Hey everyone--
So I've got this box of vital wheat gluten in my fridge and I want to make seitan-- Now I've never made it before and I know about the PPK seitan-o-greatness and everything... What I'm really more interested in though is the texture that you find @ a vegan chinese restaurant (if you've ever been to one), where the "chicken" is sort of crunchy (on the outside) and spongey/chewy at the same time.
Who's got seitan experience? PPK style or otherwise?
Best!