Date: Thu, 05 Aug 93 08:24:37 EDT
From: Sean Culhane (email@example.com)
from the Winter '92 Vegetarian Gourmet. This issue has a 7-page feature
on seitan. The seitan recipe is actually a reprint from Brother Ron
Pickarski's book "Friendly Foods" -- apparently he is the only vegan
certified Executive Chef with the American Culinary Federation, so the
recipe must be good, right? :-)
Recipe: Seitan (makes 14 oz of uncooked or 16 oz of cooked seitan)
6 cups stone-ground, whole wheat bread flour
3 cups water
1/2 cup tamari
12 slices fresh ginger, about 1/8 of an inch thick
1 piece kombu, about 3-inches long
* Mix together flour and water to make a dough. Knead until stiff
(10-12 minutes by hand or 6-8 minutes by machine). Place in a bowl,
cover with cold water and allow to rest for about 10 minutes.
* While dough is resting, bring 3 quarts of water to a boil. Add tamari,
ginger and kombu. Cook for 15 minutes, remove from heat and allow to
* Immerse dough in a bowl of warm water and knead to remove starch.
When water turns milky, drain it off and refill bowl with fresh water.
In final rinses, use cold water to tighten gluten. Rinsing is complete
when liquid runs clear as dough is squeezed (about 8 changes of water).
* Lightly oil a 9"x5"x3" loaf pan. Place seitan in pan and let rest until
dough relaxes, about 10 minutes. Use in recipe calling for uncooked
seitan or continue with following steps for cooked seitan.
* Bring 3 quarts of plain water to a boil. Add seitan and cook for
30 to 45 minutes or until it floats to surface. Drain and cut into
pieces or leave whole.
* Place seitan in a cold tamari stock and bring to a boil. Lower
temperature and simmer for 1.5 to 2 hours, depending on size of pieces.
* Serve warm or use in recipe calling for cooked seitan.