Seitan The Other White ‘Meat’
Mahalo Chicos,
Seitan ‘the other white meat’, is something that I use often in replace of recipes that call for meat. Unlike my friends in the North, my seitan is not pre-made for me and does not resemble any sort of ‘meat’ replacement. The seitan that is available in Uruguay is the gluten flour only. Granted there are some seitan products-very little- out there in the local Supermercados. But as I’ve posted it in previously, it tastes, well, one must require an acquired taste to the Uruguayan seitan products. Or one must have missed out on the potential flavors of seitan its self. Therefore enjoying the flavors offered here. Enough said
I like to use my seitan recipe for so many different flavors from around the globe that even my carnivore friends don’t notice there is a slight difference. I enjoy deep frying the seitan and making it into ‘crispy chicken’, also I use said recipe and create ‘BBQ’ Seitan sandwiches.
Like I said, can’t go wrong if you do it right the first time:
Serves: Up to 12 cuts
Prep Time: Less than five minutes
Cook Time: 2 hours
What you’ll need:
1. 1 c gluten flour
2. 1 c white rice flour
3. 1 1/4 c plain cold water
4. Large mixing bowl
5. 8 c of already made vegetable broth
6. A dash of plain grape-seed or non-flavor oil
What to do:
1. Bring the vegetable broth to a boil in a large pot.
2. Assemble the seitan by pouring the white rice flour and gluten flour in a large mixing bowl.
3. Make sure it is sifted well.
4. Pour the cold water and start to assemble into a ball.
5. Take out and assemble into a tube like shape, cut into 2 inches thick pieces, and place in the already warm vegetable broth.
6. Cook for 2 hours, checking ever so often to ensure that the seitan does not stick to one another add a dash of oil.
7. Allow to dry and there you have your first step to a really potentially great dish. Stay tuned for the ‘Chicken Fried Seitan’ recipe.
Ciao,
Odeliza Jacoba
Odeliza