Awesome, so well presented. Thanks for sharing sister. I did use your wash method and it worked out perfect and easy. I do not have a blender at the moment, and I used the scissor cut method and combined the spices in that way. I give my first try a "B"-rating. Thanks for your professional videos :-)... 1 quick question. Are you using sea salt? Best to use Himalayan pink salt. The White salt is not healthy :-)... Peace, love and cheers!
Does homemade seitan taste any different from the ready made wheat gluten bought in packets? Because there is a strong flavour to wheat gluten powder and I wonder if it is avoidable. Thank you for the video !
First, freaking awesome video. Second, do you think this would work using your Pastrami FSF method? I am looking to make Reubens not corned beef and cabbage.
Thanks! I’m actually making Reubens with these leftovers today. 😊 And if you mean by seasoning it the same, I might change a few things. Mostly, less liquid seasonings in the dough itself (reserve those more for the broth) and probably reduce the amount of water to seasoning ratio in the broth itself by a bit to increase flavor absorption. Also, Oncle Hu’s pastrami uses the Not That Washed (ntw) method, leaving more starch in the dough than I do for this. That’s really a matter of personal preference, though. Hope that helps and enjoy!
@@seitansociety1151 Yes, I'm interested in making this so I can come up a faux NYC style, Jewish Deli corned beef on rye. Served with a big dill pickle too. THANK YOU>. Long live Katz's Deli....but hey, go vegan!
You can, but it will turn a little more brown, especially around the outer edges. Another one to try is red yeast rice powder. I recently started using it and it works great! It gets a deeper red, but doesn't brown.
