Mike > wrote:

> Can anyone discuss 'binding' as in adding flour to a potato mixture or
> a meatloaf?

I wouldn't add flour to a meatloaf or a meat rissole. Otherwise, adding
flour, perhaps with eggs, to ingredients containing moisture or fat,
binds them together and changes texture of the resulting dish. How much
to add depends on how much actually works - and one's preferences. Add
too little and things may just fall apart; add too much and they get
gluey, or too hard or firm.

Victor