It will keep for up to ten days. You can also freeze the seitan for up to three months. The broth, which is full of flavor, can be used when cooking the seitan to make sauces and gravies. Steaming is the method I use most when making seitan for sandwiches, cutlets, and steaks. I also use it for making vegan sausages.
To steam seitan, place the kneaded dough on a cutting board and divide into however many pieces of seitan you are making. You can make half a dozen thin cutlets, four thick steaks or even one big log that you can cut up or slice later. Just shape each piece of dough the way you want it. If you are concerned about aluminum foil touching your food, you can use parchment paper or a layer of parchment paper under the foil. The foil is extra important when making something like sausages or a log that requires the strength of the wrapper to help keep its shape.
Place the foil packets in a steamer basket that is sitting atop a large pot of boiling water. Steam the seitan for 30 minutes. Remove the packets from the steamer and let cool before transferring them to the refrigerator for a few hours but preferably, overnight in a container. Bring the seitan back to room temperature before cooking with it.
My favorite way of making seitan is to bake it. To me, this is the easiest method of all three because there is no broth, no big pot of water and no individual foil packets to worry about. Baking seitan is especially good when making very firm recipes such as ribs or roasts. I have found that these firm pieces of seitan can be softened when braised so it has really become my go-to method. To bake seitan, grease a baking dish and add the kneaded and rested dough to the dish.
Flatten and stretch the dough to fit the dish. How much you flatten and stretch it determines how thick or thin the seitan will be.
Cut the dough into however many pieces you want, top with a spice rub and bake for an hour or so until the seitan has a sturdy texture to it. Remove the baking dish from the oven, recut the pieces and remove them from the baking dish.
Then use them in whatever recipe you are making. The important thing is to find the recipes and methods that work best for you. Then make them often so it becomes familiar and easier for you. Create a free Team What is Teams? Learn more. How to keep baked seitan from being too tough? Ask Question. Asked 8 years, 9 months ago. Active 4 years, 3 months ago. Viewed 33k times.
Improve this question. Is your goal to make seitan or baked seitan in particular? Steaming seitan makes a much softer texture. I used to bake it but would cover it in broth entirely, and it took so much longer than steaming. I think the 2 recipes you posted are supposed to have a tougher texture, although I love those 2 blogs I haven't tried either of those recipes. I've heard of it being delicious and yes, a bit "tough" but not inedible.
All the recipes on those two blogs are great- except these. I must be expecting too much? There was actually a comment on VYY that the seitan was coming out poorly for others. I wish I had a good answer for you, I love making seitan but always just steam it first and pan fry or bake afterward to get a different texture. Add a comment. Active Oldest Votes. Improve this answer. So you would soak it and then bake it? The recipes I've used seitan for were all sautees and stir-fried ones, with sauces, and it's worked fine.
I would assume oven-baked would work. Pat Sommer's recommendation makes sense to me. Three things: Knead it very little Bake at a low temperature F for 90 minutes works for me Add an ingredient that interferes with gluten formation e. Lizzie Silver Lizzie Silver 4 4 bronze badges.
I'm a bit confused It might be great advice, but for reasons other than gluten. SWT Gluten strands can be shorter or longer; kneading for longer yields longer gluten chains. Also going to check out steaming the seitan instead of simmering. My recipe too was simple and straight forward.
But Im sure there is some commercial ' secret' I see you're from Philly, any suggested good Vegetarian Restaurants you can recommend in Philly?? Larry - Yes, great vegetarian restaurants in Philly! Are you vegetarian or vegan?
There are a few great vegan places I can think of right away not sure if a newb can post external links so I won't for now : Vedge - High end, must make reservations. Good for special occasions. HipCityVeg - Sort of a take out cafe, but everything is amazing.
All plant-based food and cocktails. Veggie Lovers - Chinese restaurant in Chinatown. No ambiance at all, but absolutely amazing food. Can't say enough good things about this place! Were you thinking of a specific cuisine or type of food? Off the top of my head: Memphis Taproom - great vegan cheeseteak. Falls Taproom - Great vegan wings.
Also, not vegan but vegetarian, a buttermilk friend seitan sandwich that is killer. Royal Tavern - The vegan Sloppy Joe is perfection. As to seitan recipes, I've been digging around and have found a few alternate recipes for seitan that are more colorful. Vegetarian Times has one that uses some other ingredients, including nutritional yeast that I suspect affects the consistency.
Also, stopped by Whole Foods and checked out some prepackaged seitan. List of ingredients definitely shows some other flavors added in. Finally, as I read the cooking instructions on those packages, they all seem to say that the seitan is already cooked, is ready to eat, and should only be warmed, not cooked again.
Thanks for the recommendations. However, this step may not work for every recipe. Sometimes freezing can separate the ingredients a bit, even if they were thoroughly mixed.
So again, try this —some people swear by it—but your results may vary. Alright, now the most challenging part. The broth must cook at the perfect temperature, or else your seitan can get alllll messed up.
Start with boiling the broth as you normally would. Then, gradually turn the heat down until it starts simmering. Your goal is to have no surface disturbance at all. You should just see tiny bubbles coming into the surface.
Vigorous bubbles are bad because they poke large holes into the dough. This will literally give it a spongy texture.
That can also mess up the texture of your finished seitan. Let it swim in the broth for something like 15 minutes more. Worst of all, with this mistake, it impacts different parts of the seitan unevenly.
Many people will tell you that seitan tastes better the next day. And this actually makes sense.
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