Course curriculum

    1. Meatloaf Science Overview

    2. Housekeeping

    1. Meatloaf History

    1. Ground Beef, as an ingredient

    2. Milk: Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    3. Oats and Oat Products

    4. Salt...where does it come from?

    5. Eggs - we know all about them, right? Not so fast....

    6. Modified Starches

    7. Whey and Whey Protein Ingredients - what are they, where do they come from, and what are they doing in my food?

    8. Corn Oil: what it is and how it's made

    9. EKCC: Ketchup

    10. Spice - what it is, and how it's different from other spices

    11. Potassium Chloride - what is it, where does it come from, and what is it doing in my food

    12. Sodium Phosphate - what it is and what it does in our food

    13. Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    14. Gum Arabic - what is it, where does it come from, and what is it doing in my food?

    15. Sucrose Caramelization and Caramel Colors - Explained

    16. Sodium Phosphate - what it is and what it does in our food

    17. Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    18. Yeast Extract - what is it, where does it come from, and what is it doing in my food?

    1. Natural Color Changes in Beef

    2. Meatloaf: Putting it all together!

    1. Making Meatloaf at Home

    2. BONUS: Bloopers!

    3. Please help spread the word!

About this course

  • $65.99
  • 26 lessons
  • 2 hours of video content