Like many others I'd like to know how to estimate the protein, carb and kcal content of the seitan! Thanks for everything, hope the harvest goes well :)
3 years ago
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I do have a question about the seitan, especially if it is washed. When washing out the starch, do you know how much carbs are left in the finished seitan or is all the carbohydrates gone?
3 years ago | 3
I just tried your recipe yesterday and I think I either underwashed it or overwashed it but the texture is very spongy and I wasn't able to braid or knot it properly as it fell apart and kept breaking :( but I will try again!
3 years ago | 1
I used whole meal bread flour for this. When I sieved it through, there were brown particles left in the sieve and I don’t know what they are. I just threw them in and it came out relatively fine for a first try. but should I omit these bits in the future? Or just not use whole meal bread flour. I suppose the real question is... are there any flours that shouldn’t be used?
3 years ago | 1
What is your favorite way to prepare the seitan after the "brining" process?
3 years ago | 1
Master! Thank you for your videos! My first try was great and delicious as the seitan ended up stiff and shreddy. The second time was spongy, following all same steps but with a different type of flour. I believe the flour type is most important for consistency, I would like to know if that's true.
3 years ago | 0
Hi Chef, what would be the best way to prepare the seitan so that it can be cut into burgers?
3 years ago | 0
Hello chef I recently bought flour to follow along with your earlier video. I'm excited to try it. My question is, how can I figure out how many calories are in the seitan after making it. I usually input all my food into an app everyday to help me lose weight. It's been successful so far. I'm really keen to do this washed flour method for my flatmates and I (we're in lockdown right now) but if there's a way to figure out the calories that would be awesome. Love your videos!
3 years ago | 0
Why does it become sponge like seriously it's not shredable its just like a sponge and it's have bubbles inside 😐
3 years ago | 4
Tried the washed flour today by following your video...it all washed away...can you advise. Thank you!
1 year ago | 0
Hey Chef, ist it possible to add seasoning to the dough before simmering it in the braising liquid or would it change the texture?
3 years ago | 0
How much washing of the flour is too much? And how important is the resting process of the dough - the longer the better?
3 years ago | 0
Can you mix in soy flour or soy protein or even textured soy protein to vary the results and composition? Can you mix in a fatty part to create fat pockets as you'd find in red meat?
3 years ago | 0
As Hibah asked, how can I get a less sponge like texture?
3 years ago | 1
Is there a way I can package home made seitan in such a way it can be kept fresh for long ? (Like 6+ months)
3 years ago | 0
Hi chef! The inside of my seitan isn’t as white as yours, it’s more brown, a fraction lighter than the outside, does this mean I’m not tying the knots tight enough? If I want that authentic chicken meat colour do I need tie it tighter or is it something else I’m missin?
1 year ago | 0
The Pot Thickens
Hello potstickers. I’m working on a video to answer questions about washed flour seitan. If you have any questions you want me to address, please leave them in the comments below. It is grape harvest season and I’ve been working 24/7 in the winery, so I haven’t had a lot of time to get videos out to you lately. But I haven’t forgotten you! I have lots planned for when I can breathe a bit. Cheers and thanks for being here! ~Greg
3 years ago | [YT] | 99