Very cool! Makes me wonder, how close can you get to real spam from scratch? Spam has water added, which probably helps to disperse the meat evenly when blending. It also uses potato starch as a binder instead of corn starch, which will bind the same but may produce a different texture. Gelatin is also produced during the cooking process, and I wonder if that texture could be replicated by adding gelatin sheets to the mixture? Very interesting video, and really got me thinking!
With all the additives in spam you can’t get the exact same for a healthier version like this, but if you don’t drain all the fat after steaming like I did …once you refrigerate you will get the gelatin or fat layer that you see when you open a can of spam haha. I’m sure you can use potato starch instead of corn starch. Play around with the recipe to your liking, it should be fun! Let me know how it turns out with different experiments!
Love this! Definitely going to try this. What does the cornstarch do?
Helps bind the ingredients better, but you can try it without too~
Very cool! Makes me wonder, how close can you get to real spam from scratch?
Spam has water added, which probably helps to disperse the meat evenly when blending. It also uses potato starch as a binder instead of corn starch, which will bind the same but may produce a different texture.
Gelatin is also produced during the cooking process, and I wonder if that texture could be replicated by adding gelatin sheets to the mixture?
Very interesting video, and really got me thinking!
With all the additives in spam you can’t get the exact same for a healthier version like this, but if you don’t drain all the fat after steaming like I did …once you refrigerate you will get the gelatin or fat layer that you see when you open a can of spam haha. I’m sure you can use potato starch instead of corn starch. Play around with the recipe to your liking, it should be fun! Let me know how it turns out with different experiments!