'chris kim' on Serious Eats

Food Artisans: Monks Meats

Rebecca Lopez-Howes and her boyfriend, Chris Kim, both vegetarians, started making their own seitan because they were frequently disappointed by what they were able to buy in stores, often finding the texture to be unpleasantly stringy or spongy. The ideal texture of the wheat-gluten meat substitute, says Lopez-Howes, is "a little firm, more like a portabella mushroom. It should be a little dense." More

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