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.

"Ed Pawlowski" > wrote in message
...
> 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.

Thanks for the advice, Ed. I seem to remember I made that other batch in
the Kenwood using the dough hook. What do you think about that?

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On 1/7/2015 11:25 AM, Ophelia wrote:
>


>> 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.
>
> Thanks for the advice, Ed. I seem to remember I made that other batch
> in the Kenwood using the dough hook. What do you think about that?
>

It can work, but be sure not to overdo it. OTOH, if you are making hot
dogs you want a very fine grind and make it into an emulsion that can be
shaped and stick together.

"Ed Pawlowski" > wrote in message
...
> On 1/7/2015 11:25 AM, Ophelia wrote:
>>
>
>
>>> 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.
>>
>> Thanks for the advice, Ed. I seem to remember I made that other batch
>> in the Kenwood using the dough hook. What do you think about that?
>>
>
> It can work, but be sure not to overdo it. OTOH, if you are making hot
> dogs you want a very fine grind and make it into an emulsion that can be
> shaped and stick together.

I never make hot dogs but I take the point, thanks! Better to use my hands?



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On Wednesday, January 7, 2015 5:36:51 AM UTC-10, Ed Pawlowski wrote:
> 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.

I tend to work the mix to get it smooth. I like to get the air out!