This looks freaking awesome! I'm a meateater and trying to lower my meat comsumption and your seitan always looks awesome! I tried premade seitan stuff and made some myself with seitan powder but i have to give the wasing method a try. Thanks for sharing!
OMG! My mouth was literally watering! 9 out 10 stars that is pretty darn good!! I am so impressed with the textures you are able to accomplish! So, I do have a question; which flour do you feel has given you the best and most consistent results? The King Arthur higher protein or standard all purpose flour which can vary in protein levels? Thank you so much for ALL of this amazing work and sharing it! 👍💖
I’m blown away with how good this looks! Was super excited to see a new video. Ps what time is dinner tomorrow? I’m jumping in the car right now so I can make it! 😁
Looks amazing. Will try and do something similar but things like achiote and tomatillos are almost impossible to get in the UK. If this is a 9/10,I can't wait to see what they say is a full 10!
You can replace the achiote with a blend of dried chilies, cumin, coriander, oregano, and cloves. And the tomatillos with regular tomatoes, it will still be delicious 😋
Hfs those look amazing. When the skewer came out of the oven? I felt this intense envy for your family, because they were going to have what is so clearly a 10/10 dinner lol
This is so amazing! Going to give it a try. What would you recommend to replace the pineapple in the spit and the juice? My husband hates pineapple and we would be sharing this. Thank you
Apple juice adds a little sweetness for the dough. Mango salsa would be a nice addition as well. Unfortunately, I don’t have an idea to add on the spit, though you can used jicama for the base of the spit 🤔
hi! i've seen that in some of your videos you season the gluten using a paste and mixing it with a blender and then steam the chunks of seitan in water(like fried chicken video). i've also seen this method you're using here, in which you marinate the seitan in the sauce and then simmer instead. what is the difference between these two methods? which method would you recommend to make chicken nuggets or orange chicken for example? do you recommend seasoning the dough, steaming, breading and then frying for chicken nuggets or instead simmer the seitan and then breading and fry? i think simmering works better when trying to get chicken strands or slices of meat, and steaming for bigger chunks but I may be wrong. would love to hear from your personal experiences. i love your recipes, thanks!
Thank you! I now prefer the simmering method over steaming. I find that I have more control over the heat setting as I alternate from low to medium heat depending on how hot the simmering broth is ( I don’t allow it to come to a full boil ). This results in better texture ( no spongy seitan ). I do still steam or slow cook the seitan if it’s in smaller pieces.
Love your videos, found it while searching for a good al pastor seitan taco recepie. I tryed this one, but did not follow exactly using vital gluten and forgot to add oil in the paste. Cooking for 1.5 h and very low heat, almost no bubbles. But the texture came out very spongy, almost bubblegum. I hade it sit in the fridge over night, have not cooked it in the oven yet. Do you have any idea why it got so spongy?
Thank you! When using vital wheat gluten flour, you must add beans, tofu or chickpeas to cut the flour. Check out my latest post for carnitas to see how I do that. In my experience the sponginess results from the heat being too high. The seitan does become more dense after it’s rested, if it doesn’t I would recommend using it like you would use ground beef. I hope this helps!
I know you said to watch the first video to learn the washed flour method but it’s in Spanish with no subtitles so I can’t understand the instructions.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Your family is well loved and well fed!
The recipe is simple and easy to follow.
This looks freaking awesome!
I'm a meateater and trying to lower my meat comsumption and your seitan always looks awesome! I tried premade seitan stuff and made some myself with seitan powder but i have to give the wasing method a try. Thanks for sharing!
Do it, it’s definitely a game changer. Just be patient when making it as it does take practice.
no, si ya sabía yo que ahora voy a querer desayunar eso y no puedooooooo, que pinta por dios, gracias por compartir Yessica
Tiene un aspecto INCREÍBLE! Nunca he hecho seitan pero voy a probar seguro, gracias por compartir tus recetas ❤️
OMG! My mouth was literally watering! 9 out 10 stars that is pretty darn good!! I am so impressed with the textures you are able to accomplish! So, I do have a question; which flour do you feel has given you the best and most consistent results? The King Arthur higher protein or standard all purpose flour which can vary in protein levels? Thank you so much for ALL of this amazing work and sharing it! 👍💖
Thank you! The King Arthur is my favorite! It also yields a few more servings due to the higher protein content 😉
That's a 10/10! I can't wait to try this your brilliant I love all your videos THANK YOU so much.
Thanks 😊
I’m blown away with how good this looks! Was super excited to see a new video. Ps what time is dinner tomorrow? I’m jumping in the car right now so I can make it! 😁
Thank you! We normally have dinner around 6 🤣😂🤗
Amazing
Looks absolutely delicious. Looks forward to the next one.
Thank you for sharing! I’m learning so many new things!
These look incredible. Thank you!
Amazing! Looked more like a 12 out of 10!! Lucky family!
Wow Yessica! This looks delicious!😋
Thank you! I would love to cook it for you sometime.
You are the best!!!!
Thank you so much! That means a lot ☺️🙏🏻
Wow 🤩 this is the most amazing creation!
Found you on tiktok! This looks amazingggg ty sm for this
This looks so amazing!! I've only tried the wtf method once and it didn't quite work for me but I'm excited to try again :) thanks for sharing!
Thank you, you’re welcome! 🤗 It does take practice, but it gets better each time. I didn’t get it right until my 3rd or 4th attempt. 🤦🏻♀️
Please try it again and again. My third time trying her method was the best seitan I’ve had in my life.
You can make pineapple skin tea with the skin of the pineapple.
It's weird, it looked so much like real meat while you were knotting it that I felt a bit sick lol. Will definitely give this a try
Looks so fucking good, holy shit 😳
Looks amazing. Will try and do something similar but things like achiote and tomatillos are almost impossible to get in the UK. If this is a 9/10,I can't wait to see what they say is a full 10!
You can replace the achiote with a blend of dried chilies, cumin, coriander, oregano, and cloves. And the tomatillos with regular tomatoes, it will still be delicious 😋
That looks amazing 🤩
i love this! u got one lucky family, this is my favorite recipe so far, thanks!!! ps: u should consider opening a restaurant
Thank you! I’m thinking about it 🤗
This looks amazing x
Hfs those look amazing. When the skewer came out of the oven? I felt this intense envy for your family, because they were going to have what is so clearly a 10/10 dinner lol
🤣 yeah, the tacos disappeared! I’m definitely making a bigger batch next time 😉
This is so amazing! Going to give it a try. What would you recommend to replace the pineapple in the spit and the juice? My husband hates pineapple and we would be sharing this. Thank you
Apple juice adds a little sweetness for the dough. Mango salsa would be a nice addition as well. Unfortunately, I don’t have an idea to add on the spit, though you can used jicama for the base of the spit 🤔
@@yessicainfante831 thank you!
Looks delicious
I bet they were divine!
This looks delicious! QUESTION: Could you also shred this seitan to make shredded 'beef' tacos?
For sure!
adopt me please.......this looks soooo goooood
Espero nos compartas pronto esta receta en español saludos desde Nicaragua ❤️
Ya pronto lo haré. Tome unas vacaciones, pero ya estoy de regreso 😊
@@yessicainfante831 graciaaaas
hi! i've seen that in some of your videos you season the gluten using a paste and mixing it with a blender and then steam the chunks of seitan in water(like fried chicken video). i've also seen this method you're using here, in which you marinate the seitan in the sauce and then simmer instead. what is the difference between these two methods? which method would you recommend to make chicken nuggets or orange chicken for example? do you recommend seasoning the dough, steaming, breading and then frying for chicken nuggets or instead simmer the seitan and then breading and fry? i think simmering works better when trying to get chicken strands or slices of meat, and steaming for bigger chunks but I may be wrong. would love to hear from your personal experiences. i love your recipes, thanks!
Thank you! I now prefer the simmering method over steaming. I find that I have more control over the heat setting as I alternate from low to medium heat depending on how hot the simmering broth is ( I don’t allow it to come to a full boil ). This results in better texture ( no spongy seitan ). I do still steam or slow cook the seitan if it’s in smaller pieces.
Love your videos, found it while searching for a good al pastor seitan taco recepie. I tryed this one, but did not follow exactly using vital gluten and forgot to add oil in the paste. Cooking for 1.5 h and very low heat, almost no bubbles. But the texture came out very spongy, almost bubblegum. I hade it sit in the fridge over night, have not cooked it in the oven yet. Do you have any idea why it got so spongy?
Thank you! When using vital wheat gluten flour, you must add beans, tofu or chickpeas to cut the flour. Check out my latest post for carnitas to see how I do that. In my experience the sponginess results from the heat being too high. The seitan does become more dense after it’s rested, if it doesn’t I would recommend using it like you would use ground beef. I hope this helps!
I wanna come eat at your restaurant everyday!
Can this be made with regular vital wheat gluten? Btw looks amazing! 🤩
I believe so, I would use the same seasonings and follow the “Sticky Ribs” video.
@@yessicainfante831 thank you so much for answering 💚
You said you let it rest overnight before cooking it. Do you mean before the simmering process or placing in the oven?
Hi, I let it rest overnight after the initial cooking. I then put it in the oven the following day.
Do you have a recipe for your salsa verde? thanks!
The avocado one?
Does it taste like meat?it look so good
It is very meaty. My brother who is big on meat said had I not told him that it was seitan he would have just assumed it to be meat.
Made this recipe be done with wheat gluten flour method?
Yes 😊 I’ll post a new video next week!
I know you said to watch the first video to learn the washed flour method but it’s in Spanish with no subtitles so I can’t understand the instructions.
she has a video called 'vegan drumsticks' in which at the beginning she washes the flour, might be helpful
I made an english version as well
Did you use the whole 5 pound bag of flour?
Yes, I usually do as it yields the enough seitan for a family of 5 😊
How much seitan we get from washing 1kg of flour (normal all purpose flour)
I normally wash 2.26 kg and that’s usually enough for 5-6 servings.
Why you don’t use vital wheat gluten?
Washed flour gives it a better consistency and less of a wheat taste
I do, but I prefer the consistency and flavor of the washed flour
What is consume what does it taste like?
It’s like a chicken soup seasoning and it tasted like chicken soup without chicken fat
Please consider another name in place of (satan tacos). 🥙
it's a Japanese word, spelled seitan