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Tag Archives: mince

Gelling hamburger mince

Posted on May 25, 2014

The ground-meat hamburger is as ubiquitous as the letter ‘m’. At home, the texture of hamburger mince mostly depends on the binding agent. Eggs, flour, breadcrumbs and/or milk are often used to bind, however these agents either don’t bind, are poor binders, or interfere with binding. The most effective binding agent is salt (and water). It

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Posted in All posts, Cooking and preparations | Tags: Hamburger, mince |

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