champion juicer emulsification
Posted: Mon Oct 21, 2024 10:34 pmI'm perplexed as to how to emulsify using this champion juicer after reading about it on a forum. When I see videos of it being used, they all show the meat, fat, spices and salts incorporated into the grind and then through the juicer just once to emulsify.
Prior, I used to use the food processor (with gel freeze packs wrapped around the bowl to help keep temps low) but I'd grind and salt the meat and leave it overnight before starting the emulsifying, adding the ground fat once the meat is smoothed out followed by the spices and continuing until the emulsifying is done. I had tried adding everything all at once but it always ended up with water being cooked out of it as the emulsifying wasn't working and it wasn't due to temperatures.
How is it going to work now incorporating everything at the start and coming out the end with a proper unbroken emulsion?
Any help appreciated.
Prior, I used to use the food processor (with gel freeze packs wrapped around the bowl to help keep temps low) but I'd grind and salt the meat and leave it overnight before starting the emulsifying, adding the ground fat once the meat is smoothed out followed by the spices and continuing until the emulsifying is done. I had tried adding everything all at once but it always ended up with water being cooked out of it as the emulsifying wasn't working and it wasn't due to temperatures.
How is it going to work now incorporating everything at the start and coming out the end with a proper unbroken emulsion?
Any help appreciated.