Originally Posted by IamJen
Eww. We tried some "seitan in a jar" from one of our local hfs. I would eschew the phrase "acquired taste" and go with something more like "freak nasty". Blech.
MrF, do you have a particular recipe you use when making seitan? I've tried and failed (more than once) to make some.
I used to make it from scratch using strong flour bought at the supermarket. Man that was a pain! And the results were not very good. Now I buy gluten powder from the flour-bin link above and use Bryanna Clark Grogan's 'beefy' recipe. It only takes about 15 minutes to mix everything together then an hour to simmer. Never fails.
Beefy Seitan Cutlets
2 cups pure gluten powder (vital wheat gluten)
2 tbsp nutritional yeast flakes
1 tsp onion powder (optional)
1/2 tsp garlic granules (optional)
Freshly ground black pepper to taste
1 cup cold water
1/2 cup hot water mixed with 2 tsp Marmite or other yeast extract
2 tbsp ketchup
2 tbsp soy sauce
2 tsp kitchen bouquet or other gravy browner (optional)
4 cups water
1/4 cup ketchup
1/4 cup soy sauce
4 tsp marmite
4 tsp gravy browner (optional)
Place the cooking broth
ingredients into a large saucepan and bring to a simmer (just below boiling).
To make the gluten mix, mix the dry ingredients together in a large bowl. In a smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients and mix well until it forms a ball.
To make cutlets, divide the gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand).
Place the gluten pieces in the cooking broth to simmer on the stove top for an hour. DO NOT LET IT BOIL as that can ruin the texture.
When cooked, allow to cool before using just like beef (coat with flour and fry, chop up and use like stew chunks, or cut into strips for stir fries).
Store any unused seitan in the cooking broth in the fridge.