Seitan - Method I
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Seitan - Method I
  Vegan    Japanese  
Last updated 6/12/2012 1:02:28 AM. Recipe ID 26038. Report a problem with this recipe.
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      Title: Seitan - method i
 Categories: Misc, Information, How-to, Vegan, Pickarski
      Yield: 1 servings
 
      6 c  Whole wheat bread flour
           -(Stone-ground), -=OR=-
           -Hi-gluten unbleached white
      3 c  Water (or more),
           -(depending on the amount
           - of gluten in the flour)
    1/2 c  Tamari
     12 sl Fresh ginger
           -(each about 1/8" thick)
      1    Piece kombu, about 3" long
 
  Yield: 14 ounces uncooked; 16 ounces cooked Time: 1 hour preparation;
  2 hours cooking
  
  Mix the flour and water by hand or in a machine to make a
  medium-stiff but not sticky dough.  Knead the dough by hand on a
  breadboard or tabletop, until it has the consistency of an earlobe,
  or by machine until the dough forms a ball that follows the path of
  the hook around the bowl.  You may need to add a little extra water
  or flour to achieve the desired consistency.  Kneading with take
  about 10 to 12 minutes by machine.  Allow the dough to rest in a bowl
  of cold water for about 10 minutes.
  
  While the dough is resting, prepare the stock.  In a large pot, bring
  to boil 3 quarts of water.  Add the tamari, ginger, and kombu, and
  cook for 15 minutes.  Remove from heat and allow to cool.  This stock
  must be cold before it's used.  (The cold liquid causes the gluten to
  contract and prevents the seitan from acquiring a bready texture.)
  You will be using this stock to cook the seitan later.
  
  To wash out the starch, use warm water to begin with.  Warm water
  loosens the dough and makes the task easier.  Knead the dough,
  immersed in water, in the bowl.  When the water turns milky, drain it
  off and refill the bowl with fresh water. In the final rinses, use
  cold water to tighten the gluten.  If you wish, save the bran by
  straining the water through a fine sieve; the bran will be left
  behind.  Save the starch by allowing the milky water to settle in the
  bottom of the bowl; slowly pour off the water and collect the starch,
  which you can use for thickening soups, sauces, and stews.
  
  When kneading, remember to work toward the center of the dough so
  that it does not break into pieces.  After about eight changes of
  water, you will begin to feel the dough become firmer and more
  elastic.  The water will no longer become cloudy as you knead it.  To
  make sure you have kneaded and rinsed it enough, lift the dough out
  of the water and squeeze it.  The liquid oozing out should be clear,
  not milky.
  
  To shape the seitan, lightly oil a 1-pound loaf pan.  Place the rinsed
  seitan in the pan and let it rest until the dough relaxes.  (After the
  dough has been rinsed for the last time in cold water, the gluten
  will have tightened and the dough will be tense, tough, and resistant
  to taking on any other shape.)  After it has rested for 10 minutes,
  it will be much more flexible.
  
  Seitan is cooked in two steps.  In the first step, the dough is put
  into a large pot with about 3 quarts of plain, boiling water.  Boil
  the seitan for about 30 to 45 minutes, or until it floats to the
  surface.  Drain the seitan and cut it into usable pieces (steaks,
  cutlets, 1-inch chunks, or whatever) or leave whole.  Return the
  seitan to the cold tamari stock. Bring the stock to a boil, lower
  temperature, and simmer in the stock for 1-1/2 to 2 hours (45 minutes
  if the seitan is cut into small pieces).  The second cooking step may
  also be done in a pressure cooker, in which case it would take
  between 30 to 45 minutes.
  
  To store seitan, keep it refrigerated, immersed in the tamari stock.
  Seitan will keep indefinitely if it is brought to a boil in the
  tamari stock and boiled for 10 minutes twice a week.  Otherwise, use
  it within eight or nine days.
  
  VARIATIONS: Instead of boiling the seitan in plain water and then
  stock, let the seitan drain for a while after it has been rinsed.
  Slice it and either deep-fry or saute the slices until both sides are
  brown.  Then cook it in the tamari stock according to the recipe.
  
  Seitan also may be cooked (at the second step) in a broth flavored
  with carrots, onion, celery, garlic, tamari, and black pepper, which
  will give it a flavor similar to pot roast.  Shiitake mushrooms may
  also be added to the stock.
  




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Recipe ID 26038 (Apr 03, 2005)

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