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Post by lagatta on Feb 18, 2017 15:51:36 GMT
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Post by bixaorellana on Feb 18, 2017 17:06:04 GMT
I haven't made meatloaf in ages. It's one of those foods that is maligned because of all the bad versions, but I prefer to think of in Fran Lebowitz's words, as “a gloriously rough kind of paté”.
The seasonings in that NYTimes recipe sound wonderful and definitely like something I'd make. There is something absolutely cheering about having a nice cold meatloaf of your own making in the fridge, all ready to be sliced for a perfect sandwich.
I've never even flirted with the idea of using a water bath for meatloaf, but suppose it could make a more delicate product. When I make meatloaf, I use one of those metal vegetable steamers and arrange the meat mixture in a ring on top of it. (You could use something like a bundt pan first, and tip the raw mixture from it onto the steamer.) Set the steamer with its freight of meat onto a deepish pan, then stick it in the oven. The meat won't be cooking in its own grease that way, and it will cook more evenly and quickly because of not having a dense center.
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Post by Deleted on Feb 19, 2017 18:13:49 GMT
I like to think of myself as having a fair amount of culinary savvy and innovation. I rarely follow recipes to the T and embellish, experiment etc.
That being said, I have never heard of doing a meatloaf in a water bath. It is embarrassing I suppose but, it makes total sense.
This recipe with its exotic ingredients is something I know I/we would enjoy.
So, thanks to you folks on both fronts.
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Post by Deleted on Feb 20, 2017 22:14:03 GMT
School lunches put me off meatloaf for the rest of my life, and the dish was absolutely never served at home.
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