Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken
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- Опубліковано 2 тра 2024
- If you've tried to make the viral tiktok vegan chicken recipe and failed, this video is for you. I show you the entire process from start to finish how to make seitan from flour using the washed flour method. The techniques are important in order to achieve the best texture and flavor for seitan. You can't see all these techniques in just 30 seconds. I've made this video to show the process in detail so you can see how the texture and color changes in each step. If you follow the video all the way through to see these tips you can get it right every single time.
Dough:
4 cups of strong bread flour - all purpose will work but may yield a bit less - the higher the protein content, the better
2-2.5 cups of water - add half first then only add enough water needed to make the dough
A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.
Note, you may need less water for your dough depending on your flour and climate. I Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.
Braising liquiod:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bouillon
2 T maggi seasoning
2 T soy sauce
Heat to boiling. Simmer gluten in braising liquid for 1 hours. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.
00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words
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This is the epitome of seitan recipes. Everything is explained and concise, and leaves pretty much no questions. Excellent video
Thanks so much!
@@kosinsinsinsin Thanks so much.
Except for what exact type of flour he used. He just said, higher protein content” okay so which one??
@@seitan8386 I used strong bread flour with a protein content around 13%. Sorry for not stating it. I have edited the description to say that now.
We love a chef who gives weight measurements for the recipe in the description 🙌
Thanks!
@@ThePotThickens No, Thank you!
The algorithm should be ashamed of itself for not recommending you to me ages ago this looks so incredibly delicious. I am hoping for the best for you and wish for immense growth of your channel.
You're way too kind. Thanks so much.
I agree totally ! I lost 2 years of the very best seitan. Now I can enjoy, thank you so much @ThePotThickens 😀
@@verenamartini8695 you’re welcome.
Just eat chicken
The fact you still read and react to pretty much every comment on a 2y old video is actually amazing. Even the most dedicated creators on this platform, who post every other day, don't do that. You're awesome
I appreciate that! Thanks so much. I try.
@@ThePotThickenslies 😮
@@nanyabiznus4738 Nah. I speak the truth.
@der_noa I don't disagree, he's awesome, but it's also a lot easier to keep up with comments on 60 videos compared to multiple uploads a week.
Those guys might not even do the back end, for the most part. I imagine their notification tray to be unclearable 😂
In China this technique is used to make a dish called liangpi. The starch water is used to make noodles while the gluten is cubed and used as toping. Spicy sesame paste is the sauce. Cucumber and peanuts are common toppings in addition to the gluten.
Thanks. Yes. I know liangpi. I plan to try to make it. This is a very old process that goes back many centuries in China. Thanks so much for your comments. I appreciate it.
I think we call that laping here. We eat it as tibetan dish.
Oh my gosh between the vid and this comment I’m ravenous
This tutorial is made with so much attention to detail, thank you for adding technical detail to a recipe that's often presented as "I just washed the flour and then here's this realistic looking seitan chicken". I really hope your channel takes off big time and that you continue to make great vegan recipes! Thanks again and good luck!
Thank you. I’m glad you enjoyed it. Thanks for watching.
I just discovered this, I'm not vegan, but definitely will try out this recipe.
Many thanx to @The Pot Thickens for sharing this knowledge.
It's because he is an actual working chef, not a cook nor food influencer claiming to be a chef.
We study and train for years to have this knowledge. I started in kitchens at 11, washing dishes, and doing prep.
Right?
Half the recipes I see online for seitan are literally just boiled dough.
I am vegan for 35 years and I make it regularly. It is indeed a very tasty dish when prepared. Thank you.
Can‘t believe how simple making seitan is. Perfect tutorial btw, precise, expertly explained and easy to both understand and follow. Thank you for this video🙏
Thanks so much!
Best recipe, best instructions lead, best vegan channel, BEST results I could imagine. Making your seitan recipe for over a year now. Pure vegan magic! Who knew?? Thank you!! Watching you from ON Canada.
Wow, thank you!
I've been Vegan for 7 years now, and YOURS is the first video that actually explained so thoroughly how to create seitan from scratch. thank YOU
Thanks so much. I'm glad it helped.
You're not very good at finding stuff.
@@SecretLars ok? Lol
@@rad-dishchick I mean is he wrong dude
What's the point? Does it taste like chicken?
Some of these comments are so harsh- he seems so nice, I'm sorry he has to deal with yall-
LOL, My skin is pretty thick. It comes with the territory. Thanks for your kind words.
@@ThePotThickens you’re an angel ❤️
This video is awesome, but you can't say he doesn't look like he is a hostage for this video 🤣
What are you talking about? I'm scrolling down and people can't thank him enough for such an amazing video!
@@KENTOSI Thanks so much. There were some trolling comments that are now gone. I appreciate your comments! And thanks for watching.
Im saving this video. Fir the fact that good Sir has replied to every comment. The technique and the recipe was also beautiful. Will give it a try for sure
Thanks a ton
I'm using this recipe for 6 months and totaly love it! Can't wait for the next recipes.
Thanks. I have more coming.
How is it flavor wise? I hear people say seitan has a floury flavor. TYIA
For those who don’t know, in the UK this is what they use as a vegan chicken substitute in Subway. They call it TLC (Tastes Like Chicken) and it looks like actual shredded chicken.
I don’t think our subways here in the us have any vegan meats.
It may contain wheat protein, but that is a soy protein-based meat substitute (not seitan).
Nope it looks like soacked bread
I heard Subway has a few protein substitutes. TLC is just one they are honest about.
@@ThePotThickens in certain stores in the US there are! Subways where I live (Kauai, HI) they have a veggie patty that kind of resembles pre-impossible meat veggie burgers and when I lived in Texas I came across stores that carried tempeh (subway is actually the first place I ever tried tempeh 😂). I think I’m the US it must depend on how much your area generally caters to vegetarians/vegans or how many there are estimated in the city
I'm wondering why your channel is so small, your videos are high quality, you're apparently very knowledgeable and your seem like a nice guy. I'm preeeeetty sure your channel is about to blow up if you continue like this.
Thanks so much for your kind comments. I am pretty new and am blown away by the recent growth I’ve seen. I know there are many amazing creators who haven’t grown as soon as I have and I am humbled and grateful for everyone’s support.
Agreed!!!!!! What a gem! Thank you for your channel 🥰🥲
Vegan stuff will never be super popular, so not many people need recipes, hence low follower count. If he cooked with meat I guarantee his channel would blow up. Videos are well put together! Gets views from good videos and people being curious. Doesn't gain followers because most people aren't vegan so they don't actually care.
Cause it's vegan
@@eltarlo1345 cause it's Maggi
Dude, this is one of the best videos about seitan that I ever saw. Congrats, my friend! Greetings from Brazil.
Thanks.
Ive been putting off trying to make seatan for ages because i always thought it was harder but this really helped ease my worries and im gonna try this on the weekend! Thank you very very much!
Glad it helped!
Excellent!!!!!!!... the braiding and knotting solved the mystery of too pooffy, too spongy Seitan! Thank you!
I'm glad it helped. Thanks for stopping by!
Ditto! I always wondered about that. Going to try it today
Isnt seitan...not translated to devil
I made this with vital wheat gluten and other instruction video. If you don't use iron foil while steaming it... it becomes savory bread?? my parents did not believe me when I said this wasn't supposed to become a bread.😂
@@AnUnbotheredQueen Yes, for this, you want to simmer it very low. Do not boil. It should not become spongy.
Tried this yesterday/today and damn that turned out so great, despite some screwups on my site! Some things I learned from my first try for other people trying this:
1. Don't be to impatient and tast it right out of the fridge. It will taste like disappointment. Shred it like in the video and then fry it in some oil in a pan until it gets cripy on the outside. That makes it 1000 times better.
2. Make that broth really strong
3. Put some marmite in the broth. Yes, it tastes disgusting on bread, but it contains eneromes amounts of umami.
4. You can use the starch water from the washing for making a really nice thick sauce for the seitan and some rice. The broth in which you coocked it makes a really good sauce base.
5. Really try to stretch it during the braiding, otherwise it will turn out too short and thick and you can't properly knot it.
6. Don't weare your best clothes or use a kitchen apron. The starch water will get everywhere during the washing and makes nasty stains.
Awesome! Thanks for the suggestions. Yes, this needs to be used in a finished dish - not eating right out of the fridge.
Thank you! I totally would've tasted it straight from the fridge :P
You think it would still taste crap if you had a seitan mayo sandwich? Like straight out the fridge like you would a cooked chicken breast.
can I air fry it?
Unlike you I think marmite is delicious on bread with butter.
This is such a great video! You really show care, skill and patience in your videos! Thank you so much ❤
You are so welcome!
Thank you so much for this! I am finishing mine up right now and your video explained everything so clearly, it was so easy to follow and make. Thank you.
Glad it was helpful!
Seitan is so easy and so cost effective to make. No need to buy packaged stuff filled with sodium and not-great ingredients. Great to see an easy breakdown for viewers. For those just starting, you can use whatever herbs and spices you have for a broth. No need for soy sauce, tamari or bouillon. It will come out great anyway! Just use salt and whatever you have. I used coffee and black pepper recently and results were intriguing. Tumeric is also great for adding some fun colour. Seitan really is a bit of a blank canvas, and lots of fun to play with not just the flavour and colour, but also the texture. Have fun!!
YES! Exactly. Thanks for the comments.
CONCORDO ADORO
SEITAN
NAO SUPORTO CARNE NEM SEU ODOR COZINHANDO
MATANCA DE SERES
ANIMAIS PRA EU ME ALIMENTAR JAMAIS
SOU ASIM DESDE
CRIANCA
SOU VEGETARIANA
PORTO ALEGRE
RIO GRANDE DO SUL
BRASIL💝💝💝💝💝💝💝💝💝💝💝💝💝
Easy despite the fact that you need to wash it hundred Times lol
@@BowlerTheHatGuy no, you don't need to 'wash' seitan. That is only if you are making it from scratch, from whole flour. You can skip all of that and just start with store bought wheat gluten (also sold as seitan powder/flour). It's simple, straightforward and saves a ton of time (and water).
@@tammyd.970 I have never seen seitan powder/flour around in the shops here and I live in a big international city
I greatly appreciate people like you. You saw a current trend, saw that you had knowledge and jumped in to help instruct and inform. Great work!
Thanks so much. I appreciate your comment.
Thanks for making this! It's exactly what I've been wanting for years!! You're amazing. ❤❤❤❤
You're so welcome!
Came across Seitan only 2 days ago. I was intrigued. Having watched your video, I am now doing a small experimental batch. Thanks for the clarity of your tutorial without all the pointless chatter that ruin so many! Will come back with results of my experiment!
You're welcome! FYI - don't boil it. Simmer very low. If you boil, it can puff up and become spongy.
Thank you so much. I've watched so many videos but couldn't figure out why I was seeing white clumps, how to rinse and squeeze, what the water would look like when sufficiently rinsed. You answered all of my questions with clear directions and film. This is the best, most in depth instruction I've seen. You're the best...can't wait to try the bacon!
Glad I could help! I'll be releasing my bbq chik'n wrap recipe using this tomorrow. Thanks for stopping by.
I've wanted to make this for a long time and after finding this video, I made two batches in the last few days. You're a wonderful teacher.
Thanks. I’m glad it was helpful.
This is brilliant. Only discovered it yesterday and used it as a tutorial for my first attempt at seitan as I transition to plant based. So many other videos and written recipes assume a level of knowledge but this goes back to basics and the visuals really help guide and reassure. Thank you.
Glad it helped! Once you get the hang of this basic process you can do things like incorporate different seasonings into the raw dough, etc. It's fun.
I’m so glad I found you! Big thank you for this video❤ I’m going after more of your content! Bravo!
Awesome! Thank you!
Probably the best seitan tutorial I've watched. Everything is clear and straighforward, your voice has a pleasant tone as well. Thank you for this!
I'm glad it was helpful. Thanks for watching!
your video just randomly got recommended to me, never seen such a clear, straigh to the point and easy to follow recipe. Also, I could listen to you talk for hours, you have a soothing voice ☺️
You are too kind. Thanks.
This recipe looks wonderful. Thank you for taking so much care to describe each step 😊
My pleasure 😊
I recently started my vegan journey and have been watching vegan videos for different ideas and just came across yours. It inspired me to make seitan from scratch (you make it look easy). I will definitely try it. Thank you.
Wonderful! Let me know if you have any questions.
@@ThePotThickens thank you so much. I will.
This tutorial is a masterpiece. That's all there is to say. Congratulations!
You are too kind. Thanks.
This is the most thorough seitan recipe I’ve seen on UA-cam. Excellent video! Thank you!
Thank you so much. I'm glad it was helpful!
Thank you soo much for this video! I finally have a reliable resource that makes great seitan.
It is only my 2nd time trying to make seitan but your in depth instruction on the different steps as well as the explaination of texture and what I should be seeing at each step is so helpful!
You have made something that looks really complex and made it incredibly simple!
Thank you so much! This is the only video worth referencing when making seitan. ❤
Glad it was helpful! I appreciate that.
This is an awesome video. Thorough and concise, easy to follow. Excited to make this. Thank you!
You are so welcome!
Oh. My. GOD. THANK YOU for sharing this in-depth step-by-step video. So incredibly thoughtful, well-made, and easy to follow. I've tried hopping on the trend but was never satisfied with my results. I'm going to try again today and am super hopeful mine will turn our similar to yours because of all the new steps I've learned from you.
You're welcome. Please let me know if you have any trouble.
Your video is so well explained and easy to follow! Thank you for posting it!!
You are so welcome!
I've made seitan using wheat gluten flour and it's been hard to find lately, so I thank you so much for this easy to follow and perfectly explained video.
You are so welcome!
Your end product looks so much more convincing than any I've seen in real life! This is something I've wanted to try for a while so I'm definitely going to go by this tutorial when I finally get round to it
Thanks so much. Let me know if you have any questions.
how did it go?
I've been making washed flour seitan for 27 years, this texture is amazing, thanks!
You’re welcome. Thanks for watching.
ADORO SEITAN
CARNE JAMAIS
PORTO ALEGRE RS BR
FELIZ NATAL
Thank you so much! This video was so helpful and the perfect dish for my Christmas dinner this year ;) I appreciate your content so much! Now I’m going to look for more of your dishes to try 🩷
You are so welcome!
This has got to be the best washed seitan recipe ever!! Thank you. XX
You are so welcome!
This video is incredible. Never have I come across a tutorial so perfect in time on each segment and attention to detail. it’s filmed in high quality and straight forward angles that assist in understanding the process. Thank you!
Thanks. I'm so glad it is helpful.
So glad I found your recipe! This will optimize my seitan recipe so so much. Especially in time, texture, strength and patience I need for washing (been washing my dough at least 15 times) and - most importantly - taste. Also the fact that you mentioned to safe the starch water is so great. Don't need to waste so much water anymore making my seitan. Thank you so much! 💚
Thanks. I’m glad it helps. If you want to use even less water, just wash longer each time. You may be able to use less washings.
This is amazing, you have that comforting, humble vibe. Everything is so well explained, with clear images, in all is perfect simplicity. I absolutely appreciate the fact that you are reusing everything you can to reduce waste. I'm glad youtube showed me your channel. :) thank you for the time you gave us. ❤
Wow, thank you!
man, your technique's flawless, look at that texture, i just found your video today and I'm already making it, cuz i just have to try it, thank you for sharing 😊
Awesome! Thank you!
This looks absolutely amazing! Thank you so much, so glad I found your channel! You are truly gifted, so excited to watch all of your other videos!
Thank you so much!
This looks unbelievable. Looks tastier and more like chicken than most of the other seitan recipes I've seen on YT! You've earned my sub.
Please keep up the fantastic work, I know it takes patience and consistency putting out high quality vids every week to see big growth, and you deserve it. Really looking forward to more of your vegan recipes!
Thanks. I've been busy at work lately, but have a lot of new videos in the works. Stay tuned!
How is this channel not blowing up??? I’ve been a vegan for 7 years and just now I’m discovering this!!! I’m just waiting for the seitan to chill to get to cooking haha great channel. Hope you do more videos soon! This is a great way to learn.
Thanks so much. I do have plans to get back into video production and have a lot of ideas. Stay tuned.
I made this on sunday just using all purpose flour even though I had to wash it ten times just to get rid of the starch but it still turned out yummy thank you so much.
I'm glad it turned out well for you! I think as you do it more, you will find you can wash longer before changing the water. Thanks for watching!
This is the best video I've found so far about how to make seitan. I really appreciate how you keep it straight to the point and tell us what to expect in an articulate manner. I've been wanting to try making this for a while but was afraid to mess it up and have to waste food (while on a super tight budget) and I'll follow your recipe tomorrow morning. Thank you so much!
I'm glad you find it helpful. Just remember, even it if isn't perfect, it's still good food. One thing I didn't mention specifically in the video is you want to simmer it very low. Watch it carefully so it doesn't boil. If it gets too hot, the seitan will puff up and could end up a little bit spongy. Still tastes good but it may not shred quite as well.
"but was afraid to mess it up and have to waste food (while on a super tight budget)"
You'd waste what? four cups of flour? Maybe .50 cents worth? that's what I call a super tight budget.
I’ve been making seitan wrong for years. This looks like such a great method. Thank you!
Glad it was helpful! There are certainly other ways, but this is a basic method that works most of the time.
yes this method is perfect, except for the final step, I always massage my flavorings staight into the dough.
I have been looking for the perfect recipe to try to make sriram at home, your video seems perfect and you are so clear in your explaining the process, thank you so much! I can’t wait to try it!
My pleasure 😊
PERFECT VIDEO! i couldn’t find a simple straight forward video going step by step, this one is the first and most amazing one !!! thank you! can’t wait to eat 😊😊❤❤❤
Thanks for watching.
I cannot believe I just found this channel. Outstanding work! It's easy to follow, very detailed, and for someone like myself that has never even kneaded dough I feel like I could replicate this and master it after a bit of practice.
Thanks so much. Let me know if you have any questions.
I made my first batch yesterday and wow! It came out so well! I've sauteed it with spinach for an easy meal, and pan fried up some to put atop a salad. This small batch sure goes a long way! Thank you!
I'm so glad it worked for you!!
YES! I wish I’d had seen this before I dove in and made my first batch today. SO much attention to detail - thank you for making it.
(My first go was -ok- but could have done with a much more vigorous wash!)
Thanks. One thing I forgot to mention - simmer very low and do not boil. If you cook it too hot it can puff up and become spongy.
Lots of energy used to make fake meat. Meat is healthy. gluten is not.
@@ThePotThickens I, too, wish I had seen this before I tried the first time! I did not stretch my dough enough, I didn't secure my knots as well, and I must have cooked it too hot, because it was soooo spongy when it was done! I didn't know what I did wrong, and I never tried it again! But now that I have these tips from your excellent video, I am going to give it another go! :D
i recently discovered your channel, and i absolutley love all of your recipes! i think your channel is amazing!
Thank you so much!!
Thank you so much for this fantastic walkthrough!! I made my first batch of seitan following along with your video today, you’re a really good teacher and this video was perfect for me as a beginner vegetarian! I added a few dried star anis to my broth along with some miso. Can’t wait to try it tomorrow!!
So glad it helped. Thanks for watching.
Hey did you use wheat flour?
+1 for the bloopers at the end 😂. Amazing video - really mesmerizing to see you wash that dough so so thoroughly!
Thanks.
You are so awesome showing us how to make the seitan so it does not become spongy . I am so glad to have found your channel. I just subscribed and am excited about trying your recipes. Thank you a hundred times for spending time to share these videos with us. ❤❤❤
You are so welcome!
Nice clear and concise video. I'm older generation s appreciate someone just clearly explaining things without acting like I have a 5 second attention span. I will 100% be trying this
Thanks. I agree. Glad you find them helpful.
Thank you so much! I've tried and failed with Seitan on many occasions, always using Vital Gluten. It's driven me quite mad but your technique gives me hope! ❤️
Thanks. Let me know if you have any questions.
Thank you! I've been making seitan for years from vwg, but never from pure flour. And I've never done the braiding and knotting! Can't wait to try it all :)
Thank you. I do prefer doing it this way fie most things. VWG is good for sausages, and though. I need to do my chorizo video one of these day’s.
You are so kind❤ Thank you for covering this with so much derailed technicality
You are very welcome.
Thank you so much! I can see that you are such a sweet soul! I'll try this recipe for sure!
You re too kind. Thanks for watching.
This looks so much better than any seitan I’ve made using vital wheat gluten!! Thanks for the great video, can’t wait to try it ☺️
Thanks. Let me know how it turns out.
Wonderful instructional video! Your directions are so clear and beautifully demonstrated that I now have the confidence to try this on my own. Thank you for sharing your knowledge with us, you are a true teacher. 🍎
Thanks so much.
I just started making this with your recipe! It's so good!!! Thank you so so much
You are so welcome!
This recipe is amazing! Ty so much! I found this after watching some 30mins video on seitan making and boy am i glad i found this! Proper teaching 😀
I'm so glad! Thanks for watching.
I’d like to thank the algorithm for showing me this amazing recipe.
Me too! Thanks algorithm!
Wrap it in rice paper and fry in hot oil. Thank me later.
thank you for this video. i really like how you did the steps clearly while videotaping the process. i feel much more confident in making this.
Thanks. That's why I made the video, so people could see. Go ahead and try it! The worst thing that can happen is you used a few cents worth of flour and it might be spongy or something.
Thanks! This will definitely be on my to do list for this week
Hope you enjoy it!
thanks for explaining the shortcomings of the viral videos. your video of each step makes a difference. I made a first attempt today using another video. I'm also going to try the starch bacon recipe too. Bravo
Glad it helped!
This is the tutorial I was eagerly looking for. Outstanding explanation and marvellous results. Congrats my man.
Thank you. I'm glad it was helpful.
Thank you for the video..I tried it twice already and came out great! I love how you explain everything step by step so well. I will try your bacon recipe this weekend ❤
Your very welcome. Thanks for watching. I'm glad it worked well for you.
I have another homemade option.This is a game changer!! THANK YOU 🎉 Keep em coming.
Thanks!
This is amazing and I wish more people knew about this. So excited to try. Thanks for being so thorough. You are great at explaining and it makes sense!
You are so welcome!
Thanks for this! I've just done my first seitan, its simmering in the broth. Fingers crossed it turns out okay 👌🏻
Awesome. Thanks. Let me know how it turns out.
THat's a great tutorial, i really love how calm and detailed you did it. Glad to see more meat alternatives swapping over towards the western cultures. Saitan is great, i never actually made it myself but i might just try after this. Have been starting to eat more and more plant based. I'll definitely show you to my friends, keep up the great work
Thanks so much. Not only is this pretty tasty, it is fun to make!
I just yesterday found out Seitan even exists and this tutorial is actually super helpful
Edit: Finally tried it out for myself and made a nice indian curry, simply amazing and surprisingly got the consistency right first try with this tutorial!
Glad it helped!
Awesome recipe. Used this technique to make a seitan christmas ham when I did not have gluten flour at home. Thanks a lot for this!
You're very welcome.
I still seriously cannot unhear people saying "Satan" weirdly whenever this is a food that comes up in a conversation...
Doesn't stop it from being delicious.
I know what you mean. I actually used two different ways to say it in this video - 'saytahn' and 'saeeetahn'. The Japanese pronunciation is more like 'sah-ee-tahn'.
Vegan Black Metal Chef's cook book is titled "The Saitanic Spellbook", so... yeah...
hail seitan !
@@benoitbvg2888 hail!
Shaitan is Satan in Islam
Aw UA-cam has came through with the recommendations - you've got a wonderful style, super informative and clear, no fluff - very reminiscent of Chef John. Really charming, excited to see more!
You are too kind. Thank you.
Omg, I just found this channel and watch 2 of your videos so far. you are awesome!
I've been a vegetarian for 40 years & haven't made seitan in years. I never made it home made before I used to get the box and then just mix it I can't wait to make the seitan and the bacon! 🤗
Thanks so much. I'm glad you found it useful. Let me know if you have any questions. I'm going to do a Q&A video soon about seitan.
My best friend, OMG! So wonderful! I really love this! Thank you so much!
I'm glad you like it
Thank you for such clear and easy to follow instructions! Really shows your care. I tried it tonight and it was great! Will be surely making batches with different marinades suited to our cuisine to save in freezer for meals. Will be trying the bacon from the starch water i saved next. Thx again 🥰
I’m so glad it worked for you. Thanks for letting me know. And thanks for watching.
Brilliant video. I've been doing some research on seitan as I'd like to make it myself. I'll definitely come back here for the instructions! Cheers!
Thanks. I appreciate that. I'm glad I could help. Let me know if you have any questions.
I enjoyed this video and found it easy to follow. Thank you for sharing. Looking forward to your recipe using the starch water 😊
Thanks so much. Here is my starch water bacon recipe: ua-cam.com/video/d_d4IeD7mMc/v-deo.html
thanks so much for taking the time to do this! I appreciate it!
You’re welcome
I discovered Chef Cook while staying at their 4E Winery West of Fargo, ND. We travel full-time and they offer the vineyard for stays through the Harvest Host program. What a find! Good wine, good food, great conversations, and beautiful scenery. This makes me want to get back to vegan eating.
It was so great to meet you and share. Thanks for visiting and thanks for watching!
This video was an absolute delight to watch -- I very much appreciate how you do not just say "do this step", but also provide the *why* the step is done. For example, I never fully understood why braiding was done ... no other recipe that I've read explained the rationale as fully as you did (they would say "to prevent expansion during cooking", but that was not actually the real reason, which was to align those fibers!) Thank you for an amazingly informative video. I can't wait to try to make seitan again (I made it a long time ago, and it was awful, because I didn't understand the "why's" for each step!)
Thanks so much. I'm glad my video was helpful!
Best recipe i ever found, looks and tastes delicious. God bless you, good man ❤thank you for taking your time
My pleasure
Thank you so much for making and sharing this video. Usually I don’t watch 5 min or longer video but yours was very engaging
Glad it was helpful! I appreciate it.
I’m making my first batch right now from your video! I’m excited. Thank you for a wonderful video.
Your welcome. Let me know how it turned out.
i appreciate this video so much!! as a vegan and a chef it frustrates me sometimes HOW much is left out of those 30 second videos (understandably) and then results in people being disappointed, thinking this is how vegan food tastes like. thank you so much!
Thanks so much, Chef! I appreciate your comments. I'm glad it was helpful.
Thank you for this precious recipe), the good timing of your video and te nice images …!
My pleasure 😊Thanks for watching!
I tried it for the first time. And holy flour i was impressed how good it is.
I'm glad it worked out for you. Thanks for watching.
First time seitan maker here. My first attempt was ok. Texture wasn't quite what I planned but tasted good. My wife liked it. I also did the bacon with the 2nd and 3rd wash and it came out great! More bacon bits but that's just because I suck at crepe making. Also making the crepes on the thin side worked out better. All in all I will do it again. Thank you for a great video. I am now a subscriber.
Thanks so much. I'm glad it worked for you. Let me know what you had for texture and maybe I can see if I can offer some more suggestions.