My Seitan is simmering away. I hope it turns out. I used a recipe

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>>7190833
>seitan
>brown rice
Why?

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For those of you who don't know, seitan is also known as "wheat meat". It's made from gluten flour, it's around 85% protein. You may have seen it as "mock duck" before.

>>7190835
Why not? I like white rice better, but it seems to make my face break out.

that can't be healthy

>>7190846
If you aren't celiac or gluten intolerant, there's no harm in seitan. It's protein is equivalent to chicken minus the fat.

>>7190839
Oh, I didn't realise but I've had seitan before. I used to get these free at the Chinese supermarket but I found them kind of gross. I just thought they were kind of chewy with only the flavour of the sauce. I would fry it up some vegetables to make it a bit more interesting if I were you - probably any pak choi variant.

>>7190917
Yea true. I think I'm going to bake it, it'll probably be much nicer that way. It's very rubbery.

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>>7190833
>retards without gluten intolerance freak out about gluten in food
>troll them by eating PURE gluten

>>7190833
I make it, it's a funny texture bu not bad at all when seasoned properly. I also made seitan sausages by boiling them in (that wrapping nylon that I don't know how's called in english).

>>7191409
Ah, interesting. Mine needs work for sure.

OP here, my seitan turned out pretty damn rubbery and very bland, I guess I should have simmered for another 15 minutes or so, but it had already been in there for an hour.

>>7191509
you may actually find that simmering it more gently or for a shorter time (say 45 minutes) gets you a nicer texture

>>7191515
I'll keep that in mind, if I ever decide to make this stuff again. I really want to try those chinese cans seen here >>7190839 just to see what other seitan is like.

>>7191517
you should definitely have another shot, it took me several tries to get the right level of seasoning for my taste and a texture that I found palatable