was immediately thick and rubbery like bread "sponge" sort of if you have ever used "the sponge" method of making yeasted bread. It was wet but stretchy and holding together. Stuff at coop passed the water test!


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 Post subject: Re: Sausage texture--help?
PostPosted: Sat Jun 29, 2013 3:44 am 
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ijustdiedinside wrote:
in my experience you don't have to knead seitan sausages at all. I've probably made 100 of these over the last few years (maybe more?)
Blasphemer! I always knead mine - I make them in my mixer with a dough hook. All my recipes are adapter from hand-made seitan, though, where you have to knead bread flour under water until the starch is all gone. Knead your sausages!

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 Post subject: Re: Sausage texture--help?
PostPosted: Sat Jun 29, 2013 9:20 am 
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I don't really need sausages HAH! Berry punny...

Truth is, my body does not really like gluten all that much. Last night, I put together a simple bean/whole grain burger using the same spicing and was pretty darn happy with the results...


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 Post subject: Re: Sausage texture--help?
PostPosted: Sat Jun 29, 2013 9:23 am 
Chard Martyr
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Gulliver wrote:
ijustdiedinside wrote:
in my experience you don't have to knead seitan sausages at all. I've probably made 100 of these over the last few years (maybe more?)
Blasphemer! I always knead mine - I make them in my mixer with a dough hook. All my recipes are adapter from hand-made seitan, though, where you have to knead bread flour under water until the starch is all gone. Knead your sausages!


Yeah, I'm just talking about Isa and Julie's recipes in particular. If you watch Julie's video she doesn't knead anything.

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 Post subject: Re: Sausage texture--help?
PostPosted: Sat Jun 29, 2013 9:40 am 
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Some VWG has less protein than others. Plus since we're measuring and not weighing, it's easy to use less than you need. (knead? sorry.)

I would just add extra VWG next time. Start with 2 T and see how that works. It wasn't your fault!

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 Post subject: Re: Sausage texture--help?
PostPosted: Sat Jun 29, 2013 7:10 pm 
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Thanks Isa! That could well be it, sort of "densify" the mix


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 Post subject: Re: Sausage texture--help?
PostPosted: Wed Feb 12, 2014 8:22 pm 
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ijustdiedinside wrote:
... If you watch Julie's video she doesn't knead anything.


I'm a newbie. Who is Julie?

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 Post subject: Re: Sausage texture--help?
PostPosted: Wed Feb 12, 2014 9:14 pm 
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dalron wrote:
ijustdiedinside wrote:
... If you watch Julie's video she doesn't knead anything.


I'm a newbie. Who is Julie?


Julie Hasson. :) She pioneered the sausage-steaming technique.


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 Post subject: Re: Sausage texture--help?
PostPosted: Wed Feb 12, 2014 9:17 pm 
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veganchubosaurus wrote:
dalron wrote:
ijustdiedinside wrote:
... If you watch Julie's video she doesn't knead anything.


I'm a newbie. Who is Julie?


Julie Hasson. :) She pioneered the sausage-steaming technique.



Thank you. I just enjoyed two sausage sandwiches for lunch. Delicious.

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 Post subject: Re: Sausage texture--help?
PostPosted: Wed Feb 12, 2014 9:31 pm 
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Ive also found sometimes its almost like i get a bad batch of vwg and my seitan turns out that kind of weird bready texture, its only happened a couple of times, but usually it can be sorted out with extra liquid.


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