That is Dr House to you's Note:
From his very nice cookbook. This is for use with the Light meat and with the dark meat Seitan recipes.
My Private Note
Units: US | Metric
- 1In large bowl combine all except water and toss to mix.
- 2Add the water and knead dough until liquid is absorbed and dough is firm and springy about 5 minutes. Continue to knead for 2 to 3 minutes longer until dough gets tight and flavors firmly incorporate.
- 3IF you are using a recipe that calls for raw dough such as a roast? stop here and use the other recipe.
- 4Divide into 3 equal oblong loaves Lay down 3 pieces of cheesecloth 8 to 10 inches long. Now wrap the setian in cheese cloth and tie shut OR don't. If you don't simply put the seitan in the boiling braising liquid as is. Advantage? Less of a pain. Disadvantage? You are going to end up with odd size pieces without much consistancy in size and it will be less firm. Try it both ways. Sometimes you might want the different results for the recipes you are trying out.
- 5You can make this either Light or Dark meat setian at this point or use another broth you like. There is NO broth specified in this recipe. Use the time for your broth recipe in cooking it. This time is NOT correct because the final step to make it is missing.
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Nutritional Facts for Ken Charney's Basic Setian Dough
Serving Size: 1 (111 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 32.1
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1167.9 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 1.4 g
- Sugars 2.1 g
- Protein 2.7 g
The following items or measurements are not included:
vital wheat gluten