That’s what seitan does. To prevent this, you need to either wrap it in foil or [braid and knot it](https://www.youtube.com/watch?v=yY2YN6krVtk). I wouldn’t worry about it too much, though. It’ll still be fine to use, and some people prefer the looser, spongier texture when it’s allowed to expand like that. It just won’t be as meaty as the methods that prevent expansion.
Djstripeshirt on
Sextant looking thick af.
sailorglitter91 on
r/dontputyourdickinthat
TheHeksiiii on
LAAWD HAVE MERCY 🥵
catssugartits on
We like to double wrap in aluminum foil and bake it instead. Gives it a more solid, less chewy consistency.
Alpaca-Bowl420 on
Hail seitan
unfair-conflikt on
I would
[deleted] on
You’re right I should call her
Bean_Earth_Society on
That’s completely normal for the seitan to be so thick and sexy
Afireonthesnow on
I know you’re asking for cooking advice but instead I’ll answer the physics question 😜
It’s got a big ole air bubble in it! The gas is heating up so it increases in pressure and since the walls of it’s cavity are flexible seitan the volume is also expanding.
PV=nRT.
Well since the volume of gas has increased (and therefore the surface area of the seitan on the water) that also increases the buoyancy enough that it’s floating
F_b=PA
[deleted] on
[removed]
ElephantLament on
Reflecting what other have said. Next time, I personally recommend steaming and wrapping tightly in foil. The texture might be bready as is
I’ve had it expand like this when I baked it without any sort of compression in my new to seitan days. I also used cooking twine once to keep it together in the oven, which worked well. And when in doubt, knotting / braiding does help
If it does end up bready: what I did when this happened is cut it into tiny pieces, fry them up, and they were sort of like…. Well, I called them “savory snacks” lol. More palatable when fried and in small pieces than big slices of meaty bread in my opinion
40theivesNocheese on
It’ll do that in your stomach also
Ambitious-Ostrich-96 on
did you punch the fuck out of it? Not saying that will solve the issue (seitan will expand either way) but really giving it a good beating (aside from general kneading), at least I find, often helps.
Andrei_Chikatilo_ on
Dummy thicc seitan
CTDKZOO on
If you want to stick with this cooking method you can wrap the raw seitan in cheesecloth and then boil it. This will limit how much it can expand. I’ve made vegan “summer sausage” rolls with cheesecloth.
Eddascrolls on
I haven’t made a lot of seitan from scratch but this is what happened to me.
I don’t have the equipment to steam, so I usually cook it in broth. One recipe explicitly said to keep it on a very low simmer, did it and it only expanded a little bit.
Another time I didn’t watch the pot and kida forgot about it and when I came back it was a very turbulent boil and my seitan blew up like a sponge (like the picture).
Maybe it was a fluke, but next time maybe try a very slow simmer just on the edge. Oh, and do tell if this works..
TalkYourShit on
You still eating that bs,left that alone years ago.it’s more processed than the other ba gmo foods.
Make your broth, then lower the heat. Boiling the seitan will add bubbles and makes it much tougher to chew. I just let it sit for 1 hour in at a temperature just below boiling point.
nowhereismyhome on
Bake it. It comes out perfect
MazelTough on
You can bake it first then simmer and that kinda limits the growth
[deleted] on
It’s supposed to increase in size.
MrJorgeB on
r/dontputyourdickinthat
ocmilfvibes on
Because Satan is unpredictable. (Dad joke quota of the day achieved!)
Cleric_P3rston on
Using something like a tofu press to remove moisture does wonders before doing the cooking in broth thing. Mind you I only made it a few times from scratch but the tofu press was a game changer for me.
29 Comments
Ok… hear me out… 👀🍑
That’s what seitan does. To prevent this, you need to either wrap it in foil or [braid and knot it](https://www.youtube.com/watch?v=yY2YN6krVtk). I wouldn’t worry about it too much, though. It’ll still be fine to use, and some people prefer the looser, spongier texture when it’s allowed to expand like that. It just won’t be as meaty as the methods that prevent expansion.
Sextant looking thick af.
r/dontputyourdickinthat
LAAWD HAVE MERCY 🥵
We like to double wrap in aluminum foil and bake it instead. Gives it a more solid, less chewy consistency.
Hail seitan
I would
You’re right I should call her
That’s completely normal for the seitan to be so thick and sexy
I know you’re asking for cooking advice but instead I’ll answer the physics question 😜
It’s got a big ole air bubble in it! The gas is heating up so it increases in pressure and since the walls of it’s cavity are flexible seitan the volume is also expanding.
PV=nRT.
Well since the volume of gas has increased (and therefore the surface area of the seitan on the water) that also increases the buoyancy enough that it’s floating
F_b=PA
[removed]
Reflecting what other have said. Next time, I personally recommend steaming and wrapping tightly in foil. The texture might be bready as is
I’ve had it expand like this when I baked it without any sort of compression in my new to seitan days. I also used cooking twine once to keep it together in the oven, which worked well. And when in doubt, knotting / braiding does help
If it does end up bready: what I did when this happened is cut it into tiny pieces, fry them up, and they were sort of like…. Well, I called them “savory snacks” lol. More palatable when fried and in small pieces than big slices of meaty bread in my opinion
It’ll do that in your stomach also
did you punch the fuck out of it? Not saying that will solve the issue (seitan will expand either way) but really giving it a good beating (aside from general kneading), at least I find, often helps.
Dummy thicc seitan
If you want to stick with this cooking method you can wrap the raw seitan in cheesecloth and then boil it. This will limit how much it can expand. I’ve made vegan “summer sausage” rolls with cheesecloth.
I haven’t made a lot of seitan from scratch but this is what happened to me.
I don’t have the equipment to steam, so I usually cook it in broth. One recipe explicitly said to keep it on a very low simmer, did it and it only expanded a little bit.
Another time I didn’t watch the pot and kida forgot about it and when I came back it was a very turbulent boil and my seitan blew up like a sponge (like the picture).
Maybe it was a fluke, but next time maybe try a very slow simmer just on the edge. Oh, and do tell if this works..
You still eating that bs,left that alone years ago.it’s more processed than the other ba gmo foods.
[removed]
[https://gesundegewohnheitenmitnadine.blogspot.com/2023/01/wie-sie-ihre-gesundheit-durch-eine.html](https://gesundegewohnheitenmitnadine.blogspot.com/2023/01/wie-sie-ihre-gesundheit-durch-eine.html)
Make your broth, then lower the heat. Boiling the seitan will add bubbles and makes it much tougher to chew. I just let it sit for 1 hour in at a temperature just below boiling point.
Bake it. It comes out perfect
You can bake it first then simmer and that kinda limits the growth
It’s supposed to increase in size.
r/dontputyourdickinthat
Because Satan is unpredictable. (Dad joke quota of the day achieved!)
Using something like a tofu press to remove moisture does wonders before doing the cooking in broth thing. Mind you I only made it a few times from scratch but the tofu press was a game changer for me.
that is truly weird