^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.^