How To Make Noni Juice Naturally
With increased awareness of its benefits, many companies manufacture noni juice and sell it in the markets. The U.S. Food and Drug Administration has not yet regulated noni juice which means, there are no set guidelines for manufacturing and selling this product. Therefore, before buying a marketed juice, you must be sure of its genuineness. Due to lack of regulation on this product, many companies tend to label their product as 100% pure which might not be the case. To avoid these hassles, don't you think it is a good idea to learn how to make this juice at home and enjoy its benefits,
It will keep for up to ten days. You can also freeze the seitan for up to three months. The broth, which is full of flavor, can be used when cooking the seitan to make sauces and gravies. Use this method to make the seitan for this “Chicken” Green Chile and Hominy Posole or my Seitan Pot Roast.
Steaming is the method I use most when making seitan for sandwiches, cutlets, and steaks. I also use it for making vegan sausages. Cooking the seitan in this method makes it firm and chewy and I don’t need to make a huge vat of flavored broth. To steam seitan, place the kneaded dough on a cutting board and divide into however many pieces of seitan you are making. You can make half a dozen thin cutlets, four thick steaks or even one big log that you can cut up or slice later.
Just shape each piece of dough the way you want it. Wrap each piece a bit loosely in a piece of aluminum foil - loosely because the seitan will expand as it steams and you don’t want it to burst. If you are concerned about aluminum foil touching your food, you can use parchment paper or a layer of parchment paper under the foil.
The foil is extra important when making something like sausages or a log that requires the strength of the wrapper to help keep its shape. Place the foil packets in a steamer basket that is sitting atop a large pot of boiling water. Steam the seitan for 30 minutes. If you are making more than four packets, you might want to do this in batches so the steamer isn’t too crowded and each packet has room to expand.
Remove the packets from the steamer and let cool before transferring them to the refrigerator for a few hours but preferably, overnight in a container. Bring the seitan back to room temperature before cooking with it. Use this method for making this Vegan Gutbuster Sausage Sandwich or my Seitan Steak in Beurre Blanc Sauce.
My favorite way of making seitan is to bake it. To me, this is the easiest method of all three because there is no broth, no big pot of water and no individual foil packets to worry about. Plus, you don’t have to wait until the next day to eat it. Baking seitan is especially good when making very firm recipes such as ribs or roasts. I have found that these firm pieces of seitan can be softened when braised so it has really become my go-to method.
To bake seitan, grease a baking dish and add the kneaded and rested dough to the dish. Flatten and stretch the dough to fit the dish. How much you flatten and stretch it determines how thick or thin the seitan will be. Cut the dough into however many pieces you want, top with a spice rub and bake for an hour or so until the seitan has a sturdy texture to it.
Remove the baking dish from the oven, recut the pieces and remove them from the baking dish. Then use them in whatever recipe you are making. This is the method I use to make my Balsamic BBQ Seitan Ribs and my irresistible Braised Seitan Short Ribs in Spicy Chile Sauce. The important thing is to find the recipes and methods that work best for you. Then make them often so it becomes familiar and easier to you. Once you get the hang of making your own perfect seitan, you will never buy it again.
