My nan got a recipe from this Italian lady, back when dinosaurs roamed the earth. The recipe says to cook the sauce for one hour and then you add the meatballs and cook them for 1.5 hrs.
What a random measurement! Does that mean just half the shell, full of water, twice? I realize precision here is probably unnecessary, but my brain is just really struggling!
You’ve got to work out the surface area of the interior and exterior of the egg and then extract the volumetric square footage in metric imperial flombles.
The difficulty my aunt had when writing down my nan’s recipes is that, in a lot of cases, she had the measurements in her head. So, there was a lot of guess work and estimation.
My guess was always that it would be half of an eggshell, previously used, twice. So, maybe it would technically be 1 egg worth of water. Never really considered that before…
You’ve got to work out the surface area of the interior and exterior of the egg and then extract the volumetric square footage in metric imperial flombles.
It was actually a black and white stone carving. We had to do a pencil rubbing, imprinted that on another piece of paper and sent it off to be digitally enhanced and then printed in the colour you see before you.
I personally can’t stand overcooking meat. Searing the exterior to trap the juices and then letting the meatball split or the sauce overcook just pisses me off. Why go to the effort of sealing in the juices if they’re just going to render out? My parents had many recipes involving overcooked ground beef, and all of them bother me. They might have been what spurred me into becoming a vegetarian. I honestly can’t remember, but there was a straw, camel, and a back to break
Fair enough. There’s a video I watched by Mythical Kitchen not too long ago and they go through the different techniques used when making spaghetti and meatballs. I think they went for a sear type thing, but mostly because cooking it in the sauce for so long made the meatball really soft and fall apart easily and they preferred a tougher meatball. I don’t really remember though, so don’t take my word for it. Was an interesting watch regardless.
I have nostalgia tied with that way of making meatballs. So, it may not be the best way to cook them, but they’re still delicious and reminds me of my nan.
Never heard of this program before. I can’t say that I like them as hosts but their information was decently high quality and accessible.
To recap, mix the meat longer to produce a crunchier meatball (if you want), sear the ball to produce umami flavor (if you want) and cook in sauce to impart flavor into the sauce and (over)cook the meatball (if you want). Though there was a dark horse, boiling raw meatballs in sauce for a sort of soup meatball texture.
Nothing inherently wrong with your baking method, but I have overriding trauma that would leave me stink eying you if I witnessed it. Caring about others’ food preferences beyond the improved expression of your own desired flavors and textures doesn’t make sense to me, for the most part. Almost always, really. I’m glad you found a food that produces such fond feelings for you and wish you many pleasant dinners.
I remember learning that searing actually doesn’t trap in juices. its only value is in the maillard reaction and is best done at the end of cooking as a reverse sear
My nan got a recipe from this Italian lady, back when dinosaurs roamed the earth. The recipe says to cook the sauce for one hour and then you add the meatballs and cook them for 1.5 hrs.
You must giveth the recipeth hereth noweth.
Sure! As requested
It says to roll into small balls, but small could be anything depending on context.
What a random measurement! Does that mean just half the shell, full of water, twice? I realize precision here is probably unnecessary, but my brain is just really struggling!
You’ve got to work out the surface area of the interior and exterior of the egg and then extract the volumetric square footage in metric imperial flombles.
The difficulty my aunt had when writing down my nan’s recipes is that, in a lot of cases, she had the measurements in her head. So, there was a lot of guess work and estimation.
My guess was always that it would be half of an eggshell, previously used, twice. So, maybe it would technically be 1 egg worth of water. Never really considered that before…
I will not have an egg during these trying times.
Who knew dinosaurs had color image printing!
It was actually a black and white stone carving. We had to do a pencil rubbing, imprinted that on another piece of paper and sent it off to be digitally enhanced and then printed in the colour you see before you.
You’re awesome. We thank you!
No problems! If you end up making them, let me know :)
I personally can’t stand overcooking meat. Searing the exterior to trap the juices and then letting the meatball split or the sauce overcook just pisses me off. Why go to the effort of sealing in the juices if they’re just going to render out? My parents had many recipes involving overcooked ground beef, and all of them bother me. They might have been what spurred me into becoming a vegetarian. I honestly can’t remember, but there was a straw, camel, and a back to break
Fair enough. There’s a video I watched by Mythical Kitchen not too long ago and they go through the different techniques used when making spaghetti and meatballs. I think they went for a sear type thing, but mostly because cooking it in the sauce for so long made the meatball really soft and fall apart easily and they preferred a tougher meatball. I don’t really remember though, so don’t take my word for it. Was an interesting watch regardless.
I have nostalgia tied with that way of making meatballs. So, it may not be the best way to cook them, but they’re still delicious and reminds me of my nan.
Never heard of this program before. I can’t say that I like them as hosts but their information was decently high quality and accessible.
To recap, mix the meat longer to produce a crunchier meatball (if you want), sear the ball to produce umami flavor (if you want) and cook in sauce to impart flavor into the sauce and (over)cook the meatball (if you want). Though there was a dark horse, boiling raw meatballs in sauce for a sort of soup meatball texture.
Nothing inherently wrong with your baking method, but I have overriding trauma that would leave me stink eying you if I witnessed it. Caring about others’ food preferences beyond the improved expression of your own desired flavors and textures doesn’t make sense to me, for the most part. Almost always, really. I’m glad you found a food that produces such fond feelings for you and wish you many pleasant dinners.
I remember learning that searing actually doesn’t trap in juices. its only value is in the maillard reaction and is best done at the end of cooking as a reverse sear
No.