Magdalene’s Bootcamp Experience

Brk day 203

Bro day 204

Magdalene Bolton wrote:

T Blankinship wrote: Seitan! I love seitan. I have made different things from hot dogs to meatless balls. I have boiled, grilled, baked and steamed seitan.

Wow, sounds yummy! I need to find some good recipes like that. It turned out slightly bland for my first time

Chef Skye Michael Conroy is really good at making seitan. Here is his website https://thegentlechef.com His books help me make a lot great of seitan and vegan cheese.

T Blankinship wrote:

Chef Skye Michael Conroy is really good at making seitan. Here is his website https://thegentlechef.com His books help me make a lot great of seitan and vegan cheese.

Agreed......his "Seitan and Beyond" purchase download (PDF) got us started with a lot of nice variety a few years ago.  But I admit it has been a somewhat long journey to get to where we are more satisfied with the outcome.  For Easter, my wife is making a 'lamb roast' (seitan) using the washed flour method that starts with high protein bread flour.  For sure it's a longer procedure....even more so because she was following a recipe with longer wait times between the kneading steps......but she's much more satisfied with the texture this time.  And maybe it's something we are not doing right with flavoring, but it seems best when the seitan can marinade longer rather than shorter???......  Still more experimenting to do, but pretty amazing with what you can do!

Brk day 205

John Weiland wrote:
Agreed......his "Seitan and Beyond" purchase download (PDF) got us started with a lot of nice variety a few years ago.  But I admit it has been a somewhat long journey to get to where we are more satisfied with the outcome.  For Easter, my wife is making a 'lamb roast' (seitan) using the washed flour method that starts with high protein bread flour.  For sure it's a longer procedure....even more so because she was following a recipe with longer wait times between the kneading steps......but she's much more satisfied with the texture this time.  And maybe it's something we are not doing right with flavoring, but it seems best when the seitan can marinade longer rather than shorter???......  Still more experimenting to do, but pretty amazing with what you can do!

I find that if I make a recipe three times, it becomes easier to do. I have read about the washed flour method but I find Vital Wheat Gluten easier to use. I use Anthony's Vital Wheat Gluten: High Protein, Vegan & Non-GMO for all of my seitan. My father made the "lamb roast" for Easter two days before and it was good!

Brk day 206

Poly dough turned into pancakes? What changes does that take? Can you thin existing poly dough to a batter, or do you need to make a new batch? How were they?

Brk day 207

T Melville wrote:Poly dough turned into pancakes? What changes does that take? Can you thin existing poly dough to a batter, or do you need to make a new batch? How were they?

I would think it would work if you just added less flour/more liquid to make it more of a batter than a dough, but I just pulled off a section of dough and put it in the blender with some coconut milk. I tried thinning it by mixing but the dough just wouldn’t take the liquid without major force. Hence the blender... they turned out well though! Everyone who had some liked it.

Brk day 208