Seitan Help!
Hi everyone!
So, I've recently starting making seitan at home, using a basic recipe and generally it's been turning out okay but I don't find that it is quite restaurant quality. Every time I make it, even when I try to knead it less or let it rest for longer the consistently is still a bit tough for me. Does anyone have any recommendations or tips on how to get a lighter and almost fluffier texture to their setian? For reference this is the recipe I use to make my setian at home:
http://vegancampus.com/2009/09/07/how-to-make-seitan/
Also, side note, I've started posting reviews of various nyc metro area restaurants and eateries in my blog so make sure to check them out:
http://sugarandspiceeverythingveganandnice.blogspot.com/
So, I've recently starting making seitan at home, using a basic recipe and generally it's been turning out okay but I don't find that it is quite restaurant quality. Every time I make it, even when I try to knead it less or let it rest for longer the consistently is still a bit tough for me. Does anyone have any recommendations or tips on how to get a lighter and almost fluffier texture to their setian? For reference this is the recipe I use to make my setian at home:
http://vegancampus.com/2009/09/07/how-to-make-seitan/
Also, side note, I've started posting reviews of various nyc metro area restaurants and eateries in my blog so make sure to check them out:
http://sugarandspiceeverythingveganandnice.blogspot.com/