About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
Question I recently volunteered to help find new recipes to feed 50-75 people in our small community's outreach kitchen. I'd like to find a rule for a burger base for meatloaf, salisbury steak, hamburger steak, ect. I want to know if there is a "rule" I can follow, such as meat/dry filler/wet "guideline" along with cooking time per density. Also a rice/potato "guideline" for casserole mixture base, same as what I'm looking for the meat base.
Answer Well now that's a pretty tough question. I bet out there somewhere, one of my friends might be thinking you have me stumped with this one, but we'll see!
First off let me say that without actually knowing the elevation of your location, and the calibration of the equipment in the kitchen being used, I cannot 100% give you a "rule of thumb" time/temp combination for the proteins and starches you requested. The best advice I can give to compensate is, using an "instant read thermometer" that has been properly "calibrated" (I like analog thermometers because they are easy to make sure they are calibrated) this is the best way to determine when you have reached the desired temperature for cooking ground meat. By cooking to determine time, you pretty much make the recipe "bullet proof". The only thing that can really cause the temperature rule to deviate, is if someone does not "calibrate" the thermometer.
Since we are on the topic I will explain how to "calibrate" a thermometer. This method works for analog and "self calibrating" digital thermometers. The reason I do not recommend the digital thermometers is because if they are not "self calibrating" properly, there is no way to fix them! OK, so lets get to calibrating the thermometers: The first, and easiest way is to take about 12oz of water, and add enough ice cubes so that there is about a 50/50 mix of ice and water. Allow it to sit for about 1 min. This will allow the ice to cool the water to 32F, the freezing temperature of water. This is what we call a "constant" temperature, no matter the elevation (in theory) at roughly 14psia (pounds per square inch atmosphere or simply, sea level atmospheric pressure) the temperature for the reaction (freezing) is always the same, if your thermometer reads 32F, congratulations you thermometer is "calibrated". If your thermometer reads a different temperature, follow the manufacturers instructions for adjusting the "calibration", if it's a digital thermometer, throw it in the trash! In theory, boiling water works the same way, this is not always true though (because at higher elevations the boiling point of water is different than at sea level), therefore the "freezing" method works best.
With that "out of the way", lets get to the meat ratio's. Personally, for "meatloaf", I like to use a ratio of roughly 70-75% meat (a mixture of beef, pork, poultry or game is best to add "depth" or "complexity" of flavor), 20-25% filler (bread/cracker crumbs), 5-10% wet (eggs, catchup/steak sauce, milk/cream), and I like to add to that about 3-5% (of the total weight of the previous ingredients) of seasonings. If the "meatloaf" looks a little to dry, add a bit more egg & whatever other liquid you added previously. Just remember to add "wet" ingredients in small amounts, it's easy to add more but it can be pretty tough to take it way! The temperature that I cook "meatloaf" to is 155F, the reason I tell people to not cook "meatloaf" to 165F (the temperature that the USDA tells you to cook ground meat to), is because if you "rest" the meatloaf for about 10-15min. the internal temperature will increase (because of "carry over" heat) by roughly 10-15F. I tell people to ALWAYS allow ANY cooked meat (poultry, game, and even fish) to "rest", because it allows the "juices" to re-distribute throughout the meat. This makes the meat have a more "juicy" and "tender" "mouth feel".
Now for a "hamburger steak", I like to add 1 egg for every 1.5 lbs of meat (the egg proteins "coagulation" helps to hold the ground meat together), if you are in a situation that would call for an addition of a "half" an egg, or some other fraction, I just go ahead an add a whole egg (for "large batch" recipes). As far as filler I would recommend, adding NO MORE than 25% the total weight of the meat. One way you can "cut" some of the cost, is by adding in some different ground meat. Personally, I like to add ground venison or ground pork to my "hamburger", I usually don't add more than 25% of any additional ground meat to a "hamburger steak". I don't know if this is an available option for you but if there are hunters who help with this "outreach" kitchen they may be willing to "donate" some venison. If you end up "cutting" the meat together I usually don't add more than 20% game to the beef, but you can make it however you like. Just be careful adding in venison, to much will give it a "gamy" taste that some people will find unpleasant (personally it doesn't bother me at all!). Other options are, ground turkey (no more than 25%), ground chicken (again 25% max), or ground pork (up to 40%). All of these are good options to add to the beef to counter the ever growing price. Another good idea is to add "beef base" (NOT BULLION!!)to these recipes, this will "hide" the addition of fillers (bread/cracker crumbs or different types of ground meat), and in my opinion, is ESSENTIAL when adding venison. Beef base can be ordered through a "distributor" or at Wal-Mart, it runs roughly $4-$5 for about 12oz of "base". Generally a few tbsp will add a nice "boost" to the "flavor profile" of the "hamburger steak".
For "Salisbury Steak", I like to use the ratio for the "meatloaf" and simply switch out some of the seasonings. Some seasoning options for both are, parsley (always a good addition to "ground meat" recipes), thyme, ground sage (in very limited quantity, it can easily over-power), fresh ground black/white pepper (I like fresh ground because it has a better flavor due to "essential oil" retention), granulated/powdered or fresh garlic (granulated or powdered are cheaper and "shelf stable"), dried/fresh onion (dehydrated onion should be "reconstituted" in a few tbsp of boiling water), white/red wine (red works best with "Salisbury Steak", and bell pepper (better for meatloaf but OK for both). If you use bell pepper in one, don't use it in the other, it works best in the "meatloaf". For "meatloaf" some other good seasonings are, ground bay leaf, "poultry seasoning", A1 steak sauce, beer (use in-place-of wine), and a touch of cumin (this to can easily over-power). For the "Salisbury Steak", the best seasoning I can recommend is ground nutmeg. I know it sounds crazy, most people tell me "but that is a 'sweet' spice", but it can also "boost" the flavor of beef. The most common application of ground nutmeg to a savory dish is, believe it or not, (trust me I am of Swedish decent!) Swedish Meatballs. Essential to ALL the "meat" recipes is salt. I tell people not to use table salt because it is "very salty" flavored and Kosher salt (which I prefer), is just a little bit more expensive (usually only a few cents more per ounce), it is more nutritious (more "better for you" minerals) and it is easier to control the "salinity" of a dish using Kosher salt.
Well I think that about covers the meat questions. So lets talk starches!
I don't think there is a real "rule of thumb" as far as the time/temp for potato or rice "casserole's". I usually tell people to cook both rice and potatoes until they are "tender", like pasta, with just a TINY but of resistance (like al-dente pasta). For a "guideline" on wet to dry for potato/rice casserole's, I recommend establishing a few (maybe 3 of each "base" starch) recipes that you know and enjoy for the "high volume" cooking. For this I recommend getting the software package called "Master Cook". Personally I love this program, it will scale ANY recipe that you input or that it comes with by simply changing the portions desired. It also has about 1,200 common prepared items (i.e. mayo, peanut butter, some salad dressings, etc.) and i will give you "estimated nutrition details", based on portion size and ingredients used. I purchased my copy "Master Cook" at Borders book store, I think it cost about $25. This software is an EXCELLENT investment, I use mine almost daily!
If you need recipes scaled for you, I would be MORE THAN HAPPY to do this on my "Master Cook" program and send them back to you! I have worked for restaurants and catering companies for years and I also volunteer my skills and time at my church, so I understand the stresses involved in "high volume" "volunteer" cooking!
I hope that this helps you in your endeavor, PLEASE let me know if I can be of ANY further assistance! Again, if you would like for me to "scale" any recipes I AM MORE THAN HAPPY TO HELP! Also, please let me know if any of the information I have provided is unclear or appears to be "flawed". If you would like I also have about 75 "high volume" scaled recipes already written and proven, just send me a description of what you are looking for (including "main ingredient" or "base ingredient" i.e. potatoes/any kind of meat/rice/other ingredient please), the number of people expected to be served, desired portion size (I can "guesstimate" portion size if you don't know what they should be based on my catering and "menu planning" experience) and an e-mail address so that I can send it to you in "WORD" format (I find that this is easier, because the "master Cook" files will only open if you have "master Cook" as well, and it has to be the same version!). Simply send me the before mentioned information, through the same method that you contacted me with for this question (just "flag" the question as "private" please). I try my best to give a response within 12-24 hours (unless there is an emergency/internet problems). Then I will be able to give you my e-mail address (without giving it to the whole world! ) and you will be able to contact me directly! So that you know it is me (if you choose to have me scale some recipes or give you new ones) I will include in the "subject" line, my name or "from ALL-EXPERTS" and one of the recipe names.
Thank you for a "challenging" question! GOOD LUCK, HAPPY COOKING and if needed TALK TO YOU SOON!
