Initial modifications to recipe:
- Made a double batch
- Added a couple of dashes of cayenne and extra black pepper
- 6 fat cloves of garlic pressed
- Only 1 TBS of tomato paste (I ran out)
- Minced Embasa brand chipotles in adobe, which made the appearance less homogeneous than picture
- Forgot to add the liquid smoke initially so had to rework the dough
Tasting notes:
- Texture is still a bit rubbery--this might be because I overworked the dough which is largely vital wheat gluten. So minimize handling / kneading, use a fork rather than a spoon to mix. If still too rubbery, increase chickpea flour quantity? Still, nice that it holds together.
- Level of spice is tasty- but significantly hotter than andouille. Might be necessary for flavor, maybe should be called vegan chaurice or hot sausage?
- Definitely needs more salt, and possibly more liquid smoke, garlic and sweetener. Very dominated by chipotle. Will try tasting dough before cooking.
- Would adding more oil or vegan shortening improve? It seems like more fat would be a good idea, or at least sautéing in oil.
- It's definitely worth riffing on the recipe. I think it would add a meaty quality to dishes.
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