jtnippon1985
13 posts
Jul 22, 2006
4:15 PM
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I'm making the May 02' slow cooker version, not the "quick" one. It's been 3 hours and I decided to take a peak...they are kind of pourous/spongey looking...not really smooth or anything. and very soft and flimsy. I have spent about $10 on everything so I dont plan on throwing it away, I'll leave it till 9:30EST, and let them cool off overnight in the fridge. Hopefully they'll firm up and become salvagable. How are they supposed to look at about half-way?
Also, kind of off-topic, but anyone know how the unflavored seitan rolls in Chinese markets get so to be so smooth and flawless looking?
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Linda
668 posts
Jul 22, 2006
4:20 PM
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Yes, you have to wait until overnight. Try not to lift the lid too often :). It will be much different from what it is 1/2-way through, as well as after it is done cooking! It will not bethe same after settling and chilling.
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Debbie
1199 posts
Jul 22, 2006
9:03 PM
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It will firm up after it is refridgerated. All seitan will firm up after cooking even if you see it flop around or spongy while it is hot. Yes, it is best not to open the lid while cooking so the temp didn't vary.
The Chinese factory probably uses a machine to make/knead the seitan and some kind of mold to form the roll.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 22-Jul-2006 9:05 PM
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