Monday, October 09, 2006

Meat Loaves and Sausages

From: How To Read A French Fry

*Starchy fillers (bread or cracker crumbs) not only function as extenders but also absorb and hold in flavorful juices

*Using a combination of meats in meat loaf gives you a fuller-flavored, moister dish. Try a mixture of half ground beef and a quarter each of pork and veal (by weight).

*Remember that meat will swell from the heat when sausages are cooked. Cook them gently to keep them from splitting and losing all the flavorful fat. Poach them in well-seasoned liquid (water, wine or beer) until they feel firm. Then fry or grill, if you like.

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