My wife’s first attempt at using methylcellulose as a binder in a veggie burger. It’s a mixture of TVP crumbles, spices, water, and the binder. They have a nice bite and chew and hold together really well, reminded me a lot of the thick packaged plant-based burger patties.
That sounds like next level cooking. Can you tell us how she came to the conclusion she needed to use methylcellulose?
Its common in the packaged plant based burgers and made more popular by youtube personalities like Sauce Stache
👆 this right here :)
That burger is adorable.
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Thanks!
We’re going to have to find a word to use in place of ‘binder’ cos it sounds like you shoved some office stationery in a blender
I believe it’s a technical culinary term
Yes I am fully aware of this
