SC - medieval beverages

[Woeller D]

Rather than go through all of that,  I buy gluten flour.
I mix (now this is from memory)

    2 cups gluten flour
     some water
     soy sauce
     herbs
     mushroom soy

Measure flour in large bowl. Mix water in a separate container with some
soy sauce , herbs etc.  Slowly add the water mixture and knead the
substance make a ball out of the gluten - it will be tough and rubbery.
Let the ball sit for 1/2 an hour.  Slice 1cm slices from the ball of dough.
Drop into boiling water (with a little soy in it) and boil for 10 minutes. 
 It will
expand, making vast quantities of gluten.  You can use this in small
strips in stirfrys; my favourite use is minced up in the food processor,
used where ever you would use mince.

Kiriel

 ----------
From: mtraber at email.msn.com
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC -gluten extraction
Date: Thursday, 19 February 1998 2:26AM

The source id from 'Back to Eden' by Jethro Kloss. A peculiar herbal written
by a contemporary to Dr. Kellogg, and in my eyes just as flakey. He has a
morbid though period fascination with immediate high enemas for
everything-no matter what the illness. In a sense, he was right for the time
had an abyssmal understanding of the basic metabolism. He also advocated a
vegetarian diet, including nut butters and gluten meat substitution as well
as using soy beans to produce milk and dairy products.

To extract the gluten from flour, take your desired amount of flour, i have
done it with the basic 1 lb bag as an experiment, i bought the unbleached
whole wheat flour and didnt want to commit myself to keeping around the rest
of a 5 lb bag- it was norfolk va, and there was a roach problem in the
apartment building I was in.

Mix it with enough flour to make the equivalent of bread dough, kneading it
to produce the  gluten. Now it gets messy. You take your dough lump, put it
in a bowl, let it sit for 5-10 minutes, then pour water into the bowl. let
the dough sit in the water for a couple of minutes, then roll the lump
around until the water gets milky with the starch. i  would assume that you
could save the water and dry out the starch if you really wanted to be
frugal...repeat ad nauseum until you have about 1/4 the mass left, and it is
mostly gluten. It is hard to describe the difference between gluten and
dough, except it is sort of translucent and not gummy to the touch. You do
have to be careful not to oversoak the dough in any particular batch of
water so it doesnt turn into paper machier glue, and I found it works better
if you knead the mass gently to bring the starch to the surface to soak it
off better. It is a strange  process, and at the time you could buy gluten
paste in haealthfood stores- I was just curious about the recipe in the
book.

Margali



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