. Good point. That's why it's a good practice to use weight instead of volume in recipes.Take your recipe. Say you need 3/4 cup nfpdm right from the package. Take that pulse it in whatever you use, put it back in the 3/4 cup. Its not at the 3/4 cup line is it. So naturally you add more ground pdm to make the 3/4 cup.....BANG .......To much pdm in your recipe.
Use the pdm at your recipe right from the package, it will break down while mixing. Yes there are a few other options. Mix the pdm with your liquid, mix with your other dry.
Your Results May Vary
Oops! Forgot the original question!
I just use it right out of the box.....
Actually, I'm still confused on dissolving it in the water you add or not. Add it dry to meat mixture, or make it into milk and then add?Same here, store bought NFDM right out of the box, and always go by weight not volume.
I just add it dry a little at a time while mixing just before stuffing. I usually add a tad of water then also to make stuffing a little easier.Actually, I'm still confused on dissolving it in the water you add or not. Add it dry to meat mixture, or make it into milk and then add?
I'm going to make it into milk, then add.
I use regular store bought boxed/packaged nfpdm and NEVER had a problem
indaCajuneric
How would sodium tripolyphosphate compare to high heat NFDM powder as far as binding properties?
No worries and I don't mean to offend, I'm just saying that the Low Heat stuff that's bought in supermarkets is not the NFDM that's called for in sausage recipes. It does not have the binding advantages or the water holding capacity that the High Heat NFMP does. Don't take my work for it though, check out what the manufacturers say about NFDM: Nonfat Dry Milk Powders | All American Foods, Inc. (aafoods.com)LOL
Save my $$.
Dood this aint my first sausage rodeo