How to Make Seitan | Akis Petretzikis
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P2: Seitan: from ancient protein to the pan Seitan has been made and eaten for over a THOUSAND years. It originated in China, where Buddhist monks developed the technique of washing wheat dough to remove starch and isolate the protein. Within vegetarian temple cooking, this method was valued for its nourishment, simplicity, and texture. Long before modern nutrition science, these cooks understood that wheat protein could be transformed into a dense, satisfying food using nothing more than water,
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