/ck/ - Food & Cooking

>>17878761
>that fucking premium bottled water

Previous thread had me thinking about asking for pure robusta in coffee shops and guess what, none have it. Baristas looked at me almost with palpable disgust when i asked for it. Then i started thinking about all those oldschool coffee shop classics, ice cream, gezve, einspanner, whatever which you can't order in "we have everything" 3rd wave coffee shops that actually just push for 7 types of filter coffee. Am i overthinking this?
Also, what's with the Aeropress hate?

>>16455327
>Recipe suggestions?
Order vwg online from a shop catering to businesses/supplier. Also either order the chickpea flour or make a chickpea puree yourself. I tend to use the latter. Make a strong broth, mix in the puree, tomato paste, soy sauce, applecider vinegar, salt, sugar/applesauce/date puree. In an another bown mix the vwg, chickpea flour if using it over the puree, onion and garlic powder, nutritional yeast, DARK miso (i assume you have last 2 things if your senpai is vegeterian). Combine both and mix it together way opposite of what's told about kneading dough. Agressive and strong pushes help develop the gluten. Knead for 5 mins, leave for 15 covered, knead for another 3-5 mins. Now you can divide it in smaller pieces, like 50-100g, medalion-like 300 or leave it a slab. Cooking time depends on size as usual. You can use the steamer, wrap it in foil and simmer in water, sear and bake with a deep dish filled with water undeneath. It'll grow in size. Small bites will need 15-20 minutes to cook, medalions - up to 50, slabs - 90-120+. Take a piece out, cut it, you'll see if it's cooked through by the colouration and texture. Raw insides feel like rough spongecake dough.
250g vwg
400 veg broth
15 sug/40 date puree
15 vinegar
150 chickpea puree/60g flour (if using flour, add 100g more broth or water)
8g onion/garlic powders each
22g nutritional yeast
30 dark miso
43g dark soy sauce

If you'll use the boiling method, honestly, easiest in homecooking, don't use much water, just eye calculate it covering the slabs + 3-4cm on top, you can add more if it boils down. Throw in an onion, a carrot, a celery root pieces charred as for the broth.
You can also omit the "taste" ingredients aside from broth when mixing it in, but mix them with some chopped tomatoes, onions, add more oil and marinade the boiled cooked and cut/sliced seitan overnight before quick-grilling or roasting it.

>>16343202
That's what you get for going to shitty restaurants.

>>16302509