^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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