To: libertarian27; All
Of anyone has tips about using milk-soaked bread as a binder in meat loaf, I'd be appreciative...
White? Fresh/stale? Crust on/off? Thanks
13 posted on
06/18/2011 8:26:31 AM PDT by
ken5050
(Save the Earth..It's the only planet with chocolate!!!)
To: ken5050
Watched Guy Fieri yesterday and he used fresh white soaked in milk. Before he added it to the meat mixture, he sqeezed all of the milk out....his end product looked great.
15 posted on
06/18/2011 8:34:55 AM PDT by
illiac
(If we don't change directions soon, we'll get where we're going)
To: ken5050
Definitely remove the crust. Fresh/stale shouldn’t matter at all, as the bread will be well distributed AND cooked. Also, consider soaking the bread in a beaten egg — a superior binder, I promise you.
23 posted on
06/18/2011 9:18:27 AM PDT by
SAJ
(Zerobama -- a phony and a prick, therefore a dildo)
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