WTF seitan : la fameuse méthode de seitan à partir de farine de blé lavée | L'Herboriste

This is not chicken, but seitan. Created from wheat gluten, seitan is a very versatile protein food. The specificity of this recipe is that you will not use gluten flour, because we are going to extract it ourselves from white wheat flour. Your only ingredient, apart from spices, will therefore be a packet of flour, but not just any. Forget the names T45, 55, 65, which unfortunately means little. What interests us is the amount of protein given for 100 g of flour. My flour contains about 12 g of protein per 100 g of flour. I advise you not to go below this figure. I specify that I bought it in large quantities. Pour your flour into a large bowl. Yes, all the flour. Then add water. The amount of water will depend on the flour. For my part, it's a little more than 500 g of water. I add it gradually so as not to over-hydrate the dough. I mix first with a fork. Our goal is to make a large ball of dough, simply made up of water and flour, by adding water if the dough is too dry. You can probably do this step with the robot if you have one, but you know me, I like to show you that you can do without. I then pour over my work plan, then knead the dough for a few minutes. The perfect time to tell you a little more about the history of seitan, which I will develop on the blog. Seitan has existed in China since at least the 6th century and has been used as a substitute for meat among Buddhism practitioners. It exists in different forms in reference to the cooking method, cooked in oil, steam or oven. Seitan was exported to the West only in the 20th century, where it is found today a lot in vegan cuisine. One more proof that we owe a lot to the cuisine of the Asian continent, from Lebanon to Japan. Once the dough is kneaded and the ingredients are well mixed, I let it rest for an hour in my salad bowl. An hour later, our ball of dough looks like a ball of dough and we will be able to start extracting the gluten. I advise you to settle in your sink, you will see why. I prepare another salad bowl with my colander on top. I pour cold water on my ball of dough. Be careful, only cold water. Then I just start washing it. And yes, WTF seitan does not mean What The Fuck Seitan, but Wash The Flour, which could be translated as seitan of washed flour. The goal is to separate starch and gluten. The starch disperses in the water while the gluten binds little by little. When the water is very white and opaque, almost creamy, I drain over my colander. I keep the first 3 or 4 baths to recover the starch. I explain to you on the blog what you can do with it. I then rinse my salad bowl, then my ball of dough. It allows me to get rid of as much starch as possible. Then I start the operation again. To wash the flour in the water, just press the ball of dough. No, it will not disintegrate unless you use a flour too low in protein. I specify that no, you obviously cannot use gluten-free flour. During this operation, expect to send starch everywhere on you and around you. Fortunately, it is easy to rinse. And if you are like me, the maturity of a 5-year-old child, the splashes under a starch will make you laugh. Once my salad bowl is filled with starched water, I put it aside, then I directly drain my seitan into the sink. Little by little, after 7 to 8 baths, sometimes less, sometimes more, the water becomes less opaque and whitens much less. You can also feel under your hands that the liquid is much thicker. We can see the gluten develop and form tendons. From that moment on, you can redo one or two rinses. It is not necessary to rinse too much or not enough. Your preference will really come with experience. A slightly starched seitan is more tender, a seitan that is less and firmer. When I decided that I had washed my flour enough, I fill my salad bowl with cold water and let the seitan rest for about 20 minutes. Then I drain it and let it rest again in the sink, this time for half an hour. You can take advantage of it to wipe away all your nonsense. If you never wash your sink, I don't judge you, but maybe it's the right day to do it. I also prepare my spice mix. You are quite free, unlike other seitan recipes, you can put whatever you want. I use smoked paprika, pepper, garlic, coriander, celery salt, and herbs from Provence that I have not filmed, obviously. Our seitan has rested well, we can clearly see the remaining starch. These are its little white pieces. It gives the seitan a slightly fattier meat effect, it will be up to you to see what you prefer. The gluten has developed well, unlike earlier, it is almost impossible to break. This totally nightmarish plan is a gift. If you need me for the special effects of an upcoming Alien movie, my email is in the description of the video. I put my seitan in a bowl and mix my spices. Yes, this step will be difficult, the trick is not to have the spices all around so that they do not burn afterwards. You can also probably put everything in a blender instead, then form a ball. I then let my ball rest for a few minutes, just enough time to prepare my cooking broth. I start with very hot water, especially not cold. Soy sauce. Balsamic vinegar. And now that you can't see anything on the screen anymore, I add a whole bunch of herbs and spices. The list will be on the blog, the link is below the video. It is finally time to form our seitan, and if you have always been frustrated when you are told not to play with food, this is the right time to catch up. You just have to twist the seitan and tie it in two simple knots, which allows you to cross the gluten networks. Don't worry if it slips and you have to do it again several times, it's my case too. Once your two little buns are done, it's finally time to cook the seitan. I start by heating the oil in a saucepan, because we're going to start by bringing the seitan back. Once hot, I gently place my gluten buns and let them brown. Once well browned, I gently turn over. Be careful not to burn yourself, it doesn't matter if the two knots separate. When the bottom is also well browned, it's time to add our broth. I remind you that the broth must be hot, heat it if necessary. Do not pour cold liquid over hot oil. Please be extremely careful when pouring the broth into the saucepan, make it gently flow on the seitan, don't burn yourself. Add water to cover the seitan if necessary. It's time to think of something that really makes you angry, to stab your seitan with a fork. It will allow the broth to penetrate well. You have to let it cook for an hour, as little broth as possible, covered or not, it depends on your fire. It is especially not necessary that it boils, we hardly see bubbles for my part. I turn it over several times, but at least once after half an hour. Then after a full hour, the seitan is cooked. Yes, it swelled, it's normal. I remove the saucepan from the heat, and I remove the seitan from its broth. You can already see that the seitan shrinks well, a bit like chicken. In terms of taste, the taste really varies depending on the spices used. You have to be generous in the broth, because the seitan is full of liquid. At the exit of the broth, it is still quite inflated with liquid, and therefore rather wet in texture. It is still necessary to let it rest for a few hours in the fridge, so that it hardens. After all this rest, the seitan is finally finished. You can eat it as it is, shred it to make it come back to the pan, add it to your sauce dishes, I give you lots of ideas on the blog, with my tips to use it. I know the method seems a bit long, but it's much faster than you think, and it's not that different from a lot of other seitan recipes that take a lot of steps. The advantage here is clearly the few ingredients used, and the texture obtained at the end. Find my recipe and a whole bunch of tips and explanations on the blog, the link is below the video. I hope you enjoyed the recipe, if so, don't forget to put a blue thumb, to comment, and above all to subscribe so as not to miss my future recipes. See you soon for a new video, so in the meantime, I kiss you and see you soon.