Quote:
Originally Posted by BucEyedPea
I never cook it on a broiler pan but in a loaf pan, or round ceramic pan with a round shaped loaf in the middle or round cast iron.
I have never had to allow it to sit so it won't break up. That suggests to me that the ratio of what it's mixed with is off because it doesn't bind enough.
Mine still has juices oozing out that mix with the tomato sauce I use on top. I NEVER use ketchup on top. Sometimes I might also add cheese, or bacon or both on top of the tomato sauce.
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Ketchup, brown sugar, and a healthy dose of dijion is amazing. But my next batch will go in a loaf pan.