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Seitan: Baked v. Boiled

What's the difference, texture wise, between baked and boiled seitan?

Which do you prefer? Do you find one easier? Tastier?

I've never made seitan before and I really want to try it, but it seems like everyone has their favourite recipe and it's a shot in the dark when you're new to making seitan. So I want to try to figure out basic properties before jumping in and cooking. . .

The ups and downs of seitan cooking are discussed in this thread
http://vegweb.com/index.php?topic=31207.0

I am currently experimenting with improving my seitain and am going to try a steam followed by a bake today.  I have seen people mentioning that seitan turns out really well in the bread maker.  Good luck

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I much prefer the baked version, texture and taste both. It seems to take on the flavours better if you mix them into the...uh, batter? and bake.

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What's the difference between textures? Is one firmer?

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I boil it first to make it firm and store it this way. Then bake, fry or grill when I am actually fixing the dish.

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