Chickpea cutlet troubleshooting
Calling all vegan cooks! I really want to like the chickpea cutlets from Veganomicon, but I've made them a couple times already and they did not turn out great. Help me troubleshoot!
First attempt:
Prep method: Made the dough in the food processor, then kneaded by hand a few strokes.
Cutlet thickness: Maybe 3/4"? On the thicker side.
Cooking method: Baked instead of fried.
Outcome: Very doughy! Like eating a big slug of bread dough. But I liked the flavor, so I wanted to try it again..
Second attempt: (maybe third, I think there was another attempt that came out like the first)
Prep method: Mashed chickpeas and mixed everything by hand - I thought there might be some advantage to having a few chunks of chickpeas. Also kneaded the dough by hand, not too much.
Cutlet thickness: Due to the doughiness issue, I made them thin - probably less than 1/2"
Cooking method: Pan-fried in a little bit of olive oil
Outcome: Hard, dry, and tough. The flavor was great though, so I sawed and gnawed on my cutlet until it was gone. :) Definitely no doughiness. Perhaps they were just a bit overcooked? I just fried them until they were nicely browned on both sides.
So, where is the happy medium? I feel like thickness might be important, but in other threads no one seems to mention how thick theirs are. Also, how does one tell when they are done? Perhaps if I keep them thinner, but don't fry them for quite as long - or, shorter and a higher temperature, so they don't dry out as much. What do you think?
Any suggestions are greatly appreciated. People rave about this recipe so much - I really want it to work!
Have you tried making them exactly according to recipe? I've made them many times, but I think the first time I ever made them (following pretty close to the recipe) was the best. Frying is definitely tastier than baking, but baking is still good. It sounds like your second attempt (frying), the heat was too hot and/or they were too thin. I'd make the recipe (I can't remember what thickness she says, but I probably usually do things thicker..maybe 1/2 inch+), and fry. You want the heat medium, on the side of high. They should get really crispy and browned, but all done on the inside.
Ah, but the trouble is that I *did* follow the recipe exactly, at least on the 2nd attempt. The first attempt the only variation was preparing the dough in the food processor. I didn't make any substitutions or anything. The recipe doesn't specify a thickness - only that the cutlets should be roughly 4" by 6", which mine were both times. I followed the directions in the recipe for both the baking and frying.
I do think I'll give them at least one more try. I just wish I knew what the texture is supposed to be like when they are properly made - maybe I just don't like them, you know?
I do think I'll give them at least one more try. I just wish I knew what the texture is supposed to be like when they are properly made - maybe I just don't like them, you know?
Yes, try again. The texture of my favorites ones is crispy/crunchy on the outside, with a bit of give inside, but still firm. Just a little bit chewy. Not really doughy, at all. Here are some pics of mine:
1. The first ones, and favorite. (fried)
http://sphotos.ak.fbcdn.net/photos-ak-sf2p/v199/214/96/507120532/n507120532_2683376_4000.jpg
2. These look like they were fried, but I don't remember. I think they are a bit thicker, so thinner is probably better.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs261.snc1/8820_287359740532_507120532_9274219_703207_n.jpg
3. This is a variation I made with pinto beans. (baked)
http://sphotos.ak.fbcdn.net/photos-ak-snc1/v1943/214/96/507120532/n507120532_5488522_1457.jpg
You might want to try cutting down on the gluten, and kneading it really well. It'll make it less tough. Try also adding a little more liquid. I made these for a dinner party, and they lightly crisp on the inside and beautiful soft, slightly chewy/meaty inside. Seitan in general can be tricky. Hopefully you can make these work because they're awesome.
Oh, and I've had better results with thinner cutlets. I stretch them out super thin and find they taste best this way.
I've had some texture issues when I'm not paying attention and just throwing shit into a bowl in a hurry. I hardly use any recipes these days.
I tried making these last night, disaster--I think the wheat gluten started getting feisty before I got all the ingredients in so I had a glob in the middle of the bowl. Next time I'll pay more attention to method. I was hungry and in a rush so I think that was my down fall.
I made these a few nights ago (but with pinto beans instead). I always think they turn out great. Here are some of my tips:
-mix together everything but the gluten, then add the gluten last
-use the whole can of chickpeas/beans, even if it's more than 1 cup
-mash the beans really well (I mash with a fork...they don't need to be pureed, just not chunky)
-make the cutlets thin, like 1/2" or less
-get the pan nice and hot before putting the cutlets in (DH does the frying...I think he has the heat fairly high)
They come out crispy on the outside and soft but "done" (not gooey or doughy) in the middle. I've never tried baking them.
I just noticed they have a post about the cutlets on the ppk blog, including a few lines about using a food processor. I might give this another try soon.