Відео

I made seitan years ago, mostly turned out ok, simmered once to high and came out with sponges!, they tasted great though, I need to get back to making it again, thanks for all the great info

Thank you for sharing this video. I’m so interested in seitan recipes, and finding ways to cook it without it tasting odd, and having a gummy texture. I hope you delve a little deeper with flavors. I appreciate your videos so much! 😊

See now I'm curious how the texture of each varies after they have been in the fridge overnight. I've been rather shocked how much resting changes the entire seitan or anything made with VWG.

Yes so Alton Brown.

Can this be done in an air fryer?

I thought there was only the steaming method tightly wrapped in parchment and baking foil but then I don't make seitan that often.

I wrap mine in butter muslin and kitchen string when I simmer. It seems to keep the bubbles out, and I don't get a dumpling texture. And you can wash the muslin for re-use.

thanks for this video. It helped me a lot. I used to swear by the fry-simmer-fry method, but I had trouble with that recently and was inspired by you to try steaming and really loved that method, even if it got a little gummy and I had trouble keeping enough water in my pot for it. This is making me want to go back and give simmering another shot!

This video is so helpful. Making seitan is pretty mysterious. I usually steam my seitan and I am uncomfortable using so much aluminum foil. I'm going to try simmering.

I pressure cook mine in the instant pot. I will make up a few 'cutlets', freeze them as dough, then cook them from frozen as needed. I would suggest wrapping them very well to freeze and using within 2-3 weeks. I love seitan but my stomach prefers it occasionally.

Thank you! I'm going to have to try this out. Hail Seitan! 🤭😂

Has anyone tried the instant pot with seitan?

Thank you so much for this video. I've watched some earlier offerings of yours but turned away when oil came into the picture. Glad you're experimenting with oil-free!

Love your channel!! I have been cooking seitan for years. I always use the simmer method. I make large batches (8-9 servings) and freeze the remaining servings. I add flavorings to the "broth". Always has worked best for me!

Good morning. Great video. Very informative. Thanks.😊

Good morning ☀️🌱. Very helpful. Thank you!

1:42 Sauce Stache uses high viscosity methycellulose (HVMC) in some of his recipes, which is probably why you had to add a double dose. I can't get HVMC at a reasonable price, so it's good to know that you can just add more.

You didn’t say the ratio of nut to water? 1:4??

Just found your channel and love it. Thanks for all the tips and making recipes so easy to follow. Can't wait to try this one.

What can i use instead of tapioca scratch?

high protein? High carbo, so high glucose = high insulineresistance, no healthy!🤣

The disk with the largest hole size would be good for making condiments and spreads.

I want to mix in KFC Seasonings into it!!