wrote:

> On Thu, 29 May 2008 11:13:22 -0700, Blinky the Shark
> > wrote:
>
>>blake murphy wrote:
>>
>>> On Wed, 28 May 2008 22:36:03 -0700, Blinky the Shark
>>> > wrote:
>>>
>>>>
>>>>From another group, on someone's mother's meatloaf: "I do remember her
>>>>cautioning not to over-mix the mixture, to avoid toughness."
>>>>
>>>>Why would that cause toughness? Or is this a kitchen UL?
>>>
>>> i suspect it's like the advice not to over-handle hamburgers. you
>>> don't want to break down the meat any further, i guess.
>>
>>And "breaking it down" would make it *tough* how?
>
> Yeah, I'm unclean on the concept too.

A little dish soap should help with that.


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On Thu, 29 May 2008 23:41:30 -0700, Blinky the Shark
> wrote:

> wrote:
>
>> On Thu, 29 May 2008 11:13:22 -0700, Blinky the Shark
>> > wrote:
>>
>>>blake murphy wrote:
>>>
>>>> On Wed, 28 May 2008 22:36:03 -0700, Blinky the Shark
>>>> > wrote:
>>>>
>>>>>
>>>>>From another group, on someone's mother's meatloaf: "I do remember her
>>>>>cautioning not to over-mix the mixture, to avoid toughness."
>>>>>
>>>>>Why would that cause toughness? Or is this a kitchen UL?
>>>>
>>>> i suspect it's like the advice not to over-handle hamburgers. you
>>>> don't want to break down the meat any further, i guess.
>>>
>>>And "breaking it down" would make it *tough* how?
>>
>> Yeah, I'm unclean on the concept too.
>
>A little dish soap should help with that.

Hey! How did that happen? Maybe the internet jumbled my message.
<sigh> Call me comic relief.

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sf wrote:
>
> I think the definition tells you that ground meat can't be tough.

Well, it can, depends on the cut, especially on how it's trimmed... if
the meat contains what a lot of folks call "gristle/connective
tissue", that is tendons, ligaments, silver skin, it will be tough.
Often meat will be ground twice in an attempt to negate the gristle
contained in lesser cuts, but multiple grinding has the same affect as
over mixing. Over mixing in of itself will not make ground meat
tough... it will be dense the same as produced by multiple grinding,
dense is not tough... in fact dense meat loaf is more tender... some
may not like the "creamier/smoother/pate-like" texture but it's not
tough, it's actually more tender.

There are just too many ingredients that can be included in meat loaf
and various methods that can affect texture that attempting to sum it
all up in one sentence is not possible.. a thick book can be written
on this meat grinding/cooking ground meat subject, in fact many have.

wrote:

> On Thu, 29 May 2008 23:41:30 -0700, Blinky the Shark
> > wrote:
>
>> wrote:
>>
>>> On Thu, 29 May 2008 11:13:22 -0700, Blinky the Shark
>>> > wrote:
>>>
>>>>blake murphy wrote:
>>>>
>>>>> On Wed, 28 May 2008 22:36:03 -0700, Blinky the Shark
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>From another group, on someone's mother's meatloaf: "I do remember her
>>>>>>cautioning not to over-mix the mixture, to avoid toughness."
>>>>>>
>>>>>>Why would that cause toughness? Or is this a kitchen UL?
>>>>>
>>>>> i suspect it's like the advice not to over-handle hamburgers. you
>>>>> don't want to break down the meat any further, i guess.
>>>>
>>>>And "breaking it down" would make it *tough* how?
>>>
>>> Yeah, I'm unclean on the concept too.
>>
>>A little dish soap should help with that.
>
> Hey! How did that happen? Maybe the internet jumbled my message.
> <sigh> Call me comic relief.

You seen to have forgotten: Google Groups is the Internet.

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