Seitan
From Freepedia
Seitan (say-tahn), also called wheat gluten, wheat meat, or wheatmeat, is the Japanese term for wheat gluten, a vegan/vegetarian food often used in place of meat. In China, where it is believed to have been developed, seitan is called miàn jīn (面筋, literally "noodle tendon"; also spelled mien chin or mien ching). It is also part of the cuisines of other East and Southeast Asian nations.
Seitan consists of powdered wheat gluten, which is extracted from whole wheat flour by washing the flour and rinsing away the starch. The gluten powder (also called gluten flour) is then mixed with just enough water to form a stiff paste, which is then kneaded in order to produce a firm, stringy texture. The dough is often flavored lightly with spices and/or salt, then cut into pieces and cooked via steaming, boiling, frying, or other methods. While seitan is itself rather flavorless, it holds a marinade very well and in Japan is traditionally simmered in a broth made from soy sauce, kombu, and ginger.
Seitan, although not as well known, is an alternative to soy-based meat substitutes such as tofu. In its traditional and modern uses, seitan (like tofu) is often used in place of meat, and in fact can taste even more like meat than tofu due to its often chewy and/or stringy texture. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat, but who nonetheless enjoy eating meatless versions of meat dishes.
Seitan is sold in block, strip and shaped forms in the United States. It is very difficult to find outside of health food stores and cooperatives. The block form is most prevelant and is often flavored with shiitake or portabello mushrooms, fresh cilantro or onion, or barbecue, or packed in a vegetable-based broth. In strip form, it is usually packed to be eaten right of the package as a high-protein snack. Shaped seitan products, in the form of "ribs" and patties, are usually flavored with barbecue, teriyaki or other savory sauces.
Miàn jīn, seitan's Chinese version, is available in Asian grocery stores in canned and jarred forms, often marinated in combination with peanuts or mushrooms.
Because of their high protein content, seitan "steaks" can be grilled and fried to good effect.
A basic procedure for making seitan is as follows:
- Add 2 cups water to 10 oz vital-gluten (high-gluten) wheat flour.
- Knead together until well-combined and elastic.
- Cover with cold water and place in refrigerator for 1 hour.
- Knead under water until water is cloudy; dump cloudy water and replace with clear, cold water.
- Continue kneading and replacing water until water remains clear after kneading.
- Divide seitan into loaf- or roll-shaped halves.
- Place halves in pot, cover with vegetable broth.
- Bring to a boil.
- Reduce heat to simmer; simmer for 1 - 1 1/2 hours.
- Remove from heat and serve or use in place of meat.
Unused portions can be kept in broth under refrigeration for up to a week, or can be frozen (drained from broth) for up to a month.
This will make ~28oz of seitan.
