• Fat is your friend
No matter what you choose to use meat is good, lean meat, fat is a critical factor in determining the texture and moisture of the meatloaf. Meat-to-fat ratio of 80% to 20% is generally accepted formula. Some chefs use 30% fat, but it's a fine line between juicy and greasy. This is the reason for most cooks choose ground beef because it has the ideal ratio of fat to meat.
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