UnRibs

厨师

食谱

这是另一个食谱，可以追溯到我生产商业肉类替代品的日子。在我们制作unrib的日子里，你会走进工厂，闻到空气中飘着大蒜、香料、西红柿和辣椒的烟熏味。它会渗透到我的衣服里，我回家的时候闻起来就像一根巨大的肋骨。我出门的时候会拿几个包裹，我的孩子们会把它们从包里拿出来咬。啊，那些日子。最近，我找到了这个古老的食谱。一开始需要250磅重要的小麦面筋。当然，也得做些调整。但这些年来，有人问我是否会把UnRib食谱写进一本书…这就是它(几乎)。 These are quite addictive, and I have to hide them from myself so I don't keep eating them. They really improve in flavor from sitting for a day or two, so make them ahead if you can. Then just keep them around for noshing. To make it easier for folks, I've changed the technique slightly, giving you the option of making them low-fat or not. When I think of ribs, the words smoky, chewy, and savory certainly come to mind, but the word that tops it all is greasy. That flavorful grease dripping down your chin is one of the highlights, don't you think? Maybe not . . . so there's a version for you, too! Both versions are tasty, and I enjoy them both. Make a bunch, freeze them, and you can thaw, slice, and cook them whenever you want.

使8到10份

烹饪方法烘焙

成本便宜的

总时间4小时内

提前制作食谱是的

孩子友好是的

一锅饭是的

场合家庭聚会

食谱当然主菜

饮食的考虑不含鸡蛋，清真食品，犹太食品，不含乳糖，素食主义者，素食主义者

五种成分或更少是的

餐晚餐

味道和质地美味、烟熏、浓郁

成分

1/4杯酱油?
3汤匙营养酵母?
2汤匙顺滑花生酱
? 2汤匙番茄酱?
1汤匙白色、鹰嘴豆或红色味噌
4到5瓣大蒜?
1又1/4杯水
2 1/2到3杯重要小麦面筋
石油，用于烹饪(可选)
3又1/2到4杯活泼烧烤酱或者你最喜欢的商店里买的品种
2杯水

指令

在食品加工机或搅拌机中，将酱油、营养酵母、花生酱、番茄酱、味噌、大蒜和水混合，直至形成光滑的奶油状浆液。如果你用的是食品加工机，那就把所有东西都放进去;?如果用搅拌机，把它倒进一个大的搅拌碗里。加2 1?2杯of the gluten ?to the slurry and mix well, either using the food processor or by hand in the bowl.? If you're using a food processor, keep pulsing to knead the dough, adding a little more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you're mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.
把面团擀成6英寸长的圆木。将原木纵向切成4块“牛排”，大约3?4英寸厚。这里是你决定是否使用石油，以及使用多少的地方之一。用中低火加热煎锅——如果你要无油，确保它不粘锅。如果你用的是油，在煎锅中加入几汤匙，让它热起来。加入牛排，煮到两面都变成褐色。它们会微微膨胀。
预热烤箱至350华氏度。如果你的煎锅是耐烘烤的，你可以把牛排留在锅里。如果没有，把它们转移到烤盘上。混合11 ?2杯of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
让它们冷却，直到它们可以在不烫伤手指的情况下处理。然后将每块牛排纵向切成大约1根肋骨。3比1?2inch thick. Heat the skillet over medium-low heat. You're going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you'll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 2 1?2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad--yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.