Questions tagged [seitan]
22 questions
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votes
2 answers
Can Seitan like substances be made from lentils/other high protein sources?
I was wondering if the ability to make a "coagulated protein mass" was unique to gluten in wheat.
For example, if one grinds up a bunch of lentils into a very fine powder and then adds water to make a lentil dough (And stirring consistently in one…
Sidharth Ghoshal
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0 answers
How can I make seitan sausages from a homemade seitan block?
So far I have made washed flour seitan blocks from wheat flour and seitan sausages from a seitan flour and chickpeas mixture.
I would like to use my homemade seitan block instead of the seitan flour for my sausages, as for me the wheat flour is…
Steffi
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How to make round Seitan sausages
I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stores are always perfectly round like a cylinder.. How do Seitan manufacturers get their…
Daniel
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1 answer
What is the diference between a quinoa burger, a quorn burger, and a soya burger?
I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of these in common to the above? What about the industrial preparation process? And are quinoa…
John Sonderson
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Why is my muslin (cheesecloth) sticking to my seitan?
Why is my muslin (cheesecloth) sticking to my seitan? I've cooked it in broth for two hours (flipping once), and now I'm trying to remove the cheesecloth, but it's all stuck to the outer layer. Did I leave it too long? Is there anything that can be…
Taylor
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Why is 160F the recommended internal temperature for seitan?
Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan?
Recipes are all over the place on methods and cooking times and I can find few internal temperature guidelines and no reference as to why that…
Pat Sommer
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Plant-based lamb?
How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb.
*cf. "How can I imitate the flavor of lamb?"
Geremia
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