Comments | vegancooking: seitan halp pls

themostfleeting in vegancooking

seitan halp pls

Jan 11, 2009 17:22

Hi, there are some entries in the memories about getting seitan meaty and chewy but I found them kind of confusing so I was wondering if we could raise the topic again ( Read more... )

techniques-seitan, seitan

Comments 22

ex_ghostwal396 January 12 2009, 01:53:25 UTC

steamed seitan for the win!

definitely cool and let it sit in the fridge overnight. that helps the texture firm up. then panfry or grill.

themostfleeting January 12 2009, 03:10:55 UTC

just wondering, do you store it in water? VCON says to but I am wondering if that is necessary

ex_ghostwal396 January 12 2009, 13:24:04 UTC

in my experience, it dries out if i don't store it in water. it takes up more space but it's the best way. the broth that you boil/bake it in helps keep the flavor looked in and will keep it moist.

(The comment has been removed)

themostfleeting January 12 2009, 03:09:36 UTC

I might do that with some of my current batch, thanks!

kdsaj January 12 2009, 02:37:38 UTC

I steam seitan and find that it is a good texture for me. I have used the seitan recipe listed above...I've messed with the flavorings too with success. I also like the fat free vegan kitchen blog for seitan recipes. I like this sausage too: http://blog.fatfreevegan.com/2008/03/dublin-coddle-with-vegan-irish-sausages.html

When I go to use it, I normally will cut it up into slices and pan fry it for extra "crispness" on the outside.

meowed January 12 2009, 18:06:20 UTC

The best luck I've had is to wrap the seitan snugly in cheesecloth in a loaf and then simmer. I've left it in the crockpot all day as well as in a roaster in the oven and simmering on top.

elektra_lite January 12 2009, 21:13:15 UTC

It's my quest this year to become a Seitan Master (Mistress?), so I've been doing experiments. My favourite recipe is Bryanna Clark Grogan's turkey seitan recipe, which can be adapted flavour-wise to taste like different meats. I find the soy-free recipe using legumes and chickpea flour to be much better than the soy recipe (no background soyish taste). The method is baking in the oven with broth at a very low temperature ( ... )