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shrinking meatloaf :(

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  • shrinking meatloaf :(

    all my primal meatloaves shrink I usually don't mind much, but I want to make some terrines like Mark's: Pork, Beef and Liver Terrine | Mark's Daily Apple and I'd like to be able to get that pressed texture, and nice visible layers when I use a filling. Any ideas for keeping the meatloaf/terrine from shrinking?
    junebu8's journ@l

  • #2
    The standard answers are to use low fat meat, cook at a low temperature and add filler. Not sure what the filler would be for primal.
    Ancestral Health Info

    I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

    Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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    • #3
      Originally posted by Hedonist View Post
      The standard answers are to use low fat meat, cook at a low temperature and add filler. Not sure what the filler would be for primal.
      if you use enough dry spices, it will act as bread crumbs/filler. You could also go the coconut/almond meal route, but it's less natural IMO
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
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      • #4
        Originally posted by Hedonist View Post
        The standard answers are to use low fat meat, cook at a low temperature and add filler. Not sure what the filler would be for primal.
        I suggest eggs. Aaand maybe sauted shredded up vegetables, but that might be problematic because of added moisture?

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        • #5
          The pressed texture comes from pressing the meat, with a weight, just after you cook it so it sets in that pressed form. I'm not sure I see the problem with it shrinking.
          "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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          • #6
            Mine have always shrunk and I think it is perfectly normal. I have some French cookbooks, which I use to get the ideas for terrines, and the instructions usually include "cook in a medium oven in a bain marie until the meat shrinks away from the sides of the terrine". Which is used a test of "done-ness".

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            • #7
              Originally posted by Doddibot View Post
              The pressed texture comes from pressing the meat, with a weight, just after you cook it so it sets in that pressed form. I'm not sure I see the problem with it shrinking.
              My problem is that when there is extra room in the pan, when I weight the loaf, it just spreads to the sides, since there's room in the pan
              junebu8's journ@l

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              • #8
                Originally posted by junebu8 View Post
                My problem is that when there is extra room in the pan, when I weight the loaf, it just spreads to the sides, since there's room in the pan
                I don't understand this? It sounds like you are using too big a pan for the size of the meat loaf?

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