"All these rich, savory flavors and your classic meatloaf still won't be complete until you have nailed the texture. Instead of crumbly or soggy forkfuls, what it should have is a cohesive density to hold the dish up through the whole meal while still tender and moist enough that every bite feels like it is melting on the tip of your tongue."
"This sounds like it would take a lot of work, but in actuality, there is an easy shortcut you can take, starting with a stand mixer. One of the absolute worst mistakes you can make with meatloaf is overmixing the ingredients, which results in a clumpy, paste-like chunk of meat that becomes rubbery once baked. Then there is also the issue of applying just the right amount of pressure each time you knead."
"This kitchen appliance is designed specifically to combine ingredients with precise and consistent force. With lightning speed and very little effort on your end, it churns everything together in a well-controlled manner, ensuring the mixture is not overdone by accident. Furthermore, compared with hand-mixing, the stand mixer also reigns supreme thanks to its ability to distribute the pressure evenly so no part of your meatloaf turns out to be less cohesive than the rest."
Texture defines meatloaf quality, requiring cohesive density that holds the loaf while remaining tender and moist. Overmixing produces a clumpy, paste-like mass that turns rubbery after baking. Inconsistent hand pressure can yield uneven cohesion across the loaf. A stand mixer supplies precise, consistent force and rapid, controlled mixing that reduces the risk of overworking the meat. The flat beater (paddle) is ideal for heavy mixtures. Controlled low speeds minimize overwork while promoting release of myosin proteins, which bind with other components to form a sticky mesh that holds the meatloaf together.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]