Instructions: Mix dry ingred. well. Add water and stir. Place on flat board and knead with your body weight for pressure, for 5 - 10 min. It will eventually be

evenly moist and springy, but hard to form into a shape. Roll into a lg cylinder shape. Slice into "cutlets", about 1/4"-1/2" thick and 4" along the major axis. These look marbled, like fancy b#%f. I got 10-12 cutlets. At this stage, the Pickarski way to prepare seitan is to place a

few pieces, about 4-5 cutlets, in simmering water, and simmer for 30 min.

Then add spices or veggies to the water and continue simmering for another

1 hr. Ive read that people simmer seitan for up to 3 hrs, but that is beyond my patience.

I tried a few experiments. Baked two, turned out like crusty bread. Pan fried two, tastey, but the inner part was moist dough. Froze two before simmering, well see how that turns out. The remaining slices were used in the next recipe (Seitan Bulgogi) or refrigerated. Should keep as long as any seitan would - about 8 days. Or frozen for longer.

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