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Perfecting my own seitan from scratch convinced me that pre-made versions are a culinary crutch.
Most commercial seitan is rubbery and over-salted, masking the potential of this versatile protein. After adjusting the kneading time and broth infusion, I now achieve a texture that rivals any meat substitute.
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wade_hall7mo ago
How long are you actually kneading to get that texture? Every time I've tried from scratch it either turns into a tough brick or falls apart into mush, nothing close to the commercial stuff even with all the broth tricks. You must have some next-level patience.
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the_logan7mo ago
My buddy nailed the kneading time after weeks of trial, @wade_hall, and now his seitan shreds like pulled pork.
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thomas_davis7mo ago
12 minutes with a dough hook, that's what did it for me. Let it rest wrapped tight for an hour before simmering. The gluten needs that develop time without overworking.
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