Hi all,
I recently purchased methylcellulose f50 to act as a binder for a textured vegetable protein based patty.
When using it as a binder for this purpose (not a liquid) what is the best way to mix it in and how much should I use? I am looking for a springy meat-like texture.
Should I hydrate it in water or add as a powder to the hydrated textured vegetable protein?
Also, what percentage should I use and what should I base that on? Ie, if my blend, including TVP and other components totals 453g, should the powder weight of the methylcellulose be 1% (4.53g) or so of that?