"Fialca" wrote in message
...
I was quite surprised to see this chef produce a meat loaf that
contained absolutely no binding agent (eg oats, couccous or fresh
breadcrumbs). All other ingredients appeared to be normal and what I
would generally include.

My friend confirmed my query as this mixture was placed on top of some
of the sauce that accompanied this meat loaf before it went into the
oven.

Sure enough, when it was turned out onto a plate it collapsed and fell
completely to pieces as an attempt was made to cut "slices".

Did anyone else notice this disaster?

Cheers


Fialca


Binding agents - EGG, egg white, egg substitute, fat.

Fillers - oats, bread crumbs, cornflakes, etc.

If you are not using fillers you don't need a binding agent.

For example a hamburger patty holds together all by itself.

Add a filler and you need a binding agent to "glue" the filler to the meat.

That's how it works.


--
Old Scoundrel

(AKA Dimitri)