Jazzing up homemade seitan!
I just made my own seitan for the first time and it came out wayyy better than I expected - not only was it edible, but good enough that I ate an entire third of the recipe to myself as soon as it as ready!
What special things do you do to your seitan to make it taste different/better/specific to a certain recipe? Are there kneading techniques that produce different textures, certain seasonings to add to the dough itself or to the cooking broth, or any other tricks you guys have for making your favorite seitan?
What special things do you do to your seitan to make it taste different/better/specific to a certain recipe? Are there kneading techniques that produce different textures, certain seasonings to add to the dough itself or to the cooking broth, or any other tricks you guys have for making your favorite seitan?