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From: ewj@hscfvax.UUCP (850039@P.Fuller)
Newsgroups: net.veg
Subject: Re: seitan reply
Message-ID: <129@hscfvax.UUCP>
Date: Sun, 21-Jul-85 00:02:33 EDT
Article-I.D.: hscfvax.129
Posted: Sun Jul 21 00:02:33 1985
Date-Received: Mon, 22-Jul-85 04:23:13 EDT
References: <277@bpa.UUCP>
Organization: Health Sciences Computing Facility, Harvard University
Lines: 45

In response to your questions about seitan:  First of all, the seitan
you are purchasing ready-made is just that -- ready to go.  Anywhere
you want to take it. Eat it right out of the package or cook it
however you like, unless it is too salty which will require you to
soak it (ugh, soggy seitan!), rinse it off, or mix it with vegetables
and spices to balance the salt.  It's probably best in a sandwich with
mustard, saurkraut and lettuce.  But you have probably found your
favorite use.  

Regarding my recipes:  True, I did not exactly tell you what to do to
cook the seitan as cutlets.  But since you asked, and because I have
done extensive testing and development on this food, I will present
you with a complete answer to your question.  

Its like this:  
When you have made what I call ``uncooked seitan'' (the result 
of separating gluten from starch and bran), you will be holding in 
your hands a somewhat springy mass of gluten which must be cooked.  
This is what the cookbook is all about--what to do with the 
gluten (uncooked seitan).  When a reference is made to ``cutlets'' 
it means that you have to shape the uncooked seitan into cutlet 
form and simmer it in a seasoned broth.  

Flatten the uncookd seitan somewhat and then roll it 
into a cylinder.  Then slice it into 1/4" to 1/2" pieces.  Simmer 
these as they are, or flatten them somewhat by using the edge of 
your fist to pound them with a sliding motion.  Depending upon the 
type of gluten you have made (determined by flour combinations), 
they may stretch to nearly twice their original surface size while becoming 
proportionately thinner.  

Simmer them SLOWLY (too high heat will make the cutlets too spongy).
Few or no bubbles should be visible in the broth.  For 2 cups of
uncooked seitan (one pound) you should be able to make 6-8 good-sized
cutlets.  For the broth use 4 cups water, 3" kombu, 1/4 to 1/3 cup tamari or
soy sauce, and fresh garlic or ginger root.  Cook for 1/2 -1 hour
depending upon the thickness.  After this, eat or cook any way
you like.  

Good luck, and thanks for your interest.  Let me know how the recipes
turn out, and for those of you who missed the first posting of the
recipes--if you are interested, let me know and I will post some
others.  Fourth of July is over so you may not be interested in
barbecues, or you may have found tuna steaks to be more convenient on
the grill.