THERMOMETER COOKING RECIPES
MEATLOAF RECIPE - NYT COOKING
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Total Time 2 hours
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
MEATLOAF RECIPE - NYT COOKING
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Total Time 2 hours
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
More about "thermometer cooking recipes"
MAPLE MILK BREAD RECIPE - NYT COOKING
Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread — a type of soft, bouncy white bread made with, yes, milk — is an homage to the Korean American community along the city’s Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong — a cooked paste of flour and milk — that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in “Korean American: Food That Tastes Like Home,” by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 5 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 5 minutes
- Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There’s nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.
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CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
Feb 27, 2020 · Bring oil to proper temperature using a deep fry or candy thermometer (otherwise shells can end up soft or burnt), maintain the temperature. ... Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking …
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AMAZON.COM: THERMOPRO TP19H DIGITAL MEAT THERMOMETER FOR …
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HOW TO PROPERLY USE A MEAT THERMOMETER - GOOD HOUSEKE…
Feb 18, 2022 · How to use a meat thermometer the right way in the oven, grill, deep-fryer or smoker. You'll get juicy chicken or turkey, just-right steak and meats, and perfect meatloaf. Search
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CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
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From cookingclassy.com
From cookingclassy.com
See details
AMAZON.COM: THERMOPRO TP19H DIGITAL MEAT THERMOMETER FOR …
ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit and Motion Sensing Kitchen Cooking Food Thermometer for BBQ Grill Smoker Oil Fry Candy Instant Read Thermometer ... such as free recipes…
From amazon.com
From amazon.com
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COOKING FOR ENGINEERS - STEP BY STEP RECIPES AND FOOD FOR THE ...
The Little Partners Learning Tower will probably be useful only for parents, but, it is so good at what it does, that I think everyone should know about it. If you don't have young kids, but, you know …
From cookingforengineers.com
From cookingforengineers.com
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SMOKER COOKING - TIPS, TOOLS AND RECIPES FOR SMOKING DELICI…
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From smoker-cooking.com
From smoker-cooking.com
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HOW TO PROPERLY USE A MEAT THERMOMETER - GOOD HOUSEKE…
Feb 18, 2022 · How to use a meat thermometer the right way in the oven, grill, deep-fryer or smoker. You'll get juicy chicken or turkey, just-right steak and meats, and perfect meatloaf.
From goodhousekeeping.com
From goodhousekeeping.com
See details
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25 BEST AIR FRYER OVEN RECIPES | EVERYDAY FAMILY COOKING
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From everydayfamilycooking.com
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A cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, …
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See details
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A cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, …
From whatscookingamerica.net
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An understanding of prime rib cooking times is essential to cooking the perfect prime rib roast. These Prime Rib Roast cooking instructions will result in a perfect roast if you use a meat thermometer.. Using a meat thermometer …
From cookingnook.com
From cookingnook.com
See details
THE BEST MEAT THERMOMETERS FOR 2022 | REVIEWS BY WIRECUTTER
Although the Taylor 1478-21 Digital Cooking Thermometer has intuitive buttons and a simple design, it’s slow at reading temperatures. It also can’t work on a hot grill because the cable and ...
From nytimes.com
From nytimes.com
See details
HATFIELD PORK TENDERLOIN COOKING INSTRUCTIONS - SHARE RECIPES
Hatfield Pork Tenderloin Cooking Instructions. Cooking Hatfield Pork Tenderloin In A Slow Cooker. Just Now 6 hours ago Hatfield Pork Tenderloin Cooking Instructions Recipes 6 hours ago (2) Preheat oven to 375 degrees F. (3) Place pork tender in shallow roasting pan (If cooking …
From share-recipes.net
From share-recipes.net
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Jul 09, 2021 · To prevent your turkey from drying out, factor in carry-over cooking while the turkey is resting: The internal temperature of the turkey will continue to rise 5 to 10 degrees once it is out of the oven. You can remove the turkey from the oven when the thigh meat registers 155 degrees F (68 degrees C) and let carry-over cooking …
From allrecipes.com
From allrecipes.com
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