Meatball cooking

Meatballs, is a very popular food in the world. Almost every place we can find these products. In the markets, at roadside, in the shelter, peddler arrived at the supermarket.

We know the usual meatballs are grouped into meatballs, meatball veins, and meatballs aci. Meatballs made from meat which contain small veins, such as meat or part gandik closing section, with the addition of a little more flour. Uric meatballs made from meat containing tissue or tendons, such as beef ribs. Meatball meatball acin is the addition of flour more than the amount of meat used.

To avoid the consumption of additional material that is too much, meatballs can be made at home by reducing or avoiding altogether the use of such materials. It's easy, consider the following text.

Making meatballs made from the stage of cutting meat, meat grinding, smoothing the ground beef as well as mixing with excipients and spices, mixing with tapioca starch and sago palm, the formation and boiling balls.

Boiling meatballs conducted in two phases so that the resulting surface is not wrinkled meatballs and not broken due to temperature changes too fast. First phase, the meatballs are heated in a pan of warm water around 60 ° C to -80 ° C, until the meatballs to harden and float. The second phase, meatballs boiled until cooked in boiling water.

Process:

Prepare the ingredients as follows:

Beef 500 gr

111.13 gr tapioca flour

55.7 gr sago palm

Ice 100 grams

Phosphate (STPP) 1 gr

Pepper powder 1 g

MSG 2.5 gr

Garlic 3 cloves

9 grams of salt

Meat cut 10 x 5 x 5 cm.

Meat milled using a grinder.

Meat grinder put in food processor (chopper) along with in part from the ice, STTP, salt, pepper powder, MSG, and garlic that have been mashed.

The mixture was blended for 5 minutes.

Tapioca, sago palm, and the remaining ice is added to a food processor, and all the mashed mixture until smooth (about 10 minutes).

Once refined, this meatball dough dibulat-rounded by hand and taken with a spoon. Size adjusted to the taste of meat, can be big, small, or medium.

Meatballs are formed directly incorporated into the warm water (warm water is not boiling or approximately zero temperatures 60-80 degrees Celsius).

When you are floating in water, these meatballs balls removed. When will be consumed directly, meatballs was cooled briefly, then boiled until cooked (about 10 minutes).

When you are saved, can be stored for a period direfrigerator briefly, or in the freezer for long periods of time. Boiled again when they are consumed.

TIP:

If you do not have a grinder and food processor at home, grinding meat and mixing with other materials can be carried out in the market, with the materials already prepared his own from home.

If you want to get a more chewy meatballs, use freshly cut meat (meat warm) that can be obtained on the market in the early hours.