Quote:
Originally Posted by Leo
We don't have this here. Can I make it at home? If not what would be a good substitute?
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You can make a decent Worcestershire replacement using the following recipe:
1/4 cup ketchup
1/4 teaspoon ground mustard
pinch of cayenne pepper or white pepper
1 teaspoon onion powder
1 tablespoon red or white wine vinegar
1 tablespoon molasses
Just combine all the ingredients and viola! (This recipe is also good for vegans, since some Worcestershire sauces on the market have fish in them.)
Quote:
Originally Posted by Leo
We don't have these here either, would bay laurel leaves work?
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Really? You can't find adaçayı where you are? Well, you can use majoram, thyme, rosemary, ground bay laurel leaves or even oregano.
Quote:
Originally Posted by Leo
I think there is a special kind of thermometer you use for this, right? I don't think we have anything like that here. Can you tell me any alternative ways of how to tell if it's ready?
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The best way is to look simply slice through the center and make sure it's brown all the way through.
I should add that I also sometimes include 1/2 tablespoon of Hungarian paprika when I make this. If you're doing this without sage, I would highly recommend using paprika. Together with any of the other seasonings, it should give the meatloaf a very robust flavor.