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 Post subject: World vegan feast - light seitan cutlets questions
PostPosted: Fri Sep 21, 2012 5:05 pm 
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WRETCHED
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Joined: Tue Oct 19, 2010 6:54 pm
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Location: Maryland/DC area
Has anyone made these? They are basically an oven baked recipe in broth. The recipe says that the cutlets will absorb the broth but mine didn't.

I'm wondering if my oven was too high (but my oven runs about 15 degrees hot and I did 315 instead of 300). The recipe also says cover with foil and I covered loosely with foil.

Any tips would be appreciated. I still plan to eat them but its always a little disconcerting when a recipe doesn't seem to turn out right :)

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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Fri Sep 21, 2012 5:19 pm 
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Nailed to the V

Joined: Wed Oct 20, 2010 6:36 pm
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Location: West LA
I've made them. There was broth left in the pan after I baked them, so the cutlets obviously didn't absorb all of it. The mistake I made was to over-crowd the pan (I cooked all cutlets in one pan, rather than dividing into two). That affected the texture of some of the cutlets. Otherwise, the recipe turned out okay, but not my favorite chickeny seitan.

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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Fri Sep 21, 2012 5:22 pm 
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ahh ok, I don't feel so bad then :)

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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Fri Sep 21, 2012 5:38 pm 
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Banned from Vegan Freaks.

Joined: Wed Oct 20, 2010 4:09 pm
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Location: Sault Ste. Marie, ON Canada
I've made Bryanna's seitan loaf which is baked with broth in the oven. If I remember correctly, it absorbed some of the broth, but not all. I worried about that when I had to turn the loaf over halfway through the cooking time and I still had a lot of broth left. The cooked loaf was fine, though, so I guess it was okay. I saved the leftover broth and added it to some soup later.


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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Sat Sep 22, 2012 10:25 pm 
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Nooch of Earl
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Location: Bella Napoli
I used to have the same experience as vgnwitch with the baked seitan loaf.


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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Sat Sep 22, 2012 10:49 pm 
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Vegan Since Before There Were Vegetables
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jdfunks and I made these and they weren't the greatest. We admittedly added some things to the broth so it could have been our fault, but they took a lot longer than directed to cook, and we definitely had some broth leftover. It wasn't the firmest seitan, but perhaps that's the point. I usually prefer Bryanna's seitan recipes over most, so I'm keen to try them again.


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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Sun Sep 23, 2012 4:19 am 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
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Wow, I'm surprised to hear you guys weren't really that into this. It's my favorite seitan!
Mine did not absorb all the liquid either, and, even when I've make a double batch/crowded the pans, I haven't had a problem. It does need to sit overnight to firm up, but I love the texture and that it's lighter than most other seitan recipes. I think the flavor is great, too.


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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Mon Sep 24, 2012 9:45 pm 
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Tofu Pup

Joined: Mon Sep 24, 2012 9:38 pm
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Hi-- Bryanna here. Just wanted to say that cooking time may vary due to the size and depth of the pan and the temperature of your oven, which can vary wildly from what it is actually supposed to be. (I recommend an oven thermometer.) So just keep baking until most of the liquid is absorbed. Then, as with all seitan, it's best to cool these thoroughly before using in a recipe-- that firms up the texture. You can speed this up by placing them on cookie sheets in the freezer for a short time. Hope this helps!


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 Post subject: Re: World vegan feast - light seitan cutlets questions
PostPosted: Tue Sep 25, 2012 9:18 am 
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Hi Bryanna,

Thanks for commenting. I did use them in the Serbian Seitan and Sauerkraut recipe and they worked well. For other purposes, I did like baking them a little in my toaster oven to firm them up a little bit more.

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