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Started By
Message
re: Milk in Meatloaf? A Panade.
Posted on 7/16/20 at 3:17 pm to msap9020
Posted on 7/16/20 at 3:17 pm to msap9020
quote:
I cant take my eyes off that corn
4 or 5 ears of fresh corn
2 tablespoons butter
1/4 cup mayonnaise
1/4 cup sour cream
juice of 1 lime
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup cotija cheese (I used queso fresco)
1/4 cup cilantro
Cook the corn in butter over med/hi until it has a little char on it. Stir in mayo/sour cream and lime juice.
Add cumin & chili powder. I may have added a bit of garlic powder too.
Add half the cheese. Stir until melted.
To serve, crumble more cheese on top along with the cilantro.
2
Posted on 7/16/20 at 3:20 pm to 81Tiger
So some of y’all do use the milk and bread. And always for the reason to make the meat moist. But...why not use water? Not trying to make a point, just really trying to figure out why milk is associated with meatloaf instead of water.
Posted on 7/16/20 at 3:22 pm to SixthAndBarone
You can use any liquid to make a panade. Milk just adds a little extra fat and some sugar.
Posted on 7/30/20 at 1:29 pm to 81Tiger
quote:
cilantro
Sorry I meant cilantro and said pico.
Thanks for the recipe! Going to give it a try this weekend with some steaks.
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