This was EXTREMELY helpful! I was wondering why it came out more rubber-y this time I made it. Wasn't positive if it was just my airfryer or the ingredients. This really put things into perspective! Thank you for taking the time to do this and show/navigate the "seitan" textures I get when cooked in diff ways! (P.s. even tho it "felt" funny, I still ate the meal I made with it. It was too tasty & the sauce was addicting!)
Next time you should try with all purpose flour using washing method. Take one kilo of dry flour and add 600ml water and work up the dough. Keep in the refridgerator overnight and wash it in the morning. Keep washing and straining till you get 500gm of mass. Dont wash beyond that. Then you can process the seitan as you want. It wont be rubbery because you need some starch for soft texture. If you remove the starch completely, your seitan becomes hard and rubbery. You can also use marinade (hung curd, ginger garlic paste and spices) over the seitan and bake it in the oven for 40 minutes. Then pour molten butter to absorb. You can also use sour cream and suitable gravy over it. I bet you would love the taste forever. Its like indian tandoori dishes.
@@Dave_en will give this way a shot! I tried another way with the regular flour & it didn't turn out right bc everyone said: "No, you wash out ALL of the starch". I'm honestly, over these "bloggers" & their "reading other blogs, to re-write what someone ELSE 'SAYS/CLAIMS', without ever even 'MAKING the recipe', themselves." *"JUST* for #SelfishFinancialGains". They themselves, don't realize how this IS & MUST "hurt ONLY them, in the long-haul / #LongTermBlogging 'fail'." #TheyWillLearnTheLessonAgain, #RegardlessWhoLikesIt #RegardlessOfAge & #RegardlessIfYouLikeIt, as #RealityWasNeverObjective. (The very "#IndividuallyAccepted & #CollectivelyHeldBelief OF- '#ObjectiveReality'," IS exactly what #KeepsInsanityRepeating itself & #KeepsTheObserverStuckIn2022 / #KeepsTheObserverVibrationallyStuck, across EVERY #DimensionInLifestyle. "Friends, Family, career, hobbies, physical exercise, etc.")
@@99thmonkeyresonance66 Thank you for your kind words. I love seitan and we get it in our local market for around $1 a kilo. You can guess what kind of hygeine they maintain by selling these so cheap. I saw a video of seitan manufacturing in the national capital region on youtube. They wash the dough in dirty tap water using dirty legs. From then onwards i started looking for seitan recipe here. Different channels had different opinions. The choice of recipe depends on the consumers only. So I tried many recipes one by one and failed atleast 10 times. Now i know 10 reasons why some seitan recipes dont work. 1) I tried with whole wheat flour, result- seitan is darker, tougher and has typical wheat bran aroma. Remedy- wash as much as possible and add some refined all purpose flour to increase starch content, making it little soft. Verdict: Though good for healt, doesnt taste as good as all purpose flour seitan. Moderately chewy. 2) with bleached all purpose flour only Excellent result, just got what i wanted but regulate the starch content. If you keep washing, you will get around 380-400 gm seitan per kg of dry flour. So keep around 100gm more of starch making 500gm seitan per kg of dry flour. You can make upto 600gm seitan but beyond that you get seitan very close to steamed dough or chinese momos wrapper. I just shared my authentic results with you because you too have a liking towards this stuff. The subsequent process of working the gluten is upto you. Either you can braid and knot them or just use the gluten ball as it is. Or you can make a gluten snake and wrap it over a popsicle. You can choose to add spices in the gluten and then work it up, or choose to add spices later on. Another thing i missed to inform you is, after you finish boiling or steaming the seitan, immerse them in ice cold water till they absorb water and cool down. After few hours, you remove them from water and store them in zip lock bag or airtight container. Store them in deep freezer for atleast a day or two. When you want to use them, just thaw them out or immerse them in boiling water till they become soft. Seitan can be stored in deep freezer for upto a month without going bad. Very rarely anybody will tell you this secret. Deep freezing is also an important process to get best results.
@@Dave_en thank you again! There are not very many "RUclipsrs", (or content creators, in general) who will "explain in more detail", because they are "using the 'Join' button", on YT to "incentivize subscribers to financially support them".) This is ultimately going to "HAVE to" backfire on them personally, in the long term.
Very helpful thank you!
Great recipe and tips! Thank you.
This was EXTREMELY helpful! I was wondering why it came out more rubber-y this time I made it.
Wasn't positive if it was just my airfryer or the ingredients. This really put things into perspective!
Thank you for taking the time to do this and show/navigate the "seitan" textures I get when cooked in diff ways!
(P.s. even tho it "felt" funny, I still ate the meal I made with it. It was too tasty & the sauce was addicting!)
Next time you should try with all purpose flour using washing method. Take one kilo of dry flour and add 600ml water and work up the dough. Keep in the refridgerator overnight and wash it in the morning. Keep washing and straining till you get 500gm of mass. Dont wash beyond that. Then you can process the seitan as you want. It wont be rubbery because you need some starch for soft texture. If you remove the starch completely, your seitan becomes hard and rubbery.
You can also use marinade (hung curd, ginger garlic paste and spices) over the seitan and bake it in the oven for 40 minutes. Then pour molten butter to absorb. You can also use sour cream and suitable gravy over it.
I bet you would love the taste forever. Its like indian tandoori dishes.
@@Dave_en will give this way a shot! I tried another way with the regular flour & it didn't turn out right bc everyone said:
"No, you wash out ALL of the starch".
I'm honestly, over these "bloggers" & their "reading other blogs, to re-write what someone ELSE 'SAYS/CLAIMS', without ever even 'MAKING the recipe', themselves."
*"JUST* for #SelfishFinancialGains".
They themselves, don't realize how this IS & MUST "hurt ONLY them, in the long-haul / #LongTermBlogging 'fail'." #TheyWillLearnTheLessonAgain, #RegardlessWhoLikesIt #RegardlessOfAge & #RegardlessIfYouLikeIt, as #RealityWasNeverObjective.
(The very "#IndividuallyAccepted & #CollectivelyHeldBelief OF- '#ObjectiveReality'," IS exactly what #KeepsInsanityRepeating itself & #KeepsTheObserverStuckIn2022 / #KeepsTheObserverVibrationallyStuck, across EVERY #DimensionInLifestyle. "Friends, Family, career, hobbies, physical exercise, etc.")
@@99thmonkeyresonance66 Thank you for your kind words.
I love seitan and we get it in our local market for around $1 a kilo. You can guess what kind of hygeine they maintain by selling these so cheap. I saw a video of seitan manufacturing in the national capital region on youtube. They wash the dough in dirty tap water using dirty legs. From then onwards i started looking for seitan recipe here. Different channels had different opinions. The choice of recipe depends on the consumers only. So I tried many recipes one by one and failed atleast 10 times. Now i know 10 reasons why some seitan recipes dont work.
1) I tried with whole wheat flour, result- seitan is darker, tougher and has typical wheat bran aroma.
Remedy- wash as much as possible and add some refined all purpose flour to increase starch content, making it little soft.
Verdict: Though good for healt, doesnt taste as good as all purpose flour seitan. Moderately chewy.
2) with bleached all purpose flour only
Excellent result, just got what i wanted but regulate the starch content.
If you keep washing, you will get around 380-400 gm seitan per kg of dry flour. So keep around 100gm more of starch making 500gm seitan per kg of dry flour. You can make upto 600gm seitan but beyond that you get seitan very close to steamed dough or chinese momos wrapper.
I just shared my authentic results with you because you too have a liking towards this stuff.
The subsequent process of working the gluten is upto you. Either you can braid and knot them or just use the gluten ball as it is. Or you can make a gluten snake and wrap it over a popsicle.
You can choose to add spices in the gluten and then work it up, or choose to add spices later on.
Another thing i missed to inform you is, after you finish boiling or steaming the seitan, immerse them in ice cold water till they absorb water and cool down. After few hours, you remove them from water and store them in zip lock bag or airtight container. Store them in deep freezer for atleast a day or two.
When you want to use them, just thaw them out or immerse them in boiling water till they become soft.
Seitan can be stored in deep freezer for upto a month without going bad.
Very rarely anybody will tell you this secret. Deep freezing is also an important process to get best results.
@@Dave_en thank you again! There are not very many "RUclipsrs", (or content creators, in general) who will "explain in more detail", because they are "using the 'Join' button", on YT to "incentivize subscribers to financially support them".) This is ultimately going to "HAVE to" backfire on them personally, in the long term.
@@99thmonkeyresonance66 sir, this is a Wendy's
Das probiere ich nächstes mal, danke
Excellent. Thanks.👍
I know this video is 3 years old but if you see this comment, please tell me where you got that pink cutting board, it's so cute!
awww thank you! I got it from Amazon :D
Which one have more nutrition ?
Same nutrition but different methods.
Please try your food next time please. We would like to know exactly what the experience of each is like