Comments on: Now we’re cooking

By: (0v0)

(0v0) — Wed, 02 Dec 2009 16:12:24 +0000

Muffin tin, check. Tights, check.

We’ll see if seitan goes with root vegetables…

By: karen

karen — Wed, 02 Dec 2009 15:54:51 +0000

Oooh, Liz, now I want pan-fried seitan. I LOVE crispy foods!

And Owl, academic entertaining is SO much better than Martha Stewart entertaining. Academics are fun! fun! fun! They won’t try to one-up you about dumb things like cars and vacations and kids’ accomplishments and all that kind of stuff. You can actually have conversaaaaaaations!

Oh, I totally imagine you in a plaid wool skirt and tights, walking around campus with a fallen leaf caught in your hair. Just like a character in an Updike or Roth novel. Hahahaha!

By: Liz2

Liz2 — Wed, 02 Dec 2009 15:48:27 +0000

Hi all,
I actually prefer my seitan pan fried until crispy (or rolled in some olive oil and roasted at 450 deg. for a similar effect). It’s really delicious and it removes all of the “alpo-ness” of the thing.

And as for the gas: in addition to being crazy high in protein, it’s packed FULL of fiber. So buyer beware.
Thanks for posting this Karen, the pre-made stuff is so expensive. I’m going to just allow the extra time to make my own from now on.

And Owl: unfold that apron and get thee to a muffin tin. hahahaha.

By: Lauren

Lauren — Wed, 02 Dec 2009 15:47:36 +0000

I’ve eaten Seitan stir fry with pesto sauce at Caravan of Dreams, and you know what? I couldn’t SEE the seitan! That was, as Martha says, “a good thing”! Because it was YUMMY! Not so pretty…but under all that pesto sauce and all those veggies…who knew?!

By: karen

karen — Wed, 02 Dec 2009 00:55:58 +0000

Yup, it’s good! You can try it at Caravan of Dreams.

Seitan, 1/3 cup (30g)
Calories: 160
Protein: 23g
Carbohydrate: 11g
Total Fat: 0.5g
Fiber: 2g

General Info

http://en.wikipedia.org/wiki/Gluten
http://www.pccnaturalmarkets.com/health/1927002/

By: Lauren

Lauren — Tue, 01 Dec 2009 23:57:54 +0000

One more question…is gluten a form of protein? Or is it a form of carb? Not sure what exactly this is that you made. Again, this is not intended to offend. I just really don’t understand.

By: Lauren

Lauren — Tue, 01 Dec 2009 23:56:20 +0000

So, that stuff is good? Because it looks a bit like Alpo, no offense, really really no offense.

By: (0v0)

(0v0) — Tue, 01 Dec 2009 21:22:40 +0000

I can get in to cooking so long as it feels like playing with a chemistry set, yes.

But the hostessing thing? Sigh. We’ll see what happens when I’m living in the town where dinner parties with professors is the only entertainment in town…

By: Claudia

Claudia — Tue, 01 Dec 2009 14:11:20 +0000

Hey, thank you for posting this, I will try it!. I wonder if they will have gluten flour at the Whole Foods.

By: karen

karen — Tue, 01 Dec 2009 12:00:56 +0000

Not sure how much the cooking process affects the protein, Owl. It may simply be to stabilize the dough — I’m thinking of how you start with dough for pasta or bread. Does the heating process really affect the nutritional aspects of the food, or is it all about making it more palatable/less runny? Cooking science is actually pretty interesting! Haha! Is it wrong that I like the mad scientist part of cooking more than the Martha Stewart “we’re gathered at an aesthetic table” aspect?

Liz, I think “crockpot,” too! The actual pots themselves look WAY more high tech than the clunky old orange clay cylinder my Mom used to have. One great thing is that you can slide the ceramic part out of the heating element: means I can pull the whole thing out when cooking/serving is done and store leftovers right in the ceramic “bowl.” This is my kind of slacker appliance!