i'm learning how to make my own seitan at home and after a couple batches of questionable results i thought i'd turn to chowhounds! i'm using the basic techniques i've read about on quite a few websites - basically, combining vital wheat gluten flour and nutritional yeast flakes and various spices with soy sauce and vegetable broth, kneading for a few minutes, then simmering in vegetable broth for an hour and cooling. first batch i cut and fried up as-is, second batch i pressed out extra moisture with paper towels. the latter was certainly better, but more of what i'm guessing is a spam-like crumbly consistency rather than the chewy stretchy goodness i'm used to at restaurants. it's also nowhere near as dark in color as i've seen in restaurants. where am i going wrong?