commit: 162ae0496f91a4e4ffa09d764ff9b1fa0660fe7c
parent fc3688b2d1746cf8e8a3b3d06842a90505625c11
Author: microlith57 <microlith57@gmail.com>
Date: Mon, 24 Jun 2019 11:16:02 +1200
Update cheese & seitan
Signed-off-by: microlith57 <microlith57@gmail.com>
Diffstat:
1 file changed, 5 insertions(+), 5 deletions(-)
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -11,9 +11,9 @@ CHEESE
& This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!
% recipes/cheese.1.jpg
& This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!
- & In this recipe I use kanten, which is similar to agar agar except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.
+ & In this recipe I use {{kanten}}, which is similar to {{agar agar}} except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.
& {*Flavors*}
- & For a pepper jack cheese flavor, add garlic, onion powder and chili flakes. You can also add black pepper, for a bit of spice, or pimento olives!
+ & For a pepper jack cheese flavor, add {{garlic}}, {{onion powder}} and {{chili pepper flakes}}. You can also add {{black pepper}}, for a bit of spice, or {{pimento olives}}!
% recipes/cheese.2.jpg
INST
@@ -169,14 +169,14 @@ SEITAN
TIME : 60
SERV : 2 servings
DESC
- & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there, it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
+ & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
% recipes/seitan.2.jpg
& Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
& In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.
% recipes/seitan.3.jpg
- & When preparing seitan, it's important to flavour the inside, and outside of the dough. Adding a variation of ingredients to the dough mix, like ginger, garlic, onion powder, tomato sauce, soy sauce etc. will make it extra flavourful, the same goes for the broth; adding vegetable broth and soy sauce as a base, and roughly chopped onions, garlic and ginger will season the outside of the dough.
+ & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth; adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough.
% recipes/seitan.4.jpg
- & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then, steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals. .
+ & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.
INST
MAIN
- In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}.
