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Cooking with code: Cooking with dehydrated gluten

Updated on December 12, 2011

No time to make wheat gluten?

Sometimes one doesn't have the availability to knead gluten, stretch it out, boil it in broth for several hours, and then cook it again. Sometimes dinner needs to be slapped together right quick; for those times when a box of veggie patties or soy dogs won't cut it, there is dehydrated 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.

Wheat gluten is commonly made into a meat substitute; it's usually a rather time-consuming process, which is just fine if one has a few hours to spare, but not if one happens to be hungry.

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.

More information regarding SQL injection attacks available in print below. These may provide quite a bit of help if you wish to secure either a gluten-based stew or your website from an SQL injection attack.

We trust that you have secured your stew from user-generated input ;-)

Step Three: Serve and eat

The quick and spicy stew described above is quite good with basmati rice and pinto beans.

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."

References

Kalaydjian, A.E., Eaton, W., Cascella, N., & Fasano, A. (2006). The gluten connection: the association between schizophrenia and celiac disease. Acta psychiatr Scand. 113(2):82-90.

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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      sheezie77 5 years ago

      Very interesting article, nice job! Squidlike

    • profile image

      NevermoreShirts 5 years ago

      Very intriguing.

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      JoshK47 5 years ago

      Good read.