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.
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That sounds like next level cooking. Can you tell us how she came to the conclusion she needed to use methylcellulose?
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
