"Stringy" Seitan
Posted by sharpenup on Apr 24, 2011 · Member since May 2006 · 25 posts
I know this topic comes up from time-to-time and we never get an answer... I figured it out!
I made my first batch of the meaty stringy textured seitan the other day and it was actually really basic--no need for commercial equipment, special ingredients, etc.
You pull the wheat gluten, twist it, and then fold it on its self. So instead of just kneading it like regular bread you add the extra step of twisting it before pressing back on its self. Do it for 5-10 minutes and it turns out stingy/ able to pull it apart. I only tried baking it for the cooking method (in baking dish, with a small amount of water, covered in foil) so I am not sure if it turns out with another cooking method.
I hope that makes sense and works for everyone.
Or can flatten it out thin and then roll it up and do that over and over. But I actually have trouble with this because whenever I mix the gluten with the liquid it forms a mass and wants to stay in the original mass.