I thought Id let you know what I ended up doing here.
i took the jist of theTestkitchens sausage/pork meatballs and adapt it to the turkey ML. episode 1606.
they use a cuisinart, and start with the panade with other flavors and process that until smooth. they add BiBarb to the ground pork + some water and mix that up
by hand and rest it for 10 minutes. the BiCarb is said to keep moisture in the meat or some such thing. 1/4 tsp for 9 oz ground pork.
in their panade they used only egg yolks ( 2 ) and not the white. I use I whole egg. I use finely ground rolled oats as I always have those on hand
not always fresh bread. they used fresh bread and cream. i never keep cream as i rarely use it. I do use Cream Cheese, a large 'nob' which i mix with cold
water until it has the consistency of heavy cream, and use that when i want some creaminess with a pasta dish. this mixture seems to have a high enough fat
content that is does not curdle in reduced wine. I used fresh bread crumbs here
I processed the panade with finely copped bacon fat from the Brenton's bacon i was using for the top. I froze it, then added it to the bread / seasonings
and processed. then added 2/3's of the ground turkey ( w BiCarb ) and processed. plopped that on top of the remaining BiCarb's grturky :
note the color difference then shaped in the pan :
I mixed this with a spatula in my usual manner note the sl color difference, above. w bacon on top, ready to go into the CSB:
this took 35 minutes at 275 steam bake internal temp 140
then torched:
here is what the New TML looked like the next day. Bacon rarely survives to the next day :
what I learned :
this TML was excellent. its texture was different from my Usual, more moving from American Rustic to Continental 'Thinking about Pate'
the texture was fine. while hot I thought I detected a Bicarb taste. not while cold.
note that even though i thought i mixed the two meats well with the spatula, as ive done in the past, I did not.
note the pink sections in the final pic.
Ill do this again, without the BiCarb it was plenty tender to my tastes.
i have no idea if 2 egg yolks result in a more tender loaf than one whole egg.
Ill see if my cuisinart ( 11 Cup Prep + ) can handle all the meat ( 20 oz ) + panade next time. I don't think it needed dairy as I ground up bacon fat in the
panade. can't say for sure
Soo the take home lesson for me : when an old tried and true and award wining Rx doesn't turn out as it usually used to
think about it and do a little research.
Ill do my TML's this way from now on, if 20 oz seems to make the Cuisinart ' full ' Ill use the paddle on the KA for the final mix.
Ill use the Cuisi for the panade for sure. can't say if 'cream' in the panade would be better than bacon fat.
I do wonder about the 2 yolks vs the one egg.
