Agreed. The “it’s not really food” idea came from labeling requirements that to be labeled cheese, it needs a certain percentage of its ingredients to be cheese. Once upon a time, American cheese slices were made from the offcuts of cheddar, but the popularity of American cheese means that there literally aren’t enough offcuts to be economical… you’d have to make cheddar just to turn it into American cheese.
But guess what cheddar is made from? Milk. Turns out, when making American cheese, it’s possible to skip the aging and culturing process and simply go straight from milk into the cheese slice we know, with less than the mandated amount of aged cheddar added. That means they had to write something like cheese product instead of calling it cheese directly.
But it is still food! In fact, it’s still American cheese… skipping a step in the recipe to get a very similar if not identical result doesn’t change what it is! It uses the same raw ingredients, for crying out loud! It’s still the same stuff!
I agree that if what you did works, go for it. But I will also tell you how my mother and grandmother taught me to knead, and see if it helps you any.
I don’t always get the best crumb this way, and I’m still trying to figure out why, but this is how I was taught, and it does quickly create all the nice long gluten strands you want when kneading dough. And that’s the main idea… pushing and pulling the dough in the kneading process makes long gluten strands. Folding the dough like I was taught stretches it. Pushing it, well, pushes it. Rotating it makes sure that you’re getting at all the dough, not just one portion.
But kneading like a cat does? Well, it does push and pull, which is kneading. The only thing I’d be worried about in your method is that it might not get all the dough kneaded, there may be spots left that didn’t get pulled or pushed, and even if you got everything, it might not be everything evenly.
But again… it it WORKS for you, then do what works.