47

With absolutely no citation or evidence to back up my claim ;-) I'm going to say that the reasoning is two- if not three-fold…. or maybe more... It's cheaper. It adds bulk. It helps the meatball stay whole; a binder. Similar reasoning as breadcrumbs &/or egg, but see 3. The binder is needed because the EU allows the meat producer to add 10% water to the ...


6

While it is true that the mint flavor will fade with cooking, it is still there to some degree. I bet you would be able to identify the difference if you left it out. However, whenever you want to highlight a fresh herb, such a mint, it is good practice to chop some of that herb at the last possible moment before serving, and garnish your finished product. ...


5

What makes a difference in great tasting meat dishes: fresh ingredients (specially the meat) seasonings, spices fat (from the meat itself) browning the meat to develop flavours (frying in oil or broiling in the oven) not burning and not overcooking, which just makes it dry + colourless + flavourless All of which you seemed to follow. I'm not sure where are ...


3

A very hot sauce that is thin and runny will thicken as it cools down. That's why one makes a sauce thinner in the pot than one wants it on the plate. A solution to your problem might be as simple as serving the sauce at a lower temperature. If you're serving the sauce on a heat source, lower it. If you can't alter the serving temperature for some reason,...


3

You can certainly poach meatballs. I wouldn't boil them, as the rolling action could tear them apart. It is more common to poach in a sauce, however water can certainly be used. You will lose some flavor (taste the water afterward, you will see), however, it wouldn't be a reason to avoid the technique if you have a purpose for it. Lots of things are ...


2

they definitely would lose some flavour depending on the time you are going to boil them. rather just steam them that way you wouldn't loose much of the flavours if you have to go with this method. What I do is I just sauté them in frying pan for few minutes so they are little browned from outside it enhances their flavour by 10 folds.


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