Side Pannel
Seitan - Method Ii
Ingredients List
- 16 c White bread flour
- 6 c -to
- 8 c Water, or more
- 3/4 c Tamari
- 1 Onion; peeled and sliced
- 1 Piece kombu, about 4" long
- 1/4 c Ginger; sliced -=OR=-
- 2 ts -Ginger powder
Directions
Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40 to 50 minutes
preparation: 3 to 4 hours cooking
Mix the flour and water together to make a medium-stiff dough. Knead it
until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to
rest for about 5 minutes in a bowl of cold water.
Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm
water and kneading the dough in it, underwater. When the water turns white
(after 1 to 2 minutes), drain it through a strainer, adding the floury
residue back to the ball of dough. Keep kneading, washing, and changing
the water, until no more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.
Pour 6 pints of water into a large pot. Add the tamari, onion, kombu,
ginger, and dough, and simmer for about 3 hours. (To speed up the cooking,
you could cut the dough into small pieces, each about 1-1/2"; the pieces
would cook in about one hour.) The seitan is properly cooked when it is
firm to the touch and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will feel like raw dough in
the center.
preparation: 3 to 4 hours cooking
Mix the flour and water together to make a medium-stiff dough. Knead it
until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to
rest for about 5 minutes in a bowl of cold water.
Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm
water and kneading the dough in it, underwater. When the water turns white
(after 1 to 2 minutes), drain it through a strainer, adding the floury
residue back to the ball of dough. Keep kneading, washing, and changing
the water, until no more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.
Pour 6 pints of water into a large pot. Add the tamari, onion, kombu,
ginger, and dough, and simmer for about 3 hours. (To speed up the cooking,
you could cut the dough into small pieces, each about 1-1/2"; the pieces
would cook in about one hour.) The seitan is properly cooked when it is
firm to the touch and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will feel like raw dough in
the center.
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