When the recipe states 'breadcrumbs' should they be fresh or dried?

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"Ophelia" > wrote in message
...
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/

I use either. For fresh I whiz them up in the food processor to make coarse
crumbs.



---
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"Paul M. Cook" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>
> I use either.

Ok, thanks.

For fresh I whiz them up in the food processor to make coarse
> crumbs.

Yes I do that, but I also make dried crumbs for other things too.

Thanks

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http://www.helpforheroes.org.uk/shop/

On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> wrote:

>
>
>"Paul M. Cook" > wrote in message
...
>>
>> "Ophelia" > wrote in message
>> ...
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>
>> I use either.
>
>Ok, thanks.
>
>For fresh I whiz them up in the food processor to make coarse
>> crumbs.
>
>Yes I do that, but I also make dried crumbs for other things too.

I don't buy bread crumbs, those are just floor sweepings, bread past
the sell-by date, dumped on the factory floor, swept up and shoveled
into the machine. After grinding meat I grind bread, cleans the
machine... I grind whatever bread I have, fresh and stale... I grind
old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
loaf maven... "Have grinder will travel". It's not possible to make
good meat loaf from mystery meat. Market in town had boneless chuck
roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
for meat loaf and a couple 12 oz. burgers.

Brooklyn1 > Wrote in message:
>
>
> I don't buy bread crumbs, those are just floor sweepings, bread past
> the sell-by date, dumped on the factory floor, swept up and shoveled
> into the machine. After grinding meat I grind bread, cleans the
> machine... I grind whatever bread I have, fresh and stale... I grind
> old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
> whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
> makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
> loaf maven... "Have grinder will travel". It's not possible to make
> good meat loaf from mystery meat. Market in town had boneless chuck
> roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
> for meat loaf and a couple 12 oz. burgers.
>


I do the same. Pretzels, crackers, old frozen rolls, whatever is
hanging around to be used up.
I might try drying them out sometime.
--

On Tuesday, January 6, 2015 7:44:48 PM UTC-6, Brooklyn1 wrote:
> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Paul M. Cook" > wrote in message
> ...
> >>
> >> "Ophelia" > wrote in message
> >> ...
> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>>
> >>
> >> I use either.
> >
> >Ok, thanks.
> >
> >For fresh I whiz them up in the food processor to make coarse
> >> crumbs.
> >
> >Yes I do that, but I also make dried crumbs for other things too.
>
> I don't buy bread crumbs, those are just floor sweepings, bread past
> the sell-by date, dumped on the factory floor, swept up and shoveled
> into the machine. After grinding meat I grind bread, cleans the
> machine... I grind whatever bread I have, fresh and stale... I grind
> old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
> whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
> makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
> loaf maven... "Have grinder will travel". It's not possible to make
> good meat loaf from mystery meat. Market in town had boneless chuck
> roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
> for meat loaf and a couple 12 oz. burgers.

That's an excellent buy Sheldon. Chuck has been going for over six dollars a pound here.

On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> wrote:

>I don't buy bread crumbs, those are just floor sweepings, bread past
>the sell-by date, dumped on the factory floor, swept up and shoveled
>into the machine.

Oh, I truly believe you...

"Bruce" > wrote in message
...
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>>On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> wrote:
>>
>>>
>>>
>>>"Paul M. Cook" > wrote in message
...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>>Ok, thanks.
>>>
>>>For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>>Yes I do that, but I also make dried crumbs for other things too.
>>
>>I don't buy bread crumbs, those are just floor sweepings, bread past
>>the sell-by date, dumped on the factory floor, swept up and shoveled
>>into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.

Health and Safety would be down on them like the proverbial ton of bricks
....

--
http://www.helpforheroes.org.uk/shop/

On 1/6/2015 8:01 PM, Bruce wrote:
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>> Ok, thanks.
>>>
>>> For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>> Yes I do that, but I also make dried crumbs for other things too.
>>
>> I don't buy bread crumbs, those are just floor sweepings, bread past
>> the sell-by date, dumped on the factory floor, swept up and shoveled
>> into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.
>

If food hits the factory floor, it is not wasted. Back when I worked
for the seed company, we used to buy the floor sweepings from the
local nut factory who bagged it and sold it as animal feed. So it's
not fit for human consumption, it is just fine to use for feeding
animals, and will be marketed as such. Around here cattle and pig
farmers picked up old/dirty foods from restaurants and manufacturers.

Some of our customers who bought the bagged nuts to feed the wild
birds hadn't much of a yuck reflex and told us they were perfectly
comfortable with snacking on those nuts. I wouldn't, but I could
understand that when a 50-lb sack of shelled peanuts turned out to be
50 lbs of delicious-smelling honey-roasted peanuts, or mixed nuts,
some persons might be tempted to sample them.

On 1/6/2015 9:01 PM, Bruce wrote:
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>> Ok, thanks.
>>>
>>> For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>> Yes I do that, but I also make dried crumbs for other things too.
>>
>> I don't buy bread crumbs, those are just floor sweepings, bread past
>> the sell-by date, dumped on the factory floor, swept up and shoveled
>> into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.
>
I don't know why Sheldon brought up *buying* breadcrumbs, anyway.
Ophelia bakes her own bread and makes her own bread crumbs.

Jill

My mom put oats in hers and it was good.

> wrote in message
...
> My mom put oats in hers and it was good.

I prefer oats in mine too.

> wrote in message
...
> My mom put oats in hers and it was good.

Oh! Thanks

--
http://www.helpforheroes.org.uk/shop/

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?

"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

--
http://www.helpforheroes.org.uk/shop/

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!

"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?

--
http://www.helpforheroes.org.uk/shop/

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.

"Ophelia" > wrote in message
...
>
>
> "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?

Yes. It should be mush. Doesn't your recipe have liquid in it?

"Ophelia" > wrote in message
...
>
>
> "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 remember who it was that poured milk over fresh bread and let it soak in
for a couple of minutes before adding it to the loaf, it was Nigella Lawson.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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 remember who it was that poured milk over fresh bread and let it soak in
> for a couple of minutes before adding it to the loaf, it was Nigella
> Lawson.

Oh) OK, thanks)

--
http://www.helpforheroes.org.uk/shop/

On Tue, 6 Jan 2015 17:21:42 -0800, "Cheri" >
wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "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 remember who it was that poured milk over fresh bread and let it soak in
> for a couple of minutes before adding it to the loaf, it was Nigella Lawson.
>
> Cheri

Do you remember what her technique was? I know Italians rehydrate
stale bread in milk or water first and then they squeeze the liquid
out before using.


--
A kitchen without a cook is just a room.

Sf, pooh on Nigella. My 1962 BH&G red plaid cookbook meatloaf recipe says to soak
Fresh bread in milk thoroughly before adding it to the mix for Favorite Beef Loaf.
She musta been a copycat.

N.

"Ophelia" > wrote in message
...
>
>
> "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

The bread/crackers/oats are just there as a filler. To make the dish less
expensive. Doesn't matter what you use.

On 1/6/2015 9:29 PM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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
>
> The bread/crackers/oats are just there as a filler. To make the dish
> less expensive. Doesn't matter what you use.

You can use breadcrumbs to save a little money but it also gives
meatloaf and meatballs a tender texture. No crumbs in meatloaf makes it
a meat brick. I have used oats in meatloaf, and it sounds like it might
be a great idea but it makes for a strange, gummy, loaf. People that
enjoy a green bean casserole might go for something like that in a big
way. :-)

"dsi1" > wrote in message
...
> On 1/6/2015 9:29 PM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "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
>>
>> The bread/crackers/oats are just there as a filler. To make the dish
>> less expensive. Doesn't matter what you use.
>
> You can use breadcrumbs to save a little money but it also gives meatloaf
> and meatballs a tender texture. No crumbs in meatloaf makes it a meat
> brick. I have used oats in meatloaf, and it sounds like it might be a
> great idea but it makes for a strange, gummy, loaf. People that enjoy a
> green bean casserole might go for something like that in a big way. :-)

What you have to do with oats is whiz them to powder first then soak them
for at least a minute in your liquid. I use either tomato or vegetable
juice in mine. Whatever I happen to have. I also put a ton of veggies in
mine. I have to be careful with that after once making a batch with so many
veggies that it tasted only of veggies and not meat. Still good though. I
do think the addition of veggies makes it more tender as well.

The trick to the veggies is to cook them down first to get the liquid out.
Again, I tend to use what I have in the house but I will often buy small
quantities of things from the salad bar. I always use onions and peppers
but I will usually also add zucchini, spinach, carrots, celery, mushrooms,
tomatoes. I imagine that you could use anything provided that you like the
flavor. Chop, shred or even make smooth in the food processor. I don't
mind chunks but the others who live here prefer it to be processed. Cook it
down with a little olive oil to prevent sticking. Let cool before mixing
with your loaf.

Now I have not tried this but I would imagine that merely adding veggies
would be enough to make the loaf tender without adding the carby things.

The worst loaf I ever made had instant potatoes as the starch. Somebody
suggested that to me. I think it was somebody here but not sure. I thought
it would work as I always serve meat loaf with mashed potatoes but the end
result was just kind of blah. Still edible but something wasn't quite right
with the texture.

I need to free up some freezer space and make another big batch. That is
one food that we all like but sadly I was unable to eat what I had due to
the chili sauce and cracker crumbs that I put in there. I can no longer
have some of the ingredients in those things. Won't be the same without
potatoes though. Need to think of a new side dish. Am getting rather sick
of rice.

"dsi1" > wrote in message
...
> On 1/6/2015 9:29 PM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "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
>>
>> The bread/crackers/oats are just there as a filler. To make the dish
>> less expensive. Doesn't matter what you use.
>
> You can use breadcrumbs to save a little money but it also gives meatloaf
> and meatballs a tender texture.

Ahh that sounds like a very good reason to use them) Thanks

No crumbs in meatloaf makes it a meat
> brick. I have used oats in meatloaf, and it sounds like it might be a
> great idea but it makes for a strange, gummy, loaf. People that enjoy a
> green bean casserole might go for something like that in a big way. :-)


lol
--
http://www.helpforheroes.org.uk/shop/

On 1/7/2015 3:15 AM, dsi1 wrote:

> You can use breadcrumbs to save a little money but it also gives
> meatloaf and meatballs a tender texture. No crumbs in meatloaf makes it
> a meat brick. I have used oats in meatloaf, and it sounds like it might
> be a great idea but it makes for a strange, gummy, loaf. People that
> enjoy a green bean casserole might go for something like that in a big
> way. :-)

Overworking the meat will make it be a brick also. The mixing of the
meat, especially with added salt, extracts the myosin from the meat and
makes it stick together. You need a little of that to form a loaf or
burger patty, but too much makes it hard.

On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers -
say, 2-3 crackers per pound and a half of meat. My mom used to use way
too much oatmeal to stretch the meat to feed ten people, so to this
day I can't stand meatloaf made with filler (especially oatmeal,
because I was overexposed to it). A small amount to help bind the
mixture, yes, but not so much as to noticeably affect the texture and
flavor.

"Moe DeLoughan" > wrote in message
...
> On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers - say,
> 2-3 crackers per pound and a half of meat. My mom used to use way too much
> oatmeal to stretch the meat to feed ten people, so to this day I can't
> stand meatloaf made with filler (especially oatmeal, because I was
> overexposed to it). A small amount to help bind the mixture, yes, but not
> so much as to noticeably affect the texture and flavor.

Ok, thanks! So, no oatmeal then)



--
http://www.helpforheroes.org.uk/shop/

On Wed, 07 Jan 2015 09:25:48 -0600, Moe DeLoughan >
wrote:

>On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers -
>say, 2-3 crackers per pound and a half of meat. My mom used to use way
>too much oatmeal to stretch the meat to feed ten people, so to this
>day I can't stand meatloaf made with filler (especially oatmeal,
>because I was overexposed to it). A small amount to help bind the
>mixture, yes, but not so much as to noticeably affect the texture and
>flavor.

My meat loaves are larger than what I read most make, I use a minimum
of five pounds of meat. I'll grind in a couple tubes of saltines, or
2-3 sheets of matza.... I also grind in a couple three raw potatoes
(adds some fluffiness - latke meat loaf?), I use 2 large eggs per
pound of meat. I grind in all the veggies... saves a lot of knife
work, and nothing wasted, potato skins go in, as does parsley, stems
and all. Can't grind in garlic, cloves won't blend in, just stays all
in one spot even with lots of mixing, and over mixed is lousy, makes a
brick... for meat loaf I prefer granulated garlic. I don't use onion
soup mix, too salty, instead Penzeys dehy toasted onions, in fact I
ordered a pound yesterday with other items... Penzeys sent a free
offer to try a new product, a half cup jar with a $30 order; roasted
garlic:
https://www.penzeys.com/online-catal...24/p-1690/pd-s

On 1/7/2015 9:25 AM, Moe DeLoughan wrote:
> On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers - say,
> 2-3 crackers per pound and a half of meat. My mom used to use way too
> much oatmeal to stretch the meat to feed ten people, so to this day I
> can't stand meatloaf made with filler (especially oatmeal, because I was
> overexposed to it). A small amount to help bind the mixture, yes, but
> not so much as to noticeably affect the texture and flavor.

Crackers or dry bread crumbs are my favorite, I will use 1/3 cup of
crushed cracker crumbs for each pound of meat. I like crackers because
they are dry and absorbent.

Becca

On Wed, 07 Jan 2015 15:59:07 -0600, Becca EmaNymton
> wrote:

>On 1/7/2015 9:25 AM, Moe DeLoughan wrote:
>> On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers - say,
>> 2-3 crackers per pound and a half of meat. My mom used to use way too
>> much oatmeal to stretch the meat to feed ten people, so to this day I
>> can't stand meatloaf made with filler (especially oatmeal, because I was
>> overexposed to it). A small amount to help bind the mixture, yes, but
>> not so much as to noticeably affect the texture and flavor.
>
>Crackers or dry bread crumbs are my favorite, I will use 1/3 cup of
>crushed cracker crumbs for each pound of meat. I like crackers because
>they are dry and absorbent.

Yoose southerners should use grits in meat loaf... I happen to like
scrapple, and I love Boar's Head headcheese.

On Wed, 07 Jan 2015 09:25:48 -0600, Moe DeLoughan >
wrote:

> I make mine with a very small amount of crushed saltine crackers -
> say, 2-3 crackers per pound and a half of meat.

I don't know what it is about saltine crackers, but they seem to add
something special. I have a corn casserole that calls for them that I
don't make very often because I don't keep saltines on hand and have
to plan ahead (something that only happens for holiday meals) if I
want to make it.

--
A kitchen without a cook is just a room.

On 2015-01-07 19:52, sf wrote:

> I don't know what it is about saltine crackers, but they seem to add
> something special. I have a corn casserole that calls for them that I
> don't make very often because I don't keep saltines on hand and have
> to plan ahead (something that only happens for holiday meals) if I
> want to make it.
>
We never have them either and I have to say that I sort of miss them. I
used to love them scrunched up in tomato soup. I also used to like them
with butter and strawberry jam.

On Tue, 6 Jan 2015 23:11:28 -0000, "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

Cook's choice. For me, the crumbs would be fresh because I wouldn't
have any dried on hand and I always have a crust or two that I can
sacrifice from a loaf of bread.

--
A kitchen without a cook is just a room.

In article >, lid
says...
>
> 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 always have fresh bread in the house so no contest.

Janet UK

On 1/6/2015 2:06 PM, Janet wrote:
> In article >, lid
> says...
>>
>> 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 always have fresh bread in the house so no contest.
>
> Janet UK
>

I'll make a meatloaf tonight. I'll probably use fresh bread because I
happen to have some. My plan is to make a meatloaf roll with some
leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
some jalapeno into the hamburger. It's gonna be classic!

"dsi1" > wrote in message
...
> On 1/6/2015 2:06 PM, Janet wrote:
>> In article >, lid
>> says...
>>>
>>> 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 always have fresh bread in the house so no contest.
>>
>> Janet UK
>>
>
> I'll make a meatloaf tonight. I'll probably use fresh bread because I
> happen to have some. My plan is to make a meatloaf roll with some leftover
> spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in some
> jalapeno into the hamburger. It's gonna be classic!

I bake my own bread so I always have fresh. When I have a new loaf all the
previous loaf is dehydrated and grated for crumbs.

Do you mix the sauce in with the meat? Does it not make it very sloppy? As
for your 'hot' stuff ... not for me. I look at American recipes a lot and
almost all have some kind of hot stuff in them.



--
http://www.helpforheroes.org.uk/shop/

dsi1 wrote:
>
> I'll make a meatloaf tonight. I'll probably use fresh bread because I
> happen to have some. My plan is to make a meatloaf roll with some
> leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
> some jalapeno into the hamburger. It's gonna be classic!

No offense but it sounds nasty to me. heheh You darn Hawaiians! :-D