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Home > posts > 2014 > 09 > 20140926_215535_ground-thai-seitan.html
Ground "Thai" Seitan
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I had leftover simmering liquid from the other day[@rev] so I decided to make another batch of seitan. I followed the same basic ingredients except I cut the mirin and replaced it with the juice of one lime and I replace the soy in the wet part with fish sauce.
I think the lime was a lot more liquid since it had a lot of trouble coming together. I ended up adding more wheat gluten and then later having to knead it for a long time.
I also added some water, wine and fish sauce to the simmering liquid. I refrigerated them once they were done.
Anyway, I froze two of the blocks. For the other two, I first chopped them. From here I could tell that they were a bit chewier than the previous ones. It could have been that they were cold (but the leftovers from the other day were also cold and less dense) but I think it was the extra kneading.
Anyway, after chopping it with a knife, I put it in the food processor and "ground" it to the desired consistency. I was really happy that this worked. I could use this in anything that calls for ground meat that doesn't have to cook together (ie, it would need a binder for hamburgers, etc).
They only complaint is that they were a bit salty from the extra fish sauce and the saltier simmering broth.
Original Wordpress ID and Date: 8903, 2014-09-26_215535