Key Takeaways
• With cold ingredients and a blender, strong protein bonds for firmer meatloafs build up.
• Mix the low speed and gradually add the liquid until the mixture becomes slightly sticky.
• This technique also works for meatballs and pastet.
As much as I love to eat meatlovers, I am averse to preparing it. The ingredients of The Crod ingredients make my hands cold when I work.
Until now. I have learned that I can use my most trustworthy kitchen appliance to do the work for me. Ready and done!
Hate crumbly meatloaf? Use this kitchen tool
I have been using my blender for years to mix meat, but it always took the production of sausage. In the cooking school we used huge mixers to combine the minced meat and spices together. I did at home from time to time.
Really, making sausage is as easy as the production of meatloafs. None of this is rocket science. What the mixer does so well (apart from the fact that it is easier to answer the phone over the current flies without leaving any lanes), the mixture works as thoroughly as you prefer it. If you do not like to deal with raw meat or arthritis, this technology will improve your life a few degrees.
Simply recipes / Frank Tiu
Why does that work
Meat contains a protein called myosine, which creates a sticky bond when it is kept or ground. The more it is knew, the stronger the bond. Think about how strong sausage is as soon as it is cooked while a good Hamburg is loose and crumbly. You only want to bypass with burger meat to keep it tender, but sausage is simply not sausage unless it has a bit firm bite.
For me, the ideal texture of meat roasts falls somewhere between a sausage and a burger. If all meatlovers are mixed properly, it has a somewhat sticky feeling. This is due to the developing myosin bonds. While it takes a few minutes for you to work with your hands to get to this point – especially if you mix a few pounds of meat – an electric mixer lets it happen very quickly.
How it works
The best way to see this in action is to enable our simple recipe for meatloafs. However, you can apply it to every recipe for meatloins, meatballs or even a pastet.
Use your stand mixer with the paddle attachment and make sure that all your perishable ingredients (eggs, meat, dairy products) are cold. This helps to maintain a smoother mix.
Stick at low speed. At first I mix everything except the liquid until I am combined, and then I slowly pour the liquid with my mixer. Then I let the mixer run until the mixture only gets sticky about 30 seconds. It even makes a sticky sound when the mixer runs.
That’s it! For meatballs that I prefer a little more on the delicate side, I think shortly after adding the liquid.
I have not tried this with a handheld mixer, but if it is a robust model, it can work for batches under one or two pounds.
Simply recipes / Mihaela Kozaric Sebrek
