2 Ingredient Seitan | Washed Flour Method
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- Опубліковано 8 чер 2024
- ✹ Resources ✹
→ I followed the recipe/procedure from Lisa @Thevietvegan
• Making 2 INGREDIENT SE...
→ You can make bacon and some other cool things out of the leftover starch water if you save it. Here's an example:
• How to make Bacon from...
→ Yesica Infante's channel with some freakishly realistic looking "meat" recipes using washed flour seitan as a base:
• Vegan Brisket Recipe |...
✹ Chapters ✹
00:00 Intro
01:22 Resources
01:50 Recipe demonstration begins
05:55 Result of the first attempt
06:11 Second attempt
07:32 How does washed flour seitan taste?
09:01 Is it worth making / better than seitan made with vital wheat gluten?
09:32 Cool /hyperrealistic variations using WTF method as a base
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Completely forgot to talk about uses for the starchy water! You can make vegan bacon, noodles, etc. I haven't had much success with my recipe attempts in that department but I've linked a bacon recipe in the description you can check out. 🥓
You can also use it to thicken gravy! Very easy and reliable method for doing "something" with the starch as opposed to throwing it out :)
And this is exactly how it's going to look when you poop it out
I made my own seitan many years ago, but instead of making dough and then washing the dough, I just washed the raw flour. After washing the flour, I then formed the remains into a log, and then I slow cooked it in a salty liquid. Final product was as good as the best seitan I’ve ever had. Very tender.
@h m yeah it seems weird, I agree. I had the flour in a large bowl under running water. And the cloudy starchy water just floated up and over the edge of the bowl, and somehow the gluten remained in the bowl. I was pretty amazed/shocked that it actually worked. The final product was legit the best seitan I’ve ever had. The texture was very tender and not overly firm and chewy. I guess maybe this is because I didn’t wash 100% of the starch off. I think if you start with store bought gluten powder/flour, you potentially end up with a more dense and tough and chewy seitan.
"It yields a result that is definitely edible." lol
🤣 i'm basically selling this as an edible science experiment lol
Awesome as usual, thanks!
thank you so much!
If you cook it at a low simmer, no bubbles the texture won't be spongy. Cook slow and low. You'll love it then.
I don’t knead my seitan. I put the flour in a bowl, add water until it all sticks together and makes a rough ball. Cover with cold water for an hour. Then rinse away the starch until water is a slightly cloudy colour. Rest in a strainer for 15 minutes and prepare your cooking liquid. At a simmer, add braided, whole or in pieces seitan and cook for an hour on a simmer. Leave seitain in broth until liquid is room temp, then store in fridge, in broth overnight before using.
I'm glad you were honest on saying it! Sometimes people are worried about getting likes. they're not really interested on saying and showing the truth.I've been having hard times on making Seitan as well, so I better keep on searching and testing... Thank you for sharing😉😉
9:43 Yesica is an expert - and she is so kind to share her recipes online! I will definitely be trying her brisket if I decide to give the wtf method a go - and I definitely will as soon as I have my kitchen back ;P
.
Anyways, thank you for the time and effort you've put into this video!
Stay safe and have a great end of the week!
Can I add you on Instagram
thank you! and i am so excited to try some of yesica's recipes. they look amazing.
I cannot believe that I've never made seitan so definitely watching and saving this video!
@chynahviruscoach I'm vegan since 1990 so NO. Still female.
@chynahviruscoach just stop, man. why are you hovering around on youtube waiting for sweet Sarah to post a video about vegan food just so you can talk smack on it? just find something else to do. please.
@chynahviruscoach seitan isn’t soy derived, idiot. It’s GLUTEN. You know, like bread?! 🙄
I watch both Lisa’s and your channel😊
aw thanks!!!
Thanks for your informative videos.
I have had great success with the "WTF" method of making Seitan. As for flavor, I season and shape it after washing and resting it. Then I brown it and do initial cooking via steam or braising. After that, it can rest in the fridge for a day or two before the final cooking and plating.
Seasoning it early locks in flavor while masking any naturally occurring Seitan flavors.
5:50 Bubbles are also often caused by too high cooking temperature!
Plus, not without a reason the most popular method for making wtf seitan actually involves frying it before poaching - this seals it up and allows to develop better texture and flavour. And a bit of starch is actually fine - it provides these "fatty" parts you normally see in some meat parts. So depending on what you want to achieve sometimes it can be a good thing to stop the washing earlier - at least that is what "the experts" say :D
yeah, I saw a lot of people searing it off before poaching and I would definitely like to try that!
Nailed it! 👍 Great video 😊 I already made it! I used to make seitan this way before it went viral!
That's awesome! I'm so shocked that this off all things is trending on tik tok. 🤣 I'll take it though!
Sarah, your videos are amazing! 💙💙💙 I would love to see you test out the other versions with mushrooms, tofu, beans, etc. Also, not sure if you've viewed this channel yet but Connie's Rawsome Kitchen has a lot of great recipes. ☺️
omg, I remember following Connie when I first went vegan years ago! Wasn't aware she still made videos but I'll check them out for sure.
You’d be a fabulous instructor…you need (IMHO) to take advantage of this gift you have! Looking back at old you tubes of yours, you are a natural! Off topic…your WHY I WILL ALWAYS BE VEGAN …it’s the best! So honest…so sincere…so Sarah! ❤️❤️❤️
thank you so much! i've thought about maybe doing some live cooking demos or workshops but i'd have to get over my social anxiety first. 😋
@@SarahsVeganKitchen 🥰…you’re a natural Sarah…just be yourself…you’ve got this. 💝. Just have your wing man (Eric) close by. 🎶🎶🎶
lol, funny that I just heard about this process and tried it the other day. It was fun and I think the product was ok, but not enough flavor for me (at 75 years, I have impaired taste now), I think I would like to add spices to the raw portion before cooking it. I have been watching so many videos lately, what a hoot. Had to come over and noticed you got into it too!!! Honest review, thank you. I will most likely make it again (although today I used VWG and Chickpeas and made some really good Vegan Chicken Nuggets!)
It looks fun to give it a try! Perfect for taco night!
I *COULD NOT WAIT* for you to try WTF! And I cannot wait to try it myself - only discovered it when I wen on an exchange semester and I have way too little space, time and kitchen utensils. Honestly, this method results in results which blow my mind - sometimes when I scroll through "The Setian Appreciation Society" fb group I feel like I am being fooled and what I see is actual meat ;P Having said that, it is definitely worth using more than two ingredients as the final product can be adapted to many more dishes!
Using a stand mixer when you have one isn't lazy.
We all need to stop talking about ourselves like that.
People only have so much energy and so much drive to do stuff in a day. Even without mental illness or disability, spoon theory applies in a way to almost everyone. We can't do everything and we should always take the help if it's there.
Additionally being lazy, if that's what you are, isn't bad.
that takes a lot of fortitude sarah good on you!! messy job! i'd just stick to the wheat gluten from winco lol
Usually I find if the seitan is spongy it is because the heat when boiling was too high. It needs to be on a very gently simmer. Not sure if that could be the problem or not :)
that's def a good thing to note! i'll make sure to keep a close eye on that if i try again.
@@SarahsVeganKitchen cook slow and low. No bubbles in the simmer broth. High heat is not good for the texture. Sear it first then simmer then sear.
I started out with this method since I couldn't get gluten flour then. It turned out ok, but I really prefer the flour variant, since it allows you to incorporate spices easier.
this is very true!
I use a large bowl or square plastic bin. Set in the sink and knead it with water running slowly the whole time
Yessica Infante, has some really awesome and easy to follow videos about the washed flour seitan method. Also recipes to use the seitan, like vegan brisket, drumstick and more.
Just wanted to share, because I found her videos really helpful :)
Here's her channel: ua-cam.com/channels/OKw2VA1snYdOHAdWaCPfSw.htmlvideos
Thanks for doing this. After watching you and Rose try this I think I’ll just stick to VWG. The WTF method seems too finicky and too long.
Can you make your vegan corned beef ? Have you updated it at all since learning these new techniques? Thank you for your videos. Missed you when you were gone : )
i'm thinking of trying it again! i believe i came across either a pastrami or corned beef recipe on the seitan society blog that looked really good.
@@SarahsVeganKitchen That would be fantastic : )
why not wash the flour the stand mixer?
also, I figured to weigh the final dough to ensure that the final mass is ~3.9x the mass by protein which is the same amount of mass you get when you hydrate vital wheat gluten to make seitan
although i see some people say that the WTF method is best, im not buying it....maybe thats just because i want to stick with the easier route, ha
I think if you make your wet ingredients as a chicken or beef broth it will change the flavor.
I think you're right! Definitely worth adding. Maybe some onion and garlic powder too!
@@SarahsVeganKitchen But wouldn't it just wash out as you go through all that washing process??
that is so much work! you can try to do better things for nature or humanity in that many hours you wasted. Many try to do nicer things instead of trying to do food that looks like meat! Meat that comes from our friends!! You and the people who made positive comments are hypocrites! You people disgust me! Why go vegan if you are craving meat?? Hypocrites!!!!
Because people want to enjoy something similar to meat without animal cruelty. Not hard to understand, really.
Your gluten intolerant fan here just watching for entertainment.
6:50 The more pure gluten you have the more rubbery it will be since gluten is naturally very bouncy :D
yeah, it seems like there must be a sweet spot in the washing process!
The watch on the wrist touching the dough and the water gave me anxiety
8:24 Maybe you are actually one of those unique people who can taste some other seitan components than most of the people do? Who knows :D To me VWG has a sweet aftertaste, not a bitter one for example ;P
🤔 so interesting. yeah, i definitely taste something particular. maybe bitter isn't the right word but it's a different flavor than seitan made with vital wheat gluten. i think if i try it again with lots of seasoning it won't jump out at me, though.
@@SarahsVeganKitchen No idea! But it is usually VWG which bothers people, not WTF :D However, others recommend adding some acid (like vinegar) to remove the aftertaste so you could try that. Or....just change the brand of flour! Same as with vwg, some brands just give a tastier seitan than others :)
Mum of 10 makes washed flour seitan on here.
This is definitely too much work for me.
Eat fruits and be happy, that’s not food 💚🍏🌞🍒🍉
Man, this is just not food.
I wouldn’t let my dog eat this shit
Looks like a very painful turd
Cooked it too fast. Do a bain Marie and thank me later. :D
thank you for the tip! 🙏🏼
all hail Satan !!!