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Stick the meatloaf back in the over and bake until the thickest portion reaches 160°F, which will take about 15 minutes. While your meatloaf is cooking, pour the juices you drained from the ...
No matter the recipe you use, there are a few things you can do to ensure a deliciously moist meatloaf every time you make it. Using lower-fat meat can lead to a dry loaf.
Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
American meatloaf with tomato ketchup. Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. [1]
Accidents in the world of food can occasionally lead to the discovery of something delicious, but most of the time cooking mistakes lead to undercooked roasts, spreading cookies and inedible eats.
Similarly, a good baking technique (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time. Baking can also be used to prepare other foods such as pizzas , baked potatoes , baked apples, baked beans , some casseroles and pasta dishes such as lasagne .
Know better, bake better!
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