*  Exported from  MasterCook  *
                             SEITAN - METHOD I
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian                       Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Whole wheat bread flour
                         -(Stone-ground), -ÿÿ
                         -Hi-gluten unbleached white
    3       c            Water (or more),
                         -(depending on the amount
                         - of gluten in the flour)
      1/2   c            Tamari
   12       sl           Fresh ginger
                         -(each about 1/8 thick)
    1                    Piece kombu, about 3 long
   Yield: 14 ounces uncooked; 16 ounces cooked Time: 1
   hour preparation; 2 hours cooking
   Mix the flour and water by hand or in a machine to
   make a medium-stiff but not sticky dough.  Knead the
   dough by hand on a breadboard or tabletop, until it
   has the consistency of an earlobe, or by machine until
   the dough forms a ball that follows the path of the
   hook around the bowl.  You may need to add a little
   extra water or flour to achieve the desired
   consistency.  Kneading with take about 10 to 12
   minutes by machine.  Allow the dough to rest in a bowl
   of cold water for about 10 minutes.
   While the dough is resting, prepare the stock.  In a
   large pot, bring to boil 3 quarts of water.  Add the
   tamari, ginger, and kombu, and cook for 15 minutes.
   Remove from heat and allow to cool.  This stock must
   be cold before it’s used.  (The cold liquid causes the
   gluten to contract and prevents the seitan from
   acquiring a bready texture.)  You will be using this
   stock to cook the seitan later.
   To wash out the starch, use warm water to begin with.
   Warm water loosens the dough and makes the task
   easier.  Knead the dough, immersed in water, in the
   bowl.  When the water turns milky, drain it off and
   refill the bowl with fresh water. In the final rinses,
   use cold water to tighten the gluten.  If you wish,
   save the bran by straining the water through a fine
   sieve; the bran will be left behind.  Save the starch
   by allowing the milky water to settle in the bottom of
   the bowl; slowly pour off the water and collect the
   starch, which you can use for thickening soups,
   sauces, and stews.
   When kneading, remember to work toward the center of
   the dough so that it does not break into pieces.
   After about eight changes of water, you will begin to
   feel the dough become firmer and more elastic.  The
   water will no longer become cloudy as you knead it.
   To make sure you have kneaded and rinsed it enough,
   lift the dough out of the water and squeeze it.  The
   liquid oozing out should be clear, not milky.
   To shape the seitan, lightly oil a 1-pound loaf pan.
   Place the rinsed seitan in the pan and let it rest
   until the dough relaxes.  (After the dough has been
   rinsed for the last time in cold water, the gluten
   will have tightened and the dough will be tense,
   tough, and resistant to taking on any other shape.)
   After it has rested for 10 minutes, it will be much
   more flexible.
   Seitan is cooked in two steps.  In the first step, the
   dough is put into a large pot with about 3 quarts of
   plain, boiling water.  Boil the seitan for about 30 to
   45 minutes, or until it floats to the surface.  Drain
   the seitan and cut it into usable pieces (steaks,
   cutlets, 1-inch chunks, or whatever) or leave whole.
   Return the seitan to the cold tamari stock. Bring the
   stock to a boil, lower temperature, and simmer in the
   stock for 1-1/2 to 2 hours (45 minutes if the seitan
   is cut into small pieces).  The second cooking step
   may also be done in a pressure cooker, in which case
   it would take between 30 to 45 minutes.
   To store seitan, keep it refrigerated, immersed in the
   tamari stock. Seitan will keep indefinitely if it is
   brought to a boil in the tamari stock and boiled for
   10 minutes twice a week.  Otherwise, use it within
   eight or nine days.
   VARIATIONS: Instead of boiling the seitan in plain
   water and then stock, let the seitan drain for a while
   after it has been rinsed.  Slice it and either
   deep-fry or saute the slices until both sides are
   brown.  Then cook it in the tamari stock according to
   the recipe.
   Seitan also may be cooked (at the second step) in a
   broth flavored with carrots, onion, celery, garlic,
   tamari, and black pepper, which will give it a flavor
   similar to pot roast.  Shiitake mushrooms may also be
   added to the stock.
   Source: Friendly Foods - by Brother Ron Pickarski,
   O.F.M. ISBN: 0-89815-377-8 Typed (mistakes and all) by
   Karen Mintzias
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