Made my 2nd batch tonight and then tomorrow I will slice and vac-pac into125G portions. Then it will be easy to have a donair on a whim
Tip for unmoulding the loaf pan from my chef days!
Never vertically pump the pan to release the meatloaf. Always give it a quick snap on the horizontal plane. This will drive the meat mass to one side and allow air to enter driving it out.
I place the pan on the rack and snap both the pan and rack quickly at the same time
Same technique that I used to release crème caramels onto plates in the hotel
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