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Related: Culture Forums, Support ForumsFake beef - it's what's for dinner! (pic heavy)
Making homemade 'beef' seitan for dinner. The photos show the process, and the end result - a teriyaki stir-fry with orzo.
Some vital wheat gluten, nutritional yeast, assorted spices and water. Knead it for a while and you get this.
Cutting it into decent sized chunks. It expands quite a bit.
Placing the chunks into the boiling broth. The broth is water, molasses, and Bragg's Liquid Aminos (similar to soy sauce).
This is about 30 minutes into the process (I cook it in the broth for an hour). You can see how the chunks have expanded.
What it looks like after an hour.
I like dehydrating them. It gives them a great texture and color.
Tonight's dinner is teriyaki stir-fry with orzo. The seitan looks and tastes great.
rug
(82,333 posts)qnr
(16,190 posts)as you like, or you can keep it mellow and allow it to soak up the flavors of the meal that it is being served with.
rug
(82,333 posts)qnr
(16,190 posts)different ways. For example, if I wrap it in aluminum foil and steam it, it comes out very dense and easy to slice.
Orrex
(63,085 posts)qnr
(16,190 posts)OriginalGeek
(12,132 posts)I've met this guy - he's pretty awesome. And that's real cooking. And hilarious.
qnr
(16,190 posts)I used to watch his videos a lot
I've tried and tried and just can't make it. I love seitan, but have to buy it. I want to come to your house for dinner!
Dehydrating is a great idea, btw. It must be similar to the way freezing and thawing tofu (firm or extra firm) affects the texture and even the flavor a bit.
An aside: I think at least some people who believe they're sensitive or allergic to gluten are really wheat sensitive/allergic. I don't do well with wheat and have to limit my intake, but seitan, which is pure gluten, has no effect on me except yum. (I have cardiopulmonary, neuro, muscular and some digestive problems with wheat.)
qnr
(16,190 posts)sociable, and that would be a great way
Yeah, the dehydrating occurred to me since I had the dehydrator out after making some veggie crumbles with TVP. The only real problem with it is that it's the favorite stage for my wife and kids. They love swiping the seitan from the dehydrator (sometimes coming up with elaborate plots to distract me hehehe). Puts a serious dent in the amount available.
I think what you say about wheat is true. I have a relative that has Celiac disease, so I know that some people really do have a problem with gluten, but I wonder about most of the people that I run into IRL that believe that they are gluten sensitive.
Heddi
(18,312 posts)I've made Seitan a few times and each time was...okay...but not very good. Both of the recipes I used called for it to be baked, rather than boiled.
We do have a food dehydrator that we use.
I'd be mighty grateful if you'd share because that looks really good!
qnr
(16,190 posts)shirts, and then I'll get back to you.
qnr
(16,190 posts)Or rather, a link to the recipe: http://recipekeeperonline.com/recipe/6AjgaW2VekSXqAvjZt4VPg
Heddi
(18,312 posts)Fingers crossed....
qnr
(16,190 posts)JustABozoOnThisBus
(23,283 posts)qnr
(16,190 posts)Codeine
(25,586 posts)My friend makes an amazing seitan that even our carnivore companions enjoy. Looking forward to trying your recipe as well.
qnr
(16,190 posts)You can go in so many directions from the base recipe.