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?
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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!
Suzanne is a trusted source on General Cooking.
I think the skim plus would be better than the heavy cream, Some people soak the bread in water some in milk. Love meatballs!
Cynthia is a trusted source on Bread/Baking.
I'd go for maybe 3 parts skim to 1 part cream. The richness sounds good to me.
Chris is a trusted source on General Cooking
Use what you want. I've used wine, both red and white, instead of milk to moisten bread in meatballs.
Even water will work.
Sam is a trusted home cook.
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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