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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

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Comments

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.

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