there is no such thing as vegan "meats" stop using nonsense terminology. just call it what it is. like the rest of the food world does.🙄🙄 ever hear of allergies? not "chicken" made with nuts or whatever high allergenic , CALL IT WHAT IT IS. its way misleading and just stupid. if you dont want meat then dont name fruits and veg meat names. so dumb. i dislike knives but i will call spoons and forks knives! 🙄😮💨
@@GenOceanWolf_tWo_TookieTaliban So true man. It's so scary all these confusing names. Peanut butter, honeycomb, cream of wheat, hamburgers, HOT DOGS!? The list goes on... WHEN WILL SOMEONE PUT A STOP TO IT!! 😭😭😭
@@jibjubby What a dummy... cream of wheat = NAMEBRAND (but also milk in a wheat cereal) honeycomb = NAMEBRAND Western Australia and South Australia for many years called it peanut paste because, by definition, butter is a dairy product. (and stupid people called it butter....see?) 'hamburger' comes from Hamburg in Germany, where a minced beef style dish was first created. "hotdog" In fact, even Germans called the frankfurter a "little-dog" or "dachshund" sausage AND NONE OF THEM SAY eggplant tofu bean broccoli mash...cheesesteaks. greenbean jackfruit tofu mash "hamburger" LMAO your stupid logic proved my point. next time DO SOME FU*KING RESEARCH and mind your own. walk on home now.
I didn't know that! Sauce Stache has been killing it (as always) and a huge inspiration for me. I'm actually going to be trying his toasted pasta this week.
@@BoldFlavorVegan Omg, it's even worse than I thought....the video he said it in was his "AI wrote this Vegan Steak recipe", it was 4 months ago, and he said no more gluten recipes for the REST OF THE YEAR.
For sure! It has been around for a VERY long time but it seems it hasn't been tried in these sort of ways (at least not online that I can find). LOTS more left to test.
So I tried a chicken flavored one and it tasted...odd, definitely needs more experimentation. I think the salt messed with the raise, which makes sense but it should have just affected the texture and not the flavor. There is a lot to be explored on this one.
I had not heard of Kao Fu before your survey. What an interesting food. Thank you for making all three versions and evaluating your cuts, too. I sure agree with the esthetics of adding the browning liquid. It is said that we eat first with our eyes. I have to agree. Well....the nose getting the aroma is a big enhancer, too!
Oh! In the poll I said I never had it but looking at it now I definitely have at Chinese restaurants! I really liked it and now I know why I couldn’t recreate it at home 😅🤦🏾 Also explains why I don’t mind having a spongey seitan. The thick strips wouldn’t bother me at all with a good sauce or braised. I’m gonna try this now. Thanks!
Omg I had the most amazing vegan meal in Beijing in some sort of Buddhist centre in a shopping centre. I wondered what the 'meat' was and now I get it must have been this! Thank you!
When my children were young I used to make 'chicken fried seitan' and gravy, with the seitan coming from a box mix. The mix became unavailable so I stopped making it. But it does look like this will work. Thank you.
The porous texture of seitan makes it soak up whatever flavour it's cooked in and personally I think it could work well as a Tofu alternative (though chewier) in many dishes. I love Kaofu cooked in a traditional Shanghainese way in a dish called 四喜烤麸 (Sixi Kaofu / "Four-Happiness Seitan") and I believe you can find recipes online. It's essentially this kind of soft porous seitan stewed or braised in a sweet-savoury soy sauce, typically along with dried black fungus (kikurage or wood-ears) and dried daylily (Long Yellow Daylily or Jinzhencai, to be more specific). My mom likes it really sweet and goes heavy with Chinese five-spices - but I'm more of a savoury Kaofu person myself!
@@BoldFlavorVegan I'm not entirely sure, sorry! As far as I know none of the essential ingredients involve animal products but afterall it depends on the recipe, it wouldn't be hard to make it vegan.
I didn’t know this had a name. A woman here on YT (she’s passed away now) made this as fried chicken. All she did was add the yeast to gluten mixture. After she knead it she pulled off pieces and dropped them in boiling water. They puffed up, came to the top then she put them in flour and dropped them in hot oil. Just that fast.
Kaofu that's been shredded with a peeling sort of motion (going in between air pockets in the way you'd tear into an English muffin) has a feathery texture that's reminiscent of tripe. Americans aren't really into tripe, so it's probably pointless for most, but if you're trying to veganize a tripe dish like menudo or flaczki, kaofu is the best way to achieve it.
Does this have that seitan flavour? I usually add a teaspoon of baking SODA to get rid of that seitan taste, and it works! This looks like the texture is much better than regular seitan so I'll definitely give it a try.
Same here - I'd had this for years a restaurant, but always wondered what the heck it was. I figured it was yuba prepared a specific way. So glad I figured it out as that place is no longer around.
A few months ago I went to a vegan spot in Portland, OR called Epif and they had this delectable Chilean sandwich made with seitan, but the seitan was lighter, spongier, and juicier than any I'd had before. After hours of various Google searches, I was finally introduced to kao fu and now I'm obsessed with trying it out in various traditional and non-traditional ways! Thanks for giving me some ideas and pointers on ways to use it, as well as links to more traditional dishes!
It probably contain more water than seitan plus the yeast. It's more similar to bread/pizza dough, altough with a low hydration and no salt. Interesting seasonings, I should try some.
I have definitely never heard of this, but at times I wondered what adding yeast would do to seitan. How was the flavor of the kao fu different from seitan prepared without yeast? Will definitely be trying this.
There aren't any seasonings in the base recipe, so the difference is all in the texture. The texture is softer, more delicate. I can eat a lot of this than regular seitan. I love that you can pile this on and go to town on it like with the sandwich and roll in the video. If you try let me know what you think! It is different!
I heard about your channel on Plantifully Francesca I was zo curious about tje Kao Fu Never heard from it and love it! It takes a lot of time but just a bit of efford Will try this one for sure Thank you 😊 btw I love that you talk about mistakes you experienced so that we won't make them Very helpfull 🎉
I'll have to try this. I absolutely love seitan/wheat meat, but I can almost never get the flavor and texturing right at home. I know it's possible after having the incredible mock steak, wheat nuggets, etc I've bought at stores. There's always something missing compared to whatever they're doing. I've been buying bulk gluten for months and I honestly feel like I'd almost never need meat again. I feel so strong. I think it's so fundamental to our muscles and GABA systems.
The trick is to work the hell out of the gluten, stretch it like crazy to get all the protein strands to align really tightly, and then tie it in knots so it doesn't have a chance to unravel. A taffy hook helps a lot too. Seitan takes a lot of kitchen space and even more elbow grease to make it good. An alternative would be to get textured protein. It's made on an industrial scale, where it's forced through an extruder and steamed until essentially cooked. Machines basically do all the hard work for you. Soy is most common, but wheat and pea are not hard to find, and lots of different vegetable proteins have been tried by various companies. Soy curls are particularly nice, since they're made from whole soy flour instead of just protein isolate.
Ha ha ha, the captioning said you are making "cow food"! BTW, add the gluten into the liquid and it won't stick to the bowl like that. I'm curious how this would come out steaming under pressure in the Instant pot, will have to try it!
HA - I'd love to share some of this with a cow for lunch, so I guess it isn't too wrong . Good idea with the order of operations there - wish I would have thought of that for this video. Next time! I usually add cool/cold water so the gluten doesn't seize up like that, but it needs to be warm-ish to help out the yeast.
I'll have to try this right away! Your cheese-steak sandwich looked incredible. I love using soy-curls for chicken-less pot pies, this looks promising for that, too!
@@plantbasedtheo I like the flavor. I went a little rogue and made a vegan Cornell BBQ marinade and left it in there over night. The texture seemed a little chewy but also spongy with all the air pockets.
Oh nice! Glad you liked it! Something I wish I would have mentioned in the video: the nice thing about this is that you can eat more of it in one sitting. You can really stack this on a sandwich, tortilla, whatever - more than non-leavened seitan (at least for me).
@@BoldFlavorVegan For sure! Thank you for this recipe and for sharing all the other nifty techniques. I gave your channel a shout out on the seitan sub Reddit. 🙏☮️🌱
The yeast is to make this porous, right? My Seitan base seems to behave this way already on its own when getting steamed unrestricted in ots movements. Its not vital wheat but Vantastic but the label says pure gluten with nothing else.
Most plant based foods are cheaper than meat. If you want to make a curry with chickpeas, for example, you can do it for way cheaper than something like chicken or lamb. But if you want some junk food that resembles meat, it's going to need a lot of processing on very specialized equipment. Even if you DIY it, that still holds true for a lot of the ingredients that go into that endeavor. So those costs have to get amortized somehow. So you do raise a good point, and there's a good economic case to be made for why people should stick to whole, plant-based foods instead of trying to mimic a standard Western diet. It's not just healthier, it's cheaper too. Still, sometimes there's an itch that people need to scratch, and this is a fair stopgap.
@@luke_fabis I'm talking about vegan products which resemble- in taste and texture real meat. It really shouldn't cost so much more than actual meat. Even vegan hotdogs are 3x the price...
@@stevemcgowen Low supply, limited competition, and rising demand all breed high prices. Plus there's the R&D budget and equipment investment that needs to get amortized.
Maybe it’s different in other parts of the world but where I’m from vegan products are quite cheap. Like they’re always the cheapest option. As demand continues to rise, I’m sure they’ll be much cheaper in your area too.
I am incredulous, because it looks rather like what you'd end up with if you under-kneaded and accidentally boiled a regular seitan recipe: A spongey, floppy mistake. You seem to like it, though, and you're a connoisseur, so I'll give the recipe a go. Thanks for posting!
Yeah I get that, as usually that is a signal for a overcooked seitan but the the texture is different due to the controlled raise. It's like non-leavened seitan but it is lighter due to the yeast, but not in a bad way. What I like about this is because it is less dense you can eat more of it. I can usually only eat 2-3 Oz of seitan in a sitting, but with Kao Fu, I can go to town. It's a fun different way to make it for sure. They actually sell this dehydrated in Chinese grocers if you want to try it without the investment of making it.
As well as the technique for how you cook. Also the texture is different too. It is "lighter" than non-leavened seitan, so you can really pile this on for a single serving.
hi, by any chance, have you ever tried to make kao fu, using bread flour; using the wash the flour method? I am tempted to try that, but I guess the yeast has to be incorporated after the dough is washed. It seems like that cannot be successfully accomplished..
Would you be kind to answer me? Is it better then soy curls? If you have to choose it taste, what s better? Seitan or soy curls? I mean when cooked and seasoned.
seitan? or kao fu? these are different correct or is he useing a specific cultural name for something most of have heard of and has cooked with using multiple times in different dishes. I'm confused are we still doing clickbait did I fall for it or am I potentionaly learning something new cuz it looks similar but sounds different
Seitan is a pretty recent Japanese word, meaning raw protein, referring to the protein component of nama-fu. Fu is the Japanese word for gluten, and it comes in two forms. Nama-fu, meaning raw gluten, something doughy that can be made meatlike, and yaki-fu, meaning roasted gluten, which is tough but more bready. Highly refined, commercially prepared nama-fu has been marketed since the 1960s as seitan, and that's what we know it as in the West. Kaofu is a Southern Chinese version that starts with gluten, but introduces yeast so that it can form bubbles and become more layered and fluffy, similar to leavened bread. It's not the same thing as seitan. Seitan is gluten that's been refined to a meatlike texture, and kaofu is gluten mixed with bread yeast.
I love this recipe for one reason only. It is a small quantity for a single person. Other recipes you'd have to eat the loaf for 3 weeks straight to finish it because it's so big. This is single serving or two nights serving perfect for me. 😊
Well this is new to me!! Looks good, marinates well. I'm going to give it a try. It has good texture for making Souvlaki a gyro wrap, here goes! Thanks for sharing bro. ☺ see ya later.
What I forgot to mention is a big reason I really like it is that it is "lighter" than non-leavened seitan. You can really pile this stuff on which is why it works well in a roll or in in a sandwich. A gyro would be a PERFECT application for this. Let me know how it goes! Oil and seasonings are your friend with this! Don't be afraid to season (especially with salt).
@@BoldFlavorVegan /// yes for sure my spices and herbs are my friends. Oregano will make this Gyro perfect along with my vegan tzatziki sauce and fresh lemon juice... see ya later.
the intensions of the word "meat" include a textured edible protein vegan means it didn't come from an animal vegan meat = a textured edible protein which didn't come from an animal so what is the mistake
I used to wash flour to get the gluten. The wheat starch washes out and can be utilized in different ways. I cooked the gluten in the microwave. Do not over cook. Slice the cooked gluten up for various recipes. Thank you for your helpful and informative videos!
Please help 😂 Second time I do the recipe, 140gr of water and 130gr of flour .. and the result is like a 🥞 dought... Soo watery... I missed something but what ?
@@Alex-ky4cd Oh excellent, okay this is a winner then. Was honestly just curious because i've seen a lot of recipes where it's super low protein for a main dish.
Maybe I have a future in sports broadcasting? 5:07
for vegan sports right? No pigskin football lol. Maybe food sports lol.
there is no such thing as vegan "meats" stop using nonsense terminology. just call it what it is.
like the rest of the food world does.🙄🙄 ever hear of allergies? not "chicken" made with nuts or whatever high allergenic , CALL IT WHAT IT IS. its way misleading and just stupid. if you dont want meat then dont name fruits and veg meat names. so dumb. i dislike knives but i will call spoons and forks knives! 🙄😮💨
@@GenOceanWolf_tWo_TookieTaliban Someone is alarmingly triggered. 🤯 chill out lil bro. Opinion = irrelevant.
@@GenOceanWolf_tWo_TookieTaliban So true man. It's so scary all these confusing names. Peanut butter, honeycomb, cream of wheat, hamburgers, HOT DOGS!? The list goes on... WHEN WILL SOMEONE PUT A STOP TO IT!! 😭😭😭
@@jibjubby What a dummy...
cream of wheat = NAMEBRAND
(but also milk in a wheat cereal)
honeycomb = NAMEBRAND
Western Australia and South Australia for many years called it peanut paste because, by definition, butter is a dairy product. (and stupid people called it butter....see?)
'hamburger' comes from Hamburg in Germany, where a minced beef style dish was first created.
"hotdog" In fact, even Germans called the frankfurter a "little-dog" or "dachshund" sausage
AND NONE OF THEM SAY eggplant tofu bean broccoli mash...cheesesteaks.
greenbean jackfruit tofu mash "hamburger"
LMAO
your stupid logic proved my point.
next time DO SOME FU*KING RESEARCH and mind your own. walk on home now.
LMAO, and Saucestache just promised no more gluten videos for the rest of the month. Curse you hindsight, He would have been so excited for this lol.
I didn't know that! Sauce Stache has been killing it (as always) and a huge inspiration for me. I'm actually going to be trying his toasted pasta this week.
Right! Lol
@@BoldFlavorVegan Omg, it's even worse than I thought....the video he said it in was his "AI wrote this Vegan Steak recipe", it was 4 months ago, and he said no more gluten recipes for the REST OF THE YEAR.
New subscriber here. I'm glad I found your channel.
Glad you found the channel too. Welcome!
Didn't know this kind of seitan, nice discovery tahnks
For sure! It has been around for a VERY long time but it seems it hasn't been tried in these sort of ways (at least not online that I can find). LOTS more left to test.
Perhaps you could shave curls off or use a grater to get smaller chunks
Interesting! I'll have to try that.
Impressed
Title is misleading, vital wheat gluten is quite ubiquitous
Looks great! I wonder if what happens if you season the dough, or if that will mess with the yeast?
Exactly what I thought while watching! Would be a great way to get some baseline flavor in there.
So I tried a chicken flavored one and it tasted...odd, definitely needs more experimentation. I think the salt messed with the raise, which makes sense but it should have just affected the texture and not the flavor. There is a lot to be explored on this one.
@@BoldFlavorVegan /// I'm putting it to the test!
On peut mettre les saveurs et épices dans l'eau pour l'étape de la cuisson à vapeur.
Maybe start with mushroom powder and onion?
I had not heard of Kao Fu before your survey. What an interesting food. Thank you for making all three versions and evaluating your cuts, too. I sure agree with the esthetics of adding the browning liquid. It is said that we eat first with our eyes. I have to agree. Well....the nose getting the aroma is a big enhancer, too!
Yeah this looks fantastic!! I feel like there are so many possibilities here!
Thanks! There really are. I'm really excited to get back in the lab with this stuff.
add some marmight and some spices and maybe this would be good in a mongolian beef recepy? or what about a thia beef curry?
I always wonder if people actually have the time to make this stuff.
Me I just throw some beans and mushrooms in a pan and…. Voila, dinner is served 🥣
Oh! In the poll I said I never had it but looking at it now I definitely have at Chinese restaurants! I really liked it and now I know why I couldn’t recreate it at home 😅🤦🏾
Also explains why I don’t mind having a spongey seitan. The thick strips wouldn’t bother me at all with a good sauce or braised. I’m gonna try this now. Thanks!
Omg I had the most amazing vegan meal in Beijing in some sort of Buddhist centre in a shopping centre. I wondered what the 'meat' was and now I get it must have been this! Thank you!
I mean to be honest here. Anything soaked in that much barbecue sauce is going to taste good. I could fry old socks and it would be fine.
When my children were young I used to make 'chicken fried seitan' and gravy, with the seitan coming from a box mix. The mix became unavailable so I stopped making it. But it does look like this will work. Thank you.
Oh nice! Yeah, I think this would deep fry perfectly with a well seasoned dry/wet dredge.
The porous texture of seitan makes it soak up whatever flavour it's cooked in and personally I think it could work well as a Tofu alternative (though chewier) in many dishes.
I love Kaofu cooked in a traditional Shanghainese way in a dish called 四喜烤麸 (Sixi Kaofu / "Four-Happiness Seitan") and I believe you can find recipes online. It's essentially this kind of soft porous seitan stewed or braised in a sweet-savoury soy sauce, typically along with dried black fungus (kikurage or wood-ears) and dried daylily (Long Yellow Daylily or Jinzhencai, to be more specific). My mom likes it really sweet and goes heavy with Chinese five-spices - but I'm more of a savoury Kaofu person myself!
It is my goal to have Sixi Kaofu soon. It looks incredible. Do you know if it is always vegan by default?
@@BoldFlavorVegan I'm not entirely sure, sorry! As far as I know none of the essential ingredients involve animal products but afterall it depends on the recipe, it wouldn't be hard to make it vegan.
I didn’t know this had a name. A woman here on YT (she’s passed away now) made this as fried chicken. All she did was add the yeast to gluten mixture.
After she knead it she pulled off pieces and dropped them in boiling water. They puffed up, came to the top then she put them in flour and dropped them in hot oil. Just that fast.
Huh, that sounds cool. Do you have the video handy or know how I can find it?
@@BoldFlavorVegan I can mot believe i found it!! The Channel is called JeoMart. The video is called How to make the best vegan fried chicken easy.
@@Oonagh72 Found the video. Very cool! Have you made it?
I've done this with chickpea flour.
Kaofu that's been shredded with a peeling sort of motion (going in between air pockets in the way you'd tear into an English muffin) has a feathery texture that's reminiscent of tripe.
Americans aren't really into tripe, so it's probably pointless for most, but if you're trying to veganize a tripe dish like menudo or flaczki, kaofu is the best way to achieve it.
I think I saw that prepared this way on another channel. I wonder if there are similar uses, like shredded meat?
Hell yeah, always down to try new types of seitan. I'm thinking gyros for this
I think this would work SUPER well for a gyro! Use lots of sauce!
Does this have that seitan flavour? I usually add a teaspoon of baking SODA to get rid of that seitan taste, and it works! This looks like the texture is much better than regular seitan so I'll definitely give it a try.
I've never heard of this, but I've definitely eaten it before! Can't wait to try xoxoxo
Same here - I'd had this for years a restaurant, but always wondered what the heck it was. I figured it was yuba prepared a specific way. So glad I figured it out as that place is no longer around.
Awesome Mike!! Glad you're loving the kaofu!
Yes! Thanks for the nudge to try this, George!
A few months ago I went to a vegan spot in Portland, OR called Epif and they had this delectable Chilean sandwich made with seitan, but the seitan was lighter, spongier, and juicier than any I'd had before. After hours of various Google searches, I was finally introduced to kao fu and now I'm obsessed with trying it out in various traditional and non-traditional ways! Thanks for giving me some ideas and pointers on ways to use it, as well as links to more traditional dishes!
This is an interesting way to make seitan. I definitely want to try this
Let me know how you use it! Can't wait to hear what you think.
It probably contain more water than seitan plus the yeast. It's more similar to bread/pizza dough, altough with a low hydration and no salt.
Interesting seasonings, I should try some.
use sourdough starter and make it even better lol
Ohhhh that is an awesome idea.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
🙌 😊
I have definitely never heard of this, but at times I wondered what adding yeast would do to seitan. How was the flavor of the kao fu different from seitan prepared without yeast? Will definitely be trying this.
There aren't any seasonings in the base recipe, so the difference is all in the texture. The texture is softer, more delicate. I can eat a lot of this than regular seitan. I love that you can pile this on and go to town on it like with the sandwich and roll in the video. If you try let me know what you think! It is different!
Just tried to make it and the 140g should be 240g i think.
If you take 140g wheat gluten vs. 130g Water you get a very wet though..
Could you slice it horizontal and make a kind of burger pattie ? 🤔
I'm experimenting with a soy ,Siracha, maple ,garlic powder marinade
What did you mean by “too thick” for the last one? Did the seasonings not take? Or was it a personal (texture) preference?
I heard about your channel on Plantifully Francesca
I was zo curious about tje Kao Fu
Never heard from it and love it! It takes a lot of time but just a bit of efford
Will try this one for sure
Thank you 😊 btw I love that you talk about mistakes you experienced so that we won't make them
Very helpfull 🎉
I'll have to try this. I absolutely love seitan/wheat meat, but I can almost never get the flavor and texturing right at home. I know it's possible after having the incredible mock steak, wheat nuggets, etc I've bought at stores.
There's always something missing compared to whatever they're doing. I've been buying bulk gluten for months and I honestly feel like I'd almost never need meat again. I feel so strong. I think it's so fundamental to our muscles and GABA systems.
The trick is to work the hell out of the gluten, stretch it like crazy to get all the protein strands to align really tightly, and then tie it in knots so it doesn't have a chance to unravel. A taffy hook helps a lot too. Seitan takes a lot of kitchen space and even more elbow grease to make it good.
An alternative would be to get textured protein. It's made on an industrial scale, where it's forced through an extruder and steamed until essentially cooked. Machines basically do all the hard work for you. Soy is most common, but wheat and pea are not hard to find, and lots of different vegetable proteins have been tried by various companies. Soy curls are particularly nice, since they're made from whole soy flour instead of just protein isolate.
vegans can't bear their own food and always look for a meat substitute. you can't substitute delicious meat.
Ha ha ha, the captioning said you are making "cow food"! BTW, add the gluten into the liquid and it won't stick to the bowl like that. I'm curious how this would come out steaming under pressure in the Instant pot, will have to try it!
HA - I'd love to share some of this with a cow for lunch, so I guess it isn't too wrong . Good idea with the order of operations there - wish I would have thought of that for this video. Next time! I usually add cool/cold water so the gluten doesn't seize up like that, but it needs to be warm-ish to help out the yeast.
Closed captioning does not recognize "Kao Fu" so translates to "Cow Food". LOL
I'll have to try this right away! Your cheese-steak sandwich looked incredible. I love using soy-curls for chicken-less pot pies, this looks promising for that, too!
Oh for sure - this would do super well in a pot pie. Give em' a whirl anywhere you'd use soy curls!
I’m not vegan but could be a super fun substitute for croutons and something to use together with meat for some textural fun
I'm thinking about marinating thin strips then dehydrating in a food dehydrator , a vegan jerky maybe 🤔
… aaaand I just found my favorite vegan TH-cam channel.
I made this today. I really liked it. The texture is different. A good different.
How did the flavor compare to regular seitan?
@@plantbasedtheo I like the flavor. I went a little rogue and made a vegan Cornell BBQ marinade and left it in there over night. The texture seemed a little chewy but also spongy with all the air pockets.
Oh nice! Glad you liked it! Something I wish I would have mentioned in the video: the nice thing about this is that you can eat more of it in one sitting. You can really stack this on a sandwich, tortilla, whatever - more than non-leavened seitan (at least for me).
@@BoldFlavorVegan For sure! Thank you for this recipe and for sharing all the other nifty techniques. I gave your channel a shout out on the seitan sub Reddit. 🙏☮️🌱
Huh, I just found you from this video. Seems like it saucestache was actually vegan c: Will be subscribing and watching more!
Basically, it’s a bread sandwich. Yeah…NO.
The yeast is to make this porous, right?
My Seitan base seems to behave this way already on its own when getting steamed unrestricted in ots movements. Its not vital wheat but Vantastic but the label says pure gluten with nothing else.
My issue with vegan 'meat' is that it costs much more than meat products- which makes no sense, as plants are cheaper to grow than cattle...
Most plant based foods are cheaper than meat. If you want to make a curry with chickpeas, for example, you can do it for way cheaper than something like chicken or lamb.
But if you want some junk food that resembles meat, it's going to need a lot of processing on very specialized equipment. Even if you DIY it, that still holds true for a lot of the ingredients that go into that endeavor. So those costs have to get amortized somehow.
So you do raise a good point, and there's a good economic case to be made for why people should stick to whole, plant-based foods instead of trying to mimic a standard Western diet. It's not just healthier, it's cheaper too.
Still, sometimes there's an itch that people need to scratch, and this is a fair stopgap.
@@luke_fabis I'm talking about vegan products which resemble- in taste and texture real meat. It really shouldn't cost so much more than actual meat. Even vegan hotdogs are 3x the price...
@@stevemcgowen Low supply, limited competition, and rising demand all breed high prices. Plus there's the R&D budget and equipment investment that needs to get amortized.
Maybe it’s different in other parts of the world but where I’m from vegan products are quite cheap.
Like they’re always the cheapest option.
As demand continues to rise, I’m sure they’ll be much cheaper in your area too.
I am incredulous, because it looks rather like what you'd end up with if you under-kneaded and accidentally boiled a regular seitan recipe: A spongey, floppy mistake. You seem to like it, though, and you're a connoisseur, so I'll give the recipe a go. Thanks for posting!
Yeah I get that, as usually that is a signal for a overcooked seitan but the the texture is different due to the controlled raise. It's like non-leavened seitan but it is lighter due to the yeast, but not in a bad way. What I like about this is because it is less dense you can eat more of it. I can usually only eat 2-3 Oz of seitan in a sitting, but with Kao Fu, I can go to town. It's a fun different way to make it for sure. They actually sell this dehydrated in Chinese grocers if you want to try it without the investment of making it.
@@BoldFlavorVegan "What I like about this is because it is less dense you can eat more of it." This is reasoning I TOTALLY understand! LOL!
😂
TH-cam predictive subtitles called it COW FOOD
CAN YOU CREATE SOME ALKALINE VEGAN FOOD NON HYBRID FOOD?
Miam !!!!!!! ❤❤❤❤❤😊
😊
So is the yeast the difference?
As well as the technique for how you cook. Also the texture is different too. It is "lighter" than non-leavened seitan, so you can really pile this on for a single serving.
Shawarma? Gyro?
On it!
Made it and it's fabulous! Definitely a new one to add to the meal rotation. Thanks!
So awesome to hear! Super glad you liked it!
I am pretty sure it tastes good but its not seitan, its just wet bread with sauce in bread
Has anyone tried freezing this before slicing to be able to get thinner slices for a cheesesteak? Would that work?
I'm thinking, this might make good "facon"
I feel like this is what people that cant afford meat eat.
Love this video and keep them coming 😊
Thank you! Will do!
That cheesesteak looks like a winner!
It was my fave out of the three for sure!
Seems doable! I do miss gyros and haven't opened my gluten flour yet to experiment. Thanks!
how did it work out? i've been having a really good tofu tzakiki
hi, by any chance, have you ever tried to make kao fu, using bread flour; using the wash the flour method? I am tempted to try that, but I guess the yeast has to be incorporated after the dough is washed. It seems like that cannot be successfully accomplished..
I've seen it done but never done it myself :)
Would you be kind to answer me? Is it better then soy curls? If you have to choose it taste, what s better? Seitan or soy curls? I mean when cooked and seasoned.
I like them all! I consider soy churros to be more “convenience” food just because it whips up faster than making seitan from scratch.
seitan? or kao fu? these are different correct or is he useing a specific cultural name for something most of have heard of and has cooked with using multiple times in different dishes. I'm confused are we still doing clickbait did I fall for it or am I potentionaly learning something new cuz it looks similar but sounds different
Seitan is a pretty recent Japanese word, meaning raw protein, referring to the protein component of nama-fu. Fu is the Japanese word for gluten, and it comes in two forms. Nama-fu, meaning raw gluten, something doughy that can be made meatlike, and yaki-fu, meaning roasted gluten, which is tough but more bready. Highly refined, commercially prepared nama-fu has been marketed since the 1960s as seitan, and that's what we know it as in the West.
Kaofu is a Southern Chinese version that starts with gluten, but introduces yeast so that it can form bubbles and become more layered and fluffy, similar to leavened bread. It's not the same thing as seitan. Seitan is gluten that's been refined to a meatlike texture, and kaofu is gluten mixed with bread yeast.
Wauw di wauw wauw 💕💜💕💜💕💜💕💜💕💜💕💜💕
Simple seitan, surely?!!!
I love this recipe for one reason only. It is a small quantity for a single person. Other recipes you'd have to eat the loaf for 3 weeks straight to finish it because it's so big. This is single serving or two nights serving perfect for me. 😊
Yeah, you might even be able to stretch this into three. My wife and I split the cheesesteak and that was like 3/4 of the base recipe.
Does it taste of anything by itself?
I think I might try this. It scares me less than seitan. Thanks for the demo.
Such sloppy sandwiches
Who is Michael Trabert?
@0:40 or put in the water 1st...
Very indulgent prep
Well this is new to me!! Looks good, marinates well. I'm going to give it a try.
It has good texture for making Souvlaki a gyro wrap, here goes!
Thanks for sharing bro. ☺ see ya later.
What I forgot to mention is a big reason I really like it is that it is "lighter" than non-leavened seitan. You can really pile this stuff on which is why it works well in a roll or in in a sandwich. A gyro would be a PERFECT application for this. Let me know how it goes! Oil and seasonings are your friend with this! Don't be afraid to season (especially with salt).
@@BoldFlavorVegan /// yes for sure my spices and herbs are my friends. Oregano will make this Gyro perfect along with my vegan tzatziki sauce and fresh lemon juice... see ya later.
Instead of using plastic wrap you can use an elasticated shower cap, that can be washed and re-used, reducing waste.
Yeah, I'm working towards becoming a plastic wrap free kitchen. Thanks for the tip!!
Can you make this without the gluten? gluten is really bad for your gut long term so id love to see an alternative
No.
But there are alternatives like soy curls. The thing is, you need a high pressure extruder to make that, so you have to get it commercially.
A must make as it has great texture. Thank you for experimenting and then sharing with us. Much appreciated.
For sure! Thanks so much for watching :)
oi its Flav! COYS
wait but you didnt wash out the starches like you would do i saitan. isnt this just bread then
We wash the dought when it's made with all purpose flour. In this recipe, he used "vital wheat gluten flour", it's already pure gluten.
Too much Gluten
Toast your buns!
interesting to try , tks
Can I freeze kao fu as cut up.pieces once I've made it?
Yeah for sure freezes great
Too much
I know you mentoined soy curls, but how do you think they really compared? I *adore* soy curls.
You know, I bought a bag just to compare but it has been sitting in my cabinet. I'll give it a whirl and let you know.
@@BoldFlavorVegan Excited to hear your review, sir!
Coool
I'm an OCD clean freak so I really appreciate how clean your kitchen is. lol. I can now focus on the recipe instead. lol. Subbing.
Vegan meat. find the mistake
the intensions of the word "meat" include a textured edible protein
vegan means it didn't come from an animal
vegan meat = a textured edible protein which didn't come from an animal
so what is the mistake
it has different flavor from regular gluten flour seitan? Does it has different texture (it kinda looks when you unfreeze tofu)
As a gluten and yeast allergic, this blob should be my archnemesis, but my goodness does it look TASTY 😮💨
I used to wash flour to get the gluten. The wheat starch washes out and can be utilized in different ways.
I cooked the gluten in the microwave. Do not over cook.
Slice the cooked gluten up for various recipes.
Thank you for your helpful and informative videos!
I make this once in a while, but my technique was sloppy, I will try the proper technique! Thanks
Ew
is that 烤麸？！
Yessir you hit w this thumbnail
Oh, thanks! It has been a long learning process to make these and am proud of this one.
Please help 😂
Second time I do the recipe, 140gr of water and 130gr of flour .. and the result is like a 🥞 dought... Soo watery... I missed something but what ?
Oh no! You mean it is like pancake batter? Are you using vital wheat gluten flour? You should have a dry dough with those weights.
I’m not vegan, but looks kind of good. #LiveLaughLearn
the bbq sandwich looks amazing!! i'll try making this soon and i'm so excited, thanks a lot for the recipe :D
“He’s steaming” now hope it comes out!!
I am not even vegan. Just like to see the creativity of these videos.
I'm thinking long strips of suitably marinated kao fu in sushi rice seaweed rolls ,maybe with kimchi , salted carrot and picked daikon
That sounds reallllly good
first time here, will be hear for ever, thanks
What are the macros? Most "vegan meat" is SUPER low protein so what's the point
The point is flavour, or more realistically in this case the texture. Most people don't eat food just for the sake of nutrition
@@user-zz3sn8ky7z I get that, but if you're replacing meat it should have at least 20g protein in a serving
@@TheChrisSig vital wheat gluten is 75% protein...
@@Alex-ky4cd Oh excellent, okay this is a winner then. Was honestly just curious because i've seen a lot of recipes where it's super low protein for a main dish.