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
posted on 06/18/2011 8:26:31 AM PDT
(Save the Earth..It's the only planet with chocolate!!!)
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.
posted on 06/18/2011 8:34:55 AM PDT
(If we don't change directions soon, we'll get where we're going)
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.
posted on 06/18/2011 9:18:27 AM PDT
(Zerobama -- a phony and a prick, therefore a dildo)
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