When people say washing flour uses a lot of water I wish they'd realize it take almost 520 gallons for a pound of actual chicken (and that doesn't account for all the water polluted by waste run-off). Great video--much appreciated.
Yes chickens needs water to live just like humans. Water excreted by chickens is natural and is biorecycled by environment. On the other hand, the crops needs a lot of water and it is often polluted with pesticides and fertilizers.
@@heksogen4788 the pesticides required to grow crops for animal feed far, far outweighs that of pesticides used to grow crops that will be fed to humans directly
@@heksogen4788And new toxins are added from hormonal treatments, antibiotic growth factors, and disease-ridden cage living environments are added to the finished product. The wonders of meat!
10-14-24 🇯🇲 I am so new to seitan & this world that it was hard to understand until I saw your clear to understand, choices of seasonings as you are instructing the viewers and I look forward to helping my daughter find more food options as she does miss eating chicken, shrimp. Thank you from a mom helping her family find taste n choices ❤. Respect so much clap👏🏽👏🏽👏🏽
Thank you, Jess! I’m 77 and have been Arion - mostly Vegan, for close to 50 years. I just discovered your channel this morning, and I have already learned a lot, thank you so much for sharing your knowledge and experience!!!
Really appreciate the detail here-mine just hasn't come out the texture I wanted and I think letting the gluten develop overnight is going to really help. Thank you!
I just made this again and I am absolutely obsessed with how easy, versatile, succulent, and delicious it is. Thank you so much for this step-by-step guide!
love love love your channel over the years i am 70 now have been making seitan with long kneading of dough i notice you do not with good results i need to try your way thank you
Your technique is a little different than I've been doing, so I will definitely be following your advice. As for kneading the ball of dough, it's quite therapeutic, isn't it? It's my favourite part! Thanks! be well!
Have you ever tried the Bob Mills Gluten Free Flour recipe for Seitan? Shaves off hours of washing(lol) I have and it’s great! I tried the washing flour method also and I was like there’s gotta be a better way…and Bob Mills packaged it! One thing about Seitan…BEFORE the slow boil… does require A LOT of kneading and seasoning and then hours of Cooking it... but it’s so worth it! Both of my sons lots bets that their pulled pork wasn’t pork and their roast beef wasn’t beef ! Lol it was flour both times! Vegan Las Vegas-Babe!
This is amazing, thank you! Have you tried adding any protein powders, like pea protein? I’d like to try, but not sure where the protein would go during this process. At the beginning, maybe? Not sure, but thank you anyway!
Normally I would add protein powder to vital wheat gluten seitan- I don’t normally add it to flour washed seitan like this. You’ll notice it’s difficult to knead and incorporate things into the stiff dough. That being said, if you took a chunk of the flour washed gluten and put it in a food processor with your protein powder you can blend it together. Then knead that into the rest of the gluten. You’ll notice the blended seitan will have a texture like taffy- you’ll need to let it rest to have the texture firm up. If you do it this way, I would add some more resting time before knotting up the seitan and frying it
This looks incredible! Those shreds at the end oh ma gaaaaawd! Btw, get yourself a mic you can clip on your shirt, it will make your voice clearer and remove background noise, a-lot of extra value to your amazing videos.
And please allow the clip to finish a sentence before you edit in a new clip. You kept cutting yourself off/talking over yourself towards the end, and it was hard to make out what you were saying.
I wonder if freezing it would increase the shredded meaty texture because the ice crystals would break it as it expands + more water would be released i guess? I just know this works for tofu if you freeze it.
That makes sense- I need to try it! I froze my seitan after I breaded them last time and the tenders where very shreddy! I bet if you from the whole thing it would be very shreddy
My yield was 3lbs and 3 ounces. Since I made this video I tried adding 2 tbs of salt to the dough ball and was able to increase my yield to 3lbs and 4 ounces!
Is this to be simmered, or slow cooked in instant pot? And if slow cook, do I put the vent open, rather than sealed like with pressure cooking. The slow cook doesn't actually seal, so I'm not sure much it is actually "simmering", rather than just soaking in hot broth. Thank you! BTW I'm cooking this now, on slow cook, open vent, so hopefully this is right, or someone can advise me on this before it's too late! :)
I wonder if I can season the dough at the beginning of making the dough or if the seasonings would get washed out in the starch removal process. Have you tried it before?
What do you use the starch water for? I’m just at the stage after kneading in seasoning and i’m not letting it rest but i’m excited for when i finally get to eat it 48 hours from now after slow cooking for 24hrs and then resting a further 24 hours 😅
You don’t need to let it rest for a full 24 hours after it’s done cooking, just check to make sure it’s firm enough. If it’s still tender, let it rest for 12 hours then cook it more to reheat it. There are some batches I ate the seitan without resting and it was good- just tender. I use the starch water anywhere you use starch in other recipes. I add it to thicken sauces and have used it in pasta making. You can pour into onto a pan and steam them to make noodles too!
Do you mean adding seasoning to the bread flour before washing out the starch? Because that would wash out the seasonings. One option is to a chunk of the washed gluten and put it in a food processor with your seasonings, then kneading it with the rest of the gluten. I've found that method can make a spongier seitan, but it is more flavorful
You would have to do a different recipe! Typically you would want to use chickpea flour or potato flakes with your VWG otherwise the texture will be rubbery. For better flavor, texture, and better digestion give washing the flour a try! Especially for items like ‘chicken’ or ‘turkey’ it tastes much better with washed flour
I would recommend a slow cooker for simmering- that way you don’t risk having the heat too high or having to watch it. That being said, you can simmer it in a large stock pot over the stove but really make sure it’s a low heat. It shouldn’t be bubbling, a very low simmer. Higher heat will lead to the seitan expanding too quickly and creates bubbles. This gives you a spongy texture rather than a shreddy texture
The broth does a good job at flavoring it. It’s subtle, the flavor reminds me of plain chicken with a hint of garlic. Sliced thin, it’s great in a sandwich. Otherwise I pan fry it in sauce! I don’t think injecting will make much of a difference, but I say it’s worth a try! My concern is the fibers of the seitan is very dense. That’s the reason it was tricky to knead the seasoning into the dough. A long and slow coon time works like a marinade. If you make your broth stronger like a marinade you’ll have the most flavorful result
My first attempt wasn’t successful in texture and flavor, maybe bc i used comercial flour and just cooked seitan 1 hour in the broth cause my mom didnt let me use to much gas :(
Oh no! You for sure need to cook it for a few hours. You can still save it though! You can either simmer it again whole, or you can shred it up, fry it, then add it to soup!
Oh no! How long did you cook it for? It might need to simmer longer! You could always break it up, and either pan fry it, air fry it or roast it in the oven with a marinade. You can always save it!
I wouldn't sall seitan a "budget" option. Lots of flour needed, lot of spices needed to give it any taste, some time needed (you could've spent it at work). Not even mentioning buying ready saitan, which is pretty expensive. Chicken in most areas is just cheaper. Seitan is more an option for health-conscious or animal-conscious.
Takes way too long. The seitan can be chopped up with the dry seasonings and then you can knead it lightly to make it come together again and it'll firm up. Then you can gather it together and the fibers would be in all directions. That takes like 12 minutes. Then you can wrap it foil, and steam it in a pressure cooker for an hour. Put in the fridge when it's cooled down and next morning you can enjoy it.
Go find a vital wheat gluten recipe then. This recipe tastes much better and has a better texture than seitan made with vital wheat gluten. Bread flour is also much cheaper and easier to digest. Also foil is bad for your health, aluminum can cause dementia after long term use- and when you heat food with it transfers into the food. Sometimes quality takes time, this recipe gives you a quality result.
The problem with the bland seitan/vegan food is that it needs a lot of processing, which usually takes fat, and in the end the meal from a low caloric becomes high caloric/high fat. Or use a lot, i mean a lot of spices to give it some taste. Ive tried veganism, but it's just too much hassle and still too bland. I didnt do it for moral reasons, just was intrigued. If people can sustain this lifestyle, then kudos to them. Anyway, this recipe makes the "meat" a little too firm imho.
I don’t get the complaint about seasoning because you usually seasons meat anyway? Chicken also tastes bland without the typical seasonings that make it ‘chicken-flavoured’. I just season the same way I used to and my food is never bland 😊
Wheat and flour are great sources of nutrients. If you have an allergy to it, don’t eat it! Otherwise there isn’t data that supports your claim that wheat flour has an impact of your long term health. It can be healthy in moderation as part of a balanced diet
I’m not sure how to answer this? I’ve met looks of natural haired vegans with no tattoos. Thanks for saying I look like a weirdo hippy 😂 it’s my goal to deter the normies, especially normie men
When people say washing flour uses a lot of water I wish they'd realize it take almost 520 gallons for a pound of actual chicken (and that doesn't account for all the water polluted by waste run-off). Great video--much appreciated.
Yes chickens needs water to live just like humans. Water excreted by chickens is natural and is biorecycled by environment. On the other hand, the crops needs a lot of water and it is often polluted with pesticides and fertilizers.
@@heksogen4788 the chickens needs to eat crops to be able to be bred.
@@TheBoeboe at least some toxins from pesticides will be metabolized by chicken liver or kidneys before we eat it.
@@heksogen4788 the pesticides required to grow crops for animal feed far, far outweighs that of pesticides used to grow crops that will be fed to humans directly
@@heksogen4788And new toxins are added from hormonal treatments, antibiotic growth factors, and disease-ridden cage living environments are added to the finished product. The wonders of meat!
10-14-24 🇯🇲 I am so new to seitan & this world that it was hard to understand until I saw your clear to understand, choices of seasonings as you are instructing the viewers and I look forward to helping my daughter find more food options as she does miss eating chicken, shrimp. Thank you from a mom helping her family find taste n choices ❤. Respect so much clap👏🏽👏🏽👏🏽
I'm happy to help! It's so sweet that you are taking the time to learn this for her! I hope everyone enjoys it
🇯🇲 🇯🇲 🇯🇲
Thank you, Jess! I’m 77 and have been Arion - mostly Vegan, for close to 50 years. I just discovered your channel this morning, and I have already learned a lot, thank you so much for sharing your knowledge and experience!!!
Really appreciate the detail here-mine just hasn't come out the texture I wanted and I think letting the gluten develop overnight is going to really help. Thank you!
Make sure the flour you're using is good quality with a high protein content.
i've only made seitan twice and the videos i watched weren't nearly as thorough and detailed as this one. thank you!
I just made this again and I am absolutely obsessed with how easy, versatile, succulent, and delicious it is. Thank you so much for this step-by-step guide!
This really turned out good. The look of the seitan at the end made me hungry. 😋
Nice! I've been making basic seitan for many years and your channel has inspired me to take it up a level! You have so many cool tips!
love love love your channel over the years i am 70 now have been making seitan with long kneading of dough i notice you do not with good results i need to try your way thank you
Seitan has become a very amusing part of my life 😊 i am so thrilled with this 🤗🤗🤗
The best seitan recipe by far, thank you for sharing your knowledge
Thank you so much! I appreciate it! I spent a long time perfecting this, it’s one of my favorite things to make
You r a true baker. I ve seen recipes where the dough is shredded in processor and this puts m off making seitan this way, WTF. Very good!
Your technique is a little different than I've been doing, so I will definitely be following your advice. As for kneading the ball of dough, it's quite therapeutic, isn't it? It's my favourite part! Thanks! be well!
this looks amazing!!!! just did my first take on seitan yesterday but will try this recipe next.... i actually makes me so excited
Hope you enjoy it! It’s my favorite method so far!
Have you ever tried the Bob Mills Gluten Free Flour recipe for Seitan? Shaves off hours of washing(lol) I have and it’s great! I tried the washing flour method also and I was like there’s gotta be a better way…and Bob Mills packaged it! One thing about Seitan…BEFORE the slow boil… does require A LOT of kneading and seasoning and then hours of Cooking it... but it’s so worth it! Both of my sons lots bets that their pulled pork wasn’t pork and their roast beef wasn’t beef ! Lol it was flour both times! Vegan Las Vegas-Babe!
I would def try this recipe!!! You put a lot of work in!!! Looks amazing!!! Thank You
This is amazing, thank you! Have you tried adding any protein powders, like pea protein? I’d like to try, but not sure where the protein would go during this process. At the beginning, maybe? Not sure, but thank you anyway!
Normally I would add protein powder to vital wheat gluten seitan- I don’t normally add it to flour washed seitan like this. You’ll notice it’s difficult to knead and incorporate things into the stiff dough.
That being said, if you took a chunk of the flour washed gluten and put it in a food processor with your protein powder you can blend it together. Then knead that into the rest of the gluten. You’ll notice the blended seitan will have a texture like taffy- you’ll need to let it rest to have the texture firm up. If you do it this way, I would add some more resting time before knotting up the seitan and frying it
Thank you so much! Your directions are so helpful and appreciated.❤
You are so welcome!
This looks incredible! Those shreds at the end oh ma gaaaaawd! Btw, get yourself a mic you can clip on your shirt, it will make your voice clearer and remove background noise, a-lot of extra value to your amazing videos.
And please allow the clip to finish a sentence before you edit in a new clip. You kept cutting yourself off/talking over yourself towards the end, and it was hard to make out what you were saying.
Do you have a mic recommendation? I want to get a new one- my other one broke so I tried to wing it without it
Thank you! I'll be better about that. I'm used to editing my videos quick and snappy like for reels that I need to slow down for when I edit my audio!
Wauw looks amazing!!! Going to try it soon ❤❤❤
Starch water is good for composting for those who do their own gardening.
Amazing video, I’ve learned so much! Can’t wait to try this - thank you
Great video! I'm trying this process for the first time today. Should the overnight rest be at room temp or in the fridge?
Either works! If it’s warm in your house try to do it in the fridge, but I normally leave it on the counter since it my bowl doesn’t fit in the fridge
Wow! I had no idea it could be done at home!! thank you for sharing :)
hi does it have to be refrigerated overnight for the first dough ball before you wash out the starch ? ty
I wonder if freezing it would increase the shredded meaty texture because the ice crystals would break it as it expands + more water would be released i guess? I just know this works for tofu if you freeze it.
That makes sense- I need to try it! I froze my seitan after I breaded them last time and the tenders where very shreddy! I bet if you from the whole thing it would be very shreddy
For everyone wondering why their Seitan hasnt turned meaty. 25% Nutritional Yeast, 75% Gluten.
Wow this looks amazing
What are thr recipes for the starch water please?
liangpi noodles! lots of videos will show you how
Excellent video thank you so much
Looks really good! I was just wondering how much saitan is made from the 5 lb bag of flour?
My yield was 3lbs and 3 ounces. Since I made this video I tried adding 2 tbs of salt to the dough ball and was able to increase my yield to 3lbs and 4 ounces!
I could only get 250 gram per kg of flour. How long to let it sit before washing?
Superb amazing recipe
Amazing/ Thank you.
Great video ❤
This is extremely interesting. Like this is yummy science 😅
Is this to be simmered, or slow cooked in instant pot? And if slow cook, do I put the vent open, rather than sealed like with pressure cooking. The slow cook doesn't actually seal, so I'm not sure much it is actually "simmering", rather than just soaking in hot broth. Thank you! BTW I'm cooking this now, on slow cook, open vent, so hopefully this is right, or someone can advise me on this before it's too late! :)
You can use a slow cooker or instant pot. If using an instant pot, set to slow cook on low. Let it vent- hope this got to you soon enough!
Yeah you managed to solve the problems with uploading. Happy me, coz I was waiting for this video since you posted on FB.
wow this is incredible!
I wonder if I can season the dough at the beginning of making the dough or if the seasonings would get washed out in the starch removal process. Have you tried it before?
The seasonings get washed out- I’ve tried it 😢
Superb amazing recipe ❤
What do you use the starch water for? I’m just at the stage after kneading in seasoning and i’m not letting it rest but i’m excited for when i finally get to eat it 48 hours from now after slow cooking for 24hrs and then resting a further 24 hours 😅
You don’t need to let it rest for a full 24 hours after it’s done cooking, just check to make sure it’s firm enough. If it’s still tender, let it rest for 12 hours then cook it more to reheat it. There are some batches I ate the seitan without resting and it was good- just tender.
I use the starch water anywhere you use starch in other recipes. I add it to thicken sauces and have used it in pasta making. You can pour into onto a pan and steam them to make noodles too!
What do we think about food processing the seitan with seasoning before cooking rather than rubbing it it ?
Do you mean adding seasoning to the bread flour before washing out the starch? Because that would wash out the seasonings. One option is to a chunk of the washed gluten and put it in a food processor with your seasonings, then kneading it with the rest of the gluten. I've found that method can make a spongier seitan, but it is more flavorful
thanks! also great hair
How to make this, if you use vital wheat gluten flour?
You would have to do a different recipe! Typically you would want to use chickpea flour or potato flakes with your VWG otherwise the texture will be rubbery.
For better flavor, texture, and better digestion give washing the flour a try!
Especially for items like ‘chicken’ or ‘turkey’ it tastes much better with washed flour
Incredible!!
Thank you!
marvelous
Hi! 1,5lb or 15 lb of flour? I've made it using 1,5lb and got a tiny ball as a result. How do you get that much seitan😮?
It’s meant to say one 5 pound bag of flour. Do 5 lbs next time!
hii, is there a way to cook it without an instant pot? like on a regular pan/pot
I would recommend a slow cooker for simmering- that way you don’t risk having the heat too high or having to watch it. That being said, you can simmer it in a large stock pot over the stove but really make sure it’s a low heat. It shouldn’t be bubbling, a very low simmer. Higher heat will lead to the seitan expanding too quickly and creates bubbles. This gives you a spongy texture rather than a shreddy texture
If its difficult to flavor it, has someone tried cooking it in broth and additionally injecting it with a syringe?
The broth does a good job at flavoring it. It’s subtle, the flavor reminds me of plain chicken with a hint of garlic. Sliced thin, it’s great in a sandwich. Otherwise I pan fry it in sauce!
I don’t think injecting will make much of a difference, but I say it’s worth a try! My concern is the fibers of the seitan is very dense. That’s the reason it was tricky to knead the seasoning into the dough. A long and slow coon time works like a marinade. If you make your broth stronger like a marinade you’ll have the most flavorful result
What do you do with the starch???
I use it to thicken sauces and create quick cheese sauces! It's also great compost for the garden
I love these recipes - too bad I avoid gluten, sigh.......
If i dont have that pot, how can i cook it then? 😢
You can use a slow cooker or you can simmer on low on the stove. The stove is risky though because you want to slow cook it for a few hours
My first attempt wasn’t successful in texture and flavor, maybe bc i used comercial flour and just cooked seitan 1 hour in the broth cause my mom didnt let me use to much gas :(
Oh no! You for sure need to cook it for a few hours.
You can still save it though!
You can either simmer it again whole, or you can shred it up, fry it, then add it to soup!
I ll try today seiten. Not properly
Buonissima bravissima 😋👍👈
It looks like chicken 😋
What is that ominous buzzing noise?
Probably a fan?
You are so pretty!
Couldn’t they thought of another name 😂 sounds like satan 🤣
It’s a Japanese word, I personally like calling it chickwheat since it’s made from wheat and tastes like chicken!
Mine came out like mush 😂 not something firm you could cut into
Oh no! How long did you cook it for? It might need to simmer longer! You could always break it up, and either pan fry it, air fry it or roast it in the oven with a marinade. You can always save it!
I wouldn't sall seitan a "budget" option. Lots of flour needed, lot of spices needed to give it any taste, some time needed (you could've spent it at work). Not even mentioning buying ready saitan, which is pretty expensive. Chicken in most areas is just cheaper. Seitan is more an option for health-conscious or animal-conscious.
6 dollars ? What ?
Takes way too long. The seitan can be chopped up with the dry seasonings and then you can knead it lightly to make it come together again and it'll firm up. Then you can gather it together and the fibers would be in all directions. That takes like 12 minutes. Then you can wrap it foil, and steam it in a pressure cooker for an hour. Put in the fridge when it's cooled down and next morning you can enjoy it.
Go find a vital wheat gluten recipe then. This recipe tastes much better and has a better texture than seitan made with vital wheat gluten. Bread flour is also much cheaper and easier to digest. Also foil is bad for your health, aluminum can cause dementia after long term use- and when you heat food with it transfers into the food.
Sometimes quality takes time, this recipe gives you a quality result.
i would not ever eat that even at gun point
Way way way way too time-consuming
you could just buy vital gluten flour, reduces the prep time. besides, the animals probably appreciate us taking time to not eat them:)
The problem with the bland seitan/vegan food is that it needs a lot of processing, which usually takes fat, and in the end the meal from a low caloric becomes high caloric/high fat. Or use a lot, i mean a lot of spices to give it some taste. Ive tried veganism, but it's just too much hassle and still too bland. I didnt do it for moral reasons, just was intrigued. If people can sustain this lifestyle, then kudos to them.
Anyway, this recipe makes the "meat" a little too firm imho.
I don’t get the complaint about seasoning because you usually seasons meat anyway? Chicken also tastes bland without the typical seasonings that make it ‘chicken-flavoured’. I just season the same way I used to and my food is never bland 😊
Flour is terrible for your health long term
Wheat and flour are great sources of nutrients. If you have an allergy to it, don’t eat it! Otherwise there isn’t data that supports your claim that wheat flour has an impact of your long term health.
It can be healthy in moderation as part of a balanced diet
Is it mandatory for a vegan person to dye their hair pink/purple and tattoo themself WITHOUT being a 'weirdo' hippy?? 🤔
I’m not sure how to answer this? I’ve met looks of natural haired vegans with no tattoos. Thanks for saying I look like a weirdo hippy 😂 it’s my goal to deter the normies, especially normie men
Superb amazing recipe