#kitchen tech

I was up late scrolling through old recipe boxes and decided to finally remake the ‘Seitan BBQ Sandwich’ I learned back in college from the Veganuary 2015 cookbook. \n\nGot the seitan mixed in a Ninja Foodi 10-in-1, seasoned with liquid smoke, soy sauce, smoked paprika (yeah, the exact combo we used in dorm room #312). Then I shredded it in my Thermomix TM5 before the upgrade.\n\nFast forward a few weeks – I switched to the newer TM6, thought it’d be smoother, but the texture turned mushy and the crust never formed the way it did back then. Same recipe, same brand of wheat gluten (Vital Wheat Gluten #2 from Bulk Foods), same high‑heat sear on the Foodi, but something feels missing.\n\nAnyone else noticed that the TM6’s slower blade rotation (2600 rpm vs 2700) or its modified heating curve affects seitan texture? Or am I just missing a step like letting the dough rest for 15 min before steaming, like the old blog post from ‘VegChef93’ reminded us?\n\nWould love any tweaks or retro‑tips – maybe a secret flash‑freeze step, or using a bit more vital wheat gluten? 😅