"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 09-13-2016, 03:55 PM   #21
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
y'all are serious! going to have to try some of these suggestions! `my meatloaf is boring as `jello`' though darling hubby likes the sandwiches afterwards..........thanks for the posts.........
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-13-2016, 07:27 PM   #22
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Low Carb/Low Fat Meat Loaf

Ingredients:

1 onion, diced
1 bell pepper, diced
2 celery stalks, chopped
2 Tbs light olive oil
1½ cups tomato sauce
Salt and freshly ground black pepper
1 egg
¼ cup egg substitute
1 pound 90% lean ground beef
1 pound ground turkey breast
1 cup old fashioned oats
½ tsp Amoretti Garlic Oil Extract
½ tsp Amoretti Oregano Oil Extract


Instructions:

Sauté the onion, bell pepper, and celery in 2 Tbs of olive oil until they are soft, but not browned. Add the tomato sauce and simmer on low heat for 30 minutes, and allow to cool. Adjust salt and pepper to taste.
Preheat the oven to 375oF.

Whisk the egg, egg substitute, garlic oil extract and the oregano oil extract together in a large bowl. Combine the ground beef, ground turkey breast, and oats with the egg and mix thoroughly. Add ½ cup of the tomato sauce and combine the sauce with the meat mixture. Press the meat loaf mixture firmly into a 9- x 5-inch loaf pan, invert the loaf pan onto a broiler pan and remove the loaf pan. Bake the meat loaf in a 375oF oven for 1 hour. Slice the meatloaf into 8 servings and top each serving with 2 Tbs of tomato sauce.
Question for you SLB,
why do you use extract oil rather than dried or even fresh herbs?
a curious mind wants to know ...
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 09-13-2016, 08:33 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by Kaneohegirlinaz View Post
Question for you SLB,
why do you use extract oil rather than dried or even fresh herbs?
a curious mind wants to know ...
He is a recipe developer for the Amoretti company. It sells flavor extracts.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-13-2016, 08:56 PM   #24
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 408
Are they better than dried? I'm sure they're not as good as fresh but I can't get fresh all year long.

I used mint extract when I made Domathes because I couldn't find fresh mint. The extract was good but I don't now if it would have been better had I used fresh or dried.
__________________
LizStreithorst is offline   Reply With Quote
Old 09-13-2016, 10:22 PM   #25
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
A friend had bought a small bottle of garlic oil. I put a very tiny drop on my fingertip to see what it taste like.

Let me tell you folks, that stuff will blow your head off.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-14-2016, 05:02 AM   #26
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Quote:
Originally Posted by Addie View Post
A friend had bought a small bottle of garlic oil. I put a very tiny drop on my fingertip to see what it taste like.

Let me tell you folks, that stuff will blow your head off.
There are many levels of this, but as far as "blowing your head off" with something you taste, try dipping the end of a tooth pick in pure capsaicin extract and just touching it to your tongue. Once you recover, you will realize there is a very large distinction between "blow your head off" and "BLOW YOUR HEAD OFF"!
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 09-14-2016, 07:47 AM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Quote:
Originally Posted by CraigC View Post
There are many levels of this, but as far as "blowing your head off" with something you taste, try dipping the end of a tooth pick in pure capsaicin extract and just touching it to your tongue. Once you recover, you will realize there is a very large distinction between "blow your head off" and "BLOW YOUR HEAD OFF"!
The bottle had an opening whereby only drops came out. I tried just one drop. I didn't even ask her how many drops she uses for her Sunday Gravy.

Which would give off the stronger oil? Smaller cloves or the big ones?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-14-2016, 08:09 AM   #28
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
you want to keep fire ants out of your mailbox? we had lots of rain in `houston and the fireants were using our mailbox as a sanctuary.......bringing their baby cocoons and all.......just put in some whole cloves or a cotton ball with whole clove oil on it.........they went running.......not an ant in sight the next day or forever after......for some reason ants hate the smell of cloves.......actually have put out cloves on counter tops to keep them away.......better than smelly pesticides......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-14-2016, 08:26 AM   #29
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,888
Quote:
Originally Posted by Kaneohegirlinaz View Post
Question for you SLB,
why do you use extract oil rather than dried or even fresh herbs?
a curious mind wants to know ...
Because the recipe was created for the company that makes the extacts. You may use fresh or dried herbs as desired.

Theses are not true extracts because there is no alcohol involved in creating them, which makes them much more potent than products that use alcohol to extract the flavor from the herbs and spices. The company provides a calculation formula to determine how much extract is be added.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-14-2016, 08:50 AM   #30
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,087
Quote:
Originally Posted by CraigC View Post
Do "fatties"count as meatloaf?
This canuck wants to know what "fatties" are...
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.