Textured Vegetable Protein? Liquid Smoke?

Question

I'm just curious what these two things (TVP and Liquid Smoke) are. I've seen them used in various recipes and just have no idea what to look for/where to look for it in a supermarket.

Also, if anyone could give me a little info on quinoa and seitan, that would be great and very much appreciated. I'm still learning- I've not been exposed to much non-british/north american food that isn't really mainstream.

Answer 1

liquid smoke is made from wood smoke (oak , hickory , apple wood , etc. ,etc. ) used to make your meal taste like BBQ. without the BBQ.

Answer 2

- TVP stands for Textured Vegetable Protean. It's made from soy and can be found in most health food stores.

- Liquid Smoke is used to add a smoky taste to food.

- Quinoa is a grain.

- Seitan is wheat gluten - the protein part of wheat flour. Also found in helath food stores.

If your supper market has an organic/health food section they may carry some of these.

Answer 3

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP) is made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat. It is mostly used as a meat substitute, and in recipes such as (vegan) chili, meatballs, sloppy joes, and taco fillings. This is usually found near the bulk section or in pre-made boxed at Health Food Stores (such as Whole Foods).

Liquid smoke is a barbecue smoke seasoning that can be found in most grocery stores in the same section as tomato ketchup and barbecue sauces.

Quinoa is a natural high-protein seed whole grain, that has many nutrients and can be made with almost anything. Also found in  the bulk section or in pre-made boxed or bags at Health Food Stores (such as Whole Foods).

Seitan is wheat gluten, which is food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as a gummy mass, which is subject to further processing. It is used as an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a texture more like that of meat than most other substitutes, because of their chewy and/or stringy texture. It is good in ribs and burgers. This can be easily homemade or bought ready to make, the homemade ones usually taste better.

Answer 4

TVP is texturized vegetable protein, made from defatted soy flour.  It's a dried product that looks sort of like granola, but when you rehydrate it, it subs for ground beef in recipes.  It tastes like nothing, but soaks up the flavors you cook it with.  I can buy it in the bulk bins at my supermarket, or in small bags with the specialty flours (Bob's Red Mill packages it.)

Liquid smoke is pretty much just what it sounds like.  Don't know how they make it, but it smells just like a hickory smoke bbq.  You use very tiny amounts to give a smoky taste to food.  You can find it with the bbq sauces and other condiments.

Quinoa is awesome!  It functions in cooking as a grain (I think it might actually be a seed, though.)  It's as easy to cook and versatile as rice, and very nutritious.  It's a complete protein and a great source of calcium and iron.  Most often it's a light wheat-y color, but there is also red quinoa and black.  I get mine in bulk, but Bob's Red Mill also packages bags of quinoa and I usually find it with the specialty flours.

Seitan is also known as "wheat meat."  It's made from wheat gluten, either by making a dough of wheat flour and water and rinsing away the starch under a stream of water, leaving just the protein - OR - by buying vital wheat gluten flour, which has had the starch removed already.  The dough is then boiled or baked in broth, or steamed.  It has a nice meaty texture, soaks up flavors well and is chock full of protein.  You can also buy it ready-made and a lot of the mock meats you find in Asian markets are seitan-based.