VegSource.com

SEARCH VEGSOURCE:

 

 

Follow Ups | Post Followup | Back to Discussion Board | VegSource
See spam or
inappropriate posts?
Please let us know.
  




From: Jo Stepaniak (jo.vegsource.com)
Subject: Re: gluten pot roast
Date: September 19, 2009 at 3:34 pm PST

In Reply to: gluten pot roast posted by fanny on September 19, 2009 at 12:35 pm:

Hi, Fanny. I don't know what you did, as I was not in the kitchen with you. A rubbery texture can be the result of the brand of instant gluten flour you used (some cause a more rubbery texture than others) or too high heat. Slow-cooking the roast at a bare simmer with the lid just partially on makes the most tender roasts with a chewy, not rubbery texture. (Boiling makes gluten more rubbery.)

~Jo



Follow Ups:



Post a Followup

Name:
E-mail: (optional)
Subject:

If your message contains graphic descriptions of violence toward animals or other disturbing information,
please check the Sensitive Material button: Sensitive Material None

Comments:

Optional Link URL:
Link Title:
Optional Image URL: