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Thread: shrinking meatloaf :( page

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    junebu8's Avatar
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    shrinking meatloaf :(

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    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?

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    Hedonist's Avatar
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    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.
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    Dr. Bork Bork's Avatar
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    Quote 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
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    Quote 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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    Doddibot's Avatar
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    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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    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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    Quote 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

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    breadsauce's Avatar
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    Quote 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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