Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Marinade: mock duck/ seitan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Marinade: mock duck/ seitan?),it will help you,my kids.
Wondering how to correctly marinade seitan/mockduck (wheat gluten)
Its too tough right out of the package, and not much flavor. But when Ive marinated it, it turns too soft almost squishy. When Ive had it at restaurants it maintains a nice resistance to my teeth without being tough. Im guessing Im marinating it too long, but if anyone knows what they are doing and would like to speed along the process...
Answer:
The PERFECT SEITAN MARINADE:
Ingredients:
2 c. tamari
1/2 c. water
1/8 c. maple syrup
1/8 c. molasses
1/4 c. apple cider vinegar
5 cloves garlic, minced
1 T. freshly grated ginger
1 c. vegetable oil
Directions:
Combine the first seven ingredients in a blender on medium speed, slowly adding the vegetable oil until emulsified.
Recipe yields about 3 cups. Use 1/2 cup per 1 lb. of seitan. Allow seitan to marinate in a large bowl, covered, or plastic zippered bag, in the refrigerator for at least 24 hours before using.
Marinate the seitan overnight in a sauce of vinegar (diluted with water), salt, pepper, onion rings and bayleaves.
Or in broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar.
pineapple juice...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Marinade: mock duck/ seitan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Marinade: mock duck/ seitan?),it will help you,my kids.
Wondering how to correctly marinade seitan/mockduck (wheat gluten)
Its too tough right out of the package, and not much flavor. But when Ive marinated it, it turns too soft almost squishy. When Ive had it at restaurants it maintains a nice resistance to my teeth without being tough. Im guessing Im marinating it too long, but if anyone knows what they are doing and would like to speed along the process...
Answer:
The PERFECT SEITAN MARINADE:
Ingredients:
2 c. tamari
1/2 c. water
1/8 c. maple syrup
1/8 c. molasses
1/4 c. apple cider vinegar
5 cloves garlic, minced
1 T. freshly grated ginger
1 c. vegetable oil
Directions:
Combine the first seven ingredients in a blender on medium speed, slowly adding the vegetable oil until emulsified.
Recipe yields about 3 cups. Use 1/2 cup per 1 lb. of seitan. Allow seitan to marinate in a large bowl, covered, or plastic zippered bag, in the refrigerator for at least 24 hours before using.
Marinate the seitan overnight in a sauce of vinegar (diluted with water), salt, pepper, onion rings and bayleaves.
Or in broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar.
pineapple juice...
correctness,It's Non-profit and only for informational purposes.
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