Timeline for How do I make tasty seitan in a pressure cooker?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Dec 22, 2015 at 13:21 | comment | added | runlevel0 | Hi, I read your comment below: Leave it 30 minutes (for a hunch of 150g gluten + 50g something else, thus 500g of seitan), and leave it cool inside. If you leave the pressure drop quickly it becomes more spongy, if you leave it to cool it becomes less spongy. I bought the pressure cooker explicitly for seitan. ;) | |
| Jan 9, 2014 at 15:42 | answer | added | SourDoh | timeline score: 2 | |
| Jan 9, 2014 at 11:35 | answer | added | Martin Turjak | timeline score: 3 | |
| Jan 9, 2014 at 10:37 | history | tweeted | twitter.com/#!/StackCooking/status/421229163337773056 | ||
| Jan 9, 2014 at 2:29 | history | asked | Severo Raz | CC BY-SA 3.0 |