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Seitan

May 22nd, 2016 at 11:34 pm

For LuckyRobin and anyone else who's curious, this is the fake meat I make, how I slice it into strips for "pulled pork," and how it looks cooking in BBQ sauce (also homemade).



Posted in Uncategorized | 5 Comments »

5 Responses to “Seitan ”

  1. LuckyRobin Says:
    May 23rd, 2016 at 04:16 am 1463976993
    1463976993

    Cool. Thanks!

  2. Joan.of.the.Arch Says:
    May 23rd, 2016 at 02:50 pm 1464015057
    1464015057

    Do you do anything with the left over starch? I made it once and just rinsed the starch down the drain. Seemed like such a waste.

  3. ceejay74 Says:
    May 23rd, 2016 at 03:03 pm 1464015816
    1464015816

    Joan, is that when you rinse flour to get to the gluten? I just buy gluten; it doesn't need to be rinsed.

  4. LivingAlmostLarge Says:
    May 23rd, 2016 at 11:51 pm 1464047514
    1464047514

    Seitan is pretty good I have to admit.

  5. Joan.of.the.Arch Says:
    May 24th, 2016 at 01:54 am 1464054864
    1464054864

    Yes, I made it from all purpose flour. You knead it to develop the gluten far beyond kneading for bread, then you rinse and rinse the mass while still kneading. The gluten sticks to itself, not rinsing away, while the starch, which is insoluble and heavy sinks to the bottom of your big bowl till you tip and rinse again, and again, and again. It is really interesting to see how wheat starch is all by itself. It is surprisingly gritty rather than silky powdery.

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