What happens when you boil your seitan instead of simmer?
Posted by ~treehugginghip... on Mar 30, 2010 · Member since Sep 2007 · 3036 posts
Everyone says to be sure you simmer not boil or you will ruin it.
Today I boiled it :o on purpose and I didn't notice anything. ???
haha, I don't know what is meant to happen.
But it always makes me think of one of these two books:
http://flyawaybooks.com/images/p7/porridge.jpg
http://www.courier-journal.com/blogs/vel05/uploaded_images/fish_out_of_water-772665-731522.jpg
it gets more gummy/chewy....i would grossly compare it to the outside "fat" people trim off of meat. I have the best results when just simmering it...it stays very firm that way... but if you liked it boiled its all good :)
It gets... nasty. I think your analogy BGS of the trimmed off fat is pretty accurate.
Maybe I have just always done it wrong, but the only way I have ever managed to get edible seitan is to put it in a steamer basket.
It gets... nasty. I think your analogy BGS of the trimmed off fat is pretty accurate.
Maybe I have just always done it wrong, but the only way I have ever managed to get edible seitan is to put it in a steamer basket.
yes, I like the steamer method too, thats how you can do a more "sausage" like seitan. I find the simmer method to make a more firm-"chicken" like seitan. I usually do the simmer in broth and Bragg's liquid Aminos and even if the receipe calls for bringing it to a boil and turning it down, I have the best results with just simmering the whole time.
I love seitan but all of these meat analogys are making me sick...I'll have to find a better way to describe it :)
I think I am not very picky. My favorite way of doing it is in the crock pot for about 3 hours. It doesn't get 100% cooked, but about 90% cooked. I then make a spaghetti sauce (tomato basil pasta recipe from this site), cut the seiten up into bite sized cubes, and finish it cooking in the simmering spaghetti sauce. This way it absorbes some of the sauce and is ohhh so good! I made that for dinner last night, so tasty.
I like baking it too. It's a totally different texture, but I did that the first few times I made it because I was nervous of the boiling method. I have since conquered that fear, but the baking does something completely different, and it's still good.
crock-pot=success! WML's recipe worked for me... It comes out just like the expensive, refrigerated, prepackaged stuff you buy at the store...
i have it on my blog, it was also in the vegweb newsletter:
http://veganluvies.blogspot.com/2010/02/seitan-in-crock-pot.html
Thanks everyone, I guess I lucked out them....no icky meat fatness. :o
Hey, wasn't the seitan in the crock pot my idea!?
I remember posting about it awhile back and nobody had tried it and so I said I was going to try it and it turned out great!
Ohhh, that is okay, Laura can have the credit. 8-)
Oooops, never mind.
I just went back and looked at it, I remembered wrong, Baypuppy responded to my post back then saying that it turns out good. It wasn't my idea after all. :-[
It gets... nasty. I think your analogy BGS of the trimmed off fat is pretty accurate.
Maybe I have just always done it wrong, but the only way I have ever managed to get edible seitan is to put it in a steamer basket.
yes, I like the steamer method too, thats how you can do a more "sausage" like seitan. I find the simmer method to make a more firm-"chicken" like seitan. I usually do the simmer in broth and Bragg's liquid Aminos and even if the receipe calls for bringing it to a boil and turning it down, I have the best results with just simmering the whole time.
I love seitan but all of these meat analogys are making me sick...I'll have to find a better way to describe it :)
i was totally getting grossed out reading this and thinking of that blubbery mess in the pot! lol
It gets... nasty. I think your analogy BGS of the trimmed off fat is pretty accurate.
Maybe I have just always done it wrong, but the only way I have ever managed to get edible seitan is to put it in a steamer basket.
yes, I like the steamer method too, thats how you can do a more "sausage" like seitan. I find the simmer method to make a more firm-"chicken" like seitan. I usually do the simmer in broth and Bragg's liquid Aminos and even if the receipe calls for bringing it to a boil and turning it down, I have the best results with just simmering the whole time.
I love seitan but all of these meat analogys are making me sick...I'll have to find a better way to describe it :)
i was totally getting grossed out reading this and thinking of that blubbery mess in the pot! lol
LOL L2A, I was totally grossing myeself out too
Living on the edge.