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this thread gets lonely PyPy posted in the TRemp thread about a meatball sandwich made from home-made meatballs, and it made me want to drop my meatball knowledge here. I don't make meatballs now because meat hates me, but I got pretty good at it. You can find a good base "recipe" on Serious Eats, or find old articles about "A16 meatballs" from some restaurant in Seattle or somewhere like that. It's not so much a "recipe" as a process and a checklist. You can use whatever meats your dietary thing suggests. Personally even though it's not traditional I found 1:1 ground pork:ground turkey made very light meatballs. Pork and beef is more traditional, some people also mix in veal, really do whatever you want. In addition to the primary meat, it's good to have some fatty stuff minced up. You can use pancetta (Italian pork belly bacon except not smoked), guanciale (pork face bacon, also not smoked), or else if you have a decent deli some mortadella (like balogna except bigger chunks of fat). Probably about 1/3 the primary meat amount (per meat; so like for a pound of pork and a pound of beef, maybe 1/3 to 1/2 pound of the fatty stuff, well-minced). Bread chunks are important, personally stale white or whole-wheat "cheap" bread works great. When it's a little stale it's easier to mince with a knife. Then soak it in a little milk or stock, doesn't really matter, just enough to make it a little soggy. Panko is ok but I think slightly bigger (bean-sized) chunks of bread are better. This is not a huge deal, use whatever you have. How much? Well it depends on how much meat, definitely some bread and not a weird amount, again this is not critical. The bread soaked in liquid adds moisture, and the bread also soaks up some of the rendered fat while they cook. Now you need eggs and aromatics and seasoning. I like to lightly brown minced onion and garlic before adding them to the mix, but that's not mandatory. I love herbs etc but too much herb-y flavor gets weird in meatballs, so a little thyme and maybe dried basil, but just a little. Of course do what you want. I also like adding two or three big dollops of ricotta cheese. You can also add grated hard cheese but remember that those are salty. To mix this (and I got this idea from somewhere on the net), what works good is to reserve a lump of the main meat, and then forcibly mix the rest of the meats, a couple eggs (depending on how big a batch you're making), the onion, garlic, herbs, salt, pepper, maybe onion and garlic powder (everything is better with granulated garlic), etc. Mix that up with gusto to form a pasty mix. (Chinese cooks say to always work meat mixtures like that in one direction. I don't know why.) When it seems well-blended, then you can more gently mix in the rest of the main meats. By doing that, you distribute the seasonings around but still get "meaty" meatballs. At this point I liked to semi-cook the meatballs in a hot oven (like 425 or 450) to get them to "set" before cooking them in a sauce or stock or whatever. To do this, my greatest secret is to use an aluminum "cake ball" pan. It's of course not necessary, and they're kind-of hard to find (I stumbled on mine in a Williams-Sonoma a long time ago, on the "poo poo nobody wants" rack.) A plain cookie sheet is fine. Blast them in the hot oven for about 20 minutes. After that, you can add them to a sauce, or transfer them to a roasting pan with chopped tomato and onion and garlic and bake them for another 40 minutes or so (at maybe 350) to finish them as a main dish. Notes: this is for Italian meatballs, if that's not obvious. Other kinds are different. Italians think meatballs with spaghetti (specifically that pasta shape, spaghetti) is weird. With linguine, it's fine. Makes zero sense. OK that's it I think. You can make these small or large; that A16 place made tennis-ball sized meatballs and served them as a main dish. emfive has issued a correction as of 00:48 on Jan 26, 2023 |
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Jan 26, 2023 00:42
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| # ? Apr 24, 2024 19:36 |
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perfect combination of an incredibly detailed helpful post and a probated poster, no notes
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Jan 26, 2023 02:03
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Cloks posted:perfect combination of an incredibly detailed helpful post and a probated poster, no notes previous probation was ramen related.
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Jan 26, 2023 02:14
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Free emfive (I'm thawing some beef and have some old bread so I am trying this tomorrow)
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Jan 26, 2023 02:43
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The real top tier secret meatball ingredient is lime zest, and in a pinch, lemon zest.
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Jan 26, 2023 08:33
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tofu is great i love it every way. Ive been doing a marinade lately of boiling water and the fake chicken better than bouillon plus any other spices that sound good. Cut the tofu into 1cm slabs and soak for around 20 minutes. Then pat dry cover in flour and bread crumbs and fry. Makes a great sandwich
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Jan 26, 2023 15:22
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Suplex Liberace posted:tofu is great i love it every way. Ive been doing a marinade lately of boiling water and the fake chicken better than bouillon plus any other spices that sound good. Cut the tofu into 1cm slabs and soak for around 20 minutes. Then pat dry cover in flour and bread crumbs and fry. Makes a great sandwich my wife had some oral surgery whose details I don't want to know, but I got some soft tofu to mix into banana/apple smoothies
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Jan 26, 2023 15:39
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hey btw in the meatball thing, the mushed bread goes in when you're mixing up the meat into a meat paste.
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Jan 26, 2023 15:49
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AxGrap posted:Free emfive (I'm thawing some beef and have some old bread so I am trying this tomorrow) I hope you enjoy success.
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Jan 26, 2023 15:50
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Em, I had to use my chicken first so meatballs have to wait a min This is the dead easy chicken on cabbage that I thought to make when this thread made me hungry for cabbage a bit ago. Chicken rubbed down with butter on cabbage steaks 
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Jan 26, 2023 23:41
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That's a very dirty oven.
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Jan 27, 2023 00:40
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thotsky posted:That's a very dirty oven. Clean my oven 🖕hehe 
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Jan 27, 2023 00:54
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thotsky posted:That's a very dirty oven. Ovens are supposed to be dirty
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Jan 27, 2023 03:15
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Im super sus if you say you cook a lot and your stove/oven doesn't have little splatters all over it. No one has time to clean that poo poo erry day
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Jan 27, 2023 03:39
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A spatter guard over your frying pan will change your life. Which reminds me, I need to clean mine.
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Jan 27, 2023 03:45
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mllaneza posted:A spatter guard over your frying pan will change your life. Which reminds me, I need to clean mine. I have one. IT STILL ESCAPES
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Jan 27, 2023 03:56
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just take the scars imo
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Jan 27, 2023 03:58
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I fry a lot of bacon because my children are monsters and long ago I just went in on a cast iron Dutch oven because I was sick of cleaning up splatters all the time.
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Jan 27, 2023 04:00
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What do you all do about the smell/smoke when using the berners?
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Jan 27, 2023 04:05
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if I'm doing something that is actually smokey I'll crack a window but I try to manage with just the overhead vent if I can. I haven't smoked my house out from cooking bacon in years. or if it's not a terrible day I'll try to cook whatever it is outside on the grill (like smash burgers on the baking steel for instance).
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Jan 27, 2023 04:19
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emfive posted:my wife had some oral surgery whose details I don't want to know, but I got some soft tofu to mix into banana/apple smoothies i once had a surgery whose details you don't want to know, and my advice is instant mashed potatoes with like 2-3 times the water. instant breakfasts and things are also good, but sometimes you crave something savory during those awful days/weeks
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Jan 27, 2023 04:57
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I had to be on a liquid diet for a few months post esophageal surgery and god i'd just want literally anything other than loving ensure or cream of wheat sometimes and I took to throwing just random foods into the blender with extra liquid. If it kind of tastes like it, it counts right?
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Jan 27, 2023 05:00
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Chard posted:i once had a surgery whose details you don't want to know, and my advice is instant mashed potatoes with like 2-3 times the water. instant breakfasts and things are also good, but sometimes you crave something savory during those awful days/weeks I made her some tomato aspic and while it's not a great source of calories it's delicious. Also I made some Venezuelan avocado sauce (guasacaca) and it goes great with the aspic. But she's desperate for more calories, I think hummus is the next thing (with as little lemon juice as possible).
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Jan 27, 2023 22:23
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emfive posted:I made her some tomato aspic and while it's not a great source of calories it's delicious. Also I made some Venezuelan avocado sauce (guasacaca) and it goes great with the aspic. But she's desperate for more calories, I think hummus is the next thing (with as little lemon juice as possible). e: but yea mashed potatoes with a huge amount of butter and maybe some blue cheese and roasted (totally-mushed up) garlic would be good too. Also on that topic I discovered that steaming potatoes for making mashed is way better than boiling, they come out perfect and then all your additional liquid can be butter and cream etc.
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Jan 27, 2023 22:25
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All kinds of soups would work well, with lots of pureed vegetables. Pumpkin soup is delicious and filling, also cauliflower soup
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Jan 27, 2023 22:25
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ekuNNN posted:All kinds of soups would work well, with lots of pureed vegetables. Pumpkin soup is delicious and filling, also cauliflower soup yea except being cold is also necessary, but cauliflower could be real good. Cold basically means it has to be saltier. Oh also cucumber soup is delicious no matter what your oral situation is.
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Jan 27, 2023 23:27
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ekuNNN posted:All kinds of soups would work well, with lots of pureed vegetables. Pumpkin soup is delicious and filling, also cauliflower soup hell even steamed and mashed cucumber and carrot is delicious, with lots of butter.
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Jan 27, 2023 23:28
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Refried beans are great - just put a little extra broth to make em more liquidy instead of pasty. You wanna go wild - throw some nacho cheese in there. I didnt start doing that until I was like a month in though.
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Jan 28, 2023 01:05
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silicone thrills posted:Refried beans are great - just put a little extra broth to make em more liquidy instead of pasty. yea I think "rich" is OK but anything remotely like sour or spicy or too salty is probably not a good idea.
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Jan 28, 2023 01:50
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nothing beats low-sodium bone broth and a funnel in these situations
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Jan 28, 2023 02:04
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i say swears online posted:nothing beats low-sodium bone broth and a funnel in these situations 
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Jan 28, 2023 06:35
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using google maps to find the best dessert sushi restaurants in the world
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Jan 28, 2023 21:25
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the what
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Jan 28, 2023 22:38
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mystes posted:the what The sushi which guards the cake.
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Jan 28, 2023 23:36
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HootTheOwl posted:The sushi which guards the cake. this post caused a question to form in my head, which was "is there an anime about schoolgirls who are also different kinds of sushi rolls" but I decided not to ask it.
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Jan 29, 2023 17:54
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DR FRASIER KRANG posted:I fry a lot of bacon because my children are monsters and long ago I just went in on a cast iron Dutch oven because I was sick of cleaning up splatters all the time. foil over oven pan, lay bacon in single layer, put in oven and turn up to 420, flip bacon halfway through will come out crisp every time and cleanup or grease harvest are now trivial
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Jan 29, 2023 17:57
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lmao https://twitter.com/jordanbpeterson/status/1619803730521759745
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Jan 30, 2023 05:14
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lmfao
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Jan 30, 2023 06:01
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ekuNNN posted:lmao "medium"
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Jan 30, 2023 06:10
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I do not buy the fancy beef lest I gently caress up like this.
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Jan 30, 2023 22:18
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