Seitan

Yesterday I tried my hand at making Seitan.  For those of you who don't know what that is, it is gluten that has been separated from the wheat (starch is washed away) and then made into some form to "simulate" meat.  It is a popular vegan meat substitute.  I started with 2 different recipes.  One in which you made a dough, simmered it in broth, then used it however you wanted to for a meat substitute.  (I'll get to the results of that mess in a minute....)  The next recipe, you made the dough, then "washed" the dough as you kneeded it in cold water......WHAT....THE...HELL?  Is it only me, or does the fact that you are basically adding more water to a dough not compute....it turns into a wet, messy glop of flour and water that I am than supposed to do what with?  So, I managed to get a couple little chunks of solid out of that mess and cooked it in some vegetable broth , then fried it....not bad....not worth the trouble.  The big chunk that I simmered was a whole other story.  I think my problem was that I was too impatient and I didn't simmer it long enough.  I was excited to try cutting it into chunks and  simmering it in barbeque sauce .....hmmmmm......what it ended up tasting like was a BBQ dumpling.  Now, that has some possibilities....I'll have to work out the bugs, however, I think I'll buy the next batch of Seitan.  As for today, I'm making something a little more tried and true.  I whipped up some French Macarons this morning and with the remaining yolks, I made some of my mom's noodles...they're drying on the counter right now.  By the way, if anyone is in the Boulder, CO area tomorrow come up to the Bake Sale at the Culinary School of the Rockies from 12-4pm.  Have a great weekend everyone.