All in the Timing: Properly Proofing Pizza Dough
4 hours ago
|Mold the meat mixture into a seven- to eight-inch round inside the 12-inch camp-style Dutch oven. If desired, shape it into a traditional rectangular loaf.|
|Many meatloaf recipes instruct you to brush the glaze on in the last 20 to 30 minutes of baking to avoid burning. I find that the moist environment in the Dutch renders this step unnecessary. Brush the glaze on the uncooked meatloaf.|
|Asparagus sauteed in butter and garlic and mashed Klondike Rose potatoes were served alongside Dutch oven meatloaf.|
|ATLANTIC OCEAN (Jan. 27, 2015) -- Culinary Specialist Seaman Apprentice Robert Metcalfe, from Baltimore, plates cake aboard the Arleigh Burke-class guided-missile destroyer USS Laboon (DDG 58). Laboon is underway conducting a composite training unit exercise with the Theodore Roosevelt Carrier Strike Group in preparation for an upcoming scheduled deployment. |
U.S. Navy photo by Mass Communication Specialist 3rd Class Michael J. Lieberknecht.