Completely forgot to talk about uses for the starchy water! You can make vegan bacon, noodles, etc. I haven't had much success with my recipe attempts in that department but I've linked a bacon recipe in the description you can check out. 🥓
I made my own seitan many years ago, but instead of making dough and then washing the dough, I just washed the raw flour. After washing the flour, I then formed the remains into a log, and then I slow cooked it in a salty liquid. Final product was as good as the best seitan I’ve ever had. Very tender.
@h m yeah it seems weird, I agree. I had the flour in a large bowl under running water. And the cloudy starchy water just floated up and over the edge of the bowl, and somehow the gluten remained in the bowl. I was pretty amazed/shocked that it actually worked. The final product was legit the best seitan I’ve ever had. The texture was very tender and not overly firm and chewy. I guess maybe this is because I didn’t wash 100% of the starch off. I think if you start with store bought gluten powder/flour, you potentially end up with a more dense and tough and chewy seitan.
I don’t knead my seitan. I put the flour in a bowl, add water until it all sticks together and makes a rough ball. Cover with cold water for an hour. Then rinse away the starch until water is a slightly cloudy colour. Rest in a strainer for 15 minutes and prepare your cooking liquid. At a simmer, add braided, whole or in pieces seitan and cook for an hour on a simmer. Leave seitain in broth until liquid is room temp, then store in fridge, in broth overnight before using.
@chynahviruscoach just stop, man. why are you hovering around on youtube waiting for sweet Sarah to post a video about vegan food just so you can talk smack on it? just find something else to do. please.
I'm glad you were honest on saying it! Sometimes people are worried about getting likes. they're not really interested on saying and showing the truth.I've been having hard times on making Seitan as well, so I better keep on searching and testing... Thank you for sharing😉😉
Using a stand mixer when you have one isn't lazy. We all need to stop talking about ourselves like that. People only have so much energy and so much drive to do stuff in a day. Even without mental illness or disability, spoon theory applies in a way to almost everyone. We can't do everything and we should always take the help if it's there. Additionally being lazy, if that's what you are, isn't bad.
9:43 Yesica is an expert - and she is so kind to share her recipes online! I will definitely be trying her brisket if I decide to give the wtf method a go - and I definitely will as soon as I have my kitchen back ;P . Anyways, thank you for the time and effort you've put into this video! Stay safe and have a great end of the week!
5:50 Bubbles are also often caused by too high cooking temperature! Plus, not without a reason the most popular method for making wtf seitan actually involves frying it before poaching - this seals it up and allows to develop better texture and flavour. And a bit of starch is actually fine - it provides these "fatty" parts you normally see in some meat parts. So depending on what you want to achieve sometimes it can be a good thing to stop the washing earlier - at least that is what "the experts" say :D
Thanks for your informative videos. I have had great success with the "WTF" method of making Seitan. As for flavor, I season and shape it after washing and resting it. Then I brown it and do initial cooking via steam or braising. After that, it can rest in the fridge for a day or two before the final cooking and plating. Seasoning it early locks in flavor while masking any naturally occurring Seitan flavors.
Sarah, your videos are amazing! 💙💙💙 I would love to see you test out the other versions with mushrooms, tofu, beans, etc. Also, not sure if you've viewed this channel yet but Connie's Rawsome Kitchen has a lot of great recipes. ☺️
You’d be a fabulous instructor…you need (IMHO) to take advantage of this gift you have! Looking back at old you tubes of yours, you are a natural! Off topic…your WHY I WILL ALWAYS BE VEGAN …it’s the best! So honest…so sincere…so Sarah! ❤️❤️❤️
lol, funny that I just heard about this process and tried it the other day. It was fun and I think the product was ok, but not enough flavor for me (at 75 years, I have impaired taste now), I think I would like to add spices to the raw portion before cooking it. I have been watching so many videos lately, what a hoot. Had to come over and noticed you got into it too!!! Honest review, thank you. I will most likely make it again (although today I used VWG and Chickpeas and made some really good Vegan Chicken Nuggets!)
I *COULD NOT WAIT* for you to try WTF! And I cannot wait to try it myself - only discovered it when I wen on an exchange semester and I have way too little space, time and kitchen utensils. Honestly, this method results in results which blow my mind - sometimes when I scroll through "The Setian Appreciation Society" fb group I feel like I am being fooled and what I see is actual meat ;P Having said that, it is definitely worth using more than two ingredients as the final product can be adapted to many more dishes!
why not wash the flour the stand mixer? also, I figured to weigh the final dough to ensure that the final mass is ~3.9x the mass by protein which is the same amount of mass you get when you hydrate vital wheat gluten to make seitan
I started out with this method since I couldn't get gluten flour then. It turned out ok, but I really prefer the flour variant, since it allows you to incorporate spices easier.
Usually I find if the seitan is spongy it is because the heat when boiling was too high. It needs to be on a very gently simmer. Not sure if that could be the problem or not :)
Yessica Infante, has some really awesome and easy to follow videos about the washed flour seitan method. Also recipes to use the seitan, like vegan brisket, drumstick and more. Just wanted to share, because I found her videos really helpful :) Here's her channel: ru-vid.com/show-UCOKw2VA1snYdOHAdWaCPfSwvideos
Can you make your vegan corned beef ? Have you updated it at all since learning these new techniques? Thank you for your videos. Missed you when you were gone : )
8:24 Maybe you are actually one of those unique people who can taste some other seitan components than most of the people do? Who knows :D To me VWG has a sweet aftertaste, not a bitter one for example ;P
🤔 so interesting. yeah, i definitely taste something particular. maybe bitter isn't the right word but it's a different flavor than seitan made with vital wheat gluten. i think if i try it again with lots of seasoning it won't jump out at me, though.
@@SarahsVeganKitchen No idea! But it is usually VWG which bothers people, not WTF :D However, others recommend adding some acid (like vinegar) to remove the aftertaste so you could try that. Or....just change the brand of flour! Same as with vwg, some brands just give a tastier seitan than others :)
that is so much work! you can try to do better things for nature or humanity in that many hours you wasted. Many try to do nicer things instead of trying to do food that looks like meat! Meat that comes from our friends!! You and the people who made positive comments are hypocrites! You people disgust me! Why go vegan if you are craving meat?? Hypocrites!!!!
