What is Seitan?

Seitan is a pseudo-Japanese word for textured wheat gluten used as a meat substitute in many Asian countries and for those who have macrobiotic food. George Ohsawa, a Japanese philosopher and developer of a macrobiotic diet, has created this term, as expected, in the early 1960s, but that's not certain. He referred to a substitute for meat popular among vegetarian Buddhists, although he became part of the kitchen of many countries. Domestic chefs can do this and the instructions are available in the cookbook Farm produced by the farm, the vegetarian village of Summertown, Tenn. Farmbook concurrently calls Seitan simply "gluten", because that's what is left of flour when the whole starch is gone.

Seitan is a chewing, dense, stringed substance that mimics many desired meat characteristics, including a versatile "oral feeling". When they are rinssed and ready for cooking, it is spicy and oiled and can then be twisted into pieces or smaller pieces and cooked, usually sauce. Seitan has a teNdence takes care of gray when cooking, so a colored sauce is necessary for the taste plate. Barbecue and Teriyaki sauce is popular in the west, while curry sauces prevail in Asia.

Tofurkey has become popular in recent years, and this twist for Thanksgiving is nothing but a large part of a seasoned seam -oiled seitan. Many vegetarians prefer seitan as a substitute for meat because they feel and chew more like real meat.

Like tofu, Seitan tends to be somewhat unimpressed, so the right spice is necessary. Some cook the marinade Seitan before cooking, which also helps her maintain more taste. It also tends to take the tastes of what is in cooking.

Seitan is available simple - sometimes marked as "wheat meat" - or prepared in cans, from most Asian grocery stores. Or an adventure chef can try to make SiitanAt home and cook it in a favorite recipe.