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Milk for my meatballs

Need to cover some white bread with a few tbsp of milk to make some meatballs. All I have in the kitchen is skim plus and heavy cream. Which is better for this?

asked by jbrau13 over 7 years ago

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francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 7 years ago

I'd go skim -- the point here is not to impart a whole lot of flavor, but rather to simply moisten the bread so you can work it into the meatballs. The viscosity of heavy cream ... I'm not sure, but sounds a tad too gloopy for this situation. Good luck!

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sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added over 7 years ago

I think the skim plus would be better than the heavy cream, Some people soak the bread in water some in milk. Love meatballs!

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 7 years ago

I'd go for maybe 3 parts skim to 1 part cream. The richness sounds good to me.

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 7 years ago

Use what you want. I've used wine, both red and white, instead of milk to moisten bread in meatballs.

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cookbookchick
added over 7 years ago

Even water will work.

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Sam1148
Sam1148

Sam is a trusted home cook.

added over 7 years ago

I now use a variation of Cooks Illustrated tip for all beef meat loaf for meat balls.

The secret ingredient is unflavored gelatin. Bloom 1 tsp of gelatin in 1/2 cup of beef stock. and use that to moisten the bread crumbs.

The gelatin replaces the fat you'd normally get using a pork, veal, beef grind in a beef meatball (or meat loaf).

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