Timeline for How to make meatball style food that keeps its shape
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 27, 2018 at 10:11 | answer | added | Douglas Held | timeline score: 0 | |
| Oct 26, 2018 at 23:56 | comment | added | Wayfaring Stranger | I shape them first, then nuke until about 3/4 done. They stay stable and round since they're not stirred in the microwave. Finish in a regular fry pan. -An egg, regular flour is enough. | |
| Oct 26, 2018 at 18:43 | comment | added | Raydot | Chickpea flour might be too fine to do what you're trying to do. Breadcrumbs (thickener) and eggs (binding agent) should be fine for most applications of this type. It's common in American meatloaf, for instance. | |
| Oct 26, 2018 at 14:03 | answer | added | Ess Kay | timeline score: 1 | |
| Oct 26, 2018 at 12:02 | comment | added | Supa Suriyawong | I am not an expert on this but the chance are you using a whole egg and a fatty mince. Fat shrink when deep fried. And egg white can get aerated. So when you deep they shrink. Only use egg yolk. I think flour is not the problem. Lastly, slam meat against the bowl so it remove all the air. And if you have vacuum sealer machine. Use it to remove the air. And let's see what happen | |
| Oct 26, 2018 at 10:49 | history | edited | rumtscho♦ | CC BY-SA 4.0 |
Changed the witty title to an explanatory one
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| Oct 26, 2018 at 9:32 | answer | added | MKHC | timeline score: 2 | |
| Oct 26, 2018 at 9:25 | review | First posts | |||
| Oct 26, 2018 at 13:25 | |||||
| Oct 26, 2018 at 9:25 | history | asked | Tariq Mustafa | CC BY-SA 4.0 |