This looks yummy! Have you ever tried to make Fable Meat? It’s made with shiitake mushrooms, isolated soy protein, tapioca flour, sugar, water, coconut oil, yeast extract, soy sauce, salt, and pepper. It tastes so amazing!
Hola chica gracias por sus recetas se ven espectacular soy colombiana como ago para escucharlos en español gracias quiero tener sus videos se ven excelente
I love the oil for the flavors! Use the good quality olive oil and see the difference. Makes my Seitan much more texturally appealing! I like that she fries the meat twice. Makes the gluten taste tolerable too!
If you use regular or bread flour you rinse out most of the starch and keep the gluten. If you buy vital wheat gluten you're saving yourself that step.
Yes. I’ve never pre-fried my seitan. Not sure how that step changes the outcome. There a lot of YT videos about making seitan and just as many varying methods.
Just as someone said below, in my opinion it adds a variety of texture! You definitely don’t have to do this step, but I always find I like it a bit better if I do!
@@yummyveegs8149 There is a huge difference in flavor between seitan made from gluten four (Vital gluten) and made directly from the flour. The difference is taste. The taste of the seitan made directly from flour by washing out the starch is much, much, much better, the difference is huge. When you use Vital Gluten the main role of the spices is to cover the bad taste of the Vital seitan, when you work with flour the spices are there for flavor, not to disguise the bad taste of gluten. I switched to the flour method because of this, and it was the right decision for me. It is a lot more work, but it is worth it! =)
Don't toss out the delicious flavored simmering broth. Keep it for gravy
Oooh yes! That’s great advice! Also, I usually keep the broth to soak the left overs in so they continue to gain flavor/marinate!
This looks yummy! Have you ever tried to make Fable Meat? It’s made with shiitake mushrooms, isolated soy protein, tapioca flour, sugar, water, coconut oil, yeast extract, soy sauce, salt, and pepper. It tastes so amazing!
Hola chica gracias por sus recetas se ven espectacular soy colombiana como ago para escucharlos en español gracias quiero tener sus videos se ven excelente
Gracias por tu amable comentario! (Mi español no es muy bueno, espero haberlo escrito bien).
Save the kneading and put it in your mixer with a dough hook. Works great and for those with carpal tunnel or arthritis it saves the pain!
That’s a great idea! I’ve actually never used a mixer to make dough! 😅😅
You are so gorgeous omg ❤️
Oh my goodness thank you so much! That's very kind of you to say!
That's alot of oil though...
Haha it is definitely a lot of oil!! You definitely don’t have to follow this step, and if you want to, you probably could do it with way less oil.
I love the oil for the flavors! Use the good quality olive oil and see the difference. Makes my Seitan much more texturally appealing! I like that she fries the meat twice. Makes the gluten taste tolerable too!
Hola hablo español!! Traduzca !!
Just do as the Brits and call it Wooster sauce. No need to say shire
Adopting this! Thanks!
Wow wow woweeeeee
Easiest way I have seen Seitan made. Thank you.
Yay I am so glad!
I thought to make Seitan you have to rinse out all of all the gluten?
If you use regular or bread flour you rinse out most of the starch and keep the gluten. If you buy vital wheat gluten you're saving yourself that step.
@@GoPieman oh, cool. Thank you!
Thank you for replying!! lol. Yup! And I'm lazy so I try to save steps where possible :)
But no ones worked out how to make it taste like lamb 🥺
I haven’t seen that! I’ll see what I can do haha
Is the pre frying necessary? Can't you just put the seitan in broth without the pre frying?
Yes. I’ve never pre-fried my seitan. Not sure how that step changes the outcome. There a lot of YT videos about making seitan and just as many varying methods.
You get a skin like texture when you fry first won’t get it if you don’t it also stops it expending as much so lowers the risk of it going spongy
Just as someone said below, in my opinion it adds a variety of texture! You definitely don’t have to do this step, but I always find I like it a bit better if I do!
@@yummyveegs8149 There is a huge difference in flavor between seitan made from gluten four (Vital gluten) and made directly from the flour. The difference is taste. The taste of the seitan made directly from flour by washing out the starch is much, much, much better, the difference is huge.
When you use Vital Gluten the main role of the spices is to cover the bad taste of the Vital seitan, when you work with flour the spices are there for flavor, not to disguise the bad taste of gluten. I switched to the flour method because of this, and it was the right decision for me. It is a lot more work, but it is worth it! =)