Hi folks, how would love some tips here. Kinda losing my mind at this point. I have tried many different recipe variations to try and create a TVP veggie burger using methylcellulose to get a meatier and less crumbly texture. No matter what I do, this is the end result. The ratios of everything have been altered significantly between attempts, but the basic formula is this: mix methylcellulose with dry tvp, add seasoned liquid, let sit in fridge for at least two hours. As soon as they go in the grill, I have a sloppy mess. Any thoughts?
by SubcutaneousMilk