ISO: Ingredients Help

[deb]

I was having a look at Len poli's site for Pepperoni and found a cooked rather than dried version. As I don't really have the facilities for drying sausages etc I thought I might give the cooked version a go. There are a couple of ingredients I'm unfamiliar with can anyone point me in the right direction?

1) Soy protein

2) Corn syrup solids (as we don't have corn syrup here in the U.K. I've a feeling this isn't easily available, if not what could be used as an alternative?).

Thanks.

[Paul Kribs]

deb

I wonder if the soya protein is the same as the isolated soya protein found in the Supaphos phosphate (along with wheatflour), Don't know anything about corn syrup solids.

Regards, Paul Kribs

[TJ Buffalo]

I found this out while searching the web: Dried corn syrup (derived from corn starch) is referred to as corn syrup solids. It has a relatively low level of sweetness (dextrose equivalent of 24) and bland flavor making it useful in blended mixes. Corn syrup solids are added as a flavor enhancer, stabilizer (to reduce product separation during shipping, storage, etc.), and thickener. I know that The Sausagemaker website carries them ([url]http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=50[url]
Franco or others may know where to buy them in the UK.[/url]

[Wohoki]

The soy protein is called lecethin, and is an emulsifier. It's used in thousands of commercially produced foods to prevent sauces from splitting and keeping you McShake as thick as bad porrige.

[Lee]

Not sure without seeing the recipe, but lecthithin (sp??) is not a protein, it's a phospholipid, but that might just be a little over scientific for a sausage recipe
If I saw soy protein, I'd think of that TVP muck
Used as a filler maybe Dunno

[Wohoki]

I mis-remembered, sorry- you're quite right. (It's lecithin, btw: http://en.wikipedia.org/wiki/Lecithin )

[Lee]

Worked with the gooey stuff for 5 years, you'd think I'd remember how to spell it really wouldn't you
You're right though, it's an excellent, and natural (ish) emulsifier and strong antioxident.

[Wohoki]

I have to admit that I use mustard powder to stabilise emulssions: used in low enough concentrations it's as good as the above, and the taste isn't too strong (wouldn't use it in milkshakes, tho', apart from my famous pork-pie shake )

[Lee]

Pork Pie shake
C'mon then, lets have it

[Wohoki]

Well der....One large slice of pork pie per person (Melton Mowbery, of course), half a banana per person, a desert spoon of Branston, a tea spoon of mustard, a handful of ice, top up with milk and then blend. Serve in a tall glass with a straw and a pearl onion on a stick to stir. It should be thick enough to stand a re-bar up in it. Mmmmmm.

Variation: replace the Branston with Picallily for a particularly attractive shade (on the face of the person you serve it to.) Or make it with Coronation pie for that hint of egg.

[Wohoki]

Also, it works well with black pudding: save a nice fatty slice to wedge on the side of the glass, and omit the pickle. Double the banana to maintain the texture.

[saucisson]

Dave

[DarrinG]

If you go to morton.com they have a cooked salami recipe there too. Its really good and you don't need any special ingredients other then tenderquick

Darrin