*Really* appreciate this guide guys, thanks. One question: you guys have done a great job breaking down and systematizing different marinating and stir-frying techniques; which would you apply to seitan?
A lot of western (but authentic tasting!) vegan chinese restaurants e.g. in Manhattan chinatown use seitan alongside mock duck and other meat substitutes and seem to my ignorant palate to be using standardish marinating techniques, maybe cooking techniques like passing through oil? Here I see you guys just added in the seitan dry and stir-fried it, but I was wondering if you guys have any knowledge about other methods (or an idea of where to find it).
When I've tried using seitan in some of your recipes as a direct sub, I've found cornstarch doesn't absorb the way it does into meat and the end result ends up tasting starchy. The 'flavoring' marinade ingredients seem to work well but I don't have a deep enough understanding of the 'tenderizing' ones to understand whether to apply them to seitan.
*Really* appreciate this guide guys, thanks. One question: you guys have done a great job breaking down and systematizing different marinating and stir-frying techniques; which would you apply to seitan?
A lot of western (but authentic tasting!) vegan chinese restaurants e.g. in Manhattan chinatown use seitan alongside mock duck and other meat substitutes and seem to my ignorant palate to be using standardish marinating techniques, maybe cooking techniques like passing through oil? Here I see you guys just added in the seitan dry and stir-fried it, but I was wondering if you guys have any knowledge about other methods (or an idea of where to find it).
When I've tried using seitan in some of your recipes as a direct sub, I've found cornstarch doesn't absorb the way it does into meat and the end result ends up tasting starchy. The 'flavoring' marinade ingredients seem to work well but I don't have a deep enough understanding of the 'tenderizing' ones to understand whether to apply them to seitan.