I do not know what seitan, well for most recipes "very meat" we are made to prepare a way seitan mixture and the cooked directly in the pan-shaped steaks ... so obviously it remains believed, soft and "chewingum" horrible.
After 3 failed recipes I no longer serves me at all, it is very "American" as in mixtures, very complicated with spices and unusual substances at home, with all that this implies. I am very puzzled overlooked this book.
