wheels wrote: Brican/Robert
Sir; [respectfully]
wheels wrote: I have no doubt that what you say is true.
I do honestly do try and not tell porkies to best of my ability.
wheels wrote: My own (limited) experience of emulsified sausage leads me to believe that when using 'home' equipment, more water rather than less may be appropriate.
I pondered this mute point with long and hard and began to wonder if yet again I have given the wrong impression or just muddying the waters or could it be that someone has read something I wrote and read what they want to read?
Takes a back look to check Let’s take another look at what I wrote:
All I use when making an emulsion is ice to keep the temperature down. The trick is to learn how to produce a good [binding] emulsion Think of stretching an elastic band, you can take it a certain point and it will snap, take it just below that and everything is all right. Making the emulsion is the same.
I see I did mention ‘ice’ and in my puny mind the confusion now reigns. I always thought ice was water that was frozen? So if ice is water that is frozen then in my small mind I am adding water, and yes I did not state the amount of ice I am using as if I did it would confuse people more or did I.
wheels wrote: The power of the food processor obviously has an effect - I have a (comparitvely) powerful big Magimix - there's no doubt that it's power helps.
I did say
And before someone pipes up it is impossible to do at home, I have a friend who has been doing it for over 30 years.
wheels wrote: However, I find that to get a good emulsion I have to add more water than you would using a bowl cutter/chopper.
Ok, not trying to a big ar*e but assume that because I use a bowl chopper/silent cutter that I do not need to use that much ice [remember; it is water] I using between 125g - 150g of ice per kg, so you are saying that you are adding more than that?
wheels wrote: As an aside, good temperature control is essential. Just log the temp when doing hot dogs at home - it rises quicker than a tart's knickers!
Which is why we use ice instead of water; I had hoped that you knew about temperature control and realised that instead of the fast rise you have quoted we achieve a fast lowering which we know you really want.
wheels wrote: Doh! Now you've made me be rude!
So sorry about that, at least I did mine with tongue in cheek