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.

3 comments

3 Comments

wade_hall1d 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.

the_logan1d ago

My buddy nailed the kneading time after weeks of trial, @wade_hall, and now his seitan shreds like pulled pork.

thomas_davis1d 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.