So i discovered seitan by accident in an asian variety store, canned. Even with that preserved form I was impressed with the texture. Then I discovered that you can make it at home! Joy! I am makimg it from flour as I don’t know where to buy vital gluten yet. The first batch had seasoning issues but other than that it turned out pretty good. So I decided to make a second batch... and I am certain I washed out the starch... but it turned out like boiled blobs of goop... like boiled jello. Grossest thing ever. What did i do wrong? I put it into boiling water then reduced it to a simmer. Also... can it be salvaged at that stage? Making this is a messy long process and worth it if you end up with an edible result. So when a batch is goopy it would be nice if i could redeem it.
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by Hana Asbrink | My latest haul. Welcome to Chow...
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