As promised i brought meatloaf to the office, my officemates would like to sample some. It was an instant success, many of them cannot believe that i have made that palatable dish. I was very pleased. Actually, i can really cook those basic simple recipes, even those recipes my father dished out for us when he was still alive. However, its a different thing when you cook something that is foreign or not the usual dish cook at home. And for me meatloaf is very american and i have been longing to cook or bake it, whatever method it is done, i am really excited to cook the same. And that happened last Sunday, wow, i felt great and very proud of my cooking. Thanks for all who appreciated the meatloaf and forgot about me, you all made me happy!!!
Here are some cooking terms that you will find in every cookbook but may not be familiar with. all purpose flour - a blend of high and low protein flours. The manufacturers blend the flour so that there is enough gluten in it to make a reasonable (often excellent) loaf of bread but not so much that you will end up with a chewy birthday cake. This is why they call it "all purpose:" it is good to use in a variety of baked goods. al dente (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. For a great explanation of how al dente pasta should feel and taste, I direct you to read my friend Lola's explanation. Lola is a wonderful home cook from Italy and knows what she is talking about. Her description of al dente is at the end of my post for ...

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