rosetalleo my first seitan experience

[Guest guest]

Hi Rose ( ? ),

I deep fried portions of it in a chinese style which puffed up and became

crunchy air sacs really but they did taste like chicken skin.....bizarrely, they

are really sticky and need to be held in the top of the oil while they puff up

or they will stick to the bottom of the pan....as i found out, They were bite

size pieces. I salted the flour so it possibly got washed out! If you want I can

send you a photo of what i looked like!

Hope this helps Fitzy

 

 

 

 

________________________________

rosetalleo <rosetalleo

 

Tuesday, 28 July, 2009 17:49:35

Re: my first seitan experience

 

 

Fitzy, thanks for sharing your seitan experience. I make it often since my

family enjoys it, and so do I in small quantities. I used to make it like you

did, but now I am fortunate that I can order the vital wheat gluten from

amazon.com, so it is much easier to do. I like freezing meal size portions

after I make a large batch.

 

If I understand you correctly, you deep fried half of the portion after kneading

and this was raw seitan? how large were the pieces? did they expand as they do

in broth? how did you add salt to it? after or before frying? am I full of

questions or what?

 

, " fitzydread " <fitzydread@ ...> wrote:

>

> dear group,

> Today i made a whole lot of seitan from bread flour(strong white flour). It

came out very well after washing out the starch, I had a lovely piece of gluten,

cut in half and boiled one half in broth and then deep fried the other pieces

which came out really well....the fried variety was very meat like which did

initially make me think of chicken skin which did put me off slightly. I will

certainly be making it in different ways!!!! however i cannot find one uk

supplier of vital wheat gluten, which is easier than washing out the starch from

the flour. Any uk people know where i could get gluten flour, or a cheap method

of shipping over from US?

> Warmest wishes Fitzy x

>

 

 

 

 

 

 

 

 

[Guest guest]

Thanks Fitzy!

I might try doing that with my next batch. I have seen two versions of the

fried gluten in Chinese stores, one version is puffy the other is fried but in a

liquid (in a can).

Roseta