from the Candle Cafe CookbookBut for starters, I needed some chicken seitan. I'm still playing around with seitan recipes, but really like this adaptation from here. The first time I saw it was when jdfunks posted it at the PPK. I tend to like a really firm seitan, but not necessarily the texture of the kind wrapped in foil logs. This kind of combines the best of the baked and boiled to me and makes a nice firm loaf. It makes 2 loaves, so you can pop some in the freezer. It's the same seitan I used in the satays, too, just cut lengthwise.
Chicken Style Seitan
for the loaves-
3 cups vital wheat gluten
3/4 cup chick pea flour
2 cup water
2 cloves garlic, crushed
3 Tbsp tamari
3 Tbsp chicken broth powder
for the broth-
3 cups broth
2 Tbsp soy sauce
2 tsp chicken broth powder
white pepper (to taste)
1 tsp sage, dried
Preheat oven to 325. Oil 2 loaf pans lightly.
I mix all the loaf ingredients together in a kitchenaid mixer using the dough hook, for about 10- 12 minutes, until it looks nice and glossy. Of course, you can do it by hand, too. Divide in half and shape into 2 loaves.
Mix all the broth ingredients together and pour half over each loaf. Cover the loaf pans with foil and bake for an hour. Uncover, turn the loaf over, recover and bake for another hour. After the baking, I usually just leave the seitan in the oven for a while so it absorbs even more broth. Then slice and freeze in whatever portions you like.
Keep in mind, this is a really firm seitan! If you like softer seitan, it's not for you. One more thing: I do really like the seitan foil wrapped logs that are steamed. So apparently the baking isn't my thing with those. These are really good!
Dinner tonight: something with broccoli. It's the only thing we could get at our farmer's market.
6 comments:
I'm so sad for you that all you could find at your farmer's market was broccoli!(not that I don't love broccoli but this is the time of year when there should be lots of stuff). Hopefully that situation improves in your area soon.
I am still searching for my preferred seitan recipe and am wondering when you say "firm" if you mean "chewy" or just not soft? (I love the texture of the white wave/westsoy blue box stuff(but it's too expensive), if that gives you a frame of reference)There are so many seitan recipes out there it is overwhelming to know which one to try!
Hi Ali!
Our farmer's market is new (and trying) but it only has one vegetable stand, a maple syrup stand and usually one other something. That's it. I still have high hopes they'll grow!
Hmmmm.. I haven't had that seitan for several years, but if I remember right, that one is softer and more tender. I wish I could think of something to compare this texture for you! You could always try 1/2 a recipe and see what you think. The original recipe(linked in the post) is pretty soft. This one holds it's shape and you can cut it thinly. It has a lot more mouthfeel (maybe that's chewy?)than the white wave or the original of this recipe.
Personally, if I could make only one seitan for the rest of my life, I'd do the one from V'con, but divide it into two chunks and cook it in the crockpot for 12 hours on low. That's really my very favorite. I even did an adaptation of that one in an earlier post on my blog.
Nothing like more info than you wanted! Hope you find the seitan you're looking for. Once you start making it yourself, there is no turning back.
i'm drooling over here! that looks amaaaaaaaaaazing!
Thanks, Jessy!
Wow, that looks gorgeous!
Melisser, your incredible tart would make the perfect dessert!
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