How to make my seitan less elastic?
Hey everyone, I made my first seitan steak and the taste was really good, but the texture was too chewy and still kinda elastic, not really firm like a veggie burger would be. Do you guys know how I can fix this? I heard that it depends on kneading, is that true? I kneaded for about 5 min by hand and simmered it in broth for about 30 min.
Hope you guys can help me out 🙂
Submitted March 08, 2021 at 10:09AM by sammyjwt