No problem... baking is closer to chemistry than say grilling..
It’s a lot harder to make it up as you go along that’s why Cakes, Brownies, Muffins and cookies all come in a package today.. baking from scratch is something that needs practice.
@GrandMoffTarkin I used to work in a food lab and we did experiments on baked goods. How you stir, how many strokes, the speed of the mixer is all important. Too much, too fast creates gas holes and causes peaking in muffins and makes them tough. Just stuff like that.
Yeah. You can't just substitute. You have to get a food scale and create mixes and go by density. Rather complicated. Regular flour is ideal in so many ways!
When using fresh game meat always add bacon grease, or ground pork fat as it’s really REALLY LEAN...this is Reindeer meat... Santa didn’t bring me a flying Tank for the last 18 years as I have requested.. so... hehehe....
I want to make them sweet and savory... I won’t go over all the spices I put in as to save space... but the only thing I don’t add is salt it leaves the meat dry, and you can salt after being cooked if needed..
Let’s start shaping the patties and I use an old plastic container press evenly and flat... on Saran Wrap... then I place it in the plastic container because we are going to stuff these burgers.. it will make them awesome!
Work the meat into the shape of the container the bottom and up the sides with the Saran Wrap in between the container & meat this will be helpful in removing them later.
First I put in some parmigiana cheese... since this is a dry cheese it will help soak up juices from the meat and oils from the other cheeses.. these burgers swell a bit.. and this will keep them from leaking..
