The great gluten turkey, part two

 
                     THE GREAT GLUTEN TURKEY, PART TWO
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   continued from part one
   
   Place the "turkey" in a preheated 350 degree oven and
   bake for 1 1/4 to 1 1/2 hours, basting every 15
   minutes with the wine-margarine mixture and the juces
   in the pan.  If it brown too much, cover loosly with
   aluminum foil. Carv as you would with a regular roast
   and accompany with stuffing. LIGHT YEAST FLAVORING
   POWDER: Pulverize all ingredients in a blender until
   powdered.  Store in a jar in a cool place. GREAT
   GLUTEN DRESSING: Melt the margarine.  Saute the onion,
   celery, and mushrooms. Combine with the remaining
   ingredients, moistening with stock as necessary.
   GRAVET FOR MOCK TURKEY: Melt the margarine in aq
   saucepan.  Add the flour and cook for two minutes.
   Add the reserved gluten stock, white wine and soy
   sauce. Cook, stirring constantly until thick.  For
   more flavor, an additional tablespoon of light yeast
   flavoring may be added. HOMEMADE GLUTTEN: when you
   wash the starch and bran away from high-gluten,
   whole-wheat flour, you end up with just the wheat
   protien, or gluten. It's a strechy substance with a
   particularly meaty texture when baked, boiled, stewed
   and fried, and is the main component of the Great
   Gluten Turkey. This recipe uses 3 puonds of flour.
   Note that the "turkey" recipe uses 10 pounds of flour.
   The recipe ingredients can be increased and you can
   follow the same method outlined here. NOTE: If you
   wish to avoid the work of making homemade gluten,
   there is also instant gluten flour (vital wheat
   gluten), which only needs to be mixed with water. 3
   pounds or more high-gluten whole-wheat flour 3 cups or
   more water The important point here is to use a
   high-gluten whole-wheat flour. Whole-wheat pastry
   flour will not give you the same results. If you're in
   in doubt, ask for the best flour for breadbaking, it
   has the highest gluten content. Place the flour in a
   large bowl and add the water while stirring
   constantly. Add enough water to make a very firm
   dough, it should be much firmer than bread dough.
   Allow this to sit for at least one hour.  No kneading
   or setting overnight is necessary. Place the bowl
   containing the dough in the sink.  Fill it with tap
   water and begint to massage the dough.  The water will
   grow very white and milky ar first, as the starch
   rinses out.  This liquid can be saved and used in
   place of arrowroot or cornstarch to thicken sauces and
   such.  It will keep for about two weeks in the
   refrigerator.  If you don't save it, discard the water
   as it gets cloudy and fill the bowl with fresh water.
   Keep filling the bowl with fresh water, massaging the
   dough and discarding the water for about 10 - 15
   minutes until the water grows gradually clear. During
   this process as the starch and bran gets washed away,
   the dough will shrink in size and at one point may
   appear to be falling apart completely. In the end it
   will all congeal into one strechy mass.  When it looks
   like you have a giant wad of well chewed bubble gum,
   you have transformed flour into raw gluten. It is now
   ready for use in the Great Gluten Turkey Recipe.
  
 
 
                    - - - - - - - - - - - - - - - - - -