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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Seitan Question, Comments
Brenda W.
98 posts
Jun 11, 2006
7:54 AM
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Hi Bryanna,
Just wanted to let you know I bought a couple clay bakers just to use with seitan. Remember at Grand Rapids I had asked you about the "soaking up all the cooking broth" ... stating that mine never did when baked according the the times mentioned in your recipes. (I was baking with 2 bread pans).
Boy!! What a difference with the clay baker!! All the broth got absorbed, and just like you mentioned, there was a thick, sticky sauce left, that I scraped off the pot's sides and spread on top of the loaf.
I made the soy and seitan "ham", since I am looking for something homemade to replace the Yves salami slices I seem to buying more and more for sandwiches. Your recipe had mentioned this seitan makes great sandwich material. You are right about that!! This is a GREAT seitan ... very flavorful.
One question ... when I was adding the wet ingredients into the dry in my bosch to knead ... for the first time since making seitan, I found I had to add more dry ingredients ... the dough was far to wet and was not forming itself into a ball. I just added more of all 3 dry ingredients: gluten, soy flour, and nutritional yeast, a tablespoon at a time, until I got a dough to form, and all came out perfect. (I probably added an extra 1/4 - 1/3 cup overall). And of course one does this all the time when making bread dough ... so many variables affect how much flour/water one needs to add.
But I got to wondering: What is the consistency of your seitan dough initially? Is it very wet? Or thicker, with more dry ingredients in relation to wet?
With the "ham" I made yesterday, I stopped adding extra dry ingredients JUST as the mixture started to form itself together into a dough that held itself together somewhat as the machine was kneading. It was VERY wet overall. And as I said, the end result that I tried today was PERFECT. Great texture, wonderful flavor.
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Bryanna
Owner/Moderator
1654 posts
Jun 11, 2006
3:55 PM
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Brenda, I'm glad you asked this. I should add this to the recipe. the dough looks VERY wet--too wet-- at first, but resist the urge to add more dry ingredients. After the 10 minutes of kneading, it's perfect, in my experience.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 11-Jun-2006 3:56 PM
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Brenda W.
99 posts
Jun 11, 2006
5:21 PM
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Thanks Bryanna!!
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