Originally Posted by worthsmokin
What are some of the positive's?
Apparently this stuff is used all the time?? I am not sure where it's used, I've take a cooking course here or there, Charcuterie being one of them, and that's the only place I've seen it. Nonetheless, proponents claim the following.
• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like lamb and scallops