I love kitchen experiements (see: Tortillas, Yogurt, Peanut Butter). So I decided that I wanted to make seitan - otherwise known as wheat meat.
So I did.
So take a look.
Seasoned high gluten dough:
After resting, pieces are pulled out and wrapped around themselves:
And plopped into simmering vegetable stock, like dumplings:
After an hour, they're done! And sliced, and chopped. Unlike tofu, seitan has a firm, meaty texture:
But it's all wheat, baby!
Thursday, June 15, 2006
Hail Seitan!
Posted by Melissa at 6:16 p.m.
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