I couldn't find the answer in a search so I apologize if this has been covered.
I have made Seitan twice and both times it seems that it retains too much of the cooking liquid and the texture is wetter than I like. I don't know if that's how it is or it was just mine.
I flavored it to mock chicken. The flavor was really good. I made a stew like the inside of a pot pie. When I bit into the seitan though it seemed to be too wet. The liquid from the cooking stock was still there and squished out in my mouth and really grossed me out.
Is there a way to make it drier?
I would love to be able to bread it and deep fry it. (I know not very healty but sometimes I like fried foods)
Any help would be great!
Thanks,
Sheila
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