Hi Everyone. So I’ve gotten a comment from a viewer that their meat was coming out gritty. While this is partly due to the fact we are using soy protein (and not wheat gluten)- and so that is the nature of a bean, I’ve changed all the ingredients to weighted measurements, so that there will be a more consistent outcome for you all each and every time. Also, eating the pieces right out of the steamer will ensure it is smoother, even though waiting 15-20 minutes will give you a more solid meat feel. IF YOU ARE LETTING IT REST FOR 15-20 MINUTES (I said 30 in the video), make sure it is in a plate with plastic wrap tightly covering it, so it doesn’t dry out.
SOY FAUX MEAT
(MAKES 6 PIECES)
– 46.5 grams soy protein
– 3.25 grams agar
– 123.3 grams concentrated mushroom stock – 1 cube for 1 cup of water (or stock of your choice, more or less concentrated to taste)
– 31.8 grams vegetable oil
– additional flavorings (optional)
Press meat to 7/8-inch in thickness.
Steam on parchment in a medium high-high heat steamer for 15-20 minutes. Make sure there is lot of water in the steamer as you want to keep the meat moist and bathed in steam.
Serve immediately if softer texture is desired. If a firmer texture is desired, let the meat rest in a plate with plastic wrap until cool – 15 – 20 minutes. Meat does get slightly drier/grittier as it sits, but can be reheated and steamed for 5 minutes to get it back to a softer texture.