tristar wrote:I would love to see the quality of bind you are achieving, next time you cook some would you take some photographs of the inside of the sausage, just from a diagonal cut?
As promised. The red flecks are bits of sun-dried tomato and the green flecks are basil. I forgot to take a picture when it was raw, sorry. Chicken thighs, no extra oil or fat.
What's your opinion of the bind from this? My working hypothesis at this point is that it has to do with the density of the meat. The denser it is, the more fat you need to reduce the density. Beef is denser than pork which is denser than chicken. So beef needs the most fat. This is only a hypothesis, and is falsifiable by experiment. I look forward to the results of others.
From a mouth-feel point of view, they were fine. And they tasted really good tonight.
Dort wo man Bücher verbrennt, verbrennt man auch am Ende Menschen. - Heinrich Heine.
