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 Post subject: Non-elasticated seitan
PostPosted: Sun Sep 03, 2017 11:24 am 
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Tofu Pup

Joined: Wed Sep 23, 2015 12:20 pm
Posts: 5
Hey all, I

've made seitan a number of times before, using the same recipe (Veganimicon) - sometimes very successfully and sometimes what happened today happens; my seitan dough never gains any elasticity. It's squishy/crumbly. It will never make seitan, it will be mush. I'd almost think that I used plain flour by mistake rather than vital wheat gluten... except I know that I did not.

What's the deal? Does VWG lose its mojo over time and no longer work as it should?

Any tips?

Thanks!


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 Post subject: Re: Non-elasticated seitan
PostPosted: Sun Sep 03, 2017 11:35 am 
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Saggy Butt

Joined: Sun Feb 15, 2015 1:34 pm
Posts: 318
Location: Stockholm, Sweden
I have never had that problem, but I do use the recipe from Isa Does It instead where you wrap it up in aluminium foil and steam the seitan instead (works for bits too, not only cutlets).


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 Post subject: Re: Non-elasticated seitan
PostPosted: Sun Sep 03, 2017 11:35 am 
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Saggy Butt

Joined: Sun Feb 15, 2015 1:34 pm
Posts: 318
Location: Stockholm, Sweden
Do you knead it enough? Any special other added ingredients?


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 Post subject: Re: Non-elasticated seitan
PostPosted: Sun Sep 03, 2017 12:02 pm 
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Tofu Pup

Joined: Wed Sep 23, 2015 12:20 pm
Posts: 5
Thanks for the quick reply! I pretty much follow the recipe, exception being garlic powder rather than pressed garlic - but it's worked well before. She says knead about 3 minutes, I kneaded about ten this time... but am letting it sit there, maybe it firms up a bit over time?


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 Post subject: Re: Non-elasticated seitan
PostPosted: Mon Sep 04, 2017 10:08 am 
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Drinks Wild Tofurkey
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Joined: Thu Feb 17, 2011 10:13 pm
Posts: 2642
Maybe you used too much liquid? You can always add a little more VWG if it is too squishy and not forming properly.


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 Post subject: Re: Non-elasticated seitan
PostPosted: Tue Sep 05, 2017 7:07 pm 
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Vegan Since Before There Were Vegetables
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Joined: Sun Sep 05, 2010 8:43 pm
Posts: 12891
Location: Redmond, WA
hmmm, I've never had that issue at all. No matter what i do, kneading or not, too much liquid or not it's still very elastic and weird. bad batch of VWG? have you ever made one good one and one bad one from the same bag of VWG?

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