The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: May 20, 2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 4, 2007
I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty, but the texture was just not good at all.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 20, 2007
As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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Reviewed: Jan. 4, 2007
Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 19, 2006
This turned out very tasty -- I was quite pleased by the flavour. I look forward to making this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 1, 2006
I will say that it had excellent flavor, it soaked up so much into it. However, it came out very spongey, not quite seitan. I will try a second batch another time and see how that on fairs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 10, 2005
this was wonderful! my partner absolutely loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 4, 2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good.
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Living In: Havre, Montana, USA

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