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 Post subject: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 11:45 am 
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I searched and couldn't find an answer. I'm making these tomorrow at my sister's house. I want to bake (or saute...haven't decided) them there. Can I make them up ahead of time and do the baking (or frying) later? If yes, what's the best way to store? How early can I make them...like today instead of tomorrow? I've made the baked version lots of times but never fried. Which do you like better?


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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 11:51 am 
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I made them the day before to cook the day after. I almost always fry them in a little bit of oil.
I think they get tougher when you make them before, which is a good thing. I just store them in the fridge, but if you want to keep them for longer then probably the freezer is better.

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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 11:52 am 
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Thanks!


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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 11:54 am 
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make sure you put layers of parchment/plastic wrap between each cutlet so they don't stick together! personally, i like fried better, but if i'm making a large quantity, i bake them because it's much easier.

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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 12:11 pm 
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I've got a big old electric skillet that my mom wanted to get rid of. I think I could fry several at once in that. I may have to do it in the garage because my sister's counter space isn't great. I love that skillet. I figured I'd use it occasionally, but I use it weekly. It's really great for a triple batch of salt and pepper tofu.


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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 2:07 pm 
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I bake them beforehand, and then fry them to crisp them up a bit right before I serve. Put some in a ceasar salad the other night...yummy. Good luck with them!


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 Post subject: Re: chickpea cutlets question
PostPosted: Wed Nov 21, 2012 8:37 pm 
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I like baked better than fried because it helps them get chewy in a good way, as in baking keeps them from getting mushy. I also vote for baking them ahead of time at your house and then just re-heating at your sister's. That's how I have gone about bringing them to my family's.

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 Post subject: Re: chickpea cutlets question
PostPosted: Fri Nov 23, 2012 8:01 pm 
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I always make mine during naptime and store in the fridge on the baking sheet. Then I just take out and bake at dinner time.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sat Dec 22, 2012 7:46 pm 
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Bumping this--can y'all recommend a gravy to go with these? Thinking about making them for Christmas dinner.

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 Post subject: Re: chickpea cutlets question
PostPosted: Sat Dec 22, 2012 8:56 pm 
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I always start mine in a cast frying pan and when I flip, I transfer to the over to finish...get the best of both worlds doing it this way. Man, I have been craving these for 2 days now and was going to make them for dinner tonight already...gotta go make em right now!!!


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 Post subject: Re: chickpea cutlets question
PostPosted: Sat Dec 22, 2012 9:24 pm 
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I make the silky chickpea gravy from AFR and make jokes about how we are going to turn into giant chickpeas because that's all we eat. Yum and mashed potatoes.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sat Dec 22, 2012 9:52 pm 
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ndpittman wrote:
Bumping this--can y'all recommend a gravy to go with these? Thinking about making them for Christmas dinner.


I'd make a regular golden gravy, with finely chopped shallots in it & lots of fresh herbs, like chives, tarragon, sage & rosemary.

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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 1:12 am 
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I almost always make it with the Savory Mushroom Gravy from the ppk. It's my favorite gravy and I might have eaten it as a soup when I have leftovers...


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 12:34 pm 
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I serve mine with Bryanna's fat free brown gravy, my go to gravy.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 12:41 pm 
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Highly recommend the Vidalia onion sauce from Vcon!

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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 12:45 pm 
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darlingllnikki wrote:
I almost always make it with the Savory Mushroom Gravy from the ppk. It's my favorite gravy and I might have eaten it as a soup when I have leftovers...


Yeah that's what I serve them with too! So good!


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 1:03 pm 
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Not a gravy, but I always make mine with the mustard sauce from Vcon. Num!

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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Dec 23, 2012 2:03 pm 
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I like them baked with a little oil on each side. So good.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Jan 06, 2013 8:32 pm 
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Is it possible to over knead these? Not sure if that was it or if it was that I baked them, but I wasn't dazzled. They were kind of dry and chewy.

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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Jan 06, 2013 8:44 pm 
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ndpittman wrote:
Is it possible to over knead these? Not sure if that was it or if it was that I baked them, but I wasn't dazzled. They were kind of dry and chewy.

I find them dryer and more chewy when baked.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Jan 06, 2013 8:55 pm 
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I was thinking they'd be chewy I guess, but I didn't foresee the dryness. Also my first time doing anything with wheat gluten. Maybe I'll try again and pan fry.

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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Jan 06, 2013 8:58 pm 
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When I bake them I tend to serve them with gravy to offset the extra dryness.


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 Post subject: Re: chickpea cutlets question
PostPosted: Sun Jan 06, 2013 10:54 pm 
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quark wrote:
Not a gravy, but I always make mine with the mustard sauce from Vcon. Num!

Yes, this is my favorite way to have them too.

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 Post subject: Re: chickpea cutlets question
PostPosted: Mon Jan 07, 2013 6:04 am 
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ndpittman wrote:
Is it possible to over knead these? Not sure if that was it or if it was that I baked them, but I wasn't dazzled. They were kind of dry and chewy.

i did mine in the kitchenaid, so i probably over kneaded. they were dry and chewy, but that's what i was going for. (i also baked). i would have made gravy but i was lazy.

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 Post subject: Re: chickpea cutlets question
PostPosted: Mon Jan 07, 2013 6:58 am 
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torque wrote:
ndpittman wrote:
Is it possible to over knead these? Not sure if that was it or if it was that I baked them, but I wasn't dazzled. They were kind of dry and chewy.[/quote
i did mine in the kitchenaid, so i probably over kneaded. they were dry and chewy, but that's what i was going for. (i also baked). i would have made gravy but i was lazy.
Yes, it is definitely possible to overknead (another reason I'm not a big fan of seitan/gluten-based things in general), and the chickpea cutlets are chewier when baked than fried. They are pretty popular in my house, but as others have noted, I think they're best when served with a sauce or gravy (they are also good in sandwiches).

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