zach_alexander (zach_alexander) wrote in vegancooking,

Seitan tips?

Ok, so I just made homemade seitan for the first time, and I highly recommend it if you haven't tried it. It seems like it works out to be cheaper than store bought, it's not a ton of work (if you get pure gluten flour), and you end up with a freaking ton of the stuff. I basically followed this recipe
. (More thoughts on it here and here.)

What I'm wondering though, is does anyone know how you get the awesome, meatlike textures out of it? Mine was good, but pretty sponge-y and not very striated. I would have guessed you have to knead it in a certain way, but several recipes I looked at were saying to only kneaded it 10-20 times. Anyone good at making seitan? I'd be happy if I could just get it more dense.

originally posted to lj_veganism
Tags: seitan, techniques-seitan
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