Thanks for that! I was not able to do that today after all. I hope to do more tomorrow.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Alex Hall Sent: Sunday, February 17, 2013 11:43 AM To: [email protected] Subject: Re: [CnD] good mixing Use your hands. Generally, meat loaf includes an egg or two, ground beef, and breadcrumbs, plus whatever else your recipe calls for, and the best way I know to get everything combined is, literally, by hand. Also, the more you work it, the better; I don't think you can over-work meatloaf. Put sandwich bags or plastic gloves on your hands if you must, but you'll best know when everything is throughly mixed in when you use your hands instead of a spoon or anything else. Plenty of sighted people do this as well, as there is no substitute for hands when mixing such a large amount of very heavy ingredients. Have fun cooking! On Feb 17, 2013, at 2:28 PM, "Will Henderson" <[email protected]> wrote: > Good morning, > > > > I'm looking forward to trying different things now and one of those > things today is that I thought of making meat loaf. I've not done it > before but it doesn't look too hard. > > First, does anyone have any good recipes because I heard that > sometimes people use both sausage and ground beef. > > Also, when it comes to meat loaf, what's a good way of mixing > everything without getting too messy or getting everywhere. It seems > pretty heavy to mix ground beef with a normal spoon but is that the best way? > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
