Thursday, June 15, 2006

Hail Seitan!

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!

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