Seitan
/wheatmeat Tips:
Seitan is
probably the best, most versatile form
of vegi meat to make.
Seitan in
it's basic form is just wheat gluten 1
C, mixed with water, 1 C, kneaded, cut
into pieces, then usually simmered 30 -
60 minutes, in water or seasoned broth.
One can
adjust almost everything added for
different flavors and consistencies.
Even the texture can be altered by
kneading longer = chewier And by
freezing it after it was boiled.
You can
serve it as is, in sandwiches, slice it
into a stirfry or any other recipe
calling for a sliced "meat". It is also
great coated in seasoned flour and
baked or fried, or batter dipped and
fried. Or grind it up for a burger like
texture, and add it to any ground beef
recipe.
You can also slice it and instead of
boiling it, bake it for a dryer
texture, (like in bbq ribs)
or even steam it, each of which
turns out a different texture…
Keep
spices, in making the seitan, to a
minimum, if you want to use it more
like a plain meat, whereas you can
add more later...
or add lots to give the seitan the
most flavor...
I believe seitan is actually best
the next day, or after
freezing....
I also like to
slice it and fry it before I add it to
other recipes.
Or dip
slices in soymilk mixed with a little
oil, then dip into breadcrumbs or
cornstarch, flour, garlic salt and fry!
for a great chickeny
nugget.
Try
different recipes and additions until
you find your perfect wheat meat!