Seitan help
Ok, so I've tried making seitan twice now, and both times it has turned out terrible. I've used this recipe (I think):
http://vegweb.com/index.php?topic=7705.0 (minus the sumac because I don't have any)
and the seitan part of this one:
http://vegweb.com/index.php?topic=28923.0
With the first recipe it came out incredibly dense and tough but textureless at the same time and tasted really... wheat-y. The second recipe worked a little better, but it wound up almost having a foam like texture that could be from not being cooked enough, but I stir-fried it thoroughly after the baking. And it still had something of a wheat like taste.
I'm following the recipes as exactly as I can, using vital wheat gluten and everything. Are my expectations of seitan too high, or is there some secret I don't know about making it? Btw, I have had commercially prepared seitan a few times and have had mock duck in restaurants, so that's what I'm basing my flavor and texture expectations on.
well like tofu i would never eat seitan plain... yuck :P u seasoned it right? if u have any leftovers from the second recipe just slather it in bbq :) i thought it was kinda chewy the first time i tried it but i love it now... but it may just not be your thing
An easy way to know if the texture is how it's supposed to be or if it's a cooking issue, buy some pre-made seitan. It's pretty expensive compared to making your own, but you only have to buy it once.
For the first recipe, if you're going to simmer it, definitely make sure that the water is at a simmer and not boiling. That'll change the texture. For the second recipe, I can't imagine that cooking it for only 10 minutes would help anything. But people liked both and I haven't made either of them.
I don't think seitan made the traditional way tastes all that good, so I make it the lazy way with flavor mixed into the vital wheat gluten --> Sell-Out Seitan.
I just made seitan for the first time yesterday and it turn out way better than I expected. Even my carnivore family likes. I got the recipe here. . .
http://www.veganwolf.com/recipes/meaty/seitanwheatmeat.htm
I made both sweet and sour and teryaki last night. My 11 year old son who eats meat whenever he can has been snacking on the leftovers. The recipe makes a huge amount but you can freeze it. Beware: When you boil it, use a big enough pot because it expands.