Seitan: Baked v. Boiled
Posted by lolkrys on Jan 25, 2010 · Member since Jun 2009 · 31 posts
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
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.
What's the difference between textures? Is one firmer?
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.