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COOKING FULLY ACCOMPLISHED - I made seitan and braised eggs
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well, I tried to make braised eggs. they're more gonna be marinaded eggs
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I DID MY BEST, BUT THE EGGS WE TEND TO GET ARE NOT FRESH SO THEY DO NOT PEEL WELL EVEN WITH ALL THE TIPS IN THE WORLD
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bc lmao, poor
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seitan was good! It's a lot like tofu in that it's flavor depends on what you put in it
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the inside is a LITTLE undercooked but tbh since there's no egg (it's literally just water, soy sauce, broth, and oyster sauce) that's fine
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plus when I use it it'll be going into soups, stir fries, etc where it'll cook along a little more
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the texture REALLY IS a lot like super tender meat....and the slightly undercooked parts taste like fat/ processed meat
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We have a big lump of it now (not counting when I cut off a section from the middle to try
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older eggs should peel easier actually
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then idk maybe it's the tap water we have here
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due to something something breaking down I forget the exact science
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I know our tap water does weird shit to a lot of things
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I also want to make seitan, it looks good
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like it is mostly whatever you put into the dough if you're steaming
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so you'd normally prepare it with broth
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if you don't wanna go veggitarian I'd use any meat broth
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I did the simmering method bc I do not have a steamer
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I wonder if mixing in a bit of bouillon into the dough would also increase its meatiness or just give it salt pockets
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:|a
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the texture is kind of like....like I said, it reminds me of really tender meat or like, chicken nuggets
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so I feel if you have an extremely picky eater/texture issues, this would be a good one
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oh, interesting, I would've thought of it as like, a more difficult texture
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rather than an easier one
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I can only speak to the simmering texture but like
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It IS mostly just Wheat Gluten so like
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if you've ever bitten into really good bread it's like that but more....dense?
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that sort of soft chewiness
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I can see the comparison between it and chicken nuggets
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yeah, I believe steamed it's a bit more like chicken in texture?
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I hear that about fried too
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yeah, I just had some right when I finished simmering
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re boulion I feel that'd probably make pockets, but like, you also have to knead like crazy to activate the gluten
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I feel like I didn't knead enough and that's why it's a bit more mealy instead of stringy
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I feel there's an art to learning what you like with it tbh. I can say it's pretty quick tho
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either way I'm def gonna cook with it.
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would you like me to give you the link to the recipe I followed?
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The Easiest Seitan for Beginners – Daughter of Seita...
bc here it is
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obvs this is vegan but as mentioned you can literally do whatever you want with it
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it's pretty much 'add flavoring and go'
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OH I WILL SAY IT SMELLS so do not be alarmed about that
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I also didn't add the nutritional yeast fyi so
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(since if you're not completely vegan you'll be able to get the stuff that provides from other sources)
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you also really don't need a cheesecloth, that's just to keep the shape uniform. I just have a gross looking lump but it's not like I'm cooking for anyone but myself and mom lmao
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oh, thanks! gonna bookmark it
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what does it smell... like
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(I guess it also helps it from cooking too long on the bottom of the pan, but for me I found it had a lovely golden look
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WELL THE SMELL MAY DIFFER because I was using a primarily Bonito broth
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so it smelled kind of like....earthy but also like.....god I don't know how to explain
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like have you ever stuck your head in like, a flour bag and breathed in
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ohhh yeah a bonito broth might make it funky in many ways
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or sniffed wet flour
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oh! not exactly but I know that smell
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yeah that plus fish was like 'oh yikes'
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but bonito is great at giving umami so
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have made many a tortilla/paratha
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(well, bonito+soysauce+ oyster sauce)
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so a little bit of Sea smell
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but the flavor is good w/ that combo
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Chicken Made From FLOUR? | TikTok Wheat Gluten Recip...
this is my main other exposure to seitan recently, other than the tiktok it was inspired by
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soy sauce + oyster sauce is a great combo anyway
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like to cook gai lan or just even fried rice with that combo
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yeah that's the HARD SHIT, bc you basically have to make the wheat gluten
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ngl those are the two main condiments here
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oyster sauce is just very good for BAM INSTANT UMAMI
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and it keeps forever
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I gotta find some I can be sure doesn't have peppers in it, but I used it all the time growing up
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what I use is wheat gluten that's just wheat gluten
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way easier so you don't have to knead for like 30 minutes and then do a fuckton of washing
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so yeah, I'd recommend it tbh
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oyster sauce, XO sauce, hoisin, sesame oil, garlic chili paste, soy sauce, rice vinegar - this was our loadout for making anything in that realm
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it'll also keep for a while in the fridge because like it's basically just gluten
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I have fish sauce in the pantry right now I add to various things and it's nearly undetectable scent-wise if there's other things going on
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ANYWAY this sounds delightful, maybe I'll see if I can get wheat gluten
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yeah like
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i'm using it as a 'break
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from tofu tbh
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that's fair, tofu is nice but it gets very same-y quickly
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unless you really wanna go for effort preparation