Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Marcia--thank you for this! I have copied it. I am going to make seitan for the first time tomorrow. I can't wait to actually do it and taste the results. Glad to be a member of this group! Paula , Marcia Malamut <malasal wrote: > > > > 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Thank you Marcia ! I have placed this in or files.. it is at teh top of the " meat substitutes " file. =) jenni On Aug 9, 2006, at 12:18 AM, Paula wrote: > n , Marcia Malamut > <malasal wrote: > > > > > > > > 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 > > Jenni www.little-tomato.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 I made the seitan yesterday it turned out quite good. I made a broth of indian spices because I LOVE Indian fod and hubby hates it, but he won't eat seitan anyway. It was juicy right out of the crock and mixed very well with the spicy sesame noodles I made. After dinner I let the seitan sit in the colander for a few gours to drain all the extra broth. Today I will cut it into individual portions and freeze it. I figure when I want some I can take it out and grill it or sautee it with some garlic, ginger, and coconut oil. Peace and thanks for the recipe! Diana Paula <paulakward wrote: Marcia--thank you for this! I have copied it. I am going to make seitan for the first time tomorrow. I can't wait to actually do it and taste the results. Glad to be a member of this group! Paula , Marcia Malamut <malasal wrote: > > > > 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 You're all very welcome for the recipe. I hope you all enjoy it. Remember it's extremely versatile and like Diana said about the Indian spices you can tailor it to your tastes. I forgot to mention that I don't use the crockpot for this recipe. I'm not sure a if a crock would get hot enough because you really have to boil it for 1-2 hours. Enjoy, Marcia Get your email and more, right on the new .com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 , Marcia Malamut <malasal wrote: > > You're all very welcome for the recipe. I hope you all enjoy it. Remember it's extremely versatile and like Diana said about the Indian spices you can tailor it to your tastes. I forgot to mention that I don't use the crockpot for this recipe. I'm not sure a if a crock would get hot enough because you really have to boil it for 1-2 hours. > Is that true? I only boil mine for 30-40 minutes. I have also baked it. I reckon it would do fine in a crock. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 I did it in the crock. I didn't have the eight hours it called for so, I put it on high for about 3 hours and low for another 2. It was perfect. Diana Erin <truepatriot wrote: , Marcia Malamut <malasal wrote: > > You're all very welcome for the recipe. I hope you all enjoy it. Remember it's extremely versatile and like Diana said about the Indian spices you can tailor it to your tastes. I forgot to mention that I don't use the crockpot for this recipe. I'm not sure a if a crock would get hot enough because you really have to boil it for 1-2 hours. > Is that true? I only boil mine for 30-40 minutes. I have also baked it. I reckon it would do fine in a crock. -Erin www.zenpawn.com/vegblog Next-gen email? Have it all with the all-new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 I can not speak from experience, only from what I have read. I have read that if you boil it, the texture is lighter and more bread like, but if you simmer, and not let it boil, it turns out more dense and " meatlike " . I would think then, that a crockpot would be perfect. Any input from those who have tried both ways? On 8/9/06, Marcia Malamut <malasal wrote: > > I forgot to mention that I don't use the crockpot for this recipe. I'm > not sure a if a crock would get hot enough because you really have to boil > it for 1-2 hours. > > > > -- == " 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 === Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2006 Report Share Posted August 10, 2006 I have not tried making it either way but the gluten/seitan I have eaten was chewy and I liked the texture. Barbara At 03:03 PM 8/10/06, you wrote: >I can not speak from experience, only from what I have read. I have read >that if you boil it, the texture is lighter and more bread like, but if you >simmer, and not let it boil, it turns out more dense and " meatlike " . I >would think then, that a crockpot would be perfect. Any input from those >who have tried both ways? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 In the crockpot it was not chewy like the seitan I had made in the past, but I had a habit of overkneading it then and it was too chewy. In the crock (I did have it on high for a few hours) it had a lighter texture, but I found it quite pleasing. If I had to compare it to a meat, I think it would compare in texture to meatloaf. Peace, Diana Barbara & George Grenier <grenier wrote: I have not tried making it either way but the gluten/seitan I have eaten was chewy and I liked the texture. Barbara At 03:03 PM 8/10/06, you wrote: >I can not speak from experience, only from what I have read. I have read >that if you boil it, the texture is lighter and more bread like, but if you >simmer, and not let it boil, it turns out more dense and " meatlike " . I >would think then, that a crockpot would be perfect. Any input from those >who have tried both ways? Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 I've baked it too but the oven gets hotter than the stove, depending on what you set it to. It does seem that many have used the crock for this. I haven't yet. Erin <truepatriot wrote: --- In , Marcia Malamut <malasal wrote: > > You're all very welcome for the recipe. I hope you all enjoy it. Remember it's extremely versatile and like Diana said about the Indian spices you can tailor it to your tastes. I forgot to mention that I don't use the crockpot for this recipe. I'm not sure a if a crock would get hot enough because you really have to boil it for 1-2 hours. > Is that true? I only boil mine for 30-40 minutes. I have also baked it. I reckon it would do fine in a crock. -Erin www.zenpawn.com/vegblog How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 Well, baking was not the only reference point I gave below. I also boil it for much less than yourself (and, it sounds, possibly not as vigorously either). Regardless, with others having tried it in the crock, I guess we both have our answers. I think, in general, it is a rather forgiving food with regard to cooking times and methods. -Erin www.zenpawn.com/vegblog , Marcia Malamut <malasal wrote: > > I've baked it too but the oven gets hotter than the stove, depending on what you set it to. It does seem that many have used the crock for this. I haven't yet. > > Erin <truepatriot wrote: --- In , Marcia Malamut > <malasal@> wrote: > > > > You're all very welcome for the recipe. I hope you all enjoy it. > Remember it's extremely versatile and like Diana said about the Indian > spices you can tailor it to your tastes. I forgot to mention that I > don't use the crockpot for this recipe. I'm not sure a if a crock > would get hot enough because you really have to boil it for 1-2 hours. > > > > Is that true? I only boil mine for 30-40 minutes. > I have also baked it. I reckon it would do fine in a crock. > > -Erin > www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 I guess so. Marcia Erin <truepatriot wrote: Well, baking was not the only reference point I gave below. I also boil it for much less than yourself (and, it sounds, possibly not as vigorously either). Regardless, with others having tried it in the crock, I guess we both have our answers. I think, in general, it is a rather forgiving food with regard to cooking times and methods. -Erin www.zenpawn.com/vegblog , Marcia Malamut <malasal wrote: > > I've baked it too but the oven gets hotter than the stove, depending on what you set it to. It does seem that many have used the crock for this. I haven't yet. > > Erin <truepatriot wrote: --- In , Marcia Malamut > <malasal@> wrote: > > > > You're all very welcome for the recipe. I hope you all enjoy it. > Remember it's extremely versatile and like Diana said about the Indian > spices you can tailor it to your tastes. I forgot to mention that I > don't use the crockpot for this recipe. I'm not sure a if a crock > would get hot enough because you really have to boil it for 1-2 hours. > > > > Is that true? I only boil mine for 30-40 minutes. > I have also baked it. I reckon it would do fine in a crock. > > -Erin > www.zenpawn.com/vegblog Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min. Quote Link to comment Share on other sites More sharing options...
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