Yessica, master of all things Seitan, I did a half recipe yesterday and left out the marbling. The finished roast rested in the refrigerator over night in it's cooking liquid. this morning I cut it into steaks and fried up a couple of small end pieces and had steak and vegan scrambled eggs, outstanding very tender and juicy. This recipe takes a fair amount of time but is well worth it. I've used your weaving technique before making chickn strips, they are also very good. Thanks for the great, clearly explained recipes.
😊🙏🏻. I’m so glad it worked out for you. Everything you mentioned sounds delicious! Yes, it takes time, practice, and lots of patience, but definitely worth the effort.
This looks amazing and is now on my list to try this weekend! Just a note: I have stopped using cheesecloth, replaced it with unbleached, natural fiber muslin, or linen, fabric. No more single use - the fabric is sturdy and can be washed for reusing over and over again. It can be bound with string, or, my favorite, pinned with thin skewers to keep closed. It costs the same as cheesecloth but lasts forever. Cheers
@@yessicainfante831 just a tip or two - when you bring home your fabric wash it in hot water to shrink it. Cut it oversized so it wraps fully. Wrap seitan tightly for very firm texture, loosely for soft/spongy. After cooking with it I usually boil a small pot of water, turn off the heat and add a cpl drops of dish soap. Then toss the cloth into this for a cpl minutes. This will get rid of almost all oils so they don't get into your laundry machine. Then air dry them and store them in a zip-seal bag until needed. Purchase unbleached, by-the-yard at a local fabric supply or even online. Love your channel! Cheers
I've tried many seitan recipes, and this is by far the best tasting seitan ever. Thank you so much for sharing this recipe, and keep up the great work!
Okay so this is what’s happening in my kitchen….seitan is resting for 2 hours and the best is yet to come. I would highly recommend to be very well organized with all of your ingredients. It is a recipe with lots of moving parts (like most seitan recipes) I have a feeling though that this one is definitely going to be one of my faves. We’ll know tomorrow. Thank you Yessi for sharing your talents with the RUclips world.
That texture looks absolutely incredible. I loved seeing the difference a day rest can make. I've never tested that myself and always trusted other seitan sage's advice on that. Glad to see it really does make a difference.
Hello. I need to say that I have tried all your recipe and they turned out amazing and delicious. Do you think you could do a ground beef recipe next time ?
love watching your video i make seitan alot have beeen a vegan for 50 yrs ithis is a bit too much for me with al the steps but great job i like making basic recipes for the texture not so into duplicating meat
I have to say that I tried your Vegan Carnitas recipe and they came out bomb! I made them to make Tortas Ahogadas. I recommend you sautee them in vegetable shortening instead of oil at the end once they are shredded. Makes a huge difference.
Just did the sticky ribs recipe. Awesome 👍! I'm thinking that I could use the base recipe for almost any style sietan. Or better to just find a recipe of whenever is on the menu ? Thanks
This looks amazing - I can't wait to try it! I just have one question: if I choose to substitute the beet powder with red food coloring, should I replace the 3tbsp with more vital wheat gluten or a different dry ingredient to maintain the same amount of moisture in the dough?
Yessica these steaks are delicious, the flavor is out of this world, perfect in every way. I fallowed your recipe but I made only half of the ingredients as I was running out of VWG, I cooked in the oven for 2 hours as it was a smaller dough, I let it rest overnight in the fridge in the broth, I tried cold and I couldn’t stop eating them and it was only 9:30 in the morning, but when I cooked them on the pan they came soft. it reminds me the “falda” when you cook it in a stew or “puchero” ( that is what we call in Argentina, a soup with chunks of meat) Still delicious but not the typical meat bite. What do you think I did wrong? Should I knead it longer? Less liquid? More flour? Can be the potatoes? Thank you, your recipes are the best.
Yes, it could be the potatoes. I would recommend using less next time. Sometimes the ratio of potatoes and vital wheat gluten can affect the results. The brands of vital wheat gluten vary so much. I hope this helps 😊
That looks great. I really want to make a good palomilla with onions dupe. Did you find the potatoes gave it a feel similar to the actual fat marbling in steak? I wonder if you can use potato starch for that instead of whole potatoes, or tofu for the marbling. This looked really good and I like your marbling technique 🙂
Ever tried throwing this on a smoker? Maybe at the staged just before you sliced it. I did a WTF "steak" like that recently, using a very similar flavor profile. I would like to get a texture a little more like you had here. That said, the flavor was PERFECT. Easily the most convincing vegan steak I've ever made.
TFS…vital wheat gluten has a terrible aftertaste (imo)…does your combination of seasoning help get rid of the taste? Your washed flour methods were genius 🙌🏻👏🏻☺️
The combination of ingredients definitely help mask the vital wheat gluten taste. I still taste it, but it doesn’t bother me. I just learned that if you toast the flour before making your dough, the vital wheat gluten taste is not noticeable. I’m looking forward to trying this. I’ll keep you posted 😊
King Arthur Flour has a website with a conversion weight chart for almost anything. VWG is in it. I don't know the amount off the top of my head but do refer to it frequently because I finding weighing certain ingredients does make a big difference in the final product! Good Luck!
all of cooking over the centuries has essentially been science experiments.... feel free to move along if it disgusts you, no need to share your negative thoughts if you haven't tried it or have no interest in it.
This Seitan Steak is a true testament to the chef’s creativity and skill.
Yessica, master of all things Seitan, I did a half recipe yesterday and left out the marbling. The finished roast rested in the refrigerator over night in it's cooking liquid. this morning I cut it into steaks and fried up a couple of small end pieces and had steak and vegan scrambled eggs, outstanding very tender and juicy. This recipe takes a fair amount of time but is well worth it. I've used your weaving technique before making chickn strips, they are also very good. Thanks for the great, clearly explained recipes.
😊🙏🏻. I’m so glad it worked out for you. Everything you mentioned sounds delicious! Yes, it takes time, practice, and lots of patience, but definitely worth the effort.
You make the best vegan videos. period.
Thank you 😊🙏🏻
the queen is back😫😫❤❤
🥰
This looks amazing and is now on my list to try this weekend!
Just a note: I have stopped using cheesecloth, replaced it with unbleached, natural fiber muslin, or linen, fabric. No more single use - the fabric is sturdy and can be washed for reusing over and over again. It can be bound with string, or, my favorite, pinned with thin skewers to keep closed.
It costs the same as cheesecloth but lasts forever.
Cheers
This is great! I’ll look into it 😊
@@yessicainfante831 just a tip or two - when you bring home your fabric wash it in hot water to shrink it.
Cut it oversized so it wraps fully. Wrap seitan tightly for very firm texture, loosely for soft/spongy.
After cooking with it I usually boil a small pot of water, turn off the heat and add a cpl drops of dish soap. Then toss the cloth into this for a cpl minutes. This will get rid of almost all oils so they don't get into your laundry machine.
Then air dry them and store them in a zip-seal bag until needed.
Purchase unbleached, by-the-yard at a local fabric supply or even online.
Love your channel! Cheers
@@wayne00k thank you! 😊
I concur, I did the same thing after I ran out of cheese clothe. the muslin clothe is so much better and infinitely more reusable.
@ 2:55, that looks exactly like a slab of beef. The final result is crazy realistic! Wow, I've learned quite a bit. Thank you!
Thanks for watching 😊
I've tried many seitan recipes, and this is by far the best tasting seitan ever. Thank you so much for sharing this recipe, and keep up the great work!
Okay so this is what’s happening in my kitchen….seitan is resting for 2 hours and the best is yet to come. I would highly recommend to be very well organized with all of your ingredients. It is a recipe with lots of moving parts (like most seitan recipes) I have a feeling though that this one is definitely going to be one of my faves. We’ll know tomorrow. Thank you Yessi for sharing your talents with the RUclips world.
You’re welcome! I hope it turned out well for you 😁
I feel like you’re kind of a culinary genius. Thanks for the great recipes. Am using your methods to make seitan.
Thank you! You’re very welcome! I hope you enjoy 😊
That texture looks absolutely incredible. I loved seeing the difference a day rest can make. I've never tested that myself and always trusted other seitan sage's advice on that. Glad to see it really does make a difference.
Amazing! I’ve been watching out for this recipe and can’t wait to try it out. Thanks so much!
Thank you! Please let me know how it works out for you 😊
You are absolutely my inspiration! I love you Boo!
Thank you! 😊🙏🏻💕
Far best Sri tan steak recipe I seen so far been trying different ways cook semitransparent 🙌🏾
I have to be brave and try to make this. I appreciate how well you explained everything.
Thank you 😊
That's the most meat-like seitan I've ever seen!!! Definitely have to try it out. Thanks for sharing, keep 'em coming please!!
Awesome!
Thank you 😊
Damn that looks amazing. The texture is so realistic looking.
Thank you 😊🙏🏻
Hello. I need to say that I have tried all your recipe and they turned out amazing and delicious. Do you think you could do a ground beef recipe next time ?
Yes yes yes!!!! 😁 I've been waiting on this one! 😊💜💜
love watching your video i make seitan alot have beeen a vegan for 50 yrs ithis is a bit too much for me with al the steps but great job i like making basic recipes for the texture not so into duplicating meat
Wow Yessica, that looks amazing! Thank you for the recipes 😋
Thank you!
Going to make this! I just love the way your gravy looks
Thanks! I used the broth that the seitan cooked in and added corn starch to it with a little soy milk and browning liquid.
You’re a wizard, Yessie!👏🤩
Thank you! I must admit, I’m still mind blown about the process. 🤯
I have to say that I tried your Vegan Carnitas recipe and they came out bomb! I made them to make Tortas Ahogadas. I recommend you sautee them in vegetable shortening instead of oil at the end once they are shredded. Makes a huge difference.
Oh yeah! I can see that working 😊
Incredible texture!!!! Thanks!!! 🍃🌈✨
Awesome video!!
Amazing looking! If it tastes as good as it looks…wow!
I have found that the longer you rest it the better it tastes, to a point of course. my son concurs.
we have it for a few days because there are only two of us..😃😃😃
OMG!👏🏻👏🏻👏🏻
This looks amazing!
Just did the sticky ribs recipe. Awesome 👍! I'm thinking that I could use the base recipe for almost any style sietan. Or better to just find a recipe of whenever is on the menu ? Thanks
Great vid
awesome!!!!
Making this recipe today!
Looks amazing Yessi! 😍 when will you post the ingredients list please? Thank you!
Thank you! It’s in the description box, just click on the little arrow to the right.
Help with the ingredients I also try it looks great.
This looks amazing - I can't wait to try it! I just have one question: if I choose to substitute the beet powder with red food coloring, should I replace the 3tbsp with more vital wheat gluten or a different dry ingredient to maintain the same amount of moisture in the dough?
That’s sounds about right. I do measure loosely, so just adjust the water ratio as needed.
Hola Yessica. Gracias por la receta. Por qué la segunda masa tiene que cubrir la primera? Cuál es la intención?
Hago esto para que todo sea fluido, puedes saltarte este paso si quieres.
Pretty convincing!
Dang! This looks yummy! I need to do this for BBQ sometime!! 😃👍
Thank you! It’s perfect for the grill!
😱 So perfect ❣️❣️
Thank you, not bad for my first attempt 😉
amazing as usual! is there a substitute for the coffee I can use or just omit it? thanks!
Sorry for the late reply, I would recommend using more cacao powder.
Yessica these steaks are delicious, the flavor is out of this world, perfect in every way. I fallowed your recipe but I made only half of the ingredients as I was running out of VWG, I cooked in the oven for 2 hours as it was a smaller dough, I let it rest overnight in the fridge in the broth, I tried cold and I couldn’t stop eating them and it was only 9:30 in the morning, but when I cooked them on the pan they came soft. it reminds me the “falda” when you cook it in a stew or “puchero” ( that is what we call in Argentina, a soup with chunks of meat)
Still delicious but not the typical meat bite. What do you think I did wrong? Should I knead it longer? Less liquid? More flour? Can be the potatoes? Thank you, your recipes are the best.
Yes, it could be the potatoes. I would recommend using less next time. Sometimes the ratio of potatoes and vital wheat gluten can affect the results. The brands of vital wheat gluten vary so much. I hope this helps 😊
I will try but let me tell you they are DELICIOUS!!! My favorite recipe! Thank you so much!
That looks great. I really want to make a good palomilla with onions dupe. Did you find the potatoes gave it a feel similar to the actual fat marbling in steak? I wonder if you can use potato starch for that instead of whole potatoes, or tofu for the marbling. This looked really good and I like your marbling technique 🙂
Ever tried throwing this on a smoker? Maybe at the staged just before you sliced it. I did a WTF "steak" like that recently, using a very similar flavor profile. I would like to get a texture a little more like you had here. That said, the flavor was PERFECT. Easily the most convincing vegan steak I've ever made.
I wish I had a smoker! Sounds delicious 🤤
Hello! Just curious if I reduce the ingredients to say a 1/3, would you suggest resting times and cooking times to be reduced to a 1/3 as well?
Hi! I would suggest resting and cooking the same amount of time.
I love it!
I will probably try to make it with WTF seitan. Any suggestions?
Check out my vegan brisket video 😊👍🏼
@@yessicainfante831 I've made it a couple of times! I'll just switch seasonings!
TFS…vital wheat gluten has a terrible aftertaste (imo)…does your combination of seasoning help get rid of the taste? Your washed flour methods were genius 🙌🏻👏🏻☺️
The combination of ingredients definitely help mask the vital wheat gluten taste. I still taste it, but it doesn’t bother me. I just learned that if you toast the flour before making your dough, the vital wheat gluten taste is not noticeable. I’m looking forward to trying this. I’ll keep you posted 😊
Hi, if I don't have cheese cloth nor cooking wine, what can I replace them with?
You can also tie it. I’ve seen someone use foil before. Omit the wine if you have to.
Do you think I can use this for carne con papas or any res recipes?
I think so. I have yet to try it. Let me know if you do 😊
What does the soy milk do? Does it make a big difference vs water?
I think it helps with the flavor, but you can certainly substitute with water.
Would be awesome if you veganized a milanesa
I’m on it 😉💕
Yes! I loved tortas de milanesa de res
This looks like a lot of work, but the texture seems amazing! How was the flavor?
The flavor was exactly what I wanted! Very “beefy “
How much milk goes into the marble ingredients?
1/2 cup. I just updated it. Thank you 😊🙏🏻
Ingredients please send for me.
You can find the list of ingredients in the description box.
3 cups how many grams sis
I’m so sorry, I don’t measure by grams.
King Arthur Flour has a website with a conversion weight chart for almost anything. VWG is in it. I don't know the amount off the top of my head but do refer to it frequently because I finding weighing certain ingredients does make a big difference in the final product! Good Luck!
Has anyone ever tried this alkaline vegan style
i think i’ve seen cocoa powder, but never instant coffee in a seitan steak recipe! might have to try this soon…
I can’t remember where I first saw it, I think it was on the Seitan Application Society Facebook group. I’ve learned so much from that group!
Somehow you made this way more complicated than it needed to be
Lighting is off
Looks more like a mad science project than food.
Sorry, but this is absolutely disgusting.
all of cooking over the centuries has essentially been science experiments.... feel free to move along if it disgusts you, no need to share your negative thoughts if you haven't tried it or have no interest in it.
@@jenniferbreaux1327 well, if I had to mix 15 different powders and call it steak I'd question my mental health.
@@melittavigh5343 *shrug* ok you do you then