Post Punk Kitchen Forum

I'm 99.99% positive someone has already asked this somewhere along the line, but since this is a new forum and all the old threads are toast, I get to ask anyway. :-p

So I got Alicia's new book (oh my god everything sounds SO good) and I'm very excited to make all sorts of goodies. However, I am one of those people that if an ingredients list has another recipe (ex: 1 recipe chik'n seitan, pg 5) I am far less likely to make it.

I know... I'm lazy...

SO I was wondering if I couldn't just work my arse off in the kitchen one Saturday and make a metric eff-ton of seitan to just freeze and have on hand.

Here's my list of questions/concerns:
1. Does it freeze well?
2. If so, should I freeze it after it's cooked or while it's still a dough?
3. What's the best way to thaw?

1. yes.
2. after it's cooked.
3. i usually thaw stuff overnight in the fridge.

yup! what she said! seitan is one of those things where it's just as easy to make a ton as it is to make a small batch, so I always make at least double batches of the stuff and freeze away!

Thanks guys! Now I should get my arse in the kitchen and make some seitan! I bet it'd be good in salads too. :-p

Seitan is good in just about everything!

Oh I'm convinced. I tried to store-bought stuff and was not impressed at all... But making it yourself is SO easy, SOOOO much cheaper, and 100xs better tasting.

Do it! There's nothing easier than grabbing seitan out of the freezer for a quick dinner.

Update!

Last night I decided to make a stir-fry with my no-beef flavor (you can read the full adventure on my blog). So I took the seitan out of the freezer, put it on a plate, and used the defrosting poultry setting on the microwave for 1/2 lb and it worked beautifully (it was about a half pound cutlet, btw, so it seems you can use the poultry setting by the weight of your cutlet you are thawing). Pictures on the blog, but holy crepe that was the best stir-fry I've ever had.