in2insight 1 post May 15, 2010 4:19 PM	I'll admit, making good seitan seems to elude me. Have followed many recipes to the T, made sure to use the correct brand and type of VWG, and still, no great shakes. Anyone have a recipe that will make something like the stuff that White Wave makes? Cheers!
Bryanna Owner/Moderator 2723 posts May 16, 2010 10:57 AM	Sorry, but I've never tried it-- I've never seen it where I live.
basque 1 post May 17, 2010 5:00 PM	Seitan Shopping Guide Browse Recipes > Dining Out http://www.vegcooking.com/recipeshow.asp?RequestID=783 Also known as “wheat meat,” seitan can be used in place of meat in most recipes. For the Gluten: 3 1/2 cups whole wheat flour 3 1/2 cups unbleached white flour 3 1/2 cups cold water For the Stock: 7 cups water 1/2 to 1 cup shoyu 4 1/4-inch slices of ginger 4 garlic cloves, minced 1 bay leaf 5 inches kombu (sea vegetable, available at health food stores) or 1 cup vegetable broth. • Place the whole wheat and unbleached flour in a large mixing bowl and stir well to combine both types of flour. • While stirring, gradually pour enough water into the flour to form a sticky dough that can be kneaded. • Punch the dough with your fists several hundred times, kneading for 15 minutes between punches to develop the gluten. • Cover the dough with cold water, place in the refrigerator, and keep submerged for at least 30 minutes. • Transfer the dough from the bowl to a colander and place it in the sink. • Under cold running water, carefully knead the dough, rinsing out the starch and bran. • After several minutes of cold water rinsing and kneading, the gluten will start to stick together. Alternate between room temperature water and cold water rinses while continuing to knead the dough until it has a firm, rubbery texture. • In a large pot, combine the water, shoyu, ginger, garlic, bay leaf, and kombu and bring to a boil. • Pull pieces of gluten into small billiard-size balls. Drop the gluten into the liquid, one piece at a time, stirring occasionally to prevent sticking. • Cover and simmer for 1 1/2 to 2 hours, depending on the size of the pieces. • For improved flavor and firmer texture, allow the seitan to cool to room temperature in the broth. • Store in the refrigerator or freezer, submerged in the broth.
Bryanna Owner/Moderator 2724 posts May 18, 2010 7:23 AM	in2insight, I meant, course, that I have never eaten White Wave seitan! Basque, your recipe is the traditional seitan, but I notice that, from the ingredient list, White Wave adds chickpea flour to their seitan, so I suspect that they are using gluten powder (vital wheat gluten). Here's their product page: http://www.tofutown.net/index.php?id=93
in2insight 2 posts May 21, 2010 8:56 AM	Thank you both to the kind responses. It's clearly a user (me) issue. Try as I may, and there have been MANY attempts using lots of different recipes and methodes, the end result is not all that great. Oh well.

Website by CityMax.com Web Site Builder