On Wed, 30 Apr 2014 14:56:28 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 30 Apr 2014 01:12:09 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> news > >> > On Tue, 29 Apr 2014 20:09:50 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >>
> >> >> "Julie Bove" > wrote in message
> >> >> ...
> >> >> >
> >> >> > "Brooklyn1" > wrote in message
> >> >> > ...
> >> >> >> On Sun, 27 Apr 2014 22:58:25 -0700, "Julie Bove"
> >> >> >> > wrote:
> >> >> >>
> >> >> >>>
> >> >> >>>"sf" > wrote in message
> >> >> ...
> >> >> >>>> On Sun, 27 Apr 2014 20:05:07 -0700, "Cheri" >
> >> >> >>>> wrote:
> >> >> >>>>
> >> >> >>>>>
> >> >> >>>>> "Julie Bove" > wrote in message
> >> >> >>>>> ...
> >> >> >>>>>
> >> >> >>>>> > But there is no crusty, chewy, outside. But come to think of
> >> >> >>>>> > it,
> >> >> >>>>> > when
> >> >> >>>>> > you
> >> >> >>>>> > get meatloaf in a restaurant or even the small ones they sell
> >> >> >>>>> > at
> >> >> >>>>> > Central
> >> >> >>>>> > Market, they are not crusty or chewy. Is yours crusty and
> >> >> >>>>> > chewy
> >> >> >>>>> > on
> >> >> >>>>> > the
> >> >> >>>>> > outside?
> >> >> >>>>>
> >> >> >>>>> No, I don't care for "crusty and chewy" with meat loaf or
> >> >> >>>>> meatballs.
> >> >> >>>>>
> >> >> >>>>
> >> >> >>>> I've never thought about it. I guess you could say my meatloaf
> >> >> >>>> has
> >> >> >>>> some sort of a crusty exterior, but I suppose it's because I use
> >> >> >>>> high
> >> >> >>>> heat to bake.
> >> >> >>>>
> >> >> >>>Oh! I did mine at 350 so perhaps I need a high heat.
> >> >> >>
> >> >> >> Brush with a sweet glaze.
> >> >> >
> >> >> > I did.
> >> >>
> >> >> Honey is what is typially used and a lot of it. I ecently made ABs
> >> >> matloaf
> >> >> recipe and omittd the glaze. It's on YouTube under Alton Brown
> >> >> Meatloaf.
> >> >>
> >> > It doesn't need any honey, just an oven temp of 400-425° to develop
> >> > the crust. The larger the meatloaf, the more likely a crust will
> >> > develop. Glaze in the last 10 minutes, not at the beginning.
> >> >
> >>
> >> Yeah well, AB says to glaze after 15 minutes of cooking. There is a
> >> difference between a hard sugar glaze and burned.
> >>
> > AB sometimes has his head up his ass.
>
> Example? He was way off on the beer making episode but that was the only
> time I recall and I have watched all of his shows. I have since forgiven
> him.
>
You just cited it. Scoffing at a honey glaze applied after 15
minutes.


--

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Good Friends.
Good Memories.