I mixed water into vital wheat gluten and nutritional yeast with some spices to make a “quick” seitan. JoYo suggested pinching off pieces and frying it, but I wasn’t sure how that would work or how big the pieces should be, now I realize maybe like bacon-bit sized or slightly larger?
Instead I flattened the whole dough and then fried it, making something akin to schnitzel. The problem then was that the center was uncooked while the outside was thoroughly cooked from frying. I put it in an oven at 300F for 30 minutes and it didn’t seem cooked, so I put it in 350F for another 30 minutes and left it in there, and it was probably done at that point but leaving it in the warm oven it dehydrated.
So then I put it in a broth and boiled it so it would be juicy.
The texture was like I expected, seitan that hasn’t been properly kneaded and pulled into long fibrous strands and allowed to sit overnight to fully develop the gluten tends to be spongey, and that’s exactly how it was. The flavor wasn’t too bad, and I didn’t mind the texture either. I’ll keep working on it, next time I’ll try pinching small pieces and frying as originally instructed. 😊
Thanks JoYo for the inspiration!
I’m in the U.S. and I find it in most grocery stores - it’s usually in the health food / bulk area. Bob’s Red Mill brand has a “gluten flour” for example.
@pseudo@jlai.lu In Germany, if your local bakery is producing their own goods, you could ask them if they sell you some. Gluten is often used in bakery products, sometimes it just has a different name. Here they would call it “Weizenkleber” (wheat glue).
Weizenkleber ist ein gutes Wort dafür!!
Well in France, you cannot even use the name bakery if you don’t make your own good. So I might try it. Thanks for this advice.
You cannot if you don’t have the diploma, even if you do your own goods. And that diploma requires to use animal products. As far as I know there isn’t much way around that