Seitan

[Guest guest]

As I said originally, Chris I've never made it as I believe it would

be too " meaty " for me. I've even thrown out bean burgers I made

myself because they tasted too much like meat, LOL.

 

I've not seen gluten powder here in the UK but it looks like you can

also make seitan from extra strong flour which has additional gluten

in it. I would have thought that pearl barley would give quite a

different texture to tapioca. Not sure about yeast flakes as I've

not seen them here either. Tahini is sesame seed paste – you can

find it in health food shops or even in most large supermarkets

these days and it is wonderful stuff – use it to make hummous,

drizzle it over steamed vegetables and brown rice. WRT the garlic,

I'm not sure that the antisocial effect of garlic is increased in

proportion to the amount of garlic eaten – I have a recipe for

garlic soup which calls for 100 cloves of garlic – perhaps I should

try it out and then see the effect on my friends.

 

Here is another link which has more seitan recipes

 

http://vegweb.com

 

Good luck

 

Christie

[Guest guest]

> I never heard of gluten powder,

 

Chris, regarding gluten in the UK:

 

Try here - http://www.flourbin.co.uk/

 

or here are a few sites also in the UK:

http://www.kellysearch.com/gb-product-118250.html

 

> nor fake chicken broth (though I presume it's vegetable stock),

 

Yup, veggie stock made to taste like chicken stock

 

> for tapioca I can use pearl barley,

 

I don't know if that will work- I expect the instant tapioca dissolves

in the dough, which the barley would not do... :-7 and tapioca flour

is not cooked. I found lots of references to minute tapioca in

recipes on UK websites, but was unable to find a UK source (doesn't

mean it doesn't exist).

 

> for the yeast flakes I suppose a pack of yeast in a bag will do,

 

Yeast flakes are a very different thing than yeast for bread - is your

" yeast in a bag " what you'd use for making bread? If so, don't use that!

 

Found this somewhere: " For people in the uk " Marigold " make

nutritional yeast flakes called " Engevita " which can be found in most

healthfood stores. "

 

I don't know if you could contact these folks

(http://www.queenswoodfoods.co.uk/index.htm - in Somerset!); maybe

they could tell you where to buy some of this stuff. They're a

wholesaler, but seem to have lots of healthy stuff?

 

> I never heard of tahini,

 

Ground sesame seeds (like peanut butter), available made with raw

seeds, or toasted seeds.

 

> but mamamia seven cloves of garlic...who will speak to me after

> that?..and anyway I don't have a bread making machine...can I change

> my earlier post and say that it looks very interesting?..or is this

> my first UK Thanksgiving Test?

 

Seven's not really that much! :-) You'll be ok. We'll still talktoya! ;-)

 

> Can this go in my big slow-cooker or will the explosion destroy

> half of Somerset?

 

 

Just based on looking at the recipe, it should be fine. But I've not

made it either! :-) Looks worth trying though! Maybe this weekend...

 

Amy

[Guest guest]

In response to PT and others...

 

You are all very kind and your advice is so helpful.

 

I will look for this type of flour.

 

As you will have guessed the whole thing is so new to me but such a gift

because at last I can translate many of my favourite recipes into a vegetarian

context.

 

The reliance on a gluten flour though is so unfortunate for a lot of people

who cannot take gluten.

 

Anyway, thank you all for your advice and I will try to assemble all my new

ingredients and report back.

 

Yeast is a trial. I am sure these flakes are available but 'I have never

looked in the right place'. Hey! I must look!

 

I do not have a machine...only my hands. I am happy with those.

 

Best regards

 

Chris

 

 

 

 

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[Guest guest]

Thanks Cyndi, I daved the site. I would like to try it.

Donna

 

moon wrote:

I have made my own for years, played with a lot of recipes and created my own.

This site has some of the best I've tried:

http://www.ellenskitchen.com/recipebox/wheaties.html

 

The cooking technique really determines the final texture - soft, dense, chewy,

etc. There are actually some cookbooks out there, including my favorite,

Cooking With Gluten and Seitan that will get you hooked. Seitan is a staple for

us. I make a large batch every other week and we use it in all kinds of

recipes. It's really easy to make using vital wheat gluten (our Coop actually

carries it in bulk!).

 

Cyndi

 

 

 

" I can invision the day when all material things are pulled from me;

 

 

and then the stronger my soul will be. "

 

 

Jimi Hendrix - Summer 1969

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

> I have made my own for years, played with a lot of recipes and created

> my own.

> This site has some of the best I've tried:

> http://www.ellenskitchen.com/recipebox/wheaties.html

>

> The cooking technique really determines the final texture - soft,

> dense, chewy, etc. There are actually some cookbooks out there,

> including my favorite, Cooking With Gluten and Seitan that will get

> you hooked. Seitan is a staple for us. I make a large batch every

> other week and we use it in all kinds of recipes. It's really easy

> to make using vital wheat gluten (our Coop actually carries it in

> bulk!).

 

Hi, Cyndi! :-) Thanks for the book recommendation!!! Any chance

you'd share your recipe??

[Guest guest]

Amy,

 

I have seen a lot of seitan recipes over the years. They all look like a lot

of work and thus I have never made it. How long is the actual labor in the

seitan you make and howlong it the total time like between kneadings or whatever

else you do? I don't like to spend a lot of time in the kitchen if I don't have

to.

 

 

Thanks

GB

 

Re: seitan

 

> I have made my own for years, played with a lot of recipes and

created

> my own.

> This site has some of the best I've tried:

> http://www.ellenskitchen.com/recipebox/wheaties.html

>

> The cooking technique really determines the final texture - soft,

> dense, chewy, etc. There are actually some cookbooks out there,

> including my favorite, Cooking With Gluten and Seitan that will get

> you hooked. Seitan is a staple for us. I make a large batch every

> other week and we use it in all kinds of recipes. It's really easy

> to make using vital wheat gluten (our Coop actually carries it in

> bulk!).

 

Hi, Cyndi! :-) Thanks for the book recommendation!!! Any chance

you'd share your recipe??

 

 

 

 

Messenger with Voice. PC-to-Phone calls for ridiculously low rates.

 

 

[Guest guest]

I don't mind spending time in the kitchen but on one item it gets boring to me

so I think that might be why I never tried making it. I was wondering the same

thing here. It looks so good that I think it's worth a try though.

Donna

 

Guru Khalsa <greatyoga wrote:

Amy,

 

I have seen a lot of seitan recipes over the years. They all look like a lot

of work and thus I have never made it. How long is the actual labor in the

seitan you make and howlong it the total time like between kneadings or whatever

else you do? I don't like to spend a lot of time in the kitchen if I don't have

to.

 

 

Thanks

GB

 

 

 

 

New Messenger with Voice. Call regular phones from your PC for low, low

rates.

 

 

[Guest guest]

> I have seen a lot of seitan recipes over the years. They all look

> like a lot of work and thus I have never made it. How long is the

> actual labor in the seitan you make and howlong it the total time

> like between kneadings or whatever else you do? I don't like to

> spend a lot of time in the kitchen if I don't have to.

 

Guru - I mixed a bunch of dry stuff in a bowl, a bunch of wet stuff in

a bowl. Dumped the wet into the stand mixer bowl, then the dry, let

it run for 10 minutes. Let sit an hour. Knead/stretch/align gluten

strands for maybe 10 minutes. Put into a crockpot of broth for 8 hours.

 

So it took a long time, but not much at all in hands on time.

[Guest guest]

Amy that doesn't sound bad at all.

Donna

 

Amy <sandpiperhiker wrote:

> I have seen a lot of seitan recipes over the years. They all look

> like a lot of work and thus I have never made it. How long is the

> actual labor in the seitan you make and howlong it the total time

> like between kneadings or whatever else you do? I don't like to

> spend a lot of time in the kitchen if I don't have to.

 

Guru - I mixed a bunch of dry stuff in a bowl, a bunch of wet stuff in

a bowl. Dumped the wet into the stand mixer bowl, then the dry, let

it run for 10 minutes. Let sit an hour. Knead/stretch/align gluten

strands for maybe 10 minutes. Put into a crockpot of broth for 8 hours.

 

So it took a long time, but not much at all in hands on time.

 

 

 

 

 

[Guest guest]

If you use Vital Wheat Gluten to make it the process is quick - just 10 - 15

minutes to mix and knead, a little time to shape and then pop it in the

crockpot. If you cook it in the oven it take a couple of hours, but no

maintenance.

 

Cyndi

 

On Thu, 30 Mar 2006 15:04:28 -0800 (PST), you wrote:

 

>I don't mind spending time in the kitchen but on one item it gets boring to me

so I think that might be why I never tried making it. I was wondering the same

thing here. It looks so good that I think it's worth a try though.

> Donna

>

>Guru Khalsa <greatyoga wrote:

> Amy,

>

> I have seen a lot of seitan recipes over the years. They all look like a lot

of work and thus I have never made it. How long is the actual labor in the

seitan you make and howlong it the total time like between kneadings or whatever

else you do? I don't like to spend a lot of time in the kitchen if I don't have

to.

>

>

> Thanks

> GB

>

>

>

>

>New Messenger with Voice. Call regular phones from your PC for low, low

rates.

>

>

[Guest guest]

> Amy that doesn't sound bad at all.

 

 

It wasn't! :-) Much easier than I expected (having read of the

rinse-rinse-rinse method!).

[Guest guest]

Hi,

 

I've been watching this discussion on seitan and decided to add my 2 cents

worth.

 

Way back in the dark ages when my husband and I became vegetarians (1983) my

husband made seitan from ww flour. It was great but what a chore. Then there

was the seitan mix from arrowhead mills. Then they discontinued that sso I

started to buy it already made. My favorite was white wave seitan purchased in

bulk from my coop. Then I discovered am's vital wheat gluten and now I make 2

boxes of seitan every week. It's a great dish because you can add anything you

want for the broth. I actually can get the vital wheat glutten from my local

supermarket, Shaw's. (in Massachusetts) my secret basic recipe is as follows:

1. Make the seitan in the bread machine. Yup. Put it on the dough cycle

and when it stops to rest the first time, take it out and knead it into a log

and cut into desired shape and size pieces.

 

2. Make the broth (actually you should make the broth first and bring it to a

boil). I use 1 litre trader joe's veg broth, some wine, liquid smoke, bragg's

aminos, tamari, hot sauce, kombu, water and whatever else you think will make it

taste good. For instance, if I'm out of broth I will use some soup cubes or

mixes. Just remember you have to really spice it up in the original cooking

because the gluten is pretty bland. Boil for about 2 hours making sure to stir

so that all the seitan marinates in the broth as it will float to the top and

the top layer will never get down into the broth unless you help it with a turn

now and then. You could add garlic or onion also although using vetables to fry

with the seitan after it's cooked is probably better. Seitan is a great sub for

beef in Chinese food recipes. When am used to have the seitan mix there was a

recipe for " london broil " . You take the seitan and stretch it to fit the bottom

of an 8x8 or 9x9 pan. Cover with

tin foil and place in larger pan filled with water. Cook for about an hour (I

forget the temp). It comes out crunchy on the outside-just like I remember

steak!

 

 

Good Luck and happy seitaning!

 

Marcia

 

 

 

 

 

 

Next-gen email? Have it all with the all-new Mail Beta.

 

 

[Guest guest]

> I'm not sure a if a crock

> would get hot enough because you really have to boil it for 1-2 hours.

 

I've made seitan in the crockpot many times, cooking on low for 6-8 hours,

with no problem, and when cooked on the stove, I *never* boil it, only bring

it *to* a boil, then cover and lower to a simmer, for one hour. Anything at

a higher heat or longer than that and you have a hunk of seitan that looks

and feels like spongy brains.

 

 

Sue in NJ

[Guest guest]

Ahhh, I asked my question before reading all posts! Thanks Sue.

 

 

 

On 8/10/06, Sue in NJ <susang3 wrote:

>

> > I'm not sure a if a crock

> > would get hot enough because you really have to boil it for 1-2 hours.

>

> I've made seitan in the crockpot many times, cooking on low for 6-8 hours,

> with no problem, and when cooked on the stove, I *never* boil it, only

> bring

> it *to* a boil, then cover and lower to a simmer, for one hour. Anything

> at

> a higher heat or longer than that and you have a hunk of seitan that looks

> and feels like spongy brains.

>

> Sue in NJ

>

>

>

 

 

 

[Guest guest]

I am in MA too : )

 

 

>Marcia Malamut <malasal

>

>

> Re: seitan

>Mon, 7 Aug 2006 21:56:04 -0700 (PDT)

>

>

>

> Hi,

>

> I've been watching this discussion on seitan and decided to add my 2

>cents worth.

>

> Way back in the dark ages when my husband and I became vegetarians

>(1983) my husband made seitan from ww flour. It was great but what a

>chore. Then there was the seitan mix from arrowhead mills. Then they

>discontinued that sso I started to buy it already made. My favorite was

>white wave seitan purchased in bulk from my coop. Then I discovered am's

>vital wheat gluten and now I make 2 boxes of seitan every week. It's a

>great dish because you can add anything you want for the broth. I

>actually can get the vital wheat glutten from my local supermarket, Shaw's.

> (in Massachusetts) my secret basic recipe is as follows:

> 1. Make the seitan in the bread machine. Yup. Put it on the dough

>cycle and when it stops to rest the first time, take it out and knead it

>into a log and cut into desired shape and size pieces.

>

> 2. Make the broth (actually you should make the broth first and bring

>it to a boil). I use 1 litre trader joe's veg broth, some wine, liquid

>smoke, bragg's aminos, tamari, hot sauce, kombu, water and whatever else

>you think will make it taste good. For instance, if I'm out of broth I

>will use some soup cubes or mixes. Just remember you have to really spice

>it up in the original cooking because the gluten is pretty bland. Boil for

>about 2 hours making sure to stir so that all the seitan marinates in the

>broth as it will float to the top and the top layer will never get down

>into the broth unless you help it with a turn now and then. You could add

>garlic or onion also although using vetables to fry with the seitan after

>it's cooked is probably better. Seitan is a great sub for beef in Chinese

>food recipes. When am used to have the seitan mix there was a recipe for

> " london broil " . You take the seitan and stretch it to fit the bottom of an

>8x8 or 9x9 pan. Cover with

> tin foil and place in larger pan filled with water. Cook for about an

>hour (I forget the temp). It comes out crunchy on the outside-just like I

>remember steak!

>

>

> Good Luck and happy seitaning!

>

> Marcia

Next-gen email? Have it all with the all-new Mail Beta.

>

>

[Guest guest]

Not true. I boil it to the end and then let it sit in the broth til it cools

and then store it in the broth. Each piece stays separate. Just need to move

it around a couple of times. As it sits in the broth it condenses and becomes

thicker (more condensed?). As for the crock, I've never tried it but from all

the emails it seems that many have and it does work. I'm sure I'll try it!

 

Marcia

 

Sue in NJ <susang3 wrote:

> I'm not sure a if a crock

> would get hot enough because you really have to boil it for 1-2 hours.

 

I've made seitan in the crockpot many times, cooking on low for 6-8 hours,

with no problem, and when cooked on the stove, I *never* boil it, only bring

it *to* a boil, then cover and lower to a simmer, for one hour. Anything at

a higher heat or longer than that and you have a hunk of seitan that looks

and feels like spongy brains.

 

Sue in NJ

 

 

 

 

 

 

 

Stay in the know. Pulse on the new .com. Check it out.

 

 

[Guest guest]

Weird, because my experience is the same as Sue's. If I let my seitan boil,

it turns into spongy brains. I also cool and store in the liquid.

 

I did try it in the crock pot and set it too high. I made sort of brainy

seitan : ) Next time I will try the lowest setting.

 

Beth

 

>Marcia Malamut <malasal

>

>

>Re: Re: seitan

>Sat, 12 Aug 2006 19:36:57 -0700 (PDT)

>

>Not true. I boil it to the end and then let it sit in the broth til it

>cools and then store it in the broth. Each piece stays separate. Just

>need to move it around a couple of times. As it sits in the broth it

>condenses and becomes thicker (more condensed?). As for the crock, I've

>never tried it but from all the emails it seems that many have and it does

>work. I'm sure I'll try it!

>

> Marcia

>

>Sue in NJ <susang3 wrote:

> > I'm not sure a if a crock

> > would get hot enough because you really have to boil it for 1-2 hours.

>

>I've made seitan in the crockpot many times, cooking on low for 6-8 hours,

>with no problem, and when cooked on the stove, I *never* boil it, only

>bring

>it *to* a boil, then cover and lower to a simmer, for one hour. Anything at

>a higher heat or longer than that and you have a hunk of seitan that looks

>and feels like spongy brains.

>

>Sue in NJ

>

>

>

>

>

>

>

>Stay in the know. Pulse on the new .com. Check it out.

>

>

[Guest guest]

You do have to mix it occasionally, but I have never had spongy brains for

seitan. This whole thing sounds weird.

 

Marcia

 

Beth Manchester <pumpkingirl71 wrote:

 

Weird, because my experience is the same as Sue's. If I let my seitan boil,

it turns into spongy brains. I also cool and store in the liquid.

 

I did try it in the crock pot and set it too high. I made sort of brainy

seitan : ) Next time I will try the lowest setting.

 

Beth

 

>Marcia Malamut <malasal

>

>

>Re: Re: seitan

>Sat, 12 Aug 2006 19:36:57 -0700 (PDT)

>

>Not true. I boil it to the end and then let it sit in the broth til it

>cools and then store it in the broth. Each piece stays separate. Just

>need to move it around a couple of times. As it sits in the broth it

>condenses and becomes thicker (more condensed?). As for the crock, I've

>never tried it but from all the emails it seems that many have and it does

>work. I'm sure I'll try it!

>

> Marcia

>

>Sue in NJ <susang3 wrote:

> > I'm not sure a if a crock

> > would get hot enough because you really have to boil it for 1-2 hours.

>

>I've made seitan in the crockpot many times, cooking on low for 6-8 hours,

>with no problem, and when cooked on the stove, I *never* boil it, only

>bring

>it *to* a boil, then cover and lower to a simmer, for one hour. Anything at

>a higher heat or longer than that and you have a hunk of seitan that looks

>and feels like spongy brains.

>

>Sue in NJ

>

>

>

>

>

>

>

>Stay in the know. Pulse on the new .com. Check it out.

>

>

[Guest guest]

On 8/20/06, Marcia Malamut <malasal wrote:

>

> You do have to mix it occasionally, but I have never had spongy brains

> for seitan. This whole thing sounds weird.

>

> Marcia

>

 

 

 

 

 

 

 

 

Ya know, I am sure it's all in what folks are used to. My guess is others

are more accustomed to denser seitan than you are, so maybe you just aren't

noticing what they see when it comes out a bit fluffier (for lack of a

better word). (just a guess.)

 

Thia

 

 

 

 

--

===

 

" To find the universal elements enough; to find the air and the water

exhilarating; to be refreshed by a morning walk or an evening saunter; to be

thrilled by the stars at night; to be elated over a bird's nest or a

wildflower in spring - these are some of the rewards of the simple

life. " ~John Burroughs

 

=

 

" Life can be lived more fully if people simply quit pretending to be who

they were told to be, and be who they really are… " ~ Doug Firebaugh

 

===

 

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[Guest guest]

In a message dated 8/22/2006 11:31:47 AM Pacific Standard Time,

bantrymoon writes:

 

 

> If freezing seitan works, that will add another very nice option to

> the repetoire.

>

 

It actually freezes rather well. I use it in nearly everything and all the

meals that I make with it are wonderful. I did a nice stirfry last night and

it turned out well. I make steaks, burger, bite sized chunks and roasts and it

all freezes well. I can throw a meal together for as many as 20 people right

out of the freezer and still have plenty of time to visit while things are

'cooking'. Gotta love Bob's Red Mill products.

 

Lisa Marie

 

 

 

[Guest guest]

A couple of months ago I bought some gluten and

attempted to make seitan from scratch. I followed a

recipe I found online. I had never even eaten seitan

before and wasn't sure what the final product should

look/taste like.

 

Well, mine was very salty and I even cut back on the

soy sauce the recipe called for, and used the lower

sodium stuff to begin with. The texture was okay,

some areas were more light/spongy and I read that

might happen if you boil it rather than letting it

simmer.

 

I used some in a stir fry and it was so salty I ended

up throwing the rest out. I'd love to know how yours

turns out, or if anyone has a good seitan recipe

(using gluten, not a boxed mix) that isn't as salty.

 

--

Liz

 

 

 

 

 

 

[Guest guest]

Has anyone frozen the seitan? Are you supposed to freeze it with the

cooking liquid or without liquid?

 

---Gany

[Guest guest]

I freeze mine, in the liquid.

 

 

ganymeder

 

Has anyone frozen the seitan? Are you supposed to freeze it with the

cooking liquid or without liquid?

 

--

 

 

Version: 7.1.405 / Virus Database: 268.11.7/437 - Release 9/4/2006

[Guest guest]

I recommend to cut it into bite size pieces and freeze it without the liquid. If

you have the space it's great to spread the seitan in a thin layer and freeze it

(on a cookie sheet or similar) and once it's frozen move it into ziplock

baggies. That way they don't get stuck together when they freeze and you can

take only what you need without thawing first.

 

ganymeder <ganymeder wrote: Has anyone frozen the seitan?

Are you supposed to freeze it with the

cooking liquid or without liquid?

 

---Gany

 

 

 

 

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

 

 

[Guest guest]

Actually, it comes out very dense.

 

Marcia

 

" Thia .... " <bipolyf wrote:

On 8/20/06, Marcia Malamut wrote:

>

> You do have to mix it occasionally, but I have never had spongy brains

> for seitan. This whole thing sounds weird.

>

> Marcia

>

 

 

 

 

 

 

 

 

Ya know, I am sure it's all in what folks are used to. My guess is others

are more accustomed to denser seitan than you are, so maybe you just aren't

noticing what they see when it comes out a bit fluffier (for lack of a

better word). (just a guess.)

 

Thia

 

 

 

 

--

===

 

" To find the universal elements enough; to find the air and the water

exhilarating; to be refreshed by a morning walk or an evening saunter; to be

thrilled by the stars at night; to be elated over a bird's nest or a

wildflower in spring - these are some of the rewards of the simple

life. " ~John Burroughs

 

=

 

" Life can be lived more fully if people simply quit pretending to be who

they were told to be, and be who they really are? " ~ Doug Firebaugh

 

===

 

----------

Meet veg*n friendly folks!

http://www.GreenFriends.com/friend?friend_of=4570141

----------

 

-