Most of us have experienced frustration when trying to cook meat based dishes. Whether it’s the meatballs you spent thirty minutes preparing turning to shame in a soup or the meatloaf collapsing on the cutting board as you try to serve it. Even theTurkey burgers you spent all that time on turning to cardboard.
So what is a binder in cooking?
In general, a binding agent is an addition to a food mixture that allows the ingredients to maintain their shape and keeps them from separating. This is done by retaining the moisture and other liquids and fats of the food as they cook.
Chef’s Note: When I first started as a chef, I thought more egg meant stronger binding. Surprise! It was denser and more rubbery.
2. What is a Binding Agent?
The scientific explanation:
Muscle fibers in meat are made up of different proteins. When meat is cooked, these fibers shrink and give up their fluids. The goal of cooking meat is to lose as much of the fluids as possible, but if the meat isn’t cooked correctly, then it will be dry.
Meats rely on binders to hold their shape and ensure a tender consistency.Evaporation is inevitable if meat is not bound.BINDERS (Proteins) 101 The protein starts to set and seals in the meat juices as it heats. As starches absorb liquid, they gel and create a thick pasty substance that holds liquid and gives shape to meatloaf or patties. MEAT BINDERS VS. FILLERS A small quantity of meat binder within a meat dish is often confused with bulk meat extenders. The main objective of cooking binders is to enhance the texture and structure of meat as well as improve its moisture retention. Meat fillers on the other hand are added to meat dishes in large quantities to enhance the yield of the meat and reduce its cost. The texture of the extended meat is improved through the addition of bulky stuffing agents e.g. boiled potatoes.
BULK STUFFERS AND BINDERS Though stuffing agents can bind meat, the main objective of a binder is not to add bulk to the meat. THE PERFECT BIND Moisture retention and texture improvement are concurrent functions of a binding agent. Simply adding binder will not improve the texture of the meat, and a meat dish bound only with liquid will break apart on cooking. BINDER TYPES 1. Protein Binders. EGG WHITES Protein sources are excellent binders, and egg whites are 100% protein. EGG YOLKS In addition to protein, egg yolks contain a good amount of fat and can act as an excellent binding and emulsifying agent.
Dairy
Plain yogurt or milk does not bind much, if at all. However, when combined with bread it creates a structure called a panade. When milk or yogurt is combined with bread, the proteins in the milk or yogurt bind to the muscles in meats and poultry, and prevents the meat from shrinking and becoming tough.
Starch
Traditional or Japanese style breadcrumbs are often used in meatballs and meatloaf, respectively. Potato or cornstarch are great binders in chicken or turkey patties. Binders made from flour may be used in meats, but using too much flour may result in a doughy texture. Quick or rolled oats absorb liquids and fats, and give a nutty flavor to meats.
Gelatin
While raw, gelatin binds and holds meats together. Gelatin is often used with stock. Bone broth can also be used. Most of the binding power is lost when stock is reduced, but the broth can still provide a good binding power for meats, especially for leaner meats. Gelatin provides a better binding power for lean meats than stock.
Use the ratios and functions in the following table to bind your meats.
Binders Function Ratio Example
Gelatin 1 tbsp. gelatin to 1/2 cup water Binds and adds structure to leaner meats
Starch 2 tbsp. starch to 1/4 cup liquid Thickens and provides binding for meats
Flour 2 tbsp. flour to 1/4 cup liquid Takes away moisture and aids in thickening
Proteins bind best to fats. To trim fat in your diet, target light (or “skinny”) binders and breadcrumbs. Keep the following in mind as you cook with lean ground meat: Lean ground meats (like turkey, chicken and venison) are naturally dry. To prevent dryness, use a starch binder with a fat and/or moisture source. A variation of the Panade Technique is to prepare a “panade” using bread, milk and seasoning and then work the bread mixture through the raw meat. For best results, follow the binder recommendations shown below. Panades are very flexible. Best Meat Binder
Classic Meatballs Ultra-tender and juicy, Classic Meatloaf Sliceable and not crumbly Lean Poultry Patties Moist and not dry, Burger Patties Pure beefy taste and texture,
Classic Meatloaf Sliceable.
5. Real Kitchen Test: What Happens When You Skip a Binder?
Practically speaking, using the correct binder in cooking or baking can make a big difference. As an illustration, one-pound batches of raw 80/20 ground beef, prepared according to these instructions, were cooked using the same methods and procedures. The differences that resulted from lack of binder are illustrated below.
The Perfect Egg and Bread Technique
A plump burger with a crisp exterior and a yolk that is rich, velvety, and absolutely zero percent cracking.
The Takeaway: When a burger is made using this technique, sometimes a little salt is all that is needed for binding. However, if tenderness and moisture are desired, like when making meatloaf or meatballs, using a panade with egg as the binder will create better results.
6. Common Mistakes When Using Cooking Binders
1. Using Too Much Binder
If the raw meat mixture is bound so tightly that it cannot be formed into a ball or shape, way too much binder has been used. Raw meat and meat mixtures should resemble and feel like a seasoned meatball rather than a thick, runny paste.
2. Over-working The Meat
Once the meat binder has been incorporated, stop working the meat. Cross-linking of myosin is what gives meat a tough and chewy texture.
3. Not Allowing The Meat To Rest
Once the binders have been incorporated, allow the meat to rest for a minimum of 15-30 minutes before cooking.
The “chill time” allows the starches (i.e. breadcrumbs or oats) to become fully saturated and bind the ingredients together.9. Tips & Techniques Gluten Free Meat Binders Almond Flour: Rich in fat and protein, and does a good job binding meats without gluten. Rolled Oats or Panko: These are good for absorbing liquids and are allergen free. Mashed Potatoes: This is a good binder for meatloaf and fish cakes. Egg Free & Vegan Binders Flax Egg: Used to bind veggie burgers and loaves.
Chia Gel: This is a good binder for meatless dishes. Mashed Canned Beans: A good binder and thickener for meatless patties. 10. What do you need to know before making smash burgers? Smash burgers shouldn’t have a meat binder. If you use a binder for meat, it will lose its integrity and will be more similar to a meatball. Can I use flour to bind meat the way I would use an egg? Flour may bind the meat, but it will lack structure and integrity.
Flour with no eggs should have either milk or stock to keep it from drying out.
Prior to starting your next recipe with ground meat, utilize the information in the following checklist.
Bind or Moisten: Use a binder if meat is too dry or use a fat/moisture supplier if it’s too lean.
Prepare the Panade: Mix breadcrumbs and a liquid to achieve the consistency of paste.
Gently Mix: Fold the binder into the meat. Overworking the meat will result in tough meat.
Chill: Refrigerate the meat for 15 to 20 minutes. The meat needs to set and the fats need to harden.
