by foodmonger2017 » Wed Jan 11, 2017 8:51 pm
Out of Curiosity, has anyone here ever tried to make a frankfurter using just a grinder and robotcoupe? I find that I can never effectively get the desired smooth consistency, that should give me the snap at the bite. I have been thinking of using a stabilizer to help sustain the emulsion during the emulsification process. Not sure which type of stabilizer (i.e. hydrocolloids, gelatins, carrageenan, etc) would best benefit what I'm going for. Any and all help, suggestion, or advice is greatly appreciated!