Anyone familiar with Christina Cooks? I just saw her new cooking class venue on PBS

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florisandy

Well-known member
tonight and am impressed. I've watched her for years while in Philly/south Jersey on the local PBS station and just saw her new cooking class episode on CreateTV.com.

Her new cooking class show is aired from The Restaurant School at Walnut Hill College in Philadelphia. I just so happen to have a chef friend who graduated from that college.

I really love her new TV venue. Her students are encouraged to ask questions and she elaborates very well. No guitar friend present in this show. Where did he go? I don't know.

http://www.christinacooks.com/christina_classes

 
Okay, this really peaks my interest. Her Philly cheesesteak made with seitan. Never heard of it

before until I just googled.

Has anyone out there tried/cooked with seitan?

Philly Cheesesteak

 
Yes- An excellent meat substitute that has been a vegetarian staple for many years.

I think the first time I had it was about 30 years ago and it was already a long-time staple in vegetarian cooking. My friends cooked Christmas dinner and made a wonderful recipe with Seitan that actually tasted like and had the consistancy of a meat-based meatloaf. I haven't cooked with it for several years but if you find some recipes to try do- it is fairly easy to work with. Here is sort of a definition I found- and a way to make it if you don't want the commercial packaged kind:

"Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty."
Gluten can be flavored in a variety of ways. When simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed), it is called seitan. I refer to all flavored gluten as seitan. Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident. At that point the gluten needs to be simmered in broth for at least 1 hour and up to 2 hours or more."

 
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