Timeline for How do I make tasty seitan in a pressure cooker?

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Jun 16, 2020 at 11:23	history	edited	CommunityBot		Commonmark migration
Jan 11, 2014 at 22:56	comment	added	Severo Raz		Thanks for your recommendations, I will try the pre-baking step!
Jan 9, 2014 at 21:28	comment	added	Martin Turjak		If you can regulate the temperature, you could set it on a lower setting. I would either way simmer it for about 30-40 minutes - as you don't put it into boiling broth before you close the cooker it takes some time to heat up, so it probably evens it out. But I would recommend trying to pre-bake it first (like in the above linked recipe), then the texture does not change much while boiling anymore, but the seitan gets nicely succulent and picks up some of the flavors from the broth. This always works for me.
Jan 9, 2014 at 20:54	comment	added	Severo Raz		What I meant mostly with the pressure cooking is how much time should I cook it there? I know the environment is much hotter in the pressure cooker so I wonder how lesser a time should I cook it for.
Jan 9, 2014 at 16:46	history	edited	Martin Turjak	CC BY-SA 3.0	added 104 characters in body
Jan 9, 2014 at 16:41	history	edited	Martin Turjak	CC BY-SA 3.0	added 104 characters in body
Jan 9, 2014 at 11:56	history	edited	Martin Turjak	CC BY-SA 3.0	added 64 characters in body
Jan 9, 2014 at 11:45	history	edited	Martin Turjak	CC BY-SA 3.0	added 134 characters in body
Jan 9, 2014 at 11:35	history	answered	Martin Turjak	CC BY-SA 3.0