How to make homemade seitan that isn't chewy? I'm at a loss.
I've been a vegetarian for 15+ years now, and one thing I've never quite mastered is how to make my own fake meat from seitan (vital wheat gluten). Actually, I did figure out how to make amazing country-fried seitan steaks but it isn't the healthiest method, nor the most diverse.
Every time I try to make it without pan frying it in 1/2 inch of oil, it turns out rubbery. I've tried baking and broiling it, and while the outside gets nice and crispy the inside is always really chewy.
Yet, for some reason, when I pan fry it the seitan NEVER gets chewy. The damn country-fried seitan recipe is practically foolproof and melts in your mouth.
Does anyone have a foolproof recipe that doesn't involve cooking the seitan in tons of oil (or even ANY oil at all) ???
Apparently it IS possible, because the processed seitan that you can buy in cans at Asian markets isn't fried yet isn't chewy either.
if you know how to make the seitan stringy like meat. Apparently that's possible, too, since you can get a grilled and juicy seitan steak (similar to a filet mignon of the meat world) at the vegan restaurant Horizons
in Philadelphia -- it's so good it would fool my dad, a steak guy! I know Horizons gets their seitan steaks from a place in Philly called "Ray's Seitan" but that's all I've been able to figure out... apparently the process is a secret.