the Asocial Ape Posted August 6, 2007 Share Posted August 6, 2007 S...wraps it in cheese cloth before simmering. This keeps it dense... brilliant! i make seitan from scratch nearly every weekend, and i'm ALWAYS working for perfect dense hunks. i'm always tweaking recipe stuff - adding some garbanzo flour, more water, less water, changing the kneading and resting time, or altering the pressure i cook it at. i never even thought about doing something mechanical to control it. thanks for posting that. Link to comment Share on other sites More sharing options...
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