Wednesday, January 20, 2010

Making Seitan How Do I Make Seitan Less Spongey?

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

3 comments:

Maggie said...

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:)

VeggieTart -- Praise Seitan! said...

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.

Christy said...

LOL, you may want to learn to spell sponge.

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