Keep Ellen Cooking!
Support New Pages!
|
|
|
|
Ruth 10/18/06 |
Ellen, I made your roast. It didn't soak up much of the liquid and the inside of the roast is much denser and has a different colour, very chewy. Is this how it is supposed to be? Followed recipe exactly. I thought seitan in crock pot should be lighter and more spongy. Thank you |
|
ellen 10/18/06 |
Hi, Ruth, I am sorry the recipe did not suit! This is a very popular recipe, and usually has a texture that is even and very like a chuck roast all the way through. It is not spongy, but is tender. Here are some trouble shooting tips. Did the machine knead it well twice, with about an hour rest in between? Was the piece about 1 inch thick to start cooking? Was the broth cool to start, covering the piece, and simmered on low? If the texture is not satisfactory, grind it and use it as mock hamburger or mince in neatballs, loaves, and patties. |
|
Ruth 10/19/06 |
Thank you for your reply Ellen. The recipe is fine, I just didn't know what to expect. I kneaded the dough in my kitchenaid mixer as I did not think my bread mixer (black & decker) would be strong enough to handle it. Had a good hour resting time between mixing. My crockpot must be smaller because the dough was about 2 inches thick when put in pot. Should it cook longer due to double thickness? Broth was warm, not cold, seitan cooked for 8 hrs on low in crockpot. Thank you very much again. |
|
ellen 10/19/06 |
Bryanna says that she did not get as good results with her mixer as with the bread machine. I suggest you increase- maybe double- your kneading time with each kneading. |