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From: helmine (adsl-66-140-45-9.dsl.rcsntx.swbell.net)
Subject: Here's what it says:
Date: March 28, 2003 at 7:13 pm PST

In Reply to: Pressure cooking seitan posted by helmine on March 24, 2003 at 4:08 pm:

Cooking method 3: (1 was baking @450 for 45 min., 2 was cooking @ 250 for 10 hrs or overnight, turning after 5 hrs-- pressure cooker method appears to apply to gluten made from reg + wheat flour, not to vital wheat gluten)

"We have found that pressure-cooking gluten is by far the best method. Not only is it much quicker, and therefore easier, the texture is perfect. Also, gluten cooked by other methods may have a "raw"taste even when cooked with other things in well-seasoned dishes. But pressure-cooking eliminates this problem completely.
I have still give the other methods of cooking gluten in case someone does not have a pressure cooker, or would rather not use one.

To Pressure-Cook Gluten:
Put 2 cups of gluten in a pressure cooker with 6 cups of liquied (water for plain unflavored gluten, and one of the broths (tons of flavor broth recipes in this book) for flavored gluten) and a little sea salt and cook at 15 pounds for 45 min.

He also says that gluten made with vital wheat used immediately after making will be somewhat less soft or tender than gluten made the regular way (regular way: out of 8 cups whole wheat flour + 8 cups white flour, kneaded, then rinsed under a lot of water, illustrated with photos- I'll describe it and quote if you want), but if you have time, put the gluten in a bowl and cover it with warm water for 30 min, and then cook it.

Formula for making one "loaf" of gluten from Vital Wheat Gluten:

1 C. Vital Wheat Gluten
14T water (this is 7/8 cup, measure out 1 C of water,(16T), then remove 2 T)

Mix the gluten and water by hand until it forms a spongy "dough"-- no kneading is required. Put into an oiled loaf pan and bake at 375 until dark brown on top, 1 hr and 15 min. The gluten will rise just like a loaf of bread, and when done will have a shiny golden brown "skin". However, after about 30 min of baking, check the gluten, and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. When it is done, slice the gluten "loaf" into slices 3/8 to 1/2 inch thick. If chunks are desired, cut the slices into cubes or strips.
Place the slices or cubes in boiling gluten broth (see chapter of specific gluten you're making for broth recipe (way too many for me to list in one post)), not Flavoring Broth, and boil for 30 min. A weight may be required to keep the gluten submerged while boiling.
If possible, let the gluten soak overnight for the best flavor, though it can be used right away if need be.

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