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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.

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