foto: YouTube/Rose Miami Kitchen
Brilio.net - Protein is an important nutrient that must be consumed every day, besides carbohydrates. According to healthline.com, consuming protein can strengthen muscles, bones, and improve body metabolism. Beef is one source of protein that is often consumed.
There are various beef dishes that can be made. If you are bored with the same old menu, try making meatballs. Usually, meatballs are made from a mixture of ground beef, tapioca flour, and various spices. The finished meatball dough can be shaped according to taste.
No need to always buy outside, making your own meatballs at home can be an alternative. In addition to producing more meatballs, the ingredients used can also be selected according to your wishes.
As done by YouTube user Rose Miami Kitchen, who has a unique meatball recipe. This recipe does not use tapioca flour in the meatball dough. However, the resulting meatballs are still chewy and crispy when enjoyed.
First, put 6 egg whites, 15 cloves of garlic, 15 cloves of shallots, 2 1/2 tsp of pepper powder, 2 tsp of salt, 2 tsp of stock powder, 2 tsp of garlic powder into a blender. Cover the blender and blend all the ingredients.
photo: YouTube/Rose Miami Kitchen
Once smooth, add 1 1/2 kg of ground beef to the blender. Cover the blender and blend again until all ingredients are well blended.
"If it's hard to smooth, transfer the dough into a container. Cover the container with plastic then put it in the freezer for 2 hours," he explained as quoted by BrilioFood from YouTube Rose Miami Kitchen, Sunday (19/1).
photo: YouTube/Rose Miami Kitchen
Take out the meat after it has been stored for 2 hours in the freezer. Put the still frozen meat into a blender.
"Blend it until the texture becomes like this," he said.
photo: YouTube/Rose Miami Kitchen
Next, take 1 tbsp of meatball mixture and then make it into balls using your hands. If you feel the shape is good, immediately put the meatballs into hot water.
"Do this until the dough is used up," says YouTube account Rose Miami Kitchen.
photo: YouTube/Rose Miami Kitchen
When the dough is finished, turn on the stove. Wait a few moments until the meatballs are completely cooked.
"The sign that it is ripe is that it floats like this. If it is not, when it is lifted it will deflate," he explained further.
photo: YouTube/Rose Miami Kitchen
Drain the floating meatballs using a strainer. Immediately put the meatballs into a container filled with ice water.
"This aims to make the meatballs more chewy and not change color when served," he explained.
photo: YouTube/Rose Miami Kitchen
When it is cold, discard the soaking water and drain the meatballs. The meatballs can be served immediately or cooked with seasonings according to taste.
photo: YouTube/Rose Miami Kitchen
The importance of the freezing process in the freezer.The process of storing the meatball dough in the freezer for 2 hours has several important functions. The cold temperature helps the protein in the meat undergo beneficial structural changes. The meat protein will form stronger cross-linking, resulting in a more compact and chewy meatball texture even without tapioca flour. In addition, the freezing process also makes it easier to smooth the meat in the second stage because frozen meat is easier to chop finely with a blender blade .
Cooking techniques that affect the quality of meatballs.The cooking method greatly affects the final result of the meatballs. The water used for boiling should be hot but not boiling (around 80-85C). This temperature is ideal for making meatballs perfectly cooked without becoming hard or breaking. The correct cooking process is indicated by the meatballs floating to the surface. If the meatballs are forced to be lifted before they float, the texture will be flat because the inside is not perfectly cooked.
The secret to using ice water.Ice water plays a crucial role in the process of making meatballs. After boiling, the meatballs need to be immediately put into ice water to undergo a process called "shocking" or temperature shock. This process causes the protein structure of the meat to harden quickly, resulting in a chewier and denser texture. Ice water also prevents the cooking carryover process (continued cooking) which can cause the meatballs to overcook and lose their chewiness. In addition, ice water helps keep the color of the meatballs bright and not dull.
(brl/tin)
