These 2 Ingredients will make Seitan BETTER - Quicker/Better flavor

[@MaunoKoivistoOfficial]

I absolutely love how this video started immediately, without superfluous intros. Please keep doing this!

[@michaelworsham2724]

yeah but there is his un-clickable ad in the middle, even if you pay KZbin to be ad-free.

[@xvi1921]

It's so nice to know that you don't even need to knead the dough now. Just roll it into a ball and let the autolysation take place.

[@maalikserebryakov]

I have entered brokie period and beef and chicken are too expensive now and your seitanic science is saving me. thanks man

[@SauceStache]

I’m glad you enjoy!!! There is so much you can do with seitan!!

[@wylanvallotton4462]

I am not vegan, but I still LOVE your videos and recipes. I don't get the "non-vegans" who refuse to eat thing just because it has vegan in the title. I have learned so much from your videos that I can apply to so many things.

[@frankchen4229]

mock animal products are quite helpful for those with allergies too

[@KatieDeGo]

I'm not vegan and I love this stuff 🤷🏻‍♀️

[@daniellebarker7667]

I love being able to make decent meat substitutes from Way cheaper veggie ingredients. Now, when I can't affird meat, I don't need to feel AS deprived.

[@Dave_en]

You dont have to be vegan to enjoy vegan foods. We have people around us who are mostly non vegetarians and avoid veggies most of the time. But during special occasions when they cant have animal products due to religious obligations, they prefer to eat indian version of seitan known as soya chaap. Its basically refined flour gluten enriched with soy powder rolled on popsicle to have appearence of mock chicken leg. I'm lacto vegetarian, so i have seitan baked in tandoor with marinade, butter and fresh cream. Im glad that it doesnt come from chicken or smells like chicken.

[@wylanvallotton4462]

@@Dave_en exactly! Also that Soya Chaap sounds really good.

[@rfldss89]

FWIW, you don't need to add flour to your counter to prevent bread dough (or in this case, seitan dough) to stick. You should use a bench scraper to unstick the dough, and as the gluten develops the dough will become less and less sticky on its own. Adding fresh flour to the counter will just add fresh undeveloped gluten along with it, i.e. sticky gluten.

[@tom420guitar]

3:14 - "quicker, faster, washed flour method" I think this should have been the title of the video... I almost didn't click because you've made a few chick'n seitan videos before, but this is more like a seitan hack video than just a straight recipe video. Love it!

[@SauceStache]

Thanks for the tip!! I actually changed it!!

[@tom420guitar]

@@SauceStache keep it up man! I think you're doing great work. You shouldn't worry too much about that big viral video, these kinds of videos I think are a lot more sustainable and will put less pressure on you in the long run! Thanks for listening and for contributing so much to the vegan movement.

[@kateliness2]

I *knead* 😉 to try this recipe ASAP!

[@lisakaye2110]

I love how excited he gets!!!

[@SauceStache]

hahahah thank you!!

[@emmasgoodies]

8:51 it looks just incredible Mark!

[@howardmcmillian5764]

lol I always see your comments on his videos. You're the number 1 fan

[@emmasgoodies]

@@howardmcmillian5764 We're best friends!!🔥 and definitely a fan ahah

[@ReginaTrans_]

His name’s mark ?!?

[@SauceStache]

Thank you EMMA!!!!!!

[@Mani-period]

Love the continuous support. 💙

[@fridacastelanlopez8125]

Cool, I’m tempted to try out. Thanks for sharing.

[@FirstLast-yq9wl]

Gave meat up over 18 months ago, I was doing this a lot at the beginning of my meat free journey….. just glad there are more videos on it now…. Very detailed take on it… thank you 👍🙏🙏🙏

[@crazystupidgamer]

You could try replacing the salt with MSG to give it an umami kick.

[@_resonant]

Very interesting!! I usually make my own seitan in a similar fashion, but next time I'll try adding salt or apple cider vinegar. I love hearing about these little tricks to improve!

[@YellowravenRS]

My favourite part of any Sauce Stache video is when he tell us to look at this

[@elenanoumilelini3930]

i love this channel, wonderful vegan recipes. thank you ! ❤❤

[@rushrumble1699]

I've noticed your video editing is pretty entertaining! Thank you for the tutorial too

[@SauceStache]

thank you so much!!!

[@Marianna2877]

I am so very grateful to find your page when I'm hopelessly looking for better home made vegan. When I was in Taiwan, there's so many vegan options in fresh market what is very affordable. And now I moved back to southeast Asia, few good vegan meat are more expensive. I used to think using MSG and powder stocks is not vegan until I watch your many videos. Now I'm using powder stock again, with vegan options. And the dish I made is much more acceptable. And this homemade seitan you have, made cooking so much easier and fun.

[@goodlad1961]

Love it, another delicious innovative ingredient

[@sskpsp]

One time I made seitan from scratch (well, with gluten flour, not from wheat flour) I stretched and flattened the heck out of it with a rolling pin, and it gave me a very dense and layered texture. But that took me forever, maybe I should try this method with vinegar and salt!

[@sandracarli1110]

I made the mistake of trying it from scratch with whole grain spelt flour. I kneaded and washed it for hours and the result was miserable (a lot of fiber and almost no gluten).

[@Marianna2877]

I tried to make gluten-free with legumes, it was tough and too much fibers. Until I watch many of his videos, I learned slowly to reduce the legumes and will order the pea protein or flour.

[@sandracarli1110]

@@Marianna2877 I've been using a German version lately. It is my favourite at the moment. It's without legumes. Some bubbles develop while cooking it very slowly for 1 hour but it's really tender with bite. My family and guests love it. The other ingredients infuse it with a lot of flavour: sauted onion and garlic, spices like for Greek gyro (rosemary, thyme, garlic powder, smoked paprika, oregano, cumin, coriander powder. kzbin.info/www/bejne/qHy4eHWAn95lqNE

[@jinny01]

Hi Mark! I incorporated blended silk tofu to increase protein content and achieved a less chewy texture in comparison to using solely vital wheat gluten. Just thought I'd share my method! :)

[@cheerubebayonettaholopaine2638]

in austria we eat grilled chicken. i always use that flavoured spices to flavour my soja like chicken. i first use oil, put the grilled-chicken spices in and marinade the granulated soja in that. its possible to grill it over fire or in the oven.

[@jennifermerlynn]

Yummmmmmmm I do most of this, not the ACV which I will try for sure, season my dough and I like how it becomes more flavorful. I use my retained mushroom water from dehydrating my mushrooms to the seitan when I'm making Cold Cuts. It makes a nice roast beef flavor. 😋 yet now I will try adding ACV in with it. Thank you. 😊

[@CrazyCupCake991]

You had me at “flisch” 🤣🤣🤣

[@DrBrunoRecipes]

Amazing 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@SauceStache]

Greetings!!!

[@LiquidWholeFood]

I actually watched your first Seton video to help me familiarize myself with the whole concept, since I’m new to “wheat meat.“ This looks definitely more doable for me, and I’m so grateful for the recommendations of spices and the apple cider vinegar/salt trick. Because we have a need for an ultra low sodium diet because of a medical condition, it will be fun to tweak this, but I so appreciate you giving me a great foundation to get up the guts to finally try this! As usual, an amazing video. BTW, because you put the poll on that you had actually published this yesterday, I was able to access this. Your video didn’t come up in my feed at all yesterday, so I don’t know why I missed it because I am subscribed with full notifications for you. Just letting you know the poll trick helped me see the video.

[@elmarklaus]

I agree! I think it's funny that you need low sodium, because I inherited a very high sodium need from my grandma. Every time I try to reduce my intake I get really bad headaches like her. I've tried to figure out if I had any other food intolerances that might cause this, but it really seems to be the salt.

[@elodiemanai2709]

I love wash up seitan 🤤🤤🤤🤤 I have floor, salt and cider vinegar so I'm gonna try this tomorrow 🤤🤤🤤🤤🤤 Thank you ❤️❤️

[@cuppasilverbullets]

The washed flour method is best but I have been hesitant since my last mushy attempt but now I’ll try this! Thanks 🙏

[@jamesglenn6731]

Hello 👋 how are you doing

[@veganleigh4817]

You two are so cute doing the taste test! And that chickun looks delish!

[@ginafox27]

Thank you for all these recipes with the washed flour as I can't find wheat gluten in Greece. I have tried other recipes of yours. Would you say that this is freezable? I want to make a big batch.

[@janp7660]

Is there a video for using the flour water? I hate wasting anything useful. I love that silicone lid. I'm going to get one. Thanks for the easy useful video

[@meismeems1]

There are recipes for noodles and tortillas from the starch

[@sarahjo9975]

He mentioned this vegan pepperoni video he made using it: kzbin.info/www/bejne/oqS0ZquqZrSlrc0 He also made a bacon one, too. You just let the starch water rest in a jar for an hour or so. The starch settles to the bottom and you just pour the excess clear water off the top (add only half as much water as any recipes using dry starch would call for, though). It can also be used as a thickener to replace corn starch, too.

[@margarett_b]

WTF really intimidates me way too much for me to give it a go but I LOVED your sciency approach to this method. My gosh, this is just so awesome you introduced these little tweaks to make the process easier and more reliable! And the result...just awesome! Maybe one day I will finally test this out because the product seems to come out so much nicer than with vwg...probably not soon though, considering how long and (still) inefficient this method is ;P . Sending both of you lots of love! Stay safe and have a great weekend!

[@Heybrownskinnn]

i love your energy as well.. such a good spirited guy!

[@dejavulune]

👏🏽👏🏽👏🏽👏🏽👏🏽 I need your book please!!!

[@crysvann]

Beginner….very easy to follow

[@XianColson]

Thanks mark. Just started experimenting with making my own seitan and your videos have really helped. Getting the book soon.

[@curlyredcafe]

This was fascinating-- like a cooking and chemistry lesson in one!

[@SauceStache]

hahaha LOVE that!! Thank you

[@BrazillianFOsho]

Really good stuff!

[@simonhernandez1591]

Love that fast cooking method!! Will try that but with vital wheat gluten flour. Doing a lot of seitan from normal flour in the past messed up my house drain system.

[@PenguinRainbow]

If you let the flour hydrate for about a half hour after you incorporate the dough (before you kneed) the gluten naturally comes together faster when you do kneed. Basically let the dough rest = less kneeding time. Hydrating before you kneed is pivotal as a baker to cut down on arm time.

[@SauceStache]

Thats a great tip!! Thank you

[@jamesglenn6731]

Hello 👋 how are you doing

[@MummaQuan]

I really wanna try this but I’m nervous about it, I don’t wanna mess it up and I’m worried my kids wont like it. They eat veggie nuggets and can’t tell the difference (I don’t tell them they’re veggie and not chicken) I think if I made it and threw it into some stir-fry or fried rice they prob wouldn’t know the difference. Any tips or anything for making it for the first time?

[@Bazziness]

Just try it the first time. I tried and failed before. It's try and error. If there's something wrong with it, then try again. It's kinda hard tbh but if you wanna make it easier, use vital wheat gluten

[@FountainPenSounds]

It's definitely worth a shot. I've used seitan to make meaty bits kinda like this video for stirfries and stews. As well as fried chicken sandwiches and nuggets. It is definitely one of the more versatile options if you want to simulate meat in a dish.

[@blooblaah9896]

the way he pulls it after washing is really important. as it gives it a more convincing texture when you're going for a chicken like seitan. cooking at a low temperature is important for bubbles as he mentioned, but also to keep a good chew. if it cooks too hot, it can come out too chewy. if you focus on nailing the texture, you can slather it in any sauce you want and be just fine.

[@valpyataev5206]

I would recommend using vital wheat gluten (pre-washed flour) rather than the washed flour method when starting out. There are fewer steps in the process of making it with vital wheat gluten and it takes significantly less time than the washed flour method. For instance, you only have to knead it for a couple of minutes with VWG and don't have to leave it in water for an hour.

[@YadhGood]

Why don’t you tell them they’re not chicken?

[@willd6215]

I'm definitely doing this method

[@ross4631]

Great video, I will have to give it a go! I’ve been struggling to find a recipe for seitan chicken with vital wheat gluten. I’m trying to get as much protein as possible but can’t find a good recipe

[@SauceStache]

I have a few on here for vital wheat gluten!!! Check out the quickest, easiest seitan recipe!

[@randomdogdog]

I'm going to disagree with sauce stache here, and say that this recipe is close enough to what I've been doing with vital gluten. The salt and resting do magic. Just use equal weights vital wheat gluten and water, and where he washes, knead instead.

[@ross4631]

@@SauceStache thanks buddy

[@trashcatlinol]

@@randomdogdog thanks for sharing you technique! Equal part vwg and water will be easy to remember!

[@BeachGirl34236]

i love makings seitan. will definitely be trying this out. how about a "how to" video to make homemade soy curls please 🙏 they're a lot more pricey than soy beans so would love to learn how to turn soy beans into soy curls!!

[@Marcoosianism]

You need expensive dedicated machinery to accomplish the extrusion process, unfortunately. It's not something suited to the home kitchen.

[@Dave_en]

You can use defatted soy flour along with gluten to have excellent amino acid profile in seitan. For those who dont know, seitan is not a complete protein. While it has all 9 essential amino acids, 7 of them are in good quantity and 2 of them are in very low proportion. To balance this disoarity, soy or any lentil powder or paste is added to overcome this deficit of these 2 amino acids. Lentils has some surplus of these two amino acids and lack on others. Initially it would be difficult to mix both the things but become easy when you know how stuffs work. Just mix, knead and rest, repeat.

[@tamcon72]

@@Dave_en FYI, the complementary amino acid hypothesis has long since been debunked.

[@Dave_en]

@@tamcon72 yes, everything can be debunked. Many guys are doing well without consuming animal protein.

[@mccauleyconor]

Always love your seitan videos! Initially I was sceptical, won't all the flavour wash out? Do you think the salt and vinegar helped bind the initial flavour? Definitely trying this for dinner tomorrow!

[@marca5883]

Sounds good going to try this one...

[@SauceStache]

You're going to love this!!!

[@hanaeg1210]

Hana from egypt thank you for this easy fast ricepy can l just eat it at point 8:25

[@christophermorin9036]

GOOD MORNING SAUCYMAN! I have tried preparing store bought meatless patties made of vital wheat gluten before, but they always fill the kitchen with the smell of overcooked toast. Any tips?

[@thisistheaccountname]

I've tried using "chicken", broth flavor, but not with the other ingredients. Will have to give it a try.

[@chilombe]

WOW - finally a vegan recipe that I can actually do "on the regular" easily.

[@christinajones93]

I am not vegan but I like trying to cook different foods this was the best vegan chicken I ever made I thought I messed up while washing the flour cause it was still runny but it turned out nice I make a chicken sandwich with homemade wedges

[@chriscmb]

what if you use MSG instead of the salt? I wonder how it will taste.

[@ThePotThickens]

Mark. It looks great. Question. Did you do the control with the same times and procedures without the initial salt and vinegar? I’m curious how different it is just with those variables. It looks like you still gave it a good knead and rest before cooking.

[@missinglink_eth]

Really great tips 🍞🔥

[@presidentiallsuite]

Does this work the same with SPELT FLOUR???🙏🙏🙏🙏🙏🤞🙏

[@judypa38]

Since you are so good at coming up with immitation recipes would you try figuring out the spices in Zenners Louisiana hot and spicy sausage. If you haven't eaten it it maybe impossible - just thought I would ask. They make the sausage in Portland and it is only in the stores there.

[@amonkeybird]

Poultry chicken seasoning recipe I found online is : 2 teaspoons ground dried sage 1 ½ teaspoons ground dried thyme 1 teaspoon ground dried marjoram ¾ teaspoon ground dried rosemary ½ teaspoon ground nutmeg ½ teaspoon finely ground black pepper

[@CrazyTasteyPi]

Just like what Papa Boris once said. "As long as you have some flour in your pantry, you'll never go hungry!" And I'm just thrilled to learn how to make Seitan. I was always interested to work with that stuff, but damnit if theres no where in my area to find it, and even if their was, I've heard that stuff mad expensive get!

[@CrazyTasteyPi]

@@SireneKalypso aahhh I see you too follow his Slav teachings of the kitchen. ;p

[@macrumpton]

I wonder if instead of rolling in the dough into a ball if having it as a long snake or even a flat sheet would allow the water to get in to wash away the starch easier. The problem with the ball is that only the surface of the ball gets the easy access for the water and most of it is not on the surface.

[@tornrj]

I've never seen that chicken flavor product being sold here in Brazil, but I think that butter flavored nutritional yeast powder does the trick. I've made a recipe before using it and it tasted like chicken flavored food.

[@GoblinGoblinson]

Can you use white vinegar?

[@braulinin2750]

Looks so good!! Good job Mark, keep it up!

[@markcynthia2414]

Do you have to rip it into little chunks or can you do a more traditional braid/knot and fry/simmer/fry or steam?

[@kennethmaese4622]

Mark, the next time you use the vegan “chicken” seasoning don’t do your usual disclaimer and let us regulars handle the trolls for you. 😁

[@SauceStache]

Sounds good!!!! I'm going to take you up on that!!!

[@kennethmaese4622]

@@SauceStache bet lol

[@HqHoney]

I’m here for this level of saucestache support.

[@Ceyanaven]

🤣

[@Julie-jl2kk]

@@kennethmaese4622 1

[@moon5902]

Is the washed flower just protein that your body absorb as it would for meat product of is it just carbs still ? Thanks ?

[@sarahjo9975]

Yeah, it's mostly just protein. The majority of the carbs get washed out with the starches. You can do a search for "seitan nutrition" to get an idea of what it consists of. All in all, it's a pretty healthy meat replacement.

[@moon5902]

@@sarahjo9975 Thank you ! I will look it up :)

[@katiehemstreet8939]

Glotein. It's like Brotein for vegan muscle heads. 😂 I love it!

[@jamesglenn6731]

Hello 👋 how are you doing

[@andrewmarshall3170]

I'm ploughing through your book as we speak BTW, amazing read. You are like an American Vegan Heston Blumenthal 😉

[@kiklopish]

Does this have that "gluten" aftertaste like seitan from wheat gluten? The texture looks amazing I have to say :)

[@SauceStache]

No gluten aftertaste!!!

[@veganleigh4817]

@@SauceStache That's because of the apple cider vinegar. It gets rid of the gluten taste! It works with vital wheat gluten, too!

[@alyssacope5901]

I gotta try this! Looks awesome and so much quicker than other washed flour methods! Thankyou 😊 p.s- "Flish" made me giggle aha xx

[@CarolLynnWilliams]

Dear Stache - - when we tear off the little "chick'n" chunks of the washed seitan, can you recommend if it would it work to just "fry" them dry, or simmer them in a small amount of vegetable broth (IOW - no oil) ???

[@SauceStache]

You can probably fry then dry, I think it will change the texture a bit and the juiciness... but it should still work!

[@CarolLynnWilliams]

@@SauceStache T Y, SS - - I like this idea of "quick" seitan (rather than the "wrapped & steamed" method. I might try a batch done "half-and-half": dry fry AND low temperature veg broth simmer...

[@kamenriderk]

This is one I will try. However, I would love to see you try and make a squid substitute.

[@SauceStache]

Ohhh squid sounds interesting!!

[@binkuspinkus8400]

konyakku/konjac seems like a good starting place; seems pretty exciting

[@MichaelRpdx]

Why not use seiten flour (Bob's Red Mill) sand not deal with all the water and waiting? Or am I spoiled by having it available close to home? (Portland, OR) it is great stuff.

[@davidcarias4407]

Some of us can’t afford it 😢

[@moshadj]

This was finally on my recommended page!

[@bellatoad]

Agghhhh no warby Parker in Australia... Love your channel and your energy - keep it up #vegansrock

[@tracycrider7778]

Look online?

[@jahrushacoke-talbot7001]

I had a massive seitan fail a few weeks ago so thank you for this!

[@KatieDeGo]

I'm going to try my hand at making some tonight. Any tips on what not to do?

[@Dave_en]

While learning, you need to use small samples to avoid wastage. Start with just a pound of flour and after succeeding, go for bigger batches. I never go beyond 4-5 pounds of flour because of difficulty in handling. We dont have large vessels in our house, neither do we need it on regular basis.

[@rebeccalilley3174]

Awesome! Love your videos! Without doing the plaiting method to get a unidirectional grain going, how were the gluten strands oriented with this one? Thank you for making epic vegan content!

[@daniellebarker7667]

Repeated stretching and folding works, too.

[@monicamarianarojasva]

It looks delicious, I have three questions: 1.- at the beginning when you form the dough; Do you let it rest in cold or warm water? 2.- later when you are washing the flour; he asks; Do you wash the flour until the water is very clear or do you just wash it a little? 3.-and when you cook gluten; how long do you let it boil? Thank you so much. I do not speak English very well, please excuse any mistakes in my grammar. Greetings from Guayaquil Ecuador

[@andiht]

hi Monica 1. Cold water 2. Wash is until the water is almost clear 3. If you want the wrapped version, cooked in water, must be cooked about an hour.

[@sarahjo9975]

1. Cold water 2. You can wash until it's clear, but you can wash less if you want (I usually only wash about 3 times thoroughly in a large bowl, each time until the water starts to feel "thick," if that makes sense). It just depends on your personal preference. 3. For this recipe with small pieces, he said to brown one side, flip them, then let simmer in a little bit of broth with the lid on for about 15 minutes.

[@SvnnyMoney]

Shanggie was renamed Lee Brand. And you cannot assume it is vegan or plant based, because to make the "artificial chicken flavor", sometimes they use lactose. The only way to find out if it is truly vegan is to contact the manufacturer.

[@macrumpton]

Flish favor is the best!

[@midnightscreamer2481]

Hi, newbie here, has he done any videos that aren't mock meat, strickly vegetable but tastey easy recipe vids?

[@shieldontario9233]

Is there a way to make seitan gluten free, with say buckwheat flour for example? Wondering for those with celiac disease or other gluten intolerances how to make an alternative! Love all your videos, sauce stache is the best!

[@SauceStache]

Thank you!! So there is no way to make a gluten free Seitan as it is simply pure gluten and without gluten it wouldn’t be Seitan. There are loads of other plant meat variations though and I have a ton that are not Seitan on this channel

[@eTaaann]

Cannot wait to try this recipe!💯

[@CriticallySteffany]

FLLISH 🤣🤣🤣 thank you for not editing that out. Gave me a good chuckle 🤣

[@ygglensable]

Do you have any tips for how I would work out the caloric content and macro nutrients of this? Are you basically just removing the starch?

[@sarahjo9975]

Yeah, basically. You can Google "seitan nutrition" and that would give you a general idea of what this recipe would be.

[@ygglensable]

@@sarahjo9975 Thank you, Sarah!

[@Chino-Kafu]

Could you bread it too and deep fry it to give crunchy texture? Or will it fall apart?

[@Dave_en]

For crunchy texture, add as much soy flour to the gluten as possible and deep fry the seitan.

[@pugtales]

Can I use bread flour? Would it give more product?

[@sarahjo9975]

Yes, that definitely would work. The higher protein content is great for recipes like this.

[@pugtales]

@@sarahjo9975 Thank you!

[@SauceStache]

Yes!! Bread flour will give you a "little more" Just like Sarah said!! Thanks Sarah Jo!

[@FoxtrotNovember2817]

I notice you’ve done a lot more washed flour instead of just using vital wheat gluten. So you find WF makes a better chicken that VWG? Or is it just preference

[@zeem8049]

Look easy to make and it look like chicken nuggets! 👌I will try this right now. Thx for recipe!

[@SauceStache]

You're going to love love love it!!!

[@iam2dna]

I would like to have seen the inside texture and color.

[@NetaBatata]

I was hoping to see you cut one piece to show us the inside of it... i cant really get the texture just from seeing you eating it 😁 (but its indeed looks delicious!)

[@Marcoosianism]

Agreed.

[@charlotteyapvegancooking2251]

Looks delicious! 😍 the cheapest way to make seitan!

[@jamesglenn6731]

Hello 👋 how are you doing

[@jk834]

This is good information. 3 am new to this. Is there a reason not to use a mixer to knead the dough?

[@sarahjo9975]

You could definitely use a mixer with a dough hook. You could also use the autolyse method (Sauce Stache talks about it here: kzbin.info/www/bejne/eaa1laqMi9J3as0 ) which takes way less effort and just a little more time.

[@JoannaHammond]

My biggest problem with saitan is that is a moisture sponge. Use it in a liquid sauce and it becomes quite nasty, spongy, horrible. But, when you pre-flavour and then leave it in the fridge to slowly dehydrate it makes a wonderful cold cut.

[@anonnymous4684]

I find that too. Far too soft cooked in a sauce, but pretty decent from the fridge in sandwiches.

[@jessl1934]

Mark would you consider trying out a washed flour seitan method using a food processor or stand mixer to speed up the process?

[@onixpanda13]

I dont think a food processor would work but a stand mixer for making the dough ball would probably work but i think youd still have to do the washing part by hand because its a different type of kneading where you have to pull it too to get those meaty fibers and textures to get that like stringy chicken kind of texture you know what i mean?

[@jessl1934]

@@onixpanda13 Actually in most respects a food processor is better for making dough than a stand mixer - it's quicker by far and it exposed the flour to less air than a stand mixer, so there is less oxidation that occurs, at least according to Kenji who has plenty of pizza videos where he uses a food processor to make pizza dough (I'm unsure as to whether oxidation has much bearing on seitan though.) I figured that the washing step could be done in the food processor and then the final part would be to fold the gluten strands by hand until you get the desired consistency. I don't see why blitzing a dough with some water would be beyond the capabilities of a food processor...

[@onixpanda13]

@@jessl1934 i was just thinking because blitzing it isnt really what you want tho you arent trying to make dough youre trying to make fake chicken but i mean trial and error both are worth a shot

[@jessl1934]

@@onixpanda13 Uhhhh... isn't the whole process just making a dough by forming up gluten chains, working the dough in water so that the starches wash out but the gluten strands remain because they have bunched up together, then you arrange the gluten in a way that you like before cooking? To me that's just making a dough but with a detour to remove starches along the way.

[@aneoliveira1464]

I'll definitely try this. I've made Seitan once. It took so long and still came out as a fail 😓

[@JTMusicbox]

That looks awesome and easy! Did you like the Chinese style one you did recently with Jackfruit better?

[@courtnrysalamone7677]

This channel has changed my life, I was literally only eating pasta and frozen veggies for years so its awesome to see all these Satan recipes and stuff to replace meat with

[@charzhazha1]

Hail Seitan

[@steptanm]

Hail Seitan

[@cheerubebayonettaholopaine2638]

hail seitan

[@Dave_en]

Eat seitan and say "Glory to Hanuman"🤣🤣🤣 Not "Hail Shaitaan"

[@pedroluizleonegoncalves8078]

This has probably convinced me to finally make seitan from washed flour. Hope I don't waste half a kilo of flour!

[@SauceStache]

You’ll love it!!

[@pedroluizleonegoncalves8078]

Thank you! I've tried making seitan from gluten flour but I've found out the hard way that it's not the same thing as vital wheat gluten. It has about half the protein content of VWG, so they were more like a "hard flavoured bread" than a proper seitan. A few months ago I finally found vital wheat gluten to buy in a baker's shop, but I think I will guve this method a try since everyone says that seitan from washed flour is a lot better. Thanks for your work, I really like your channel!

[@Dave_en]

@@pedroluizleonegoncalves8078 Use refined white flour for seitan. I have got best results from it. At our place the flour has 11% protein and gives around 385g of wet gluten from 1kg of dry flour. Not a bad deal when compared to the price of 120g of dry VWG from retail stores. I use the cheapest flour and get good results all the time.

[@NN-sj9fg]

Instead of kneading for 15 minutes, what about using a Kitchen-aid mixer for about 5 minutes? Instead of chicken, can beef be used? Strting with 5 cups of flour, how many cups of Seitan result?

[@colinwest9000]

Could you use a bread maker to knead the dough?

[@sarahjo9975]

I've seen people use stand mixers with a dough hook to knead their seitan. So if the bread maker has a dough hook, it might work.

[@SauceStache]

Totally!! I've seen people do it!

[@rochelleb973]

Looks delicious

[@SauceStache]

Thank you 😋

[@jamesglenn6731]

Hello 👋 how are you doing