Post Punk Kitchen Forum

dear wise PPKers,

I'm making the Vcon seitan recipe for the first time, and when I went to turn it while it was simmering, the sight of the pieces literally made me recoil. They look appallingly gray and puffy... is this normal? If not, is there anything I can do at this point to get back on course?

thanks!

I couldn't make seitan until I tried kenny's tutorial here: http://veganlunchcast.blogspot.com/2006 ... -make.html

As for where you're at now, you can try letting them finish, cooling them, and sampling them to see how they taste. If they taste okay you can slice 'em real small and fry 'em up and use 'em in something.

I've never had great luck with boiled seitan recipes. I can't keep the broth at the right temperature and the outside gets all squishy and brain-like.

I usually use the Seitan Cutlet recipe from Veganomicon - it's baked in a casserole dish of broth in the oven instead of being boiled, so I can't screw it up.

I've no luck with 'simmered' seitan, tbh. But I have crappy electric plates for hobs which take half an hour to heat or cool. I only ever do the steamed method, which works acers every time. As far as I know, you're meant to barely simmer them- more like a hot water bath, i guess? If they don't work out as steaks/cutlets, you could always shred them for tacos etc?

If you have a crockpot, use it! I have never, ever had luck with simmered seitan until I turned that baby on.

Sure, it takes 6-8 hours, but it's amazing.

thanks guys! I think I'll be trying another method next time. Mine didn't look quite as gray when it was out of the broth, and although it was a bit spongy it tasted fine.

If your seitan has turned to brains, the spongy texture can be improved a bit by baking the finished seitan. I usually do it at about 400 on an oiled cookie sheet until it starts to brown.