Or perhaps meatloaf is not supposed to be crusty? My mom's always were but
then she was known to overcook her meat. She did put bacon on top of hers
and that's one thing I didn't like. I did like the flavor of it on there
but I only like crispy bacon and when you put it on meatloaf it gets limp.
Worse still was that limp bit on your cold meatloaf sandwich the next day.
I always picked my bacon off.

Because I can't use dairy or eggs in mine, they tend not to hold together
well so I make smaller ones. Just now I made them in muffin tins. No
better results really. I had two different kinds. The standard ones and
some more shallow, square ones which I think I purchased for cornbread but
never used. Until now. Same results with both. Perhaps 80% of them held
together. The rest didn't totally crumble but perhaps lost a little piece.

So... The flavor of these is wonderful! I topped them with my own chili
sauce. And they are very tender, perhaps because there is no egg. Perhaps
because I always put a lot of veggies in there. And everyone likes them.
Or everyone here. I doubt that my mom would like it as she says she only
likes her own.

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?

"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.

Cheri

On 2014-04-28, Sqwertz > wrote:


> I would have figured that everything you cooked was crusty.

C'mon, Steve. The only reason I ever hafta suffer the Bovine's posts
is cuz you are always responding to them. Mercy ....please. Yer
lovably crusty in yer own way, so don't wanna KF you jes to avoid the
Bove.

nb

"Sqwertz" > wrote in message
...
> On Sun, 27 Apr 2014 18:57:51 -0700, Julie Bove wrote:
>
>> 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?
>
> I would have figured that everything you cooked was crusty.

Nope. Just sometimes bread and potatoes.

"Cheri" > wrote in message
...
>
> "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'm not sure that I've ever had crusty meatballs but... Are you saying that
meatloaf should not be crusty?

On 4/27/2014 8:57 PM, Julie Bove wrote:
> Is yours crusty and chewy on the outside?

If I leave the top naked (no ketchup or bbq sauce) it gets kind of
crusty, but never any other part of the loaf.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

"notbob" > wrote in message
...
> On 2014-04-28, Sqwertz > wrote:
>
>
>> I would have figured that everything you cooked was crusty.
>
> C'mon, Steve. The only reason I ever hafta suffer the Bovine's posts
> is cuz you are always responding to them. Mercy ....please. Yer
> lovably crusty in yer own way, so don't wanna KF you jes to avoid the
> Bove.
>
> nb

I concur.

"DreadfulBitch" > wrote in message
...
> On 4/27/2014 8:57 PM, Julie Bove wrote:
>> Is yours crusty and chewy on the outside?
>
> If I leave the top naked (no ketchup or bbq sauce) it gets kind of crusty,
> but never any other part of the loaf.

Hmmm... My mom's were crusty all over.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "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'm not sure that I've ever had crusty meatballs but... Are you saying
> that meatloaf should not be crusty?

I hate the crisp crust on meat loaf, so I make sure it never happens. The
same with meatballs.

Cheri
>

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "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'm not sure that I've ever had crusty meatballs but... Are you saying
>> that meatloaf should not be crusty?
>
> I hate the crisp crust on meat loaf, so I make sure it never happens. The
> same with meatballs.

But what causes it to happen? I have only made meatballs from scratch
perhaps twice. We're not so keen on them here.

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.


--

Good Food.
Good Friends.
Good Memories.

"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.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "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'm not sure that I've ever had crusty meatballs but... Are you saying
> that meatloaf should not be crusty?

I've never cared for it. It means you cooked it at too high a temperature.
I cook mine at 325 for a nice tender texture. Cooked at 375 you'll get the
crust. I at least smear some ketchup on the loaf to prevent the crust
forming and add flavor.

People hate meatloaf because they never had good meatloaf. It isn't
supposed to be shoe leather with a crunchy crust. It should be firm yet
tender and moist all throughout. If it takes a coat of varnish then it's
not good meatloaf.

"Julie Bove" > wrote in message
...
>
> "DreadfulBitch" > wrote in message
> ...
>> On 4/27/2014 8:57 PM, Julie Bove wrote:
>>> Is yours crusty and chewy on the outside?
>>
>> If I leave the top naked (no ketchup or bbq sauce) it gets kind of
>> crusty, but never any other part of the loaf.
>
> Hmmm... My mom's were crusty all over.

Back in the day people thought they'd die if they ate meat that was not
extremeley "well done." There were arguably good reasons for it specially
for lamb and pork. But the results were always tough, dry, chewy meat.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "DreadfulBitch" > wrote in message
>> ...
>>> On 4/27/2014 8:57 PM, Julie Bove wrote:
>>>> Is yours crusty and chewy on the outside?
>>>
>>> If I leave the top naked (no ketchup or bbq sauce) it gets kind of
>>> crusty, but never any other part of the loaf.
>>
>> Hmmm... My mom's were crusty all over.
>
> Back in the day people thought they'd die if they ate meat that was not
> extremeley "well done." There were arguably good reasons for it specially
> for lamb and pork. But the results were always tough, dry, chewy meat.

Yes. I grew up thinking that meat should be that way because that's what I
was served.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "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'm not sure that I've ever had crusty meatballs but... Are you saying
>> that meatloaf should not be crusty?
>
> I've never cared for it. It means you cooked it at too high a
> temperature. I cook mine at 325 for a nice tender texture. Cooked at 375
> you'll get the crust. I at least smear some ketchup on the loaf to
> prevent the crust forming and add flavor.
>
Ohhhh... I used to use ketchup on mine but now chili sauce. That's
probably why I don't get the crust! I do think I have seen recipes where
the sauce was added during the last 10 minutes of cooking time.

> People hate meatloaf because they never had good meatloaf. It isn't
> supposed to be shoe leather with a crunchy crust. It should be firm yet
> tender and moist all throughout. If it takes a coat of varnish then it's
> not good meatloaf.

I did not know that. However...

Last week I just about had a fit of giggles at a restaurant that caters to
seniors. An elderly couple behind us had brought their friend from far away
to try the excellent meatloaf.

When their food arrived, the couple became angry and confused. At first
they called the waitress over and said that they had gotten the wrong meat.
She assured them that it was in fact meatloaf.

They kept protesting saying that it had never tasted or looked like that
before. No, said the waitress. It was always like that. They cooked it
and chilled it and when it was ordered, it was sliced and reheated on the
grill. But she did add that they had different cooks that might make it
slightly different.

That sounded odd to me. I was dying to see what was on their plates but
since they were behind me, there was no good way to do this.

I had to listen to them complain and complain about how vile and horrible it
was and they apologized to the friend again and again.

The waitress came back, noticed the uneaten food and asked them if they
wanted boxes? I was like... Whoa! Wrong thing to ask! But the friend did
in fact ask for a small box. Not sure what she was taking with her.

We had finished eating and were going to the register to pay so I was then
able to see the plates. Didn't look to me like they ate anything except for
the potatoes. The rolls and broccoli were still on the plates. But the
meatloaf? Looked like weird, rounded patties of mushy dog food. Did not
bear resemblance to any meatloaf I've ever seen.

I have never ordered meatloaf in this place nor has anyone I have dined with
so no clue how it normally is. But...

I used to sometimes order the chili. Not that it was good but because it
was Hormel. So predictable. Until the day that it wasn't! I decided to
try my chopped sirloin with chili on it. And what did I get? Some sort of
thing that they made up with mushy black beans. It was so very bland and
pasty. Never again.

This place can be hit and miss on some things. I got the beef vegetable
soup once and it was excellent. Got it again and it was even better. Then
the third time it was no so good. I think it varies because they likely use
leftover veggies like I sometimes do when I make soup. So it's never the
same way twice. And... If soup sits on the heat for too long, bad things
can happen to it. It can cook down to mush, the broth goes away and the
flavors can get too concentrated. Especially the salt. Then to try to save
it they'll add water which only weakens the flavor. But at least I know
they make it from scratch.

They don't make everything from scratch though. The mashed potatoes are
very runny instant ones.

On Sun, 27 Apr 2014 18:57:51 -0700, "Julie Bove"
> wrote:

>Or perhaps meatloaf is not supposed to be crusty? My mom's always were but
>then she was known to overcook her meat. She did put bacon on top of hers
>and that's one thing I didn't like. I did like the flavor of it on there
>but I only like crispy bacon and when you put it on meatloaf it gets limp.
>Worse still was that limp bit on your cold meatloaf sandwich the next day.
>I always picked my bacon off.
>
>Because I can't use dairy or eggs in mine, they tend not to hold together
>well so I make smaller ones.

1. Use higher heat
2. To get the meat to stick better, work it more and you will extract
the myosin in the meat and that will help it stick together better.


>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?

My wife fries them first and they get a crust. We like it that way.

"Ed Pawlowski" > wrote in message
...
> On Sun, 27 Apr 2014 18:57:51 -0700, "Julie Bove"
> > wrote:
>
>>Or perhaps meatloaf is not supposed to be crusty? My mom's always were
>>but
>>then she was known to overcook her meat. She did put bacon on top of hers
>>and that's one thing I didn't like. I did like the flavor of it on there
>>but I only like crispy bacon and when you put it on meatloaf it gets limp.
>>Worse still was that limp bit on your cold meatloaf sandwich the next day.
>>I always picked my bacon off.
>>
>>Because I can't use dairy or eggs in mine, they tend not to hold together
>>well so I make smaller ones.
>
> 1. Use higher heat
> 2. To get the meat to stick better, work it more and you will extract
> the myosin in the meat and that will help it stick together better.
>
>
>>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?
>
> My wife fries them first and they get a crust. We like it that way.

Okay. Thanks!

On Sun, 27 Apr 2014 22:40:25 -0700, sf > wrote:

>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.

You have a crusty bottom.

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.

On 4/27/2014 8:57 PM, Julie Bove wrote:
> Is yours crusty and chewy on the outside?

Mine is properly cooked.

I cant imagine crusty, chewy meatloaf.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

Julie Bove wrote:
> Or perhaps meatloaf is not supposed to be crusty? My mom's always
> were but then she was known to overcook her meat. She did put bacon
> on top of hers and that's one thing I didn't like. I did like the
> flavor of it on there but I only like crispy bacon and when you put
> it on meatloaf it gets limp. Worse still was that limp bit on your
> cold meatloaf sandwich the next day. I always picked my bacon off.
>
> Because I can't use dairy or eggs in mine, they tend not to hold
> together well so I make smaller ones. Just now I made them in muffin
> tins. No better results really. I had two different kinds. The
> standard ones and some more shallow, square ones which I think I
> purchased for cornbread but never used. Until now. Same results
> with both. Perhaps 80% of them held together. The rest didn't
> totally crumble but perhaps lost a little piece.
> So... The flavor of these is wonderful! I topped them with my own
> chili sauce. And they are very tender, perhaps because there is no
> egg. Perhaps because I always put a lot of veggies in there. And
> everyone likes them. Or everyone here. I doubt that my mom would
> like it as she says she only likes her own.
>
> 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?

What little I know of cooking science would suggest you follow the
approach used for many other things - high heat for long enough to
create the outer surface the way you want it, then lower the heat to
finish cooking it the rest of the way through.

-S-

"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.

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> Or perhaps meatloaf is not supposed to be crusty? My mom's always
>> were but then she was known to overcook her meat. She did put bacon
>> on top of hers and that's one thing I didn't like. I did like the
>> flavor of it on there but I only like crispy bacon and when you put
>> it on meatloaf it gets limp. Worse still was that limp bit on your
>> cold meatloaf sandwich the next day. I always picked my bacon off.
>>
>> Because I can't use dairy or eggs in mine, they tend not to hold
>> together well so I make smaller ones. Just now I made them in muffin
>> tins. No better results really. I had two different kinds. The
>> standard ones and some more shallow, square ones which I think I
>> purchased for cornbread but never used. Until now. Same results
>> with both. Perhaps 80% of them held together. The rest didn't
>> totally crumble but perhaps lost a little piece.
>> So... The flavor of these is wonderful! I topped them with my own
>> chili sauce. And they are very tender, perhaps because there is no
>> egg. Perhaps because I always put a lot of veggies in there. And
>> everyone likes them. Or everyone here. I doubt that my mom would
>> like it as she says she only likes her own.
>>
>> 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?
>
> What little I know of cooking science would suggest you follow the
> approach used for many other things - high heat for long enough to create
> the outer surface the way you want it, then lower the heat to finish
> cooking it the rest of the way through.

Thanks!

On 4/28/2014 1:40 AM, sf wrote:
> 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.
>
>
If it's like any meatloaf I've ever made, I'd call it browned. It's
certainly not chewy.

Jill

On 4/28/14, 1:05 PM, Steve Freides wrote:
> What little I know of cooking science would suggest you follow the
> approach used for many other things - high heat for long enough to
> create the outer surface the way you want it, then lower the heat to
> finish cooking it the rest of the way through.

Many -- if not most -- modern food writers recommend the reverse:
cooking at normal temps to desired doneness, and then finishing with a
blast under the broiler.

-- Larry

On Mon, 28 Apr 2014 19:12:37 -0400, jmcquown >
wrote:

> On 4/28/2014 1:40 AM, sf wrote:
> > 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.
> >
> >
> If it's like any meatloaf I've ever made, I'd call it browned. It's
> certainly not chewy.
>
Yeah, chewy is another way to say it's "tough" and ground meat isn't
tough AFAIC.



--

Good Food.
Good Friends.
Good Memories.

"pltrgyst" > wrote in message
...
> On 4/28/14, 1:05 PM, Steve Freides wrote:
>> What little I know of cooking science would suggest you follow the
>> approach used for many other things - high heat for long enough to
>> create the outer surface the way you want it, then lower the heat to
>> finish cooking it the rest of the way through.
>
> Many -- if not most -- modern food writers recommend the reverse: cooking
> at normal temps to desired doneness, and then finishing with a blast under
> the broiler.

That would seem more logical.

"sf" > wrote in message
...
> On Mon, 28 Apr 2014 19:12:37 -0400, jmcquown >
> wrote:
>
>> On 4/28/2014 1:40 AM, sf wrote:
>> > 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.
>> >
>> >
>> If it's like any meatloaf I've ever made, I'd call it browned. It's
>> certainly not chewy.
>>
> Yeah, chewy is another way to say it's "tough" and ground meat isn't
> tough AFAIC.

It was when I was growing up.

pltrgyst wrote:
>Steve Freides wrote:
>>
>> What little I know of cooking science would suggest you follow the
>> approach used for many other things - high heat for long enough to
>> create the outer surface the way you want it, then lower the heat to
>> finish cooking it the rest of the way through.
>
>Many -- if not most -- modern food writers recommend the reverse:
>cooking at normal temps to desired doneness, and then finishing with a
>blast under the broiler.

Very few writers know how to cook. That's more likely to cause
burning (and drying). A crust on meat loaf is produced the same as on
any other meat, first high temperature to sear, then lower heat to
cook... even pot roast is first seared.

On Mon, 28 Apr 2014 20:56:24 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Mon, 28 Apr 2014 19:12:37 -0400, jmcquown >
>> wrote:
>>
>>> On 4/28/2014 1:40 AM, sf wrote:
>>> > 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.
>>> >
>>> >
>>> If it's like any meatloaf I've ever made, I'd call it browned. It's
>>> certainly not chewy.
>>>
>> Yeah, chewy is another way to say it's "tough" and ground meat isn't
>> tough AFAIC.
>
>It was when I was growing up.

Julie, you're still growing up.. and you still have a lot of growing
up to do... I doubt you'll ever ripen.

pltrgyst wrote:
> On 4/28/14, 1:05 PM, Steve Freides wrote:
>> What little I know of cooking science would suggest you follow the
>> approach used for many other things - high heat for long enough to
>> create the outer surface the way you want it, then lower the heat to
>> finish cooking it the rest of the way through.
>
> Many -- if not most -- modern food writers recommend the reverse:
> cooking at normal temps to desired doneness, and then finishing with a
> blast under the broiler.
>
> -- Larry

I wouldn't agree, based on what I've seen, e.g, browning a big piece of
meat then finishing it in the oven, or anything you start on the stove
top and finish in the oven. The idea, as I understand it, is that the
harder, crustier outer layer helps keep moisture inside.

-S-

"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.

>

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.


--

Good Food.
Good Friends.
Good Memories.

"Paul M. Cook" > wrote in message
...
>
> "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
m...
>>>>> 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.

I'll pass. Not a fan of honey at al..

"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.

Aha! I glazed at the beginning and and mine were tiny. But the ones that
were in the fridge are all gone so clearly it was a winning dish!

"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.



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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.


--

Good Food.
Good Friends.
Good Memories.

"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.

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.


--

Good Food.
Good Friends.
Good Memories.