KitchenKatalog
Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2011 > 10 > 20111018_095721_buffalo-seitan-and-kale.html
Buffalo Seitan and Kale
/posts/2011/10/20111018_095721_buffalo-seitan-and-kale.html
You are viewing revision dd8c94e6 from 2020-01-15 11:07:12 -0700 (specified "2020-01-15 11:07:12 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=dd8c94e6 to a URL.
See the help page for more information.
I made seitan using the recipe in my dads book. It is basically 1 cup of vital wheat gluten and 3/4 cup of water. I used mostly water but added about a Tbsp or two of Franks Red Hot. I used the food processor with the dough blade. It came together a bitstrangelyand as a lot ofpieces. Nothing like last time[@rev]. But then again, last time it was a huge rubbery ball and this time it was more elastic. Anyway, I made a simmering liquid with mostly water, some white wine, and more Franks. After letting it simmer for 1:15, I cut it and topped it with a home-madebuffalosauce(that is, Franks red-hot and some melted Olivio). Itdefinitelytasted like what you would expect for buffalo seitan however it was a bit salty. Still, quite tasty and I would say successful.
We also madesauteddino kale.
Note that the seitan is about 6.5 Points Plus per person and it made a lot.
Original Wordpress ID and Date: 1461, 2011-10-18_095721