How do I make seitan that is fluffy instead of meaty?
I live in Shanghai, China, and will be moving back to the states soon. I discovered seitan, or wheat gluten, just this morning, and have been googling how to make it, to make sure I can still get it when I move - it was delicious!
My only problem is that most recipes cater to people looking for meat substitutes, that want something textured like chicken or beef. What I bought looked more like the picture attached - fluffy and full of holes - and I want to know if there's a step during preparation that makes the difference between fake meat and this weirdly delicious sponge-stuff.
I haven't figured out what makes what what, but the seitan recipe for the tofu scramble in Vegan Yum Yum is more fluffy and bread-like (I reduced the oil, if that makes a difference). I think if you bake it, it will be more bread like, but steaming it makes it more moist and chewy. Ditto for boiling.