You Don't Need to Knead your Seitan

[@SauceStache]

Who can get the most shares on this video?! Tag me when you share it and I'll share your share! I'm @saucestache everywhere! Twitter, Instagram, Facebook! I can't wait to see where this videos ends up!

[@afangats]

You need a TikTok

[@goranbreskic4304]

I don't know a single person who is interested in seitan except me ...

[@CheekiTiki]

@@goranbreskic4304 Same.

[@djmenkiti8752]

I usually always share your videos with family and friends. I love the Greek chick pea theme. I wouldn’t be surprised if you made a gyros chick pea type meat. My mom said and we always agreed that you paved the way for vegan cooking. Stay the blessed genius that you are.

[@Yithraw]

I tried this technique but mixed my dough (and water) with a dinner fork and let it rest (while crumbled) for an hour before washing it. The same results!!! The prep time is getting shorter and shorter. LOL

[@JTMusicbox]

This is why I love your open minded scientific approach to food preparation. Rather than blindly following what you’re “supposed to” do, you first hand find out what works and what doesn’t. Saving unnecessary steps and time is awesome!

[@SauceStache]

Thank you so much!!! I'm really starting to think of the problems I have and how they can be solved if they can! Its a lot more fun testing this kinda stuff so you'll be seeing it a LOT more!

[@dafffodil]

The food science aspect of this channel is what keeps me around tbh

[@strangev0id]

Science is the bigggtest scam ever

[@lauratempestini5719]

Did I miss something? Who is Adam? What is autolise ?

[@BoogieBoogsForever]

Do you find cooking videos to be autocratic and repressive generally? 😂 You're writing as if the people making cooking videos are 'sheeple' following the mainstream dogma. 😂😂

[@sarahgutierrez7065]

Dang. This was AMAZING! Not to be dramatic but this will be life changing for my family as new vegans. First time making Seitan. This recipe is very forgiving, and easy. I didn't measure anything, I forgot to do a few minor things but it turned out great. We have been experimenting with recipes. Fried it with starch for a ginger beef, made carnita tacos and will be making a Thai basil chicken. Made extra and storing in fridge tight in plastic wrap. So easy to make a batch each week. We are thrilled! Thank you!

[@mistythompson1398]

As you get holder your hand strength starts to diminish, which makes kneading a more arduous task as it takes longer. This will be so helpful to those who for various reasons cannot need dough easily.

[@Meccarox]

That’s very true.

[@DK-qj7cr]

I use to agree until I saw the awesome grannies(on pasta grannies channel) kneading dough well into their 90’s…I have no excuse 🤷🏼‍♀️🤦🏼‍♀️

[@daan8695]

@@DK-qj7cr Still, some people might have disabilities (arthritis comes to mind, but there are other ones as well) that take strength from their hands. In those cases this method might be a perfect solution! And getting older also works different for everyone. Some are still able to run marathons well in their seventies, others have to use a cane before they turn sixty. Sometimes it has nothing to do with will power or stamina, but just with the hand that life dealt you.

[@DK-qj7cr]

@@daan8695 absolutely 👍🏼

[@yolandaquimby3489]

@@daan8695 Exactly...I don't make bread or seitan d/t repetitive use syndrome, from too much lifting. I was a Spinal Cord Injury Rehab nurse. My wrists are shot...extremely painful. This method will allow me to make my own seitan...I hope!😊

[@ZaneKyber]

In Adam's videos about pizza dough he shows us that dough that's been fermented in the fridge for 3, 4, 5 days gets a better flavor. Maybe you should try that kind of experiment with seitan as well.

[@iainstuchbery]

There’s also a good chance it will develop more gluten with a longer autolyse

[@kennethmaese4622]

Good idea

[@Sjurr]

Spoiler alert: It sours. I recently tried it and it did not go well :(

[@satoshiketchump]

@@Sjurr well that's whole point of fermented dough. It's great for bread but not seitan

[@ZaneKyber]

I forgot to mention, this also applies to cookie dough too, just to a lesser extent. Not sure if multiple days makes cookie dough noticeably better but 24 hours it definitely does

[@8soha]

the kneading part always prevented me from cooking seitan -too lazy- but now i think im gonna start making it

[@SauceStache]

Try it!!!

[@codysteevis9536]

Just use vital wheat gluten! Way less time, but a bit more expensive.

[@user-dr3fx4qq3r]

Blasphemy! You are the one who taught me how to make seitan in the first place, so I guess I'll trust you here... I love learning about the history and science behind a recipe! It helps me grow as a cook, rather than just copying a recipe from a website. Thanks for the video! Can't wait to try this out myself

[@Pepperpot666]

It would be interesting to know, if there is a difference consistency with kneading/ resting if you start out with pure gluten "flour". It is easier to season the gluten "flour" as you do not have to wash it/ rinsing away all the spices.

[@SauceStache]

I wonder if Autolyse works on pure gluten dough

[@aictopus]

I wonder the exact same thing!

[@cinebonne]

@@SauceStache I doubt it. There’s no starch in the way so the gluten forms a bond instantly when mixed with water.

[@Pepperpot666]

Maybe that is the idea for another practical test. How much kneading/ resting is needed to get a firm texture. That information would be pretty nice for those of us who do not own some kitchenaid-like appliance and need to actually knead dough by hand.

[@dyobbo]

@@SauceStache it does, you just mix the vital wheat gluten in a food processor with no additional kneading.

[@margarett_b]

I only knead my seitan slightly since I just mix it in my Kitchen Aid but resting is definitely the way to go - since I started doing so, my seitan is 10x times better (and I still use the VWG method since it is simply easier for me). . Regardless, thank you for this comparison! It was really awesome to see these tested side by side :D . Lots of love! Have a great week ahead Mark!

[@PurpleCows]

What method is that? I've never heard of it

[@margarett_b]

@@PurpleCows VWG is Vital Wheat Gluten ;)

[@PurpleCows]

@@margarett_b oh, duh!! I'd never seen it abbreviated like that lol

[@Dave_en]

Yeah, resting the freshly made seitan makes it less porous and more elastic. Little bit of kneading enables you to make thin layers which you can wrap over a popsicle to make chicken leg piece seitan. Just immerse it in hot water for 30-40 min, no hard boiling. Then after it gets cooked properly, it starts to float on water. Immediately immerse them in ice cold water and it sinks within few minutes. Store in water and change the water every day. Keep in freezer upto a week. To keep for a month, store in ziplock bag and freeze. Thaw them out when you want to use.

[@lechatbotte.]

When making artisan breads I usually don’t spend time kneading. The yeast does the stretching of the fibers making gluten. Everything we can do to simplify the process is a win win.

[@doblofiber992]

If you add yeast into a dough, its not an autolyse anymore.

[@Dave_en]

It does make a difference when you knead well. Without kneading, the bread would come out harder and wont be fluffy. Better add a tablespoon of gluten in a pound of flour.

[@frankchen4229]

@@doblofiber992 but the difference in autolyse and resting with yeast is negligible

[@pixelated.peachyangel]

The sequel of "Don't press your tofu" is coming in your nearest cinema

[@SauceStache]

bwhahahha it is right?!

[@emmasgoodies]

This was so interesting!! Such a cool experiment!!

[@user-ui6pp5zk9m]

Everytime I think it can’t be improved upon and sauce stache pulls up with the secret recipe. Awesome! Thanks for the great video!

[@SauceStache]

Thank you so much!!!

[@pisiata3651]

I never press my tofu! Now i think i ll just stop kneading my seitan?!!!?! 😂. You rock, anyway! Your wife reaction are so lovely!

[@rpmfla]

I like watching your vids at 75% or even 50% speed. You are a fast talker so I originally slowed it down to 75% so I could follow along and write things down, but at 50% you are the inebriated food scientist.

[@tom_nqld]

For anyone looking for a quick recap: mix flour and water 3:1 until its relatively mixed, rest for 30min, knead for 10sec, soak in water, wash. ✌

[@MiMiTheMemer]

Thank you. Really “kneaded” that, lol. 😂 But seriously, thanks so much! 😁💛💚💙💛💚💙

[@justaskcan]

Thank you! I was looking for actual VWG to be used but only see regular flour (as in not seitan).

[@ChristianBlandford]

Pls this is so true! I bake lots of sourdough and the amount of people who spend a ridiculous amount of time with gluten development when it can simply be done with the best ingredient-time!

[@SauceStache]

YES!!!!

[@amandas1464]

Yay more seitan content!! If possible could use your genius with seitan made in a bread machine recipe? I love the concept and I bet your creative genius could improve it. Many thanks for making our lives more kind and tasty 😋

[@Thanatos--]

I always enjoy watching your videos even though they have nothing to do with the way I eat. You make something that is in a middle space between Mythbusters and Good Eats, with a touch of "Will It?" from GMM. Happy New Year and keep on doing your thing!

[@SauceStache]

What a compliment!! thank you so much!! Happy new year to you!!!

[@Zimmerchild]

Very cool, I'll probably still knead my dough simply because I find it soothing/relaxing. 💜🔮🌱🐾

[@egonwombat8234]

you two are just sooooo sweeeet with this toasting gesture signature before eating! ❤️

[@vickyferrier4265]

My sister-in-law always told me if you kneed it too much it is more rubbery and if you barely kneed it it soaks up more juices and may be a little spongy in looks.

[@cefarther3945]

If you throw out the white starchy water down your sink drain, it will get rid of smells in the pipes for some reason. And, wash your face with it, you're skin will be glowing after a week. I wouldn't re-use it for food. Great video, enjoyed it.

[@tomgreen2058]

You'd also need to completely dry out those dough balls before weighing them to see which made more gluten

[@Radical_Dreamer]

i really like this gourmet tech/tips to improve my recipes. Somehow it gets you apart from all recipe videos on youtube. Is like Gordom ramsey's cook tips. Cheers!

[@LiquidSapphire22]

Thanks!

[@SauceStache]

Thank you!! really appreciate you!

[@hannahrl]

Thanks so much for this, mate. One of my projects for early 2022 is to 1) learn to make ANY seitan that is half decent (has NOT been my forte, but I haven't tried much), and 2) learn to make excellent various seitan products, especially WTF methods. This is cool yo

[@aplaceinthestars3207]

I'm glad I saw this because seitan has been on my "to make" list, but the amount of kneading required has been a bit of a conundrum. I've had a few dough-based flops lately, so this gives me some confidence. Thanks!

[@000Krim]

Did you make it??

[@aplaceinthestars3207]

@@000KrimTwice 😁

[@gustavogomez3286]

Now the question is: if you use vital wheat gluten to make seitan and don't kneed it and beat it like crazy Does that make a softer texture?

[@DaieFit]

This is really why I love watching your channel! You speak to the scientist in me and you really have a scientific approach to food. Yes!!!!

[@lia_james]

Happy new year!! I love happening on these videos just as they’re published :)

[@SauceStache]

Happy New year!! Thank you!!

[@vomm]

There are so many strange rules, rituals and habits in the kitchen that are just nonsense but that everyone follows. I am happy about any that is recognized as unnecessary and thus makes cooking easier. Thank you! However, I prefer seitan flour anyway to add spices directly which gives it much more flavour than seitan washed out from flour.

[@SauceStache]

Thank you!!! Everyone has their preference for preparing seitan! Sometimes I really want the easy stuff!

[@saddletramp5000]

I love Adam's channel. Great find, Sauce!

[@SauceStache]

He's really great!!! Thank you!! and happy new year to you!!!

[@saddletramp5000]

@@SauceStache Happy New Year!!

[@user-bv7mk8id5t]

I like when I don’t over knead my seitan dough. But I don’t do it this way. I do buy vital wheat gluten. I’ve tried doing the over kneading thing and I didn’t like the results at all the seitan gets way too tough. So I knead for 10 min in my mixer. I’m wondering if you washing the dough is sort of like an accidentally knead. I’ll have to try this out either way. Both looked delicious.

[@MrDemoney03]

I finally started makin my own seitan in 2021. Ur vids r great

[@SauceStache]

Thank you so much!!

[@nemohyari]

Tried this recipe specifically with kinda sautéing the dough before cooking it in water and I got my best seitan ever.. zero sponginess and beeeeutiful shreds, apparently when you knead too much seitan comes out spongy.. Thanks so much for sharing such great videos

[@BrotherSkodidi]

I love that you test these practices -- going vegan is hard enough -- if we don't have to do some of the folksy practices that really don't add anything to the end product, so much the better!

[@margarett_b]

1:55 So awesome - I was not aware of Adam's channel and it seems is right up my alley with some sciency content :D Thanks for the recommendation!

[@SauceStache]

He really is great! Tons of information. Not vegan, yet he does a lot of things that are right up my alley!!!

[@monshalagon]

Happy New Year!!! You da best, as always!

[@SauceStache]

Happy New Year!

[@ConsciousNexus47369]

I'm glad I made mine and then sat down and heard you say that I didn't need to knead mine. Thanx

[@prontopup9862]

Fascinating experiments and results! Thanks for your great videos!

[@DukeCyrus]

Idk if anybody has said it yet, but I looked it up and supposedly you would refer to the process itself as autolysis where 'lysis' is the process of a cell structure breaking down which I think is pretty neat

[@OyashiroDedEnd]

I enjoy the kneading honestly I find it meditative, but still cool to learn other methods.

[@thatonegirlelaine]

Tia is super interesting. I'm into whole grains, so I grind wheat into flour. I wonder if I could make seitan from fresh milled flour? I don't sift anything out. I need to experiment.

[@crankgreenwatts]

Nice one .. I mix my dry and wet ingredients until all combined and then steam; 30 minutes one side and then flip in the steamer. Perfect every time 👌

[@SauceStache]

That sounds awesome!!!

[@olinewman]

I am a highly educated, middle aged man, yet I still giggled when you said, "French master baker."

[@ria1636]

I bet you liked Captain Pugwash! ;)

[@tejnoor4024]

I love you sauce stache man!

[@trishcooper3092]

After a few failed attempts I tried to make this. It was restaurant quality and very easy to make.

[@BellaVidaMercy]

I hope to try this tonight! I'm praying to get motivated 🙏🏽 thank you for this eye 👀 opening video! ❤️

[@markus_barkus]

This will be fun to try!

[@SauceStache]

I was stoked when this came out!!!

[@gohawks3571]

This is great! I've been learning/experimenting with seitan. So glad for this channel; ty🙂💗

[@ronbar9793]

Great vid! Thank you. Try combining autolyse and folding method it works best. .

[@itsgeraldine8837]

I wonder if the autolyse dough did have a little more starch left in it (due to the washing possibly) and that helped to hold more flavour

[@gabrielg9429]

I will absolutely try this :) thank you, it will safe much time and work

[@SauceStache]

Thank you!!!

[@vnoble6929]

But she said that the non-kneaded one was firmer and isn't the purpose of kneading to get a tougher bite? Still, I'm happy to learn that less kneading = juicier.

[@JonaDayaWesley]

Even if that would mean it has some less gluten, for people with some kind of illness or disability this could be really helpful. Also I love the fact that you always give credit to the source. And the satan/seitan parts are hilarious.

[@suicune2001]

Interesting! I wonder if this works with vital wheat gluten.

[@SauceStache]

Same... im wish I would have tested it!

[@suicune2001]

@@SauceStache Well, then get on it! XD

[@michellee2009]

You could try over-kneading one too. The worst batch i've made had been kneaded extra long.

[@jadehmiller]

You make it look easy. I definitely gotta try this!

[@EvanBlack11]

Hey Sauce, why do you mostly use all purpose flour instead of vital wheat gluten flour?

[@Dogsnark]

I stopped kneading my saitan after my first batch. It was quite tough and that was not what I wanted. Since then I’ve just made sure the ingredients were well mixed and let it go at that. The texture of unkneaded satan is so much better, much like a luncheon meat loaf.

[@pame.chuchú]

Holaaaa desde que te encontre veo todos tus videos,sos el mejor de todos los que habia visto. Solo te pido un favor podrias subtitular tus videos al español ???hay algunas cosas que no las entiendo desde ya muchas gracias!!!

[@avoncalling4608]

Wow! Great timing because I need to make and store more Mock Meats. Chickon Stripes & Patties Meat Loaf & Meatballs Sausage Patties Yes by watching you alls videos, I've gotten that good. (FYI: I was a Tech Student in High School. So I didn't take Chemistry. You Sir are a great Chemistry Teacher!)

[@NOSHEDMANTIS]

Game changer, man - great video!

[@SauceStache]

Thank you so much!!!

[@NOSHEDMANTIS]

@@SauceStache I'm making this right now - been Vegan for 4+ years and never tried the washed flour method (made Seitan a few times with Vital Wheat Gluten and mixing things in a food processor, etc)... excited to see the outcome! :)

[@NOSHEDMANTIS]

I'm also looking forward to trying your wheat pancake bacon recipe [kzbin.info/www/bejne/joXac2ullNqHjMU]

[@NOSHEDMANTIS]

Ok not sure what I did wrong here... When I kneaded the starch out of the doughball (after sitting it in the cold water for 45 minutes), it quickly melted away into gloop. Managed to separate _something_ out from the starchy water using a strainer, but it's like lumpy porridge 😢

[@NOSHEDMANTIS]

The water didn't start to get clearer after a while either (like 10 minutes I think) so I just gave up.

[@kabaray33]

Hi SauceStache, can you please make sietan without gluten or vital gluten flour . I need to cut out gluten from my diet. Thanks.

[@SauceStache]

So there are other meat analogs to make!! Textured protein would be my gluten free go to for sure and I make them all the time... but Seitan itself is just pure gluten, there unfortunately isn't a way to make it without the gluten

[@arieloxford6790]

Fascinating.. it certainly makes the idea of making it home a lot more attractive. It's gone from a bit of a chore to almost effort free.

[@desertportal353]

I was pretty sure I knew what autolyse is till this video. Till now I knew that my German Sheppard, who is well bread and also pretty kneedy, gave me lice automatically every time he slept in my bed. But I see that's not what you are speaking of here. I really do get a lot from your videos so thanks for this one too!!! ( Seriously )

[@SauceStache]

Thank you

[@samthunders3611]

Haha maybe shampoo your dog in Dawn detergent liquid soap..its supposed to work at least with fleas But not often Because there must be something 🤔 toxic in it if it works killing things I know your joking Hopefully Happy New Year Stay safe and healthy.

[@patrickpeters8708]

Monica saying the one tasted better and was juicier makesvme wonder if something about the auotlyze method makes the dough a little more porous and so it soaked up more of the broth. Weighing them both before and after cooking might have shown that. Great video! I need to try this soon.

[@howardmcmillian5764]

I like this new style of videos.

[@alexanderperez5636]

Mark out here undoing long held traditions like a bawsss

[@curliefro]

Thanks for this! I made yummy seitan with all purpose flour and vital gluten (more pricey but less kneading labor). Now I know I can do the cheaper route (all purpose flour) and let the dough rest!

[@marykaren7542]

Good to know!

[@godminnette2]

See, I use vital wheat gluten because it saves on time and money, and I'm not pouring starch down the drain. I recently got a stand mixer so now I don't even need to knead by hand.

[@spykr7]

8:55 cracked me and my partner up, we were rolling around laughing for ages! Great video as always.

[@washiburr9876]

Imagine being married to Mark. Always having delicious food thrust upon you for the sake of the video. I honestly don't think I can imagine a better fate.

[@DSesignD]

Clever experiment, - testing a batch now that I let sit for a good while.

[@markus8605]

Hi @SauceStache and thanks for your videos! Did you experiment with methods to make the Wash-the-flour / "WTF"-method faster and without actually getting your hands wet? I love the seitan it produces but find the "kneading out the starch of this gooey blob"-Phase tedious and a "hard sell" for people to try themselves. Something like a Salad Spinner + Hand Mixer-Combo under gently running water might do the trick,

[@shirasezan]

hi and thanks , excuse my ignorance ,,it sound amazing ,but did i understand right that doing the method with no kneading and then in to the water is a healthier dough ? thanks

[@johnnypham2850]

THANKS SAUCE

[@mildredtoepfer7897]

This combined with the stand mixer method of washing should make seitan super easy.

[@heyyall75]

Whoa! What a great idea!

[@iis.1989]

I love these experiments. I love it when investing less time and energy in cooking take me to better results. Happy New Year !

[@DeeDee-zo7rv]

If I’m using the vital wheat gluten would I just let it rest and skip the washing?

[@sharlawilliams2454]

I am very new to vegan cooking and I find this video very helpful. I’m going to try this, I’ve always been pretty cautious about using fake meat😜🤦‍♀️

[@tracywhipple4364]

Using the same flour (brand/amount), the amount of gluten is the amount of gluten is the amount of gluten. The amount of starch is the amount of starch is the amount of starch. The difference in weight comes from how much starch was left in after washing.

[@SauceStache]

The amount of gluten is the amount of gluten formed after the amount of gluten is kneaded to create bonds is the amount of gluten remaining after its washed is the amount of gluten formed after the amount of gluten is kneaded to create the bonds is the amount of gluten remaining after its washed...... ok that was fun.. thanks for the repetitive comment like im an idiot. If you take a bowl of flour, add water too it, mix lightly, then wash. You will not be left with very much formed gluten and most of it will be washed away. If you take a bowl of gluten, form a dough ball and kneed it really well then wash it you will be left with more formed gluten after you wash it. YES the amount of protein in each starting dough ball is EXACTLY the same, but the formed gluten bonds is what is different and what I was measuring using both methods.

[@Chris-dw6cu]

I didn't realize you could make a "seitan steak" like that so simply. most of the seitan recipes I've followed have been insanely complicated. once you had your seitan dough all you did was flatten it out, fry it, and then simmer it in veggie broth for awhile - and apparently that was enough to get something that tasted like juicy chicken! I've gotta try this. one question: how long did you fry it, and how long did you simmer it? thanks for sharing this technique.

[@jerrydeo]

he said he simmered it for about 45 minutes in the broth. i’m sure if you pan fry them and check on them as they cook until they’re golden brown they will come out good 😄

[@johnchiz54]

my Personal favorite Seitan recipe you blend all the herbs and chickpeas together then add gluten and hand kneed till its the right texture, I then cut them to size, foil wrap them and drop them in a steamer till they set. after that I toss them all in the freezer till I am ready to marinate and pan fry them in oil. it is super easy and I will be making much more once I finally unpack my blender

[@Chris-dw6cu]

@@johnchiz54 sounds good John! Can you provide a recipe with ingredient amounts so I can give it a try? Thanks.

[@Chris-dw6cu]

@@jerrydeo Thanks. can't wait to see what these taste like. I know what I'm cooking tonight!

[@johnchiz54]

@@Chris-dw6cu ▢¾ cup Canned Chickpeas (Drained) (123g) ▢¼ cup Nutritional Yeast (15g) ▢1 tsp Garlic Powder ▢1 tsp Onion Powder ▢¼ tsp Cumin ▢¼ tsp Ground Coriander ▢½ tsp Oregano ▢2 Tbsp Soy Sauce ▢½ cup Tomato Paste (130g) ▢1 tsp Paprika ▢¼ tsp Black Pepper ▢1 Tbsp Dijon Mustard ▢¼ tsp Liquid Smoke ▢½ cup Vegetable Stock (120ml) ▢1 ¾ cups Vital Wheat Gluten (263g) I personally replaced the vegi stock and tomato paste with equal parts water. found it too salty with stock and my roommate has dietary issues when it comes to tomatoes. I also ditched everything after "steam it" in the recipe and chose to marinate it using my mom's steak marinade's. I would pull it from the freezer, put in zip lock with marinade then place into fridge for the work day and cook it how I wanted for dinner lovingitvegan.com/vegan-steak/#recipe Original recipe for reference

[@aneoliveira1464]

1:20 the french "master baker" sounded a little strange at first 🌚😂😂😂

[@biancaneves3346]

I never had the patience to knead my seitan and it works just fine 🤷‍♀

[@Hindrenaline]

You don't have to use wheat gluten? This is great! And no kneading. Thank you!

[@shaunaburton7136]

Cool! I gave up on seitan because of the hours of kneading.

[@The144Kth]

The first time I made Seitan, the instructions said: Kneed only 20 times. Of course I ignored that and kneeded the ball for about five minutes. The resulting seitan was like rubber. So I don't know what to make of this video. Totally confusing.

[@sarahjo9975]

Did you use vital wheat gluten or all-purpose flour & the washing method like this video? Some brands of vital wheat gluten just always turn out more rubbery, regardless of kneading, because of how the company processes them, but it can vary. I really like the washed all-purpose flour method, personally, because the flavor and texture usually turn out better. And this video mainly focused on time vs. muscle, so that could factor into your results, too.

[@The144Kth]

@@sarahjo9975 I used regular flour, like we use to make dumplings. After I followed the instructions and kneaded it only twenty strokes, it came out alright. Been doing it ever since (on the rare occasions I do make seitan 😁)

[@77kriton]

I had sore wrists one time when I decided to make seitan and didn’t knead the dough and I ended up with better yield than kneading, so I don’t knead anymore either.

[@alexandrecharest4853]

100% my kind of science

[@SauceStache]

yes!!! This is what I KNEAD to do!!!

[@CelesteKristan4444]

Monica is my favorite character 😂👍

[@MrSharp14]

Recently made seitan for the first time. Didn’t knead it and it came out great. Second time I made I kneaded it and hated it 😢 never kneading again lol

[@JohnMichaelHamlin]

What's the purpose of frying it on both sides before boiling it, instead of just boiling it?

[@rainydaze9318]

When you did that "cut away" to the horned Satan I couldn't help cracking up! So funny

[@cefarther3945]

Everything is so darn complicated as a vegan. Loved the video, subscribed.

[@erikavonmuegge]

Great vid! Keep em coming

[@gillosborne9516]

I wonder if you would get the same results using vital wheat gluten rather than the washed flour method?

[@dianespero2202]

If you don’t start with flour but start with gluten will acolyte method work still? I assume it will.