How do I make prepared seitan (gluten) more tender?
The 'chicken' Twinkie-sized logs from Chinese grocer are roughly the texture of firm silicone.
I sliced them thinly and braised for 1 hour. Not noticeably softer.
How do I tenderize them? Would meat tenderizer work? I'm assuming no but I reckon I will get some other good tips!
Best Answer
Some meat tenderizers will very likely work since they are proteases, some of which work on plant based proteins too. Try on a small piece and compare.
Frying and simmering will both cook it to an even more firm state (maybe it would eventually cook to mush if you cooked it for days... but one way to MAKE it involves a 3-4 hour simmer :).
I am assuming it is not actually rubbery due to being undercooked - in that case your 1 hour braise should have improved it.
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Quick Answer about "How do I make prepared seitan (gluten) more tender?"
Knead the dough: Knead the dough for 5-10 minutes so it develops strands of gluten – this is what gives seitan its meaty texture. The more you knead, the more chewy it'll be. Conversely, the less you knead, the more tender, so adjust according to what you like.How do you make seitan less tough?
If you want a less chewy and more tender seitan, knead it for a shorter period of time. Most recipes require kneading the dough for an average of 3 minutes, followed by a 10-minute rest period and then a bit more kneading.How do you soften cooked seitan?
With the lid on the pot put it in the oven for 45 minutes covered. Take it out and flip the seitan in the broth. DO NOT COVER. Put the uncovered pot back in the oven for 30 minutes.Why does seitan get chewy?
What is this? As you knead, more gluten develops. This is what gives the seitan a chewy or potentially spongy texture. If you're going after a more meaty seitan, cut down on the kneading.Lets CHANGE The Way YOU Make SEITAN For GOOD!
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