So, I'm a carnivore. I love the texture and taste of meat. A few years ago however I discovered Seitan (aka Wheat Meat) and it has become a good substitute for me when I want a slightly healthier choice.
But here's my problem: When I make Seitan at home, it never has the right meaty texture. It's always too spongy. I'm comparing it to the type of Seitan you can get at a Whole Foods salad bar, which has a chunky, meaty, firm texture, and which can pass for some kind of chicken loaf... and which frankly I rather like.
Now, there is one recipe for Seitan that -does- produce a meaty result, which is the infamous "Seitan O' Greatness" that can be found here: http://www.postpunkkitchen.com/forum/...
That recipe IS quite good, and the seitan is suitably meaty, but it comes in a big, giant hot-dog shaped log. I'd really like to make some meat-chunk style bits, something that looks more like a chicken nugget or a small cutlet, but I can never replicate the same meatiness that I get from the Seitan O Greatness recipe.
Why do all other recipes result in a spongy, doughy seitan? The only difference between the other recipes I've found on the net and the Seitan O Greatness (barring some spices) is the fact that the S.O.G. is tightly wrapped in aluminum foil, which maybe is compressing the seitan and making it chunkier. Is this the secret? If so, is there another way to make seitan and somehow "press" it while it is baking?
Any help out there? Any links (with pictures would be great) would be most appreciated. Or any thoughts from Seitan experts. I follow recipes closely, but the S.O.G. is the only one that results in anything meatlike. But the promised land of Meaty Seitan is real, I've seen it at salad bars across the nation, and not in S.O.G. "super hotdog" form.
Any insights, fellow Chowhounds?