My lovely homie Adrienne, of Crack the Plates and Coding with Knives, has begun to raise the awesome bar by offering cooking classes. I mean, seriously you guys. This woman can do it all. Once a personal chef and a one-woman-meal-delivery-triumph, she now has taken coding to the next level and has incorporated cooking and guiding the vegan noobs (read: me). Last Thursday, Adrienne held a seitan (pronounced: Say-Tan) cooking class. I was so damn lucky to have learned about the glorious wheat meat from her, as well as tried her goodies.
First and foremost, Adrienne writes her own recipes. Ya know, because that’s how she rolls. I want to be like her when I grow up. I’ve recently started pairing ingredients up to see what shakes out, mainly because I read cookbooks like novels and therefore incorrectly believe that I have it in me to be like Isa or Adrienne. One day…one day.
What I like most about seitan is that it is completely versatile. Depending on the herbs and spices you use, you could have a fried chicken type of meat or a chipotle meat. It’s up to you! Adrienne demonstrated two flavors of seitan as well as two different types of cooking methods, wet and dry. The wet method means you boil the seitan in a delicious broth. The dry method means you wrap the seitan up like a tamale and steam it in a steam basket.
One of the main lessons I learned was that apparently you have to beat the shit out of the seitan or else it will be spongy, and we don’t want that. Adrienne taught me to release any anger or frustration by beating the seitan into a fury. Behold:
While it may look like I am pleasantly tossing the seitan around, please be aware that the seitan is fearing for its life because of my unrelenting beatings. I didn’t even realize my own strength until the poor defenseless seitan was lying there, begging for mercy.
The dry seitan must be rolled into foil like a tamale, and not like a baked potato, which is what I was originally doing. See? This is why Adrienne’s cooking class is so important. One must learn to roll seitan properly or all will go to hell.
Adrienne made a wet chicken-style seitan and a dry Italian-style seitan. After tasting them both, and after I recovered from dying inside, I loved the chicken-style seitan the best. The reason is because after we took it out of the boil, Adrienne pan-fried it into a crispy perfect chicken bite that made me fall to my knees. Basically, you could fry anything and I would eat it.
Many thanks to Adrienne and her cooking prowess for teaching this vegan noob how to make delicious vegan meats from scratch! She is hosting another cooking demo this week, and I’m already drooling just thinking about it.