LogFAQs > #970841405

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I used what is called the fry/simmer/fry method. Made the vital wheat gluten dough, then coated it with .5 tbsp of oil and stuck it in the air fryer until the outside was totally crispy. Then it simmered in a broth bath for an hour to cook the inside. I took it out and coated it with another .5 tbsp of oil mixed with some annatto powder for coloring, and air fried it again until it was nice and crunchy.

It can be really simple or really complicated. This was kind of a "special occasion" meal for someone else, so I put a bit more effort into it. I normally just throw dough chunks in the air fryer until they puff up and call it a day. Some people have extremely elaborate recipes trying to totally replicate meat that I personally won't even bother with tbh.

There are a lots of tutorials out there. I mostly learned from youtube.