cornstarch and seitan?
Posted by hiimkelsi on Oct 09, 2006 · Member since Sep 2004 · 2297 posts
my seitan usually comes out kind of soft and fluffy, if i put cornstarch in with the baking powder, will it get thicker? i dont want to add less baking powder because then it will just be chewy.
i remember reading one time at a vegan chinese resteraunt that meaty things were made of potato starch and wheat gluten, so im wondering if that is how their food is so good.
I don't add it either-- mine is basic schmasic, just vital wheat gluten flour, a little bean or wheat flour, herbs & spices & salt, and soy sauce/water to moisten. I poach it in bouillion with whatever limp veggies seem aromatic.
The last time I made it, I followed a tip I found *somewhere* online to "saute" it on both sides to sort of sear/brown it slightly BEFORE poaching. It was the densest, least spongy, but completely tender seitan I've ever made, and I'll definitely do it again-- despite the fact that frying a lump of gluten is approximately like frying a huge lump of chewed bubble gum. It REALLY sticks, so use a heavy pan, two oiled turning implements (if you do it in a big chunk, anyway), lots of oil, and your best patience... and have your cuss words ready.
i can only imagine trying to fry the raw gluten ball... gadzooks!
another vote for nixing the b.powder -- I also never add it. Never even heard of adding it, actually. Just plain old vital gluten flour + spices is how I roll.
If you want it to get tougher, just keep kneeding it before the big simmer. It helps to kneed it for a while, then let it sit for maybe 10 minutes, then kneed it some more, and then do the simmer.
I've also found that it toughens up a little more if you don't store it in liquid, too; just wrap it and refridgerate it, or let it sit in a tupperware dry, without the broth.
I agree-no baking soda (remember, that's what adds the fluffy & puffyness to baked products)
One trick that is really good is, after you've kneaded your heart up, wrap the seitan to hold it's size (I use a plastic zipper bag so I can reuse it), then put a book, pan, etc on top. Let it sit under pressure for a while to let the gluten "set," as they say.
Then boil appropriately. Let cool, squeeze out as much liquid as possible, and freeze in freezer bags. It seems to thaw out even chewier. But wait, that's not what you were going for.
I'd be interested to hear what cornstarch would do to it. Otherwise, I say no baking powder, then barely kneed it at all for kinda fluffy seitan, then do the opposite of the above.