Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 I wish I could just copy the whole book but it's 777 pages. Not only does Marc Rasmussen include the basic seitan and gluten recipes, he's included turbo charged ones and lots of " how to use " recipes. I love making bread, so the kneading necessary to make seitan will be a lot of fun. Lots of info which will be as useful to the new vegetarian as well as old timers. Basic Seitan " This is the basic formula for excellent homemade seitan. Can be used as stew meat, or " beef " chunks in sautes, soups, casseroles and more. " 1 cup unbleached white flour 3 1/2 cups vital wheat gluten 1 teaspoon salt 3 cups cold water 4 quarts vegetable stock Thoroughly sift and combine flour, vital wheat gluten and salt, then add water. Use your hands to make a firm dough. Allow dough to rest 15 minutes. After rest period, knead the dough as you would a bread loaf for about one minute. Allow the dough to rest another 5 to 15 minutes. After second rest period, knead dough as before, but this time dig deeper with your fingers until dough thins at the center. Continue this motion, center will tear away, leaving a doughnut shaped hole in the center. Wet hands lightly and place rope of seitan on cutting board. Cut rope at some point, then slice inch thick rounds off the seitan dough rope. Have vegetable stock boiling on the stove and commence throwing the seitan medallions into the pot, making sure they don't stick to each other. Cover pot, reduce heat and boil seitan for a minimum of 20 minutes. When cooking period is finished, remove seitan chunks from the pot using a small strainer to pick them out of the pot. Place cooked seitan in bowl or container for cooling. Cooked seitan will not stick together, so no need to worry about putting all the slices together. Seitan medallions are now ready for use and can be used whole, chopped or sliced. Prepared cuts should then always be pan seared in a small amount of oil before using in meals. I copied the recipe and instructions as they were written in the book. There are incredible recipes for other forms of seitan, including chicken cutlets that look like chicken cutlets and a New York strip steak that also looks like it's made from meat. I can't wait to try the chicken seitan cutlets - it has lots of wonderful veggies and spices in it and then there is a chicken Parmesan recipe and and and. If anyone knows this genius, Marc W. Rasmussen, tell him his book has knocked my pink polka dotted footies off. Hugs, Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 Hi Jeanne ) Do you know if this would turn out OK substituting Whole Wheat flour? Or garbanzo and fava maybe? I don't eat white flour and I may just try it LOL But it would be great if someone has tried making it with WW or bean flour... Thank you for the recipe! Sherri > Basic Seitan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 Since you'll be making gluten the bean flour won't work. Gluten is protein strands formed by kneading. Whole wheat should, and I say should work but it may take more kneading to establish the gluten. Offhand I think it would probably give a nice, nutty taste to the seitan. Maybe you could add a little bean flour to the seitan after the last kneading, kneading it in well. Writing this without coffee in me. Must have coffee. One of these days the dratted cats will learn how to grind the beans and fill the pot for me. I can only hope. Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 You can't make seitan at all with bean flour because there is no gleuten in it. Whole wheat flour works, but the seitan is crumbly and doesn't have good texture. Also, unless it is ground as fine as white flour you loose a lot of the glueten in the washing. It really works best to use regular unbleached white flour it you like playing in the water for hours, or just buy boxes of vital wheat glueten. Our neighborhood Safeway store has it. Katie , " sewitis " <sewitis wrote: > > Hi Jeanne ) > > Do you know if this would turn out OK substituting Whole Wheat flour? Or garbanzo and fava maybe? > > I don't eat white flour and I may just try it LOL But it would be great if someone has tried making it with WW or bean flour... > > Thank you for the recipe! > Sherri > > > Basic Seitan > Quote Link to comment Share on other sites More sharing options...
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