Timeline for Make seitan "fattier"
Current License: CC BY-SA 3.0
2 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 6, 2015 at 23:24 | comment | added | rackandboneman | Cold shortening shortens even more effectively, that would probably make the end result very tender or brittle... if anything, one would rather use something that absorbs fat (I think some people experimented with eggplant ;) ... porous, pre cooked seitan could also work), deep fry it in good flavored fat and mince it in afterwards. Fat absorption could be helped by cooling the fat-binding ingredient down in ways (and probably the oil too) that you would usually avoid with deep fried foods :) | |
| Jan 9, 2015 at 17:38 | history | answered | fontophilic | CC BY-SA 3.0 |