Ooo thanks so much! I've been really looking for my seitan to taste more like chicken rather than pork so I can't wait to try the first one. Do you think I could just use soymilk instead of cream though?
if you're using a recipe that calls for washing a dough made of flour, you'll want to wash it more. i've found that you get much fluffier seiten the closer you get to only having the gluten in it. if you haven't tried it, it might be worth making up a batch only from pure wheat gluten.
also, when simmering, you want to make sure you don't boil the seitan. you want to keep it at a steady medium simmer. boiling makes it tougher.
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also, when simmering, you want to make sure you don't boil the seitan. you want to keep it at a steady medium simmer. boiling makes it tougher.
i hope this helps!
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