Seitan- Method II

* Exported from MasterCook *

SEITAN - METHOD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Vegetarian
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 c White bread flour
6 c -to
8 c Water, or more
3/4 c Tamari
1 Onion -- peeled and sliced
1 Piece kombu, about 4" long
1/4 c Ginger -- sliced -ÿÿ
2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40
to 50 minutes preparation: 3 to 4 hours cooking

Mix the flour and water together to make a
medium-stiff dough. Knead it until it is elastic when
pulled (about 8 to 10 minutes). Allow the dough to
rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-1/2 to
2 gallons) with warm water and kneading the dough in
it, underwater. When the water turns white (after 1
to 2 minutes), drain it through a strainer, adding the
floury residue back to the ball of dough. Keep
kneading, washing, and changing the water, until no
more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the
tamari, onion, kombu, ginger, and dough, and simmer
for about 3 hours. (To speed up the cooking, you
could cut the dough into small pieces, each about
1-1/2"; the pieces would cook in about one hour.) The
seitan is properly cooked when it is firm to the touch
and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will
feel like raw dough in the center.

Source: Friendly Foods - by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias



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