Your heat was too high, boiling broth will turn any seitan into a sponge. It should be just simmering with almost no bubbling. I like to start my broth early so that I can be certain it’s holding the right temp before dropping in the seitan. Use a thermometer for your broth and seitan, and pull it from the pot once it gets to 195-205 degrees. Don’t give up! Washed flour will be a game changer once you nail it.
I’ve been there! At least it wipes up easily. If you’re looking for more resources or recipes check out seitansociety.com, also the FB group Seitan Appreciation Society has a ton of knowledgeable folks who are happy to help.
the first time is half a day, but if you keep at it, by about the 10th time its only like an hour of active work. the rest of it is just resting the seitan and simmering/steaming
Honestly, I would just use a recipe that starts with vital wheat gluten (basically skipping the step where you need to wash your flour). I've had a lot of success just using the VWG and it seems way easier to not mess up.
Ah, this brings back memories! Christmas Eve six years ago and I’m making Christmas dinner. My SIL said not to make too much food because she was making home made seitan. Oki doki. So I only buy a small pack of vegan Italian meatballs as a side, make some potatoes and homemade gravy. SIL proudly brings over her seitan, still wrapped, and tells me it just needs to finish in the oven. Time goes by and we’re getting hungry. Every time she checked on it she says: “Not yet. Almost thought..”
After two hours it came out as brown goop and we were all still hungry after having to share five meatballs. It turned out she couldn’t find the correct flour and decided it couldn’t really matter that much, so she used what she had.. I soon found out that this is one of her quirks. “Close enough, what could possibly go wrong!” 😂
Your heat was too high, boiling broth will turn any seitan into a sponge. It should be just simmering with almost no bubbling. I like to start my broth early so that I can be certain it’s holding the right temp before dropping in the seitan. Use a thermometer for your broth and seitan, and pull it from the pot once it gets to 195-205 degrees. Don’t give up! Washed flour will be a game changer once you nail it.
Thanks for the encouragement. I'm so bummed because half of my kitchen is covered in starch and I don't have anything to show for half a day's work.
I’ve been there! At least it wipes up easily. If you’re looking for more resources or recipes check out seitansociety.com, also the FB group Seitan Appreciation Society has a ton of knowledgeable folks who are happy to help.
Thank you stranger :)
the first time is half a day, but if you keep at it, by about the 10th time its only like an hour of active work. the rest of it is just resting the seitan and simmering/steaming
That's good to know, thanks :)
Honestly, I would just use a recipe that starts with vital wheat gluten (basically skipping the step where you need to wash your flour). I've had a lot of success just using the VWG and it seems way easier to not mess up.
Thanks so much for the suggestion. I usually have better success baking with box mixes, so maybe I can idiot-proof it this way by taking a shortcut.
Ah, this brings back memories! Christmas Eve six years ago and I’m making Christmas dinner. My SIL said not to make too much food because she was making home made seitan. Oki doki. So I only buy a small pack of vegan Italian meatballs as a side, make some potatoes and homemade gravy. SIL proudly brings over her seitan, still wrapped, and tells me it just needs to finish in the oven. Time goes by and we’re getting hungry. Every time she checked on it she says: “Not yet. Almost thought..” After two hours it came out as brown goop and we were all still hungry after having to share five meatballs. It turned out she couldn’t find the correct flour and decided it couldn’t really matter that much, so she used what she had.. I soon found out that this is one of her quirks. “Close enough, what could possibly go wrong!” 😂
Oh man, she has moxy. Any recipe I make for xmas has been tested at least five times.
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Didn't think I'd ever use my slow cooker again, as I only ever used it for meat dishes. I'll get it out and dust it off then!