JoNorvelleWalker

The recipe you linked is the one I had planned to try. Did the pan you used have a perforated insert? Some months ago I was/am feeling overwhelmed and stopped reading the cooking forum entirely. However I shall try to at least skim the meatloaf topic posts. I notice Fat Guy recommended using a loaf pan with a rack insert.

This weekend's Forkish loaf. Normally I would bake a boule in the Anova on a baking steel with steam. However I am blessed (or cursed) with the gift of hundreds of Amazon kitchen toys and gadgets in exchange for my evaluation and review. It's a tough job, but someone's gotta do it. I baked this loaf in an enameled cast iron bread oven that I can recommend: (eG-friendly Amazon.com link) The problem is I am old, and screaming hot cast iron is heavy. In this case 12 pounds. No, thankfully I did not burn myself, or this post would have been posted in a different thread. The results were tasty, but more gymnastics were required than had I simply baked in the Anova.

This is the pan and insert that I have: (eG-friendly Amazon.com link) The pan was twenty some dollars when I got it, now the price is up to $44!

The pan is 10x5x3 inches. That's why I'm planning to use two pounds of meat. I do wish I had thought to pick up a few strips of bacon.

How much steam do you use?

It's a big meatloaf pan.

I would like to make a meatloaf. I have never made a meatloaf. I have parsley, onions, and a two pound chuck roast. What absolute beginner stuff should I know about making meatloaf?

Batch 36: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof No sorbet.

For the orgeat I made into almond sorbet I added a few drops of almond extract. The sorbet tasted like artificially flavored milk of magnesia.

I can't speak specifically to their sugar offerings, but Burlap & Barrell has good stuff. If I recall correctly Burlap & Barrel mountain cumin was featured in a Rancho Gordo bean club shipment. I'd guess the terroir of the sugar would depend on how refined the sucrose is.

180. Still trying to find a whole fish to try out the Deba. Not to mention someplace to safely store the Deba. My cutting board collection is approaching thirty boards.

My experience has been different. I'd be all over any new Anova oven if I weren't broke and not strong enough to lift it.

I keep mine out on the kitchen island. I never thought to put it in a drawer.

Sadly I seldom cut with the Watanabe nikkiri because it is too beautiful, and I have a perfectly serviceable cheap nikkiri/nikiri that I am not afraid to dull on a plastic cutting board. However after taking the picture, I brought out my better hinoki board and used the Watanabe for ken cut cabbage that accompanied last night's dumplings. The Watanabe does make a difference.

I may have made extra since I was roughly scaling down the recipe. However if memory serves, for a full recipe the stated amount of toping was sufficient.