Search results

As for browning meats, I would normally use cast iron, but I want to be able to add acidic items to it, including tomato sauce, so all the goodness gets added together, and not wasted. . Will I get better browning from an enamel dutch oven (which I don't have) than I would from my All Clad...

Looks good. Is there, or have you tried adding celery in it? Regarding cast iron, I haven't been able to properly season my several Lodges', especially the grill one, as I used my stove top and oven, and also kind of rushed the process. I think I'll strip them down and start from scratch...

This way is pretty cool, and fast. Haven't read the whole thread, so hope it hasn't been posted:

I did see it mentioned in season 6 - episode 6 of America's Test Kitchen 'One-Skillet Dinners'. Julia mentioned some meatloaf mixes contain spices and to avoid them. Since the show is taped in Mass, maybe it's a regional thing. I think I'll pick my cuts of meat as you suggested and have them...

I'll bet it tasted as good as it looks. I learned about the pork-beef-veal combo from ATK's 'Skillet Lasagna'. Never thought to look for the ground veal! Because of that, I did ask the butcher at a Safeway recently for meatloaf mix, w/wo seasoning. Then I explained to him what it consisted of...