No time to make wheat gluten?
Dehydrated gluten is relatively quick to prepare for cooking; soften in hot water, just like textured vegetable protein. It may be available in different shapes, depending upon one's venue of purchase. Fried dehydrated gluten is produced, but does not keep well in the pantry for extended periods of time; one of the perils of purchasing imported food, I suppose.
Why wheat gluten?
A bit of information, and a word of caution.
According to Kasarda (2003), persons with celiac disease "must avoid eating wheat, rye, and barley storage proteins"; hence, wheat gluten would probably not be a suitable meat substitute for such persons.
Also of note: gluten may or may not affect schizophrenic persons (Singh & Kay, 1976; Potkin, Weinberger, Kleinman, Nasrallah, Luchins, Bigelow, Linnoila, Fischer, Bjornsson, Carman, Gillin, & Wyatt, 1981; Storms, Clopton, & Wright, 1982; Kalaydjian, Eaton, Cascella, & Fasano, 2006).
Proceed at one's own risk; while one may find wheat gluten to be a perfectly delicious meat substitute, it may be imprudent to consume said gluten if one suffers from either schizophrenia or celiac disease.
One may review some information regarding the consumption of complete and incomplete proteins.
Step One: Open the package and add hot water.
Preparation of dehydrated gluten is simple; rehydrate it. Add sufficient hot water to cover the pieces of gluten, and wait until the pieces have softened. This should take between five and fifteen minutes. Squeeze out any excess water, and prepare the gluten as desired. Step Two: (suggested) Make a quick stew
Convenience seasoning packs + convenience gluten == yummy

- Add 5 tbsp of flour to the damp gluten; roll until pieces are covered.
- Heat 1/2 cup oil on medium setting.
- Add 2 tsp ground ginger, 2 tsp onion powder, and a dash of ground cloves to the oil.
- Add some garam masala, curry powder, or other prefabricated seasoning mix; dopiaza mix is what was readily available.
- INSERT INTO pan(ingredients,directions) VALUES ('gluten','brown');
- Brown the gluten.
- Add 2 cups water; simmer for 10-15 minutes.
- Read the SQL Injection Prevention Cheat Sheet at the Open Web Application Security Project. This step, of course, has nothing to do with gluten stew; but it is definitely something to keep in mind, should one have an interest in database-driven websites or information security.
- One may also wish to review A Gentle Introduction to SQL at SQLzoo.net for tutorials on structured query language and more information regarding SQL injection attacks. After all, one might prefer stewing stew to stewing about a compromised database-driven web application.
SQL?!?
Why is there stuff about databases and websites in this recipe?
Cooking with code could be construed to mean programming; it's being used even more informally here. Food and computer programs can certainly be produced according to a set recipe, though one might suspect many cooks and programmers might take a bit of artistic license with their creations.
Programming can be much like cooking; one needs to follow certain steps in order to get the results one wants. Likewise, there may be more than one way to program code, to make a vegetable patty, or to paint a picture.
It is our view that any exposure to the underpinnings of such technologies may introduce others, however slightly, to a bit of knowledge that might otherwise remain obscured.
Cooking with code is both an art and a science.
We trust that you have secured your stew from user-generated input ;-)
Step Three: Serve and eat
Review the cheat sheet at OWASP again; according to the SANS Institute (2009), "the ultimate objective of attackers is the acquisition of sensitive data.... Since SQL Injection attacks offer such easy access to data, it should be assumed that any valuable data stored in a database accessed by a web server is being targeted."
Module Review
References
Kasarda, D. (2003). Celiac disease and safe grains. Retrieved 20 October 2011 from http://wheat.pw.usda.gov/ggpages/topics/Celiac.vs.grains.html.
Potkin, S.G., Weinberger, D., Kleinman, J., Nasrallah, H., Luchins, D., Bigelow, L., Linnoila, M., Fischer, S.H., Bjornsson, T.D., Carman, J., Gillin, J.C., & Wyatt, R.J. (1981). Wheat gluten challenge in schizophrenic patients. Am j psychiatry. 138(9):1208-11.
SANS Institute. (2009). Top cyber security risks- Origin and destination analysis. Retrieved 12 October 2011 from http://www.sans.org/top-cyber-security-risks/origin.php.
Singh, M.M. & Kay, S.R. (1976). Wheat gluten as a pathogenic factor in schizophrenia. Science. 191(4225):401-2.
Storms, L.H., Clopton, J.M., & Wright, C. (1982). Effects of gluten on schizophrenics. Arch gen psychiatry. 39(3):323-7.
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Leave a note with any cooking or coding tips!
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NevermoreShirts
Nov 6, 2011 @ 9:00 am | delete
- Very intriguing.
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JoshK47
Nov 6, 2011 @ 8:53 am | delete
- Good read.
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