I made vegan deli meat from leftover wheat starch! | Cured Vegan Ham
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Potato Powder Cheese: https://youtu.be/UAME1efjOcg Is it possible to make vegan ham from food waste? Making wash the flour …
Recipe notes & Tips:
Potato Powder Cheese: https://youtu.be/UAME1efjOcg
– If you want to see the spawn (and seitan) being made in full, have a look at the WtF Vegan Steaks (https://youtu.be/J9EXJrpGuRY), and the WtF Vegan Ribs (https://youtu.be/pCVlPmwsEqQ)
– If you don’t have an Instant Pot; I’d approach cooking it like I did for the WtF Steaks (link above). Wrap it in baking paper and secure the ends well. Steam it for 45 minutes to an hour, and then simmer it in stock over a low temperature for an hour. Flip it over and simmer for another hour. You could also try steaming it in the oven by placing the wrapped piece on a rack in a large roasting pan. Pour in boiling water, and then cover well with foil. I’d give it 3 hours at 180°C/350°F. As I haven’t done either of these methods myself, I can’t attest as to whether they’ll work, but I’ll update here if I ever do
– The ham didn’t slice as thin as I’d hoped on the mandolin. It could be that it will get firmer as it ages with the salt on
– To do Salting, I wet my hands and rubbed them over the outside, then sprinkled it liberally with salt and rubbed that in. I then wrapped it in paper towel and put it back into the foil. I’ll keep an eye on it every few days, and replace the towel once it gets wet. This will stop it developing any mould
– Flavours for next time; I think beetroot, chicken stock, sumac, garlic and onion will give it that cleaner flavour that I’m looking for. Possibly also some white miso
– I may try using buckwheat flour instead of the vital wheat gluten in a batch, partly for extra bulk (because the protein is somewhat pricey), but also for some chew. Not sure…
Dude… I mean…c'mon! How ****ing close can you get?! Honestly, if you put this, sliced, side by side with some actual Prosciutto ham, I think I'd be hard pressed to point out which was genuinely meat. What an absolute success… It's not the quickest of recipes, apparently, but I do find that seitan does store quite well for a longer time than one would expect. Congrats on knocking vegan cured ham out the park! Beautiful…
Looks good.