weight versus volume, 73 Meat See also Beef; Lamb; Pork; Veal adding to salads, 765 for Bolognese sauce, 727 braising sous-vide, effect on juiciness, 387 cathespin enzymes in, 385 chemical cures for, 494 chopping, by hand, 492, 492–93 cooked, pouring hot pan drippings over, 391 curing, methods for, 494–95 defrosting, 77 dehydration/fermentation process, 495 dry-cured, preparing, for chopped salads, 835 fast-twitch muscles in, 650 grinding, basic tips for, 488 grinding, in a food processor, 491–92, 492 grinding, in a meat grinder, 491 grinding methods, 486–87 grinding your own, benefits of, 485–86 ground, anatomy of, 497 ground, effect of salt and time on, 502 pounding, 875 preground, notes about, 486 raw, packaging for freezer, 77 raw, storing in refrigerator, 76 raw, testing for seasoning, 535 resting, after sous-vide cooking, 391 salting, science of, 497–98 salting versus brining, 358–60 for sausages, 495–96 slicing against the grain, 341 slow-twitch muscles in, 650–51 smoked, about, 494–95 Meatballs defined, 485 Italian, best cooking methods, 536–38 Italian, Tender, with Rich Tomato Sauce, 536, 538–39, 538–41, 541 Pork, with Mushroom Cream Sauce, 542–43, 543 texture of, 537 Meat grinders basic parts, 489, 489–90 bolt-mounted manual grinder, 490 buying, 490 clamp-mounted manual grinder, 490 how to grind meat in a, 491 keeping blades sharp, 488 stand-alone, 490 stand mixer attachments, 490 Meat Loaf about, 525 All-American, 525, 531–32, 531–34 best cooking methods, 530 best meat mix for, 526–27 binders and extenders for, 527–29 defined, 485 flavorings for, 530 Leftover, Sandwich, 534, 534–35 Merguez Grilled or Pan-Roasted, with Yogurt, Mint, and Moroccan ...slicing against the grain, 341 slow-twitch muscles in, 650–51 smoked, about, 494–95 Meatballs defined, 485 Italian, best cooking methods, 536–38 Italian, Tender, with Rich Tomato Sauce, 536, 538–39,... stand-alone, 490 stand mixer attachments, 490 Meat Loaf about, 525 All-American, 525, 531–32, 531–34 best cooking methods, 530 best meat mix for, 526–27 binders and extenders for, 527–29 defined, 485 flavorings for, 530