Water and expansion?

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Water and expansion?

Postby Fingers » Thu May 11, 2017 6:05 pm

Have I have possibly been adding water for no reason?

I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatballs expand, is the water or wine causing this? I cant think what else, unless meat expands during cooking.
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Re: Water and expansion?

Postby BriCan » Mon May 22, 2017 9:25 am

Fingers wrote:Have I have possibly been adding water for no reason?

I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or meatballs expand, is the water or wine causing this?


Short answer is yes -- when making fresh sausage unless it calls for water or wine it is best not to add unless your meat is dry and again when you say you add water to the mix -- how much are you adding ?
But what do I know
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Re: Water and expansion?

Postby Fingers » Mon May 22, 2017 1:41 pm

Thanks for the reply

If its wine 5%, if its water just a splash or so, no more than 5% I would say. I will try and reduce this on the next batch, the wine is for flavour so it may compromise that a little.
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Re: Water and expansion?

Postby RodinBangkok » Thu May 25, 2017 12:17 am

We add enough to hydrate dry ingredients, for a small home batch probably not more the a couple tablespoons, we find it gives us a better dispersion when mixing, but not enough to effect the formulation.
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Re: Water and expansion?

Postby Fingers » Thu May 25, 2017 10:09 am

I think I must be adding way to much liquid. When I am adding wine I guess I can give it a good boil and reduce this down, hopefully without loosing the flavour.
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Re: Water and expansion?

Postby wheels » Thu May 25, 2017 3:51 pm

Boiling it will change the flavour - more mellow, and better IMO.

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