"~patches~" > ha scritto nel messaggio
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> Pandora wrote:
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>> "~patches~" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
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>>>>"~patches~" > ha scritto nel messaggio
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>>>>
>>>>>Pandora wrote:
>>>>>
>>>>>
>>>>>
>>>>>>"~patches~" > ha scritto nel messaggio
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>>>>>>
>>>>>>
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>>>>>>>Me wrote:
>>>>>>>
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>>>>>>>
>>>>>>>
>>>>>>>>How much egg & breadcrumbs do you use per pound of ground beef if
>>>>>>>>you're making just plain old meatballs to use in a sweet and sour
>>>>>>>>sauce, stroganoff, and ...?
>>>>>>>>
>>>>>>>>Does anyone have any recipes for more exotic ones, such as stuffed
>>>>>>>>or cheese?
>>>>>>>>
>>>>>>>>Thanks
>>>>>>>
>>>>>>>I don't use eggs in my meatballs at all. I use milk instead.
>>>>>>
>>>>>>
>>>>>>Patchy, you astonish myself everyday more!
>>>>>>How can milk tie ground beef?
>>>>>>I knew that only eggs can tie meat to make rollballs!
>>>>>>Cheers
>>>>>>Pandora
>>>>>
>>>>>Cold milk will cause the ground beef to stick together. Here's how I
>>>>>make meatballs. Break up the ground beef. Mix in seasonings*. I
>>>>>don't use breadcrumbs either. Slowly pour in cold milk** a little at a
>>>>>time until the burger sticks together stirring mixture good between
>>>>>each milk addition. Form mixture into balls and fry until browned
>>>>>rolling gently to ensure even browning.
>>>>>
>>>>>I forget where I heard the milk trick but it's the only way I've done
>>>>>meatballs for years and years. The resulting meatball is flavourful
>>>>>and meaty with no fillers. The texture is really nice. I do enough to
>>>>>freeze a couple of lg ziploc bags then use as needed.
>>>>>
>>>>>
>>>>>* seasonings - I generally keep the meatballs lightly seasoned with
>>>>>only salt, pepper, and sometimes steak spice. The reason I do this is
>>>>>because quite often I use the meatballs in different types of sauces.
>>>>>
>>>>>** cold milk - I've never really measured the amount needed to hold the
>>>>>ground beef together. I just pour directly from pitcher into the
>>>>>ground beef a little at a time.
>>>>
>>>>
>>>>Ohhhhhhh! It is a great idea! Thank you Patches! I want to try!
>>>>Another thing I have to ask you: do you think that is the same thing
>>>>using soya milk?
>>>>Thank you Pandora
>>>
>>>I don't see why not as long as the soya milk is really cold. The
>>>coldness of the milk causes the fats in the ground beef to congeal
>>>causing the binding. I'd try a small amount of ground beef with
>>>non-flavoured soya milk and see what happens. Just make sure the soya
>>>milk is cold. I use soya milk but it is usually vanilla flavoured. I
>>>never thought to try using it. Even the flavoured soya milk might just
>>>work so I'm going to experiment.
>>
>>
>> Ok! Perhaps I will try tomorrow. I have some ground beef in the fridge.
>> Thank you Patches
>> Cheers
>> Pandora
>>
>>
> Pandora, use a lg spoon to do the mixing. Actually this is one
> application where a lg wooden spoon works nicely. Just pour a little of
> the cold milk in then stir. Continue in that way until the mixture sticks
> together. You will be able to tell when you have enough in there because
> it just forms a sort of big lump. Then form into balls and fry. I fry up
> about 10 at a time and drain those while the next 10 are frying. If
> freezing let cool first.

Ok, but what is "lg spoon"? You mean *large* spoon?
Pandora