Wednesday, February 3, 2010

Making Raw Wheat Meat

see Jamie's Wheat Meat Class for more information!

Wheat Meat may be used in any recipe requiring ground beef. If the texture doesn't seem quite right, remember the form is not as imporant as the flavor. Be patient and continue to practice.

10 cups whole wheat flour
5 cups cold water

Combine the flour and water in a mixing bowl and use the dough hook to kneed for 5 minutes. Cover and let rest in the refrigerator for 20 minutes while the gluten further develops. If desired it may be covered in cold water and refrigerated overnight. Divide the dough into fourths and work with one at a time, keeping the others covered. Immerse the dough in a deep bowl of cold water and squeeze and stretch, keeping it intact while working out the bran and starch. After several minutes you will feel the sandy texture leaving (bran) and the dough will resemble bubble gum. Place in a fresh bowl of cold water and repeat the procedure with the other fourths in the same water. Save this water after you are done for other uses.

For "Ground beef", form the "globs" into orange-sized balls and bake on a greased cookie sheet at 350 for 45 minutes until firm and leathery. Remove from oven and cool. Then tear into smaller pieces and run through a food or meat grinder. The coarse product resembles ground beef and can now be flavored, pressed into a cookie sheet and baked at 300 degrees for 15-20 minutes. Tear apart and use as "ground beef" adding at the last minute to recipes to keep from getting soggy.

You can also steam it. Just place your gluten pieces in the steamer for about 30 minutes, turning them over after 15 minutes.

The milky water contains most of the vitamins and minerals found in the wheat and is too valuable to throw away. Refrigerate overnight and you will see 3 layers. The top clear layer of water can be used for anything from mixing drinks to watering plants. The next layer is starch and can be used for thickening gravies and soups (use 4-7 TBSP starch per 2 cups liquid). The starch should be used in 2 days. The last layer is the bran. Rinse in water until it runs clear and use in 4-6 days or freeze, or dry it by spreading on a greased cookie sheet and bake for 20-25 minutes at 300 degrees.

source: Bee Prepared

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