jtnippon1985
39 posts
Oct 27, 2006
10:08 AM
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I know that all the liquid ingredients in the seitan recipes need to be cold, to avoid producing a "stringy" texture in the dough, but does the basting broth for the seitan need to be cold when pouring on the dough before cooking, or can it stay hot from the initial broth-boiling? Thanks.
-Jon
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