By definition brining should remove water from the meat as the salt(/sugar) solution is a low water concentraton compared to the concentration of the salts and sugar in the meat. The meat would have a high water concentration so water would leave by osmosis. I think that brining allows the flavour molecues to enter the meat by diffusion and the muscle fibres to relax as well as preventing the growth of bacteria on the meat. A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never brine your meat more than the prescribed amount, lest the proteins break down too far, turning it into unappetizing mush.
Here you’ll find the simple yet necessary steps to learn how to cook meat loaf from scratch, plus tips for different meat combinations and glaze options beyond ketchup. With a gentle hand, you’ll prepare the best meat loaf you’ve ever tasted (or at least super close to Grandma’s or your favorite diner).
Hugh Fearnley-Whittingstall’s beef in stout recipe is, apparently, “a particularly fine dish to make when you’ve got some good stewing beef but no stock – the stout makes a good substitute”. I quite like the savoury notes the stout brings to the dish, but it’s not beefy enough for my tastes, so I take Hugh up on his suggestion that “arguably half stout, half stock would be even better”.
Step 3: Shape Meat Loaf
Flip the meat once it has a dark-colored sear on the bottom. Use tongs or spatula to try and lift the meat off of the pan to check on the sear’s color. Once you see a dark sear or the breading is golden brown, flip your meat over. Always check the internal temperatures since grill heat may vary. Lay your meat on the grill over the flames and close the lid.
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In South Asian cooking, deep gashes are often made across large cuts of meat. These gashes nip the long muscle fibers, allowing meat marinades to penetrate deeper and making the meat tender and less chewy to eat. You might have come across a simpler version of this technique in recipes in which you’re instructed to prick the surface of the meat with a fork or knife before cooking. The aggressive physical destruction of the meat via grinding produces a juicy and tender texture that wouldn’t otherwise be possible with the whole pieces before they went through a grinder. Buy a fresh papaya, peel it, remove seeds & cut half of it into slices, then mash the slices, put aside. Rub meat with Mrs. Dash seasoning sprinkled lightly & 2 cloves of fresh-pressed garlic, then tenderize the meat by pricking it all over with a fork.
Lamb chops with new potatoes and green beansThe definitions for lamb, hogget and mutton vary considerably between countries. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. In a small skillet, heat the canola oil over medium-high heat, then add the onion and garlic. Saute, stirring occasionally, until tender, about 4-5 minutes. This easy bacon-wrapped meat loaf is tender, juicy and topped with a sauce that’s sweet and smoky.
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Extra lean beef has less than 5 g of fat, less than 2 g of saturated fat, and less than 95 mg of cholesterol per 100 g. Grocery stores may market beef as either lean or extra lean.