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06-01-2014, 03:05 PM | #1 |
Run Chiefs fans, run!!
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Mix ground Italian Sausage with Ground Beef use some Italian Breadcrumbs soaked in milk, roll them up and it kicks some ass.
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06-01-2014, 03:07 PM | #2 |
Cast Iron Jedi
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06-03-2014, 03:30 PM | #3 | |
Like I woke up in Wonderland..
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Is there really much gained by using bread crumbs if you are soaking them in milk? Why not just use bread? It will fall apart anyway once it gets wet.
Or is the dryness of the bread crumbs some sort of advantage? (I would think it would dry the meatballs out)
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06-03-2014, 03:33 PM | #4 |
Scarlett Johansson's boytoy
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panade! PANADE!
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06-03-2014, 03:45 PM | #5 |
Cast Iron Jedi
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06-03-2014, 03:44 PM | #6 | |
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Quote:
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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06-03-2014, 04:32 PM | #7 | ||
Like I woke up in Wonderland..
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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/
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06-03-2014, 04:51 PM | #8 | |
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Panko are not the same as bread crumbs. I wouldn't suggest using plain bread crumbs. |
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06-03-2014, 04:52 PM | #9 |
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