Kitchen "Candy" ~ Or, Look What I Just Got!
- Thread starter Cooking Goddess
- Start date
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Well i cooked at my cousin's house in Port Arthur (Texas) tonight using my cousin's husband's Hexclad pans and I'm sold. He's had them for about 8 months and loves them. Not sure if I'll get the whole set right away or just the 1 small skillet I want/need. Need to think about it.
In A Pickle
Sous Chef
That’s a lovely one
Mine was plain but someone who shall remain nameless smashed it.
I’ve made steamed puddings in Pyrex before but I remember it was a total pita to try and retrieve it from the pan.
As CD mentioned pudding doesn’t always mean something sweet and these bowls first use will be for steak and kidney pudding, which is a savoury pie with a suet crust
Gone Hiking
Senior Cook
In one of the rental properties we bought and had to clean out, my wife evidently kept this "Perfect Meatloaf" pan that was new-in-box. I mentioned to her this afternoon that I should make a meatloaf for our son who is coming home from college for the weekend, and she ran down into the basement and brought this thing up. The idea is that it has a tray that rests above the pan bottom, so you don't end up with a meatloaf swimming in liquid fat and that you can lift right out onto a plate. It looked pretty gimmicky, but I gave it try and was pleasantly surprised to find it worked very well! The base ingredient is 2 lbs of ground beef, which I actually weighed out for this experiment. It includes a recipe guide, one of which I loosely followed.
I have a small roasting pan for the toaster oven. Very similar in concept and I love it. I can see it working - I've actually looked at those meatloaf pans several years ago and almost bought one.
Good find! Meatloaf looks great (aside from the sauce of course,
)
Good find! Meatloaf looks great (aside from the sauce of course,
)
caseydog
Chef Extraordinaire
I cook meatloaf freeform... no pan other than sometimes a sheet pan, with a cooling rack insert. I usually smoke them with some post oak. I put a drip pan under them for that.
CD
CD
When I don't put the meatloaf in a loaf pan, it's usually a Danish meatloaf wrapped in bacon. Then I want that fat. I put potato wedges all around the meatloaf and let them soak up yummy fat and juices. That meatloaf goes in a rectangular Pyrex roasting pan.
Kathleen
Cupcake
I have one of those. After years of cooking my meatloaf freeform, I love using this pan. While it gives a picture-perfect loaf, the real reason is the picture-perfect loaf yields perfect slices for meatloaf sandwiches.
Andy M.
Certified Pretend Chef
I bake meatloaf on a foil covered quarter-sheet pan. No rack - hard to clean.
Gone Hiking
Senior Cook
Freeform with a bacon weave on the smoker is how I usually make it, too. This gizmo is a nice pan addition, though.
@Jusa what is it that you don't like about meatloaf. The concept? the taste? what?
I was traumatized by my mother's meatloaf. I just can't.
Andy M.
Certified Pretend Chef
There is a dish called luleh kebab. It's a combination of lamb and beef along with a variety of spices. The seasoned ground meat is traditionally pressed onto skewers and grilled over charcoal.
My SO didn't care for my bacon cheeseburger meatloaf so I made the luleh recipe into a meatloaf. We both really like it a lot.
I recommend you try something like that, that is a more flavorful, well seasoned meat mix to come up with a tastier recipe you'll like.
My SO didn't care for my bacon cheeseburger meatloaf so I made the luleh recipe into a meatloaf. We both really like it a lot.
I recommend you try something like that, that is a more flavorful, well seasoned meat mix to come up with a tastier recipe you'll like.
Thank you.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 15,371
Definitely not!
grumpyoldman
Sous Chef
the weather might have something to do with it
