The Food Lab: Better Home Cooking Through Science

effective   at

binding than

egg yolks).

Bread

Crumbs

Help    retain

moisture    and

physically

impede  meat

proteins    from

cross-linking,

increasing

tenderness.

Moisten with

milk    or  stock   to

create  a   panade  (a

mixture of  bread

and a   liquid).

Add to  meat

mixture.

Milk (or other

liquid dairy)

Adds    moisture

and tenderizes

Use to  soak    bread

crumbs.

Gelatin Increases the

capacity    to

retain  moisture

as  meat    loaf

cooks.

Bloom   in  chicken

stock,  cook    to

dissolve,   and add

to  meat    mixture

(or use to

moisten bread