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Nice one. i'm really glad that you liked. This is what I call my 'go to' seitan. If I'm needing a seitan meat substitute for say something like a curry, or tortilla filling I use this one. I do have specific burger seitan's etc on the channel as well if they might interest you too. Happy cooking.

You are welcome. I'm glad it helped you out.

Good luck my friend. Theri not very difficult, only place you can really go wrong is letting yet tatties get too soft/wet.

@@hAngerManagementcheers buddy. is there any light oiling of the frying pan required?

@@DavieGlasgow Not for the initial cook whilst making them. Just use a dry non-stick pan. When you come to cook them for eating then yeah use a little oil in frying pan or even slap them in the toaster or under the grill. You'll get a slightly different mouth feel if you toast them, rather than fry them. Some days I prefer it one way, others days.........

@@hAngerManagement superb mate. Will keep you posted this weekend 👍

Hope you enjoy them and damn good guess on the accent.

I would understand frying after they are made when you want to eat them, but frying them in the process of making them, that's just not right.

Cool. I'm really, really glad the vid helped out. Yeah, someone else has mentioned that too, so I'm guessing its just the way they are, but it did get me very worried whilst fitting it.

Same here, but works like a charm. Thx✌🏻

@@indyh2204 Yup definitely seems to be a consistent thing with the appearance of it being 'too large', but more importantly I'm glad you got yours sorted as well.

Wow thank you for the detail on the pinwheels. Can't say I have come across them before. Yeah different potatoes can effect the outcome more than others, floury is better than waxy for potato choice. The biggest trick is not cooking them to far. If they get too soft, then its much harder to get the right result. The Irish also have a variant with again basically the same ingredients, but made quite a bit thicker, I think they call them potato cakes.

@@hAngerManagement I hope you can try them out sometime. And if so, maybe post your views on here? Happy cooking, mate 👨‍🍳👨‍🍳😋😋

Thanks for the tip about not overboiling the spuds .. yes, I can see how that might affect the mix and it's happened to me ... then you're adding more flour in to thicken into a proper dough ... result is hard cakes. So I'm going to try and remember your words next time I make a consignment of potato cakes ... it's not often now that I get my hands in a baking bowl ... maybe once every Preston Guild 😹😹

Why thank you. It has a deliciously soft and light mouth feel. Much more enjoyable than shop bought bread. On the downside once you get used them you can't easily go back to shop bought mass manufactured stuff. LOL

@@hAngerManagement I'm way too lazy to make this myself but you never know, one day! You make it look easy and you know it's a loaf with no rubbish. Thanks again 😊

Thank you very much. If you make it, then I hope you enjoy it as much as we do.

Hi there. I saw another youtubers video that suggested dirt lodged in there could be a problem, so if you can find a way to get in and clean it out it may do the trick. I think from memory they used pokey stick and thin cloth. Best of luck though and sorry so far you haven't got the problem sorted.

The old seal (too my knowledge) is not removable as its fitted directly to the sump.

Yeah, it was really really fiddly. It seemed to align itself after quite a bit of fiddling about and pushing it into place with the round end of the skewer I was using. When it did eventually go, it really was like a popping as it just sprang away. If I remember correctly I was pressing near the door side when it all came true. What I can say is that its been on twice a day every day since the repair and its still working perfectly.

Hiii again! I just tried again and it actually just went Pop! So what I did was lifting the sump bit a little because I was trying to get it in by a different tool!! Thank you so so much for your video! We first had an E14 and fixed the leak, then the E15 problem turned up! Fixed it and the leak happened again! So I'm trying to seal it! 😊😊😊😊 thank you so much for your video!!

@@ThiUK-ye9fc Nice one. As Hannibal from the A-Team used to say "I love it when a plan comes together" On my machine I replaced the door seal first (unfortunately never thought to film the process though) as it had completely disintegrated, but even though it was knackered it turned out the bigger problem was the sump seal. Fingers crossed thats you fully up and running now. Stay safe.

Lift, as in pulling it from above or pushing it from below?@@ThiUK-ye9fc

Hey there and thank you for your input. The more feedback that's given the better the knowledge pool for everyone. Even in cases like this where we disagree, the viewers can read the comments and make up their own minds with the extra advice thats been provided. I would absolutely not use plumbers putty (I did consider it, along with the idea of maybe using silicone sealant), but once it dries hard, you will not be able to open up the sump again should you get a recurrence of the problem from another area. The seal should it go at a future point in time can though be replaced. If not using the seal repair kit., my next choice would be a full sump replacement, but that costs even more and takes longer to fit. Was the seal as easy to fit as other videos on it I watched suggested, no it wasn't, but its why I show that in the video. I'm now over a month since the repair, with the dishwasher going on twice a day, everyday at least and I have had no issues. As far as I can tell with this particular model, as I explain in the video the only way to access and see the underside of the dishwasher is to remove the door cover panel. I am not removing the door, only the cover panel, as this gives access to the two torx screws that you otherwise cannot access. Which then allows the removal of the plate at the bottom and allows you in to dry the underside of the machine. As for time wise the video is pretty much a real time example of how long it took me to to the replace the seal and repair the machine, so hardly the 5 hours you claim it would take. The only thing missing was my initial drying out of the underneath of the machine, which took around 10 mins and if I'm being very generous 15 mins, most of which can be accounted for in the time wasted on me faffing about and trying work past a camera and slow down to look through its screen to make sure that everything I'm doing is still in the shot

Hey thanks for the feedback. That will be absolutely true with regards thickness. You can absolutely and many will use egg as binder and frying them in some form of fat is 100% the typical way for the final cook and yup they are divine that way. I whacked them in my toaster more to show that they can be cooked off that way too. I don't think though that I made it clear that frying them is the traditional way (and the way most people will still do it) to give them their final cook. I can't remember the price in the shops here, its been a while since I bought any shop made ones, but compared to making your own (which are far superior) its massively more economical to make them yourself. Thank you again, its wonderful to hear of family recipes that have been handed down through multiple generations.

Cool and thank you and yeah the house smells delicious after making it.

Why thank you very much. I also have a fantastic steak sauce recipe on the channel that goes really with the steaks. Assuming you do make them, you can alter the firmness of the seitan somewhat by the length of time they are refrigerated. The longer they cool and set up, the firmer they are (too a point). Enjoy and thank you for watching. ruclips.net/video/3x1ecooByZE/видео.html&ab_channel=hAngerManagement

@hAngerManagement thank you for the great tips, the sauce looks good I will make that to go with it too ❤️❤️❤️

@@FluffysMum You are welcome. Yeah, the sauce is loveellllly.

@@hAngerManagement ❤️❤️❤️

Thank you. If I remember correctly I discovered it about 6 months before the pandemic hit and it rapidly (probably instantly) became my favourite salad dressing. If you like peanut butter, I'm pretty sure you will love it, but do make sure to use a natural peanut butter.

If flip between traditional frying them and toasting. Gives a very different mouth feel, but both are equally enjoyable. Tends to be the one that I have frozen that hit the toaster more often than not.

Thank you much appreciated. Dead easy too make as well, 😀

Thank you very much Francesca. I'll try to get a new batch made in the next week or so, so that I can film the actual recipe part and get an edited vid put together and uploaded soon after. The beauty of the recipe I use is thats its an extremely versatile recipe that lets you play heavily with the spice mix and the even the choice of bean thats in it and you still get the same results when it comes to the finished look and texture of the burger.

Cool, hope you enjoy it. It's a bit more work to use the dried lentils over tinned ones, but its worth it for the finished mouth feel.

@@hAngerManagement I haven't got on well with dried lentils too well in the past but want to give them another try as so much cheaper!! Thanks again

Hi DeAnna. Yes you can freeze it. I have had it the freezer for up to just over a month and half. Not yet had it in there any longer than that, as by then its always been used up. In the fridge I have had in there for just under a week (covered) again with no issues. My gut feeling is that would it be good to freeze for much longer, but with all being eaten before then I can't say how much longer (yet).

Hey DeAnna, Glad you like the look of it. It works really well with either my standard seitan recipe from one of my earliest vids or with the washed flour method seitan. Both give it a slightly different mouth feel., which is nice as it lets you have a variation on the bake. Same goes for the bacon, you can either use the starch bacon that you make from left over washed flour seitan or it can be made with a normal vegan bacon. I do have have recipe for that and its on my 'to do' list to get a video made for it.

Haha, I totally get where you are coming from. If it helps the 'little with a twist ingredient",ie the paprika, drops off some the sweetness levels to a much more rounded flavour-set. Its still sweet, after it is still tablet, but a lot less so with the paprika.

Absolutely. Its exactly what I do with every batch I make. If your microwave has a defrost function, that also works well for speedy defrosting. Enjoy!

Thank you so much and sorry for the tardy reply.