Internal Temperature for Seitan?
Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan?
Recipes are all over the place on methods and cooking times and I can find few internal temperature guidelines and no reference as to why that temp.
from https://thelowfodmapvegan.wordpress.com/2017/02/11/low-fodmap-seitan/
For a roast: Preheat the oven to 350 degrees. Shape the seitan into an 8-inch log and wrap in aluminum foil. Bake for 1 hour and 15 minutes, or until the internal temperature is 160f.
I will be attempting a mortadella style, simmering in a bag bound with twine. Tearing off a piece to test texture/doneness, not ideal.
Authentic mortadella is cooked to 158f. Shall I go with that?
Best Answer
The recipe calls for an internal temperature of 160F when baked. I would use the same internal temperature if you are going to simmer. There is no reason to change it. The best thing to do is use a probe thermometer or thermocouple to check the temperature at the center of the cylinder. You could remove the bag from the bath, check the temp, and return it to the bag and bath if more time is needed...all without too much difficulty.
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What temperature does seitan need to be cooked?
Baking seitan: If you want your seitan to have a firmer consistency, I recommend baking it in the oven. This dehydrates the seitan and even gives it a crust on the outside. Place the seitan on a lightly greased baking sheet and bake at 180\xb0C - 200\xb0C/360\xb0F - 390\xb0F.How do I know my seitan is done?
After you've cooked the seitan for 40 minutes, remove the lid and flip it over. This is a good time to check and make sure everything's going well. If there are any bubbles in the broth, they should be small and gentle. If it's boiling, you definitely want to turn your oven down.How long do you cook seitan for?
Bring vegetable broth to a boil in a large pot. Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low. Continue simmering until firm, turning seitan occasionally, about 1 hour.Why is my seitan so spongy?
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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