How do I make Seitan less spongey? - making seitan
I experimented with seitan (wheat), meat, and have done quite well recently, but it is too soft. Can someone tell me how I can be stronger? Is it just a case of mix for more? Thanks
Wednesday, January 20, 2010
Making Seitan How Do I Make Seitan Less Spongey?
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3 comments:
Rather spongy seitan cooking, such as bread, soaked, but my friend has a pressure cooker and set Seitan is perfect every time. If you like the seitan and can often be worth the dough (LOL pun) for a pressure cooker blow.
Here is a really good thread I found LiveJournal (I stuffed around online for you) and a group of vegetarians and vegans, problems and solutions, as you make your seitan out perfectly.
No recipes and tips and suggestions
- Is under the grill
- Use a gauze
http://community.livejournal.com/veganco ...
See if there is something that helps:)
I knead well. I never used the day to cook. I take two pieces of seitan in a batch, freeze half, the other half in the refrigerator, and use a few days later.
LOL, you may want to learn to spell sponge.
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