This is the recipe my mom gave me and that I posted on another discussion today. As I said on the other discussion, my grandmother tinkered with this her whole adult life and it was always a hit. We call it tenderbits or gluten so you know what my mom is talking about:
he amount of flour you start with
dictates the amount of tenderbits you end up with. 5 lbs of flour
makes enough for a huge family dinner with lots left over for later.
Large bowl with 2 1/2 lbs of flour.
Add water slowly, mix with a large spoon until the flour and water
mixture is crumbly. I'd guess about 1 1/2 cups water to start with.
Then start to knead the mixture, have water available beside you to pour
in gradually. Keep the mixture dry, don't add too much water too fast.
Knead until it turns into the consistency of raw pizza dough.
Knead about 2 minutes longer, and the dough becomes more smooth.
Cover with water and soak at least 8 hours (Kathy has soaked it for 6
hours with OK success). Overnight is good, 8 hrs is a rule of thumb if
you start in the daytime.
At the end of soaking, the fun begins.
Knead the dough gently underwater. The water should be cool to cold,
not warm. Pour the milky water off and be careful
not to pour bits of gluten off.
Add more water, knead gently, when the water becomes milky, pour the
milky water off.
As you repeat this process, the dough starts to separate into small
Be careful to keep the pieces together and in the bowl, and pour only
As you continue the process, the water becomes less milky and the
to stick together again.
This is the gluten.
Continue to knead under water and pour the water off until it becomes
Now you have your gluten.
The key to success is the broth. You make the broth to your taste and
imagination. Some people put
chopped carrots, celery and onions in. I haven't tried this but their
tenderbits are good.
Grammy put a little sugar, a little ginger and lots of soy sauce.
Start with a 1/2 large kettle full of water
I like chopped garlic
Knoor vegetable broth cubes
George Washington broth comes in pkgs in the soup section of the store
Mix well and taste, it should be strong.
Bring to boil.
Shape your tenderbits. You can flatten them with a rolling pin, mold
in your hands to a round shape or just break them off into clumps.
They will double in size as they cook.
That is how you decide what size or shape of raw gluten to start with.
Drop all your tenderbits in to the boiling broth, stir a little,
boil until almost all the broth is absorbed by the tenderbits and
During this process you can turn them down to a simmer and take a long
to cook them, or you can boil them briskly and watch carefully that you
end up burning the lot.
Good Luck. They are a lot of fun to make.
| current weight: 186.0