You do you! Thanks.

Thanks! I'm glad you like the channel. I'm working on it. Stay tuned.

You a keep it in the fridge for a week. Longer I would freeze it.

That’s awesome. Thanks for watching.

You're welcome 😊 Glad it helped.

That is caused by cooking it too hot. Don’t boil the seitan. Simmer it very gently below boiling temp. If the seitan creates steam inside before the proteins is well cooked, the steam gets trapped and puffs up.

Just like bacon!

Haha

You’re welcome! Let me know what you think.

Thanks, enjoy!

You are so welcome!

Because they are tough to chew.

I'm working on it. What would you like to see?

Thanks for the suggestion.

Thanks!

Thanks, I appreciate it.

Exactly! Thanks for your comment and thanks for watching.

Because we like chicken.

​@@ThePotThickens real one or substitute

@@AnushAnirudhan Sorry for my short answer. I have answered this many times in the comments. Let me elaborate. There are as many different reasons for vegans eating imitation meat as there are different vegans. Most of us grew up eating meat. It is ingrained in us from an early age and we still crave our childhood comfort foods. That is just human nature. So we will likely always enjoy the taste and texture. Some people are vegan for health and are looking for leaner alternatives to avoid saturated animal fats. Some are ethical vegans and do not want to harm animals. There is nothing wrong with wanting a "meat" meal that does not harm animals. Also, many people who are just transitioning to a plant based diet naturally first look for vegan alternatives to what they are familiar with. So, a few of the many reasons. Hope this helps. Happy New Year!

@@ThePotThickens Oh, now I see why. I asked this because I'm a vegetarian, so I don't know what's going on with these substitute things. y'all can eat diary right?

@ no, vegans avoid all animal products.

You should be ok up to a week. If you want to store longer I would freeze it. It will be fine for months in the freezer.

Did you not watch me wash all the carbs away from the protein? This is lean protein.

Thanks so much. Enjoy and let me know if you have any questions.

Thanks! I'm glad you liked it.

No problem

Thanks. I’m glad the video was helpful. I think the key to anything you want to do is to season the seitan with the same herbs and spices that are typical with the type of meat you want. For beef I look for rich darker umami flavors. For turkey I’ll use poultry seasoning with sage. Lamb is a tough one because it has that bit of gamey flavor that is hard to replicate but if you use rosemary and thyme in your seasonings it gets close to how lamb is usually seasoned. Juniper berries might add something. If you find a good lamb seasoning, please let me know.

Yes. I have to try that. Thanks.

Yes. That works great! The rest time will help firm up the seitan.

@@ThePotThickens Thank you! I made it for Christmas eve and fried it on the pan with weight on top, so that the shape was a bit like a patty, and it was a great meat-substitute to go with potatoes and gravy.

You’re welcome!

Beer is good too.

Depends I think. I prefer a very low simmer so the seitan doesn’t puff up. Steam is too hot

I’m using strong bread flour. You want as much protein as possible. AP flour is ok but with less protein you will get l as seitan.

My pleasure 😊

You’re welcome.

You’re welcome! Let me know how it turns out.

Ah yess. Sorry I wasn’t very clear in the video. Do not boil the seitan. Keep a close eye on it and simmer it very low. You want it to cook below boiling temperature. The reason it gets spongy is because the water molecules in the dough reach boiling and turn into steam. That gets trapped by the gluten and it puffs up. So keep the temperature below the boiling point and it not puff.

Yes. It freezes well.

You're welcome!

I do use the starch water for other things. The other thing to note is that I changed the water frequently for this video to show how the dough changes as you wash it. In practice you can wash longer I between changes and use less water.

I'm glad you found it helpful!

Yes you can!

I will try and see what ones work. I know it works with peanuts if those are ok.

Not this seitan. But there are seitan alternatives that are gluten free that you probably can find with a quick search.

@ Thank you 🙏🏼

My pleasure!

My pleasure 😊

Any time!

Welcome!

Thank you too!

You’re welcome! It’s nice to use up extras.

Thanks. Yes, you could substitute seitan. I’m working on so e new videos. Stay tuned. Cheers.

Thanks. It's an old cuisinart I think.

You’re welcome! I’m glad you liked them.