Seitan- method ii

 
                             SEITAN - METHOD II
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info/tips                        Vegetarian
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       c            White bread flour
    6       c            -to
    8       c            Water, or more
      3/4   c            Tamari
    1                    Onion -- peeled and sliced
    1                    Piece kombu, about 4" long
      1/4   c            Ginger -- sliced   -ÿÿ
    2       ts           -Ginger powder
 
   Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40
   to 50 minutes preparation: 3 to 4 hours cooking
   
   Mix the flour and water together to make a
   medium-stiff dough.  Knead it until it is elastic when
   pulled (about 8 to 10 minutes).  Allow the dough to
   rest for about 5 minutes in a bowl of cold water.
   
   Wash out the starch by filling a large bowl (1-1/2 to
   2 gallons) with warm water and kneading the dough in
   it, underwater.  When the water turns white (after 1
   to 2 minutes), drain it through a strainer, adding the
   floury residue back to the ball of dough.  Keep
   kneading, washing, and changing the water, until no
   more starch is given off.  This may take as many as
   eight rinses, about 20 to 25 minutes.
   
   Pour 6 pints of water into a large pot.  Add the
   tamari, onion, kombu, ginger, and dough, and simmer
   for about 3 hours.  (To speed up the cooking, you
   could cut the dough into small pieces, each about
   1-1/2"; the pieces would cook in about one hour.)  The
   seitan is properly cooked when it is firm to the touch
   and when it is firm in the center.  You can check by
   cutting into the seitan.  If it is not done, it will
   feel like raw dough in the center.
   
   Source: Friendly Foods - by Brother Ron Pickarski,
   O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
   Mintzias
  
 
 
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