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Home > posts > 2014 > 05 > 20140516_150027_seitan-logs.html
Seitan Logs
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I made seitan again to use in a variety of different things (salad and for a broccoli thing). I used the basic ideas from the last time[@rev], except I tweaked a few things and used whole numbers by weight. The recipe is below, but first, my thoughts. It seemed to work pretty well and tasted good, though it was a tad rubbery. The outsides were a bit wetter and fluffier. I think that I may want to stop trying to use the pressure cooker and instead simmer it in broth for a full hour (I probably need more of it, though). Still, I liked the flavor of this batch, and the only tweak I would make is not to add salt since the Penzeys gives it enough. I also had to skip wine in the broth since I didn't have it, so I went heavier on the other stuff.
Recipe:
Dry:
Wet:
Broth (for pressure cooking. Need more if simmering)
Combine dry ingredients. Combine wet ingredients. Slowly add the wet to the dry. Knead by hand to fully combine. Knead in the food processor for 30 seconds. Knead by hand to combine, then split into four servings. Knead to clean up the loaves. Wrap in cheesecloth (optional). Let sit for 5-10 minutes.
Get broth to a boil, add the seitan, and seal. Set it to the highest setting. Once fully up to pressure (light hiss of steam), reduce heat to maintain a light hiss and let cook for 30 minutes. Remove from heat and let sit until pressure drops.
(Future note: make more broth and try a 1-hour simmer).
Original Wordpress ID and Date: 7830, 2014-05-16_150027