first and foremost, I’m a cook – not a writer.
Been making my own seitan for a little over a year now. A mix of different methods and ingredients pretty much every time I come around and do another batch.
I’m not the biggest fan of following specific recipes as nothing in life is so cut and dry. This absolutely applies to cooking. Take every experience as a form of experimentation – making note of what works for you and what does not.
What works for me lately involves ganbonzo flour blended in with the vital wheat gluten and oats for texture – whatever seasoning you like – enough liquid to incorporate into the dough as well as some reserved to braise it in. Braising gives less spongey texture as you typically get from poaching.
This was made and cooked in a mix of stock, cider vin, maple syrup, ketchup, sriracha and cold brew from @recesscoffee
make your own food – it’s rewarding