I am a wheat meat newbie, and have followed the recipes meticulously. My question is how to avoid too firm and rubbery wheat meat. Am I simmering it too long? The recipes I have read have suggested simmering for about 1 1/2 hours. Would this length of cooking time create a "tough" consistency? I am trying to duplicate the soft, chewy consistency found in vegetarian Asian restaurants... mock chicken, beef, duck, etc. I love seitan, a really want to perfect the result.