nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Binders

Leif_79611

We will receive a 1/2 pig shortly and I like making terrines and paté. We will also have a house guest that has severe allergies to all eggs and dairy, so I am looking for a substitute binder. Do you have any suggestions?

Best regards,

Leif

Find more posts tagged with

All About Ingredients

Comments

Martin_411586

https://www.chefsteps.com/activities/million-dollar-country-pate-a-simple-recipe-that-looks-and-tastes-like-a-million-bucks I'd simply omit the egg and milk. On the scale of such a recipe it's only a small amount anyway and with all the protein and salt it should bind just fine.

You could blitz up a little chicken breast to a paste and add as a precaution.
Also, if you go for the trotters and snout the connective tissue will break down into gelatine. That will also hold it together

whenric

Meat glue (transglutaminase)! Just make sure to get the kind that doesn't use milk proteins as the filler 'binder' protein. It would be a perfect use for it.

More basic info, and here. Quote from CS feature: All forms of Activa, with the notable exception of GS, are suitable for the direct addition method. Try it next time you're making an emulsion-style forcemeat or a high-protein purée by adding 0.25% Activa to the raw weight of the food.