Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 I tried cooking Seitan for the first time in my wear-ever presure cooker with a pressure of 15. The recipe was very simple vital gluten, some whole wheat flour spices and some water. Cooked for 45 minutesin lightly salted water. Now I did have a problem getting a good seal, and getting it up to 15. When I open the pot up, the bottom half of the inside had turned this nasty black! So here is my ?'s Is that normal? Is any way I can keep it from happening? Did I destry the pressure cooker? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 If you had a problem getting a seal, your gasket might be old and you may have lost more water than you realized. Was there much left in there when you opened it? I had a similar problem with my older cooker once. I got a new gasket and plug and it fixed the problem and cooker was fine. I have never cooked seitan in a pressure cooker. Debbie Have a burning question? Go to Answers and get answers from real people who know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2007 Report Share Posted January 12, 2007 From what I have read about seitan, it is to be simmered- not boiled (although I have read on this list one member who does boil it, apparently with success). I have never read, nor heard of, cooking seitan in a PC; I would think that it would be way too high of heat to be successful in a PC. But, if you try it again in the PC I would suggest cooking for much shorter time, as it only needs to simmer about an hour in a regular pot (PC's greatly shorten the cooking time required for other foods- I would think it would apply here as well). Other than that, I would suggest just trying a regular pot. I would also use broth/stock of some sort, not salted water-- that might make it rather bland-- the flavor comes from what you cook it in -- unless you have given it seasonings in the " dough " . Thia On 1/10/07, earthwalker_99 <earlw wrote: > > I tried cooking Seitan for the first time in my wear-ever presure > cooker with a pressure of 15. > > The recipe was very simple vital gluten, some whole wheat flour spices > and some water. Cooked for 45 minutesin lightly salted water. > > Now I did have a problem getting a good seal, and getting it up to 15. > When I open the pot up, the bottom half of the inside had turned this > nasty black! > > So here is my ?'s > Is that normal? > Is any way I can keep it from happening? > Did I destry the pressure cooker? > > Thanks > > > Quote Link to comment Share on other sites More sharing options...
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