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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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So the flavor isn't horrible but the texture is definitely spongey.
I used the book "Cooking with Gluten" as a resource - but I still have lots of questions. What should the consistency of the dough be after mixing the flour and water - mine was very sticky. I do not make bread - so I won't "get" bread analogies. I kind of thought I should add more flour but wasn't sure. Second question. I rinsed- but was not patient. I had used half whole wheat flour and half unbleached white flour. Even though the rinse water seemed reasonably clear - I was still getting that gritty feeling - I assume this is the bran. Do you keep on going until you don't see any dark specks? Is this problem a good reason to use "white flour?" Third question. I simmered for about 50 minutes. The balls acquired some taste - but I didn't know what to look for to know when they were done. I've read description where people simmer from 45 minutes to half a day. There must be a point when the seitan is done? Thanks. Vicki |
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