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Lee 09/15/08 |
I just made my first batch. The texture reminds me of squeeky cheese curds. Just squeekier. My recipe called to boil the meat in water for 30 minutes. Then simmer it in the broth for 1 1/2 to 2 hours. The taste was great. Any suggestions on how to improve the texture? |
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ellen 09/15/08 |
Yes, there are length discussions on this on the seitan pages. Simmer instead of boiling in water, and try the gluten plus tapioca plus soy blend in the unchuck roast instead of straight gluten if you want a meaty, stringy type texture. Knead till your arms fall off, about 20-30 minutes, then rest an hour, then knead again before shaping and cooking. Lots of ways to change the texture. |