Just found another good seitan tip:

^Just found another good seitan tip: do TWO simmers. One to blow it up ('til it floats – just in boiling water) another to soak up the flavor (in broth). 1/2 and a few hours respectively. Then to keep it fresh indefinitely, simmer it for 10 mins in the broth twice a week. Billiant! I'll be experimenting with it again once I eat up current batch.^

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