Tonight, I redeemed the too-wet seitan I mentioned yesterday.
First, I dried it between layers of paper towel. It's remarkable how much water it held.
I simply grilled it in non-stick pan with a little canola oil. I used a cast iron grill press to keep it flat and cooked it until it had a very appetizing external appearance.
In the same pan, I pan-roasted baby eggplant slices with a very small amount of oil until the slices softened and charred a bit.
I have the appearance part down now. I think the secret is starting in ice-cold cooking water or broth and raising the temperature to a simmer very slowly. I have to figure out the best way to dehydrate them before cooking. Tofu will develop a better texture when frozen and defrosted before cooking. I will try that next and see.
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