How can I word "add bread crumbs until it feels right"?
I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. My final ingredient is dry commercial bread crumbs. The point is just to add them if the mixture feels a bit loose to shape. You know, ground meat varies in moisture content, so if your meat is loose, you just add some crumbs...right?
So how do I word that in a recipe that's supposed to sound professional and polished?
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Best Answer
I see two things to address, first identify a few physical properties of your ideal meatball mixture, and second have a verifiable way for the reader to compare their current mixture to what the meatballs are "really" supposed to be like at that stage.
Depending on how many words you want to use for this part of your recipe, outlining a very simple "test" for the reader to try may be helpful. Maybe a sidebar section on the page with some instructions would visually unobtrusive, allowing those users who've already made your recipe to focus on your other recipe steps when needed.
What comes to mind is using a tablespoon to scoop out a quantity of the meatball mixture, followed by inverting that spoon onto a surface(not slamming, inverting). The ideal meatball mixture probably behaves in a certain way(doesn't spread out more than "x" centimeters/won't leak moisture/etc...I suspect you can come up with the right variables to emphasize).
Another example would be to say, "...when the mixture is right, a golf ball sized portion should be easy to roll into a ball and not begin to sag within "x" timeframe(seconds?), or something like that. Pick out the physical properties of the mixture that make the consistency or shape right. Work backwards, try a few trial run "tests"by making a tiny batch that has too much or too little water/fat/breadcrumbs/etc. How does that incorrect-ratio-mixture behave with your tests?
Off the top of my head, the easiest descriptors to identify would be: moisture content(how easy is it to squeeze out liquid & how much should come out), consistency comparisons(how much sticks to your hand/feels like wet spaghetti/whatever),and height/spread under specific conditions.
Hope this was helpful.
Pictures about "How can I word "add bread crumbs until it feels right"?"
How do you use breadcrumbs?
Here are some of the many ways you can use them:What is a Panade used for?
A panade is a mixture of bread and milk, combined to form a paste, that is incorporated into ground meats so that they don't get too hard or dry when you cook them. When you cook ground meats, the proteins contract and squeeze out moisture.How do you dry bread for breadcrumbs?
Place your stale bread in a food processor and blend until you have fine breadcrumbs. Use as is fresh or dry them out. To Dry Breadcrumbs: Preheat your oven to 250\xb0F (125\xb0C). Places the crumbs on a baking tray and bake for roughly 15 minutes or until dry and crisp stirring every few minutes.What can be made from bread crumbs?
We Sent Garlic Bread to the Edge of Space, Then Ate It
More answers regarding how can I word "add bread crumbs until it feels right"?
Answer 2
@Jolenealaska Just an idea that maybe you can draw from. Perhaps you could (in your words) say to add half of the breadcrumbs and mix. Check the consistency by making a meatball to see if it holds together. If it needs more breadcrumbs add x-amount at a time, checking the consistency in between each addition, until reaching the desired consistency.
As you note, moisture content in ground meat is going to vary. I would also give some thought to the increments as you don't want anyone to overmix.
Best of luck in the contest!
Oh - what is ELU?
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