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  #21  
Old 25.02.2012, 11:22
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Re: Seitan!

I have seen a few places sell Seitan. For example, the Regenbogen bio store in Winterthur sells it. However, I've found it much cheaper to make it myself. It takes a bit a of time to make, but it's very cheap. You just need a bag of flower. One thing that I haven't found is wheat gluten flour. If you could find this, it would be very easy to make from scratch, and easy to mix in different flavours. Has anyone found wheat gluten flour?
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  #22  
Old 27.02.2012, 17:08
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Re: Seitan!

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I have seen a few places sell Seitan. For example, the Regenbogen bio store in Winterthur sells it. However, I've found it much cheaper to make it myself. It takes a bit a of time to make, but it's very cheap. You just need a bag of flower. One thing that I haven't found is wheat gluten flour. If you could find this, it would be very easy to make from scratch, and easy to mix in different flavours. Has anyone found wheat gluten flour?
I always make my own seitan, and I use the cheapest white flour available without buying a whole 50 kg sack; that's the 10 x 1 kg Weissmehl pack at Landi (Landi, not Aldi, mind you). That's CHF 0.89 per kilo, and it yields about 400 grams of seitan. It can't get much cheaper, let alone in Switzerland.

In my opinion, buying wheat gluten flour doesn't make much sense because, if available at all, it sure is much more expensive, and, after having practiced the procedure a few times, you'll find the gluten flour doesn't save that much time.

By the way, I use a breadmaker for kneading the dough, one of the bigger ones with two hooks. 1 kg flour and 470 ml water is just about the maximum it can handle. After the first kneading cycle I remove the dough from the breadmaker and let it sit in water for about half an hour before starting the washing. Works great.
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Old 27.02.2012, 22:58
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Re: Seitan!

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I always make my own seitan, and I use the cheapest white flour available without buying a whole 50 kg sack; that's the 10 x 1 kg Weissmehl pack at Landi (Landi, not Aldi, mind you). That's CHF 0.89 per kilo, and it yields about 400 grams of seitan. It can't get much cheaper, let alone in Switzerland.

In my opinion, buying wheat gluten flour doesn't make much sense because, if available at all, it sure is much more expensive, and, after having practiced the procedure a few times, you'll find the gluten flour doesn't save that much time.

By the way, I use a breadmaker for kneading the dough, one of the bigger ones with two hooks. 1 kg flour and 470 ml water is just about the maximum it can handle. After the first kneading cycle I remove the dough from the breadmaker and let it sit in water for about half an hour before starting the washing. Works great.

s it possible to PM me the whole process?
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Old 28.02.2012, 03:22
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s it possible to PM me the whole process?
Sorry I saw this too late. Shall do it tomorrow, hoping you'll not be starving by then.
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Old 28.02.2012, 10:32
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Re: Seitan!

Here's a seitan recipe similar to what I do:
http://www.eatingrules.com/2011/10/how-to-make-seitan/
I also just use the cheapest flour available. Using whole wheat or anything fancy doesn't make any different as it just washes off. The only step I do differently from the recipe on the website is that i only soak the dough for about 20 minutes or so before rinsing it. It seems to work fine. Then, when boiling it, if you keep the water temperature *just* below boiling, it keeps the seitan from getting too many air bubbles and improves the texture. Good luck!
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Old 28.02.2012, 22:57
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Re: Seitan!

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Here's a seitan recipe similar to what I do:
http://www.eatingrules.com/2011/10/how-to-make-seitan/
I also just use the cheapest flour available. Using whole wheat or anything fancy doesn't make any different as it just washes off. The only step I do differently from the recipe on the website is that i only soak the dough for about 20 minutes or so before rinsing it. It seems to work fine. Then, when boiling it, if you keep the water temperature *just* below boiling, it keeps the seitan from getting too many air bubbles and improves the texture. Good luck!
Couldn't agree more. Using whole wheat flour doesn't make much sense, since most of the "healthy" stuff will get rinsed out anyway. Apart from that detail, the instructions given in your links are good, and the photos show it all.

1 kg of flour plus about 570 ml of water are what my breadmaker (mentioned in one of my previous post) can handle. The result is similar to a bread dough, but a bit tougher. If it is too soft, you have to add some flour, otherwise the whole loaf will be rinsed away when removing the starch. That happened to me on my first attempt.

Instead of a breadmaker, a stand mixer or handheld mixer with kneading hooks may do the job just as well. Doing it by hand takes a bit longer but works too, of course.

After kneading, I usually soak the dough loaf in water for about half an hour. Over night is ok too, but, as far as I can tell, it doesn't make much of a difference. Once in a while it may be convenient, though. Say, you knead the dough in the evening, soak it overnight, remove the starch and cook it the next day.

The removal of the starch is the essential step. Take a bowl, fill it with barely lukewarm water and knead the dough under water until the water looks like cow milk. Pour the "milk" out, again cover the dough with water and repeat until even after some thorough kneading the water just looks like diluted milk. Make sure you reach every bit of the dough with your kneading fingers in order to remove starch clumps.

The right consistency during rinsing is reached when the whole loaf feels like you are digging in the brain of an alien from Independence Day (the movie), if yaknowaddamean.

Now, squeezing out as much water as possible before simmering is essential, otherwise the cut surfaces look like a sponge or bread, not very appealing, really. I use cheesecloth for squeezing.

Depending on what I'm going to make out of the gooey stuff, I either form loafs of the required size or I slice cutlets, mainly because cutlets sliced from an already cooked bigger loaf look too "geometric," in cause you want them to use for, say, authentically looking breaded mock Wiener Schnitzel.

For simmering, I use a slow cooker, by the way. Works a treat.

[Now, vegetarians and vegans please skip to the next paragraph!] I'm not a vegetarian, just kind of an oligokreatophage (does this term even exist? I think I just made it up. Google can't find it). So once in a while I may also use a nice home made beef broth for the simmering procedure instead of veggie broth cum soy sauce, onions or suchlike.

In the slow cooker, I keep it on High for an hour or two and then either use it right away or keep it simmering on Low over night. The broth can safely (and gleefully) be used for other purposes later on.

For a stew, I form little balls and broil them; since a stew is kept simmering for a long time anyway, those balls can be dropped into the simmering liquid without having been cooked beforehand, but it's nicer when they are simmered first, as described above, then sauteed in a pan with a bit of oil, butter or whatever, and then added to the other ingredients of the stew.

Cutting cubes from a big, already cooked, loaf to make a stew again results in a somewhat strange geometric look. It's the same problem as with tofu. Meat changes its shape while beeing cooked, seitan and tofu don't.

Cooked seitan, covered with broth, can be safely kept in the fridge up to a week or possibly even longer. It can also be frozen; I do that in broth too.
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  #27  
Old 29.02.2012, 10:54
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Re: Seitan!

couldnt thank you enough for your help!!!!

i ll come back with a feedback soon
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