Doing 3 (one offscreen) different approaches to chickeny seitan. This is using vital wheat gluten vs washing.

One is just gluten and water, wrapped into spirals Chinese style.

One is braided, adding some ACV based on this washed recipe. The gluten seems underdeveloped here, it should be smooth. I think I need to be careful mixing it instead of just a quick stir.

And one is just the seitan part of this ‘tender’ recipe which I’ll taste a small bit of before battering for other experiments.

Previously I’ve noted that washed flour tastes fine but VWG tastes bitter. Alledgedly ACV improves? Spirals will test without ACV but with washing/soaking.

Will update in a couple of days with results.