"Julie Bove" > wrote in message
...
>
> "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?

Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.



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