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From: Jo Stepaniak (jo.vegsource.com)
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
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