frances
9 posts
Nov 30, 2008
10:53 AM
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dbf has a favorite recipe and it's really tasty but turns out almost too tender (it doesn't fall apart, slices, etc but it would be nice if it had a little more "chew") ... we're increasing the kneed time, but that hasn't yet made much difference. its texture is good, after breading and frying but I don't want (well, need) to fry all my seitan. in general, what can we do to toughen it up (just a little! :)?
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