![]() Increases the capacity to retain moisture as meatloaf cooks.īloom in chicken stock, cook to dissolve, and add to meat mixture (or use to moisten bread crumbs). Moisten with milk or stock to create a panade (a mixture of bread and a liquid). Helps retain moisture and physically impede meat proteins from cross-linking, increasing tenderness. It's this same quality of gelatin that allows you to turn several cups worth of water into a quivering Jell-O mold with just a few tablespoons of powdered gelatin.Īdds richness and moisture, help bind the meat and bread to lend structure without toughness.īinds meat and bread to lend structure without toughness (more effective at binding than egg yolks). As the collagen is converted to gelatin inside a meatloaf as it cooks, these molecules of gelatin gradually link up with each other, forming a net that traps water molecules, preventing them from escaping. ![]() How does this work? It helps to think of gelatin molecules as individual links in a very fine wire mesh and individual molecules of water as tiny water balloons. It's the underdeveloped musculature that gives veal its tenderness, but it's the gelatin that lends ground veal its ability to retain moisture. Its fat is soft and malleable, its muscles pale and mild-flavored, with a high proportion of soluble collagen, the connective protein that transforms into gelatin as it cooks. When a cow (or almost any mammal, for that matter) is born, its muscles are not very well developed. The difference between veal and beef is a little more subtle, having to do with the age of the animal.
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