Post Punk Kitchen Forum

So that you can marinate it better and get more flavour in? Has anyone tried it?

Gluten isn't water-soluble, so it should just squeeze out all the water and be left as a spongy mass. Try it!

i think CGV is asking if you can press liquid out of seitan before you marinate it to get it to soak up more flavor, as you do with tofu. generally you give seitan its flavor through seasoning the dough or its cooking liquid, but you could give this a try and tell us how it goes.

I've never heard of doing that. I usually try to add flavor by mixing it into the dough to begin with. It might depend on what kind of seitan you are working with: steamed, simmered, or baked. Have you ever tried making a very dry baked seitan to begin with? That seems to me like it would eliminate the need to press and be fairly absorbent.

I can't buy Vital Wheat Gluten, not without brutal postage, so I make mine from flour. Some flavour can be imparted by simmering/baking in broth but I'm experimenting with doing a second marinade for a more intense flavour. I pressed some today and it is noticeably more dense, which is nice for some applications, I'm marinating it now and I think it's soaking it up! So fairly hopeful about the experiment.