Quote:
Originally Posted by Fire Me Boy!
Flavor and texture. The dry breadcrumbs will absorb your liquid and help keep the interior moist. If you don't personal, the crumbs will leech moisture from the meat.
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I get it about the milk. But dont see an advantage of wasting the money/effort on breadcrumbs instead of bread.
This website disagrees about using breadcrumbs:
"We make our meatball-bound panade with bread soaked in cream and eggs. This process can take anywhere from 20 minutes to 2 hours, but don’t be tempted to use shortcuts. Meatball-filler substitutes like the all-too-common breadcrumbs will cause serious textural issues. “Ditch the can of breadcrumbs,” says Leigh. “Breadcrumbs are dry, so they absorb all the fat and juice and leave the meatball dry and hard.”
https://rebeccajeancatering.wordpres...omment-page-1/