On 1/6/2015 2:12 PM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> That would be dried. I buy the stuff in the can. There's not much
>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>> there?
>>>
>>> I don't know, which is why I asked I dehydrate left over bread and
>>> turn it into crumbs anyway, so I do have both. Why would fresh not be
>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>> loaf. I made some once and it was fine but I can't remember which
>>> breadcrumbs I used
>>>
>>
>> I soak fresh bread to soften it up. I could dry the bread and make
>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>> connoisseur. Pardon my french!
>
> Mais oui So, you use fresh but then soak it? With what? Does it not
> end up as mush?
>

Some people will soak bread in milk, or even evaporated milk. I like to
use water. When it's soft, I'll squeeze the bread. It feels like a
jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
with a mush or a goo. I used to add a ton of water to meatloaf - the
bread helps retain the water but I've now seen the error of my ways.
These days, I don't add any eggs to the mix.