Post by @wendythefoodscientist

How to turn a bag of flour into three different plant meats. By @wendythefoodscientist Flour is roughly 10% protein. Wash the starch away under running water and what stays behind is the protein (gluten). Stretchy, elastic, and almost pure plant protein. That's seitan. And what you do with it next decides what meat you get. 🌾 Beef slices — wind the gluten around a chopstick before simmering. The wrapping aligns the protein strands into layers, so it slices with grain instead of tearing. 🌾 Chicken shreds — tie it into knots. The tension holds the fibers in bundles while it cooks, and that's what lets you pull it apart into strands. Sear first for the browned crust, then simmer for tenderness. 🌾 Minced meat — steam it until fully cooked, then blend. Cooking first means the protein is already set, so the blade cuts it into grains instead of smearing it into paste. Same gluten. Three completely different textures. The only thing that changed is what you did to the strands before cooking. All three keep for a week in the fridge and freeze well, so you can prep for the week. This technique is part of my Seitan Masterclass: 9 plant meats, 2 methods. Link in bio for the video course, or to try my free seitan recipes first on my website (link in bio) #seitan #plantbased #seitanrecipes