After seeing how quickly prepare this nutritious food, high in protein, easy to digest and tastes great using gluten already separated, we will learn how to make it from scratch (well, from flour and water), creating the best alternative to meat you’ve ever eaten. Do not panic: self-produce the seitan is really a breeze, as well as giving great satisfaction and save. I did that for the first time and I want to share with you this great experience.
I assure you, first of all, you can get excellent results right from the first attempt to create a completely customized food.
People used to self-produce seitan, indeed, knows how likely that is not ever the same result: even a small variation can give life to a product that is always different. For this it is best to go to work and experiment until you find the right process to their own tastes.
The preparation mainly consists of three steps: the preparation of the dough, his “washing” and cooking in the broth, you can flavor with not only “traditional” ingredients, or onion, celery, carrot (more soy sauce and kombu seaweed, which are optional), but also with minced garlic, ginger, Rosemary, Sage, pepper and everything is to your liking.
Let’s see how was my first experiment of self-handling seitan.
1 kilo of flour manitoba (to get a stick of about 400-500 grams)
Vegetable broth (I used onion, carrot, celery, gomasio)
Soy sauce (about 6 tablespoons)
5 cm of kombu seaweed
Phase 1. Dough
Mix the flour and water, working the dough for about 15 minutes and energy, until the mixture is similar to that for pizza, smooth, compact and elastic. You can use flour you prefer, I used the Manitoba, which is very rich in gluten. Now the dough goes to rest: the timing there are several schools of thought, I still I waited an hour.
Phase 2. Washing
After the interval of rest, comes the really fun, but even the most “tiring”. The dough should be put in a container, such as a bowl or a bowl, where it will be washed with water at room temperature (even here, some people use alternating hot and cold water). Squeeze and rinse the mixture, changing the water several times.
Wring, washed, squeeze. Until they assume a consistency similar to a sponge. At first, the water will be as white as milk, then it will become more and more transparent, only then your done. Don’t throw it away, is rich in starch: use it to water your plants (or to experiment with new recipes).
Wind then the dough well drained in a clean white towel (the cloth you use should not contain traces of SOAP, otherwise used gauze), tied carefully at each end with kitchen string (I used ribbons).
Phase 3. Cooking
Meanwhile, bring to boil your vegetable stock in a pot large enough to accommodate the bundle of seitan, which will cook over moderate heat for about 45 minutes, taking care to turn halfway through cooking.
Once ready, remove it from the Pan and let cool. If you don’t intend to use it immediately, you can keep it together with the cooking water in the refrigerator for at least a week, whole or sliced, using in a sealed plastic container or a glass jar. Of course, the cooking liquid can be used to prepare tasty soups.
Yes, I know, it’s been tough (but not too, right?!?), but what satisfaction!