Food, food culture, food as culture and the cultures that grow our food

In situ
Seitan innovation

April 3, 2008

seitan innovation at Amsterdam's Platform 21, Debra Solomon,
Dutch Seitan Designers at workshop

Last Sunday was the final day of Platform 21’s Cooking and Constructing exhibition, and amidst the fiery debate and seitan design workshop, no one expected that any true innovation would take place. But due to the emphasis on show and do, I had to rush through my normal procedure and the result was a surprisingly newer-better-faster, less pain-in-the-assier method for making seitan. Scratch the lengthy steaming process of my previous recipe (otherwise a great recipe) and opt for a 20 minute boil instead. This will produce a better texture and a 1 hour cooking process.

The fact that we can now make seitan in 1/4 of the time just reinforces my notion that most recipes we think of as being time-consuming, can be simplified enough to become something doable. Think of Richard Bertinet’s bread that is easy enough to just whip up whilst cooking dinner. Think of my homemade pasta 23 Layer Lasagne that is a magnificent hot mess of heaven. Recipes can be simplified, what an effing relief!

Seitan innovation at Amsterdam's Platform 21, Debra Solomon,
Instead of steaming the gluten dough for hours and hours, try tossing it into some boiling water for 20 minutes. The result is a puffier texture, making the deep-frying that follows, more effective. Boil the gluten in water for ~20 minutes, or until the gluten floats to the top. (The mage above is of deepfrying.)

Seitan innovation at Amsterdam's Platform 21, Debra Solomon,
Ivan burns his fingers on some deflated seitan.

debra at 20:53 | | post to

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