Prepare formaciones de carne, pescado y verduras con Special Ingredients Easy Binder
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Molecular Gastronomy
Molecular Gastronomy
4
20 minutes
20 minutes
Prepare meat, fish and vegetable formations with Special Ingredients Easy Binder
Author:Special Ingredients
785g minced or small to medium pieces of Meat / Fish & chopped, diced or blended vegetables
200g cold water
15g Special Ingredients Easy Binder
Seasoning (optional)
Add 15g of Easy Binder to 200g of cold water Blend together using a stick blender or a hand blender for a few seconds to make the Easy Binder solution.
Mix all your ingredients and the Easy Binder solution together, use either an electric mixer or mix by hand in a large bowl with a spatula for 2-5 minutes until well mixed.
Put your mixture into moulds making sure each mould is full and compact with no air bubbles.
Vacuum pack each formation to remove air and compact.
Shape and compact your formations by hand squeezing out any air. Then wrap tightly in cling film.
Store in the refrigerator (temperature 2-5ºC), for between 8 to 24 hours until set.
Your formations are now ready to cook, freeze or slice.
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