Making Seitan

• In a large bowl, measure and combine all the dry ingredients: vital wheat gluten, flour of choice, and curry powder. Make sure they're fully mixed.
• Pour ½ cup of water into gluten. Use your hand to mix, fold and knead it a little bit.
• You can add water gradually up until 1 cup, go slow just making sure the mixture is not too wet.
• The mixture should become spongy and damp dry. If it's still too dry, you can add additional water, go slow as 1 spoon at a time, knead then add some more if need.
• Once the mixture is at your desired level of wet/dry, dab some oil onto your palms to prevent sticky then roll and shape gluten between the palms of your hand or against a flat non-stick surface into a long 1-inch diameter roll. Let it rest while we're heating the oil and get ready for frying.
• To deep fry, heat a large pot or deep sauce pan over medium heat. Then add frying oil. While waiting, prepare a setting of dripping tray/mesh and get a cutting tool(i.e scissor dabbed with oil or cake scratch)
• When oil is hot, adjust heat to low. Depend on your pot/pan size, divide gluten roll in to 3-4 batches for frying.
• Use a scissor or non-stick cake scratch to cut gluten roll into thin slices and drop them straight into frying pot. Be careful to avoid splatter. Just make sure the slices are thin enough.
• Gluten slices will be expand enormously in hot oil, when so, turn them over to fry the other sides.
• When both sides are lightly fried, quickly transfer them over to the dripping mesh tray.
• Repeat and continue to fry the next batch.
• (Optional) Shake, squeeze or rinse the fried gluten pieces with water to wash off excessive oil if need.
• In a stockpot on medium/high heat, add fried gluten, all seasoning, and vegetable broth (used store-bought or as the recipe above).
• Bring the pot to boil, when boil adjusts heat source to low, and keep simmering for at least 30 minutes to 1 hour (with the lid on) to let gluten absorbs all the flavor. You can also use a slow cooker for attention-free.
• After enough absorption/hot soak time, you may increase heat to reduce the liquid to about 2/3 of what was original.
• Once done, you can serve this braised gluten immediately or let cool at room temperature before preserving (chill in fridge/freezer) for future meal/cooking.