BINDERS???
Posted: Mon Feb 20, 2006 9:33 pm
YO DUDES AND DUDETTES,when,where, and how do i put soy binder in minced meat??
YO DUDES AND DUDETTES,when,where, and how do i put soy binder in minced meat??
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BINDERS???
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Posted: Mon Feb 20, 2006 9:33 pm YO DUDES AND DUDETTES,when,where, and how do i put soy binder in minced meat??
Posted: Mon Feb 20, 2006 10:11 pmHi hoodoobluesman
Why do you want to use a soya binder?
Normally you would use this to bind excess fats or to give a meat like texture when using poor quality meats
Regards
Sausagemaker
Why do you want to use a soya binder?
Normally you would use this to bind excess fats or to give a meat like texture when using poor quality meats
Regards
Sausagemaker
Posted: Wed Feb 22, 2006 10:52 pmsausagemaker wrote:Hi hoodoobluesman
Why do you want to use a soya binder?
Normally you would use this to bind excess fats or to give a meat like texture when using poor quality meats
Regards
Sausagemaker
i wish to use very lean meat with out adding any fatback or suet.
i wish to retain fat and moisture of the meat.
this is my way to cut the fat.
Posted: Thu Feb 23, 2006 6:41 pmHi hoodoobluesman
The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.
Regards
Sausagemaker
The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.
Regards
Sausagemaker
Posted: Thu Feb 23, 2006 8:03 pmSausage maker in Buffalo NY sells a fat replacer you may want to try.
http://www.sausagemaker.com/index.asp?P ... &ProdID=56
http://www.sausagemaker.com/index.asp?P ... &ProdID=56
Posted: Fri Feb 24, 2006 4:45 pm[quote="sausagemaker"]Hi hoodoobluesman
The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.
Regards
Sausagemaker[/quote
at what ratio will i use the tapioca starch??
thanks for the info.
The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.
Regards
Sausagemaker[/quote
at what ratio will i use the tapioca starch??
thanks for the info.
Posted: Fri Feb 24, 2006 5:14 pmHi hoodoobluesman
About 2% - 3% should be ok
Regards
Sausagemaker
About 2% - 3% should be ok
Regards
Sausagemaker