Home made seitan recipe! (Updated & better recipe!)
How To Cook Pre Made Seitan - How To Cook. At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. The water should be barely bubbling.
Home made seitan recipe! (Updated & better recipe!)
If your recipe calls for seitan, cut the gluten into pieces. Use a couple of forks to pull and shred the seitan apart. Afterwards, drain the dough to a sieve, then place it back in a bowl filled with water. At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. To prevent your seitan from becoming too dry, make sure you marinate it beforehand. When the water is boiling, remove the dried kelp and add the seitan. Bring the water and dried kelp to a boil. Once heated, transfer your seitan into the pan and allow it to cook until lightly browned on all sides. Add the gluten to the pot and cover it partially, letting steam escape. I find that seitan (when i get it in restaurants, which is rare) is either very tough or soft and chewy.
With dry cooking methods you’ll want to be quick. Lower the heat to a low simmer and cook for 1 hour, uncovered. As long as you are using a moist cooking method, you can take your time to infuse flavors into the seitan. However, make sure it is simmering and not boiling. This is totally optional but i think it adds a nice crispy outside. Add liquid to dry ingredients and stir gently to combine. Baking seitan will dehydrate the batter and present an even crust on the outside. When the water is boiling, remove the dried kelp and add the seitan. You just dice it up, throw it in a pan with a dash of oil, cook it on medium heat for a few minutes and voila! The center should feel very firm when pressed with the tongs. Store bought seitan is surprisingly easy to prepare.
