Lets CHANGE The Way YOU Make SEITAN For GOOD!
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Seitan or Wheat Gluten is something I didn’t think could really be tinkered with. I have seen so many different recipes but the end result is always pretty simular.
I could unhinge my jaw deep throat seitan alll day 🤤
Can you make homemade seitan keto friendly???
Can you make homemade seitan keto friendly???
When I go to his printout recipe link I just get about a short tick tock like video of others pics but never with actual print type recipe I’ve followed him in videos where he sort of gave the recipe A little disappointed because all of his videos look yummy!
Yah,sounds awesome,but to some of us that live in bunnies, and dont have access to all that fancy ingredients..hmm…
would adding those 2 ingredients to washed flour method work?
Satan is the best!
I recommend leaving it there for like a month 😂
Hail seitan
I honestly thought this was a VSauce video for a second
If u leave eating animals why do u imitate smth to appear as that animal for u to eat it?
Could you show a recipe to make jerky from seitan? I feel like it'd work really well.
All vegans hail seitan lmao 🌱💕😂
Satan? I'm saying seitan
Good I love this man's videos
loved the satan chicken
Makes healthy meat alternative – dumps soy and sugar on it 🤦🏻♂️
We put Sodium Chloride in our tractor tires. That actually made me wretch. How will you avoid type 2 diabetes in a few years? Good luck.
I don't wanna change it, I want the original recipe from Buddhist Monks it's insane how I can't find it.
you talk too much. just make the bloody thing and say/show how to make it. like how about yapping less but telling people where to get those suspicious chemicals "sodium alegenate and calcium carbonate blah blah"?!?
A faux tso if you fill
TikTok huh, me too
This is way too much calcium. I'm a chemist and you don't need that much for the crosslinking to occur. The recipe in the video will leave you with a metallic salty aftertaste from the excess calcium. I know because I tried it that way. You only need about a 1/4 teaspoon of the CaCl2 instead (taking into account the molar ratio from the reaction, molar mass, and density). Otherwise the texture is great. Reminds me of shawarma.
Wondering where you get your sodium alginate and calcium chloride? I went to several grocery stores today and no one had any. Wheat gluten as easy to find although quite expensive.
I am more of a traditional homecook. I do seitan myself and shopping for sodium alginate and calcium chloride really just doesn't convince me. But the idea of steaming seitan and wrapping it tightly so it doesn't expand and become denser and less spongey than the one boiled in broth sounds like a gamechanger for me! <3 Thanks for the inspiration and spreading love for seitan!
Seitan is Satan's food!