"Binding" with flour, as in potato pancakes and meatloaf.
Oh pshaw, on Thu 06 Dec 2007 03:52:34p, Dave Smith meant to say...
>
>
> Nancy2 wrote:
>>
>> On Dec 6, 1:58 pm, Dave Smith > wrote:
>> > Nancy2 wrote:
>> >
>> > > I don't ever add flour to meatloaf - an egg or two is perfectly
>> > > adequate for making it stay together.
>> >
>> > I use an egg and some bread crumbs for meat loaf. It sucks up some of
>> > the fat and juice to maintain flavour, and it adds a nice texture.
>>
>> Ja, I've used very fine cracker crumbs, too.
>
> I have done it with crackers, dried bread crumbs and oatmeal, but find
> fresh fresh bread crumbs (soaked in milk) to be best.
>
I especially like meatloaf made using crushed saltine crackers. I am not a
fan of "soak the bread in water or milk and squeeze it out" method.
Breadcrumbs, fresh or dried, are fine though.
--
Wayne Boatwright
Date: 12(XII)/6(VI)/07(MMVII)
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