Post Punk Kitchen Forum

(you know, from now&zen?)




http://veganmanifesto.blogspot.com/2010 ... nd-up.html

i've been making bryanna's soy+seitan loaf for years now, i think i might like to try the unturkey this year. have any of you done it? it looks super simple! (compared to the soy+seitan loaf, that is.)

Oh man! I had one of those like a thousand years ago, when you could still buy them at stores. It was so good.

Two things:

I would love to get some yuba and try something like that.

And I just did a recipe that I called Unturkey. I now feel like a total moron.

Thanks for reminding me of this! I haven't tried it yet, but might have time for a test run before thanksgiving. Where does one normally find yuba in the store? Is it refrigerated, frozen?

Oh man, that looks good!
I've only seen yuba dried in sheets and on the shelf here. Even in Japan, I never saw yuba like the kind Miyoko uses. I can't say that I looked that hard for it though to be fair! I must investigate further!

You can make yuba! The google has a gazillion recipes/methods.

The Unturkey looks so awesome, I wish someone would make it for me... And I've never had any luck with yuba - kinda skeeves me out a bit!

Arg! Now I'm conflicted. Gobbler slices were so good, and I had actually been wondering about modifying the recipe to make an actual roast but you're super and already did that...now I don't know if I want to do my old standard or try something new...

This looks yummy, but it's huge. I would probably make a half-size one for my partner and I.

I made this many years ago (like from 1988 on) from Miyoko's Now and Zen Epicure cookbook. The best result I ever had was when I was able get fresh yuba from a tofu shop. The dried yuba is okay, but nothing compared to fresh or fresh-frozen yuba.

I've seen frozen yuba in the international market. Might have to try this...

i have my yuba, i am so excited!!!!
it was funny. i went to H-mart (which is a large chain, and is where i get my 12-packs of mori-nu) and they had none whatsoever, and the stockboy even went and got someone else, and that guy didn't even think he knew what it was. he just shrugged. (but it could have been a translation issue)
and then i went down the street to a larger store, (but as far as i know, is independently owned.) and not only did they have 2 brands of flat dried yuba, but they also had 1 brand of dried yuba strips, 2 brands of refrigerated yuba, and 3 brands of frozen yuba. (they also have a better selection of coconut milk)

ugh. i think wholefoods must have put some other kind of flour in the gluten bulk bin. i needed WAAAY more than 4 cups of it to form the loaf. (luckily i had 1.5 cups of gluten from before, so it's not entirely made of this mystery flour.)

after i mixed it up, i felt the mystery flour, and it's not silky like i'm used to gluten usually feeling like. it's got grains in it. and after baking, the loaf seems preeeeetty bready. it'll probably disintegrate in the boiling process.

:-/

Bummer. They probably mistakenly stocked the bin with high-gluten bread flour instead of pure vital wheat gluten.

mr. carrot ran out to the grocery store (thank the employees that they were open) and picked up actual boxes of gluten. attempt #2 went swimmingly. the sides are still cooking, but the turkey looks seriously tasty! (and that broth!!! and the stuffing!! i've been grazing. heh.)

it's an extremely solid loaf. :-(

everything else was amazing though. i will for sure keep some of the nooch mixture on hand for lots of stuff. in the future, i think we will make miyoko's stuffing, skin and gravy, but with bryanna's turkey.

Yes, I had the same feeling. Great improvements have been made in seitan-making since the unturkey was developed.

Do you have a link to bryanna's turkey recipe? I want to make it this weekend for a belated T-giving dinner!

indeed! for the past few years i've been cooking it in my oval crockpot. saves so much energy compared to the oven method.

http://vegancooking.livejournal.com/789326.html

I made the "Unturkey" yesterday. The seitan part was fine but the yuba was too hard. I had the fresh kind and felt it was kind of thick so I let it soak in hot water for like a minute to soften it up. Still is too hard and chewy to eat. Has a great taste though because of the baste on it. Any ideas how I can get the yuba a little softer? I live in the UK in London and have only been able to find this fresh kind which they are calling paper tofu.

fresh as in refrigerated? (i had the frozen stuff.)

it seemed like the stuff we tucked underneath the loaf got a lot softer than the stuff that was exposed to the hot oven. the stuff on top definitely got crispy. (and then i basted it again once it came out of the oven, and it softened up a tiny bit)

(a lot of the packages here were called bean curd sheets)

Yes yuba was refrigerated. Mine too at the bottom was softer but still very chewy. The frozen yuba she uses in the video looks a lot thinner than the fresh. The fresh one she used looked a lot like mine. I could barely get the knife through the top after it came out of the oven :-)

I'm working on bryanna's seitan/tofu loaf for the first time. Looks like the tofu didn't get completely liquified in the blender, but hoping it still turns out. The recipe said it is harder to knead than bread dough, but mine is not. Does this meaning I need to add more gluten? I want to resist doing that since it's already holding together. But I also don't want brains for dinner. Hmm.

oh! i don't know. i've always kneaded it in my mixer, so i never noticed if it was tougher than bread dough or not. :-/

it's really tender once it's all done, so i don't think it'd be ruined if you added another 1/4 cup of gluten.