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06-01-2014, 03:07 PM | #76 |
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06-01-2014, 03:16 PM | #77 |
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06-03-2014, 03:15 PM | #78 |
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my wife ended up wanted to grill hamburgers that night.
I currently have the oven pre-heating now, and the meatball mixture ready to go for dinner tonight! that mixture smells outstanding. JFC.
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06-03-2014, 03:27 PM | #79 | ||
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IMO baking the meatballs is the only way to go. Cooks them consistently and higher heat will still give them a nice crust. Cooking in a pan is a pain in the ass. If I had a fryer I would probably try that to get a thicker crust, but I don't.
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06-03-2014, 03:29 PM | #80 |
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i didnt use gelatin in this one; Mainly because I couldn't find it lol. Screw it, I'm sure it'll taste good.
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06-03-2014, 03:30 PM | #81 | |
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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, 03:32 PM | #82 |
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first time I've made a 'real' meatball; but when i added the buttermilk to the crumbs, it made a hell of a paste.
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06-03-2014, 03:33 PM | #83 |
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panade! PANADE!
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06-03-2014, 03:44 PM | #84 | |
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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, 03:45 PM | #85 |
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06-03-2014, 03:47 PM | #86 | |
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Noooooo! The gelatin is there for mouthfeel and texture. Will also help them plump a bit. I think you'll be fine without, but do it next time. Plain gelatin is normally near the Jello and/or canning items. You won't find it by brand name (plain Jell-O). |
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06-03-2014, 03:49 PM | #87 | |
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thanks. It's possible I just overlooked it in that section.
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06-03-2014, 03:52 PM | #88 |
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06-03-2014, 03:53 PM | #89 |
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My family has the best meatball recipe but it's a secret. We plan on making millions with it one day.
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06-03-2014, 03:55 PM | #90 |
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cool thanks.
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