A full disassembly of the screens and a soaking in hot, soapy water usually does the trick. Usually.
I wouldn't have this problem if I hadn't left my coffee grinder at a friend's house.
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A full disassembly of the screens and a soaking in hot, soapy water usually does the trick. Usually.
I wouldn't have this problem if I hadn't left my coffee grinder at a friend's house.
Two things:
- Why do I sometime do get notificated about activity on a thread and sometimes not, for no discernible reason and
- I hate cottonwoods. They're screwing with my zen.
Guilty, because I'm playing with my big lute rather than getting any work done.
I watched the Beach Boys on the National Memorial Day concert......they were pretty good. But I think Mike Love was the only actual B/boy there....
You're my zen?!?!
This explains pretty much nothing. My life no longer has meaning.
Edit: no offense.
Liking this post is not an indication that I like the news therein. Rather it indicates my appreciation for being apprised of it.
That's interesting....do you make stand-alone meatloaves? My wife makes meatloaf in a container.....it can't lose it's shape. Except when it's time to take it out of the pan.
Is this the critical time you are referring to?
I need to know...lest we experience disaster next time around.
I think I'm going to go play 'Bat Out Of Hell'...
Yes I make standing loaves (looks like 2 loaves of bread when removed from the oven). That lets most of the fat drain away from the meat, and makes a firmer loaf; good for sandwiches.
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This is quite timely. I am usually the meatloaf maker in the fam., but my wife has been making meatloaves from a Tricia Yearwood recipe that uses ground turkey rather than a traditional beef/pork/veal and apparently Tricia touts it for sandwich making exclusively. The recipe relies on a heavy use of onion (delicious.) I was rather surprised to see them swimming in liquid when they come out of the oven and I assumed it was the onions' responsibility since turkey tends to be much leaner. The slices are pretty solid when cold, but rather fall apart when heated. I wonder if it would be better if it was freeform rather than panned and if so, on what sort of surface might one bake it and where does the liquid go - I hope not the bottom of the oven?
Years ago I requested that my wife place my loaf (we have our own loaves) on a baking rack over a cookie sheet, to allow the liquid to drain off. I don't like the soggy bottom layer. She does, so hers sits upon the sheet. Standing loaves.
I am curious as to whether you were posting this from an Android device that has built-in antipathy for Apple products, or if you're trying to tell us something about your technology platform of choice without just coming out and saying it. iBarf is a new concept but maybe not as marketable as some in recent past.
I use a Pyrex baking dish for my loaves, a large oblong one. It will hold two, ~2 lb loaves. that leaves adequate room for the fat to drain away from the meat. I remove the loaves from the baking dish as soon as it comes out of the oven and let them rest on a separate dish, that prevents the bottom from reabsorbing any of the juices while resting. I use a beef/pork/veal combination when available, but veal is no longer PC and is hard to find; as a result I wind up substituting either chicken or turkey in the recipe. I also vary the pork from time to time, from ground pork, chubbs of breakfast sausage, hot or sweet Italian sausage, there is no telling what variation of pork I'll use from one time to the next.
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