grisell wrote:Ok, so I should be able to use phosphate instead of milk powder in emulsified sausages then?
I have aquired some recipes for emusified sausage etc that are used by manufacturing butchers on the Continent.
The all list either potato starch, corn flour and even plain flour as a binder and water retainer. These recipes are not out of date but current practices.
Phil, your suggestion to use the above ingredients make sense according to what I have been reading.
I will be using the potato starch and cornflour shortly in continental frankfurts just to see if there are any noticeable differences.
We both should report back with our findings..
grisell wrote:Thanks BriCan, but I've noticed that phosphate is of much help when making e.g. Swedish Falu sausage (
You can but go very lightly otherwise you will have a brick
http://forum.sausagemaking.org/viewtopic.php?p=70820#70820 ) which is the only emuslified one I've made so far. I don't have good enough equipment to rely on when mixing.
BTW, potato flour/starch is a consistent ingredient in Falu sausage recipes, being used at 4-7% of the total weight together with 10-15% of liquid (water). It's essential to the character and Falu sausage is a Product of Designated Origin and it's the only binder permitted.
wheels wrote: Brican/Robert
wheels wrote: I have no doubt that what you say is true.
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.
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.
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.
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.
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!
wheels wrote: Doh! Now you've made me be rude!
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