tag:blogger.com,1999:blog-3653564620140769260.post3174062666418595034..comments2023-08-31T22:19:31.862-07:00Comments on The Elf in the Kitchen©: Me, My-Elf and IJanne Swearengenhttp://www.blogger.com/profile/12253546174618008501noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3653564620140769260.post-65987701981150700952015-06-07T11:01:11.089-07:002015-06-07T11:01:11.089-07:00Thanks for your comment and for reading the Elf!! ...Thanks for your comment and for reading the Elf!! We usually prepare the seitan in The Gentle Chef's cookbook but gave the BRM a try to see if there was indeed a difference. So much of the texture relates to the amount of kneading you do (we knead only until the dough becomes slightly elastic), the amount of time you let it rest (we let ours rest for 10 minutes) and the method of cooking. ForJanne Swearengenhttps://www.blogger.com/profile/12253546174618008501noreply@blogger.comtag:blogger.com,1999:blog-3653564620140769260.post-76511857932960087522015-06-07T10:49:04.688-07:002015-06-07T10:49:04.688-07:00How is the Bob's Red Mill seitan? I haven'...How is the Bob's Red Mill seitan? I haven't made this recipe. What is the texture like? Is it really chewy? Is it tender? thatcrazyveganhttps://www.blogger.com/profile/14962124335222301022noreply@blogger.com