Hello Home Cooks!
I wanted to let you in on a little secret that you can use whenever you are cooking meatballs!
If you desire those moist meatballs that easily break open when you gently press them with your fork... the key is to add sliced crust less bread pre soaked in milk (I use white bread). When you add this soggy ingredient, it will "dry proof your meatballs" (2 slices per pound). Use this technique in place of the bread crumbs you were using before. My mother always says "why add dry ingredients to a meat that you are expecting to be moist". Also try to stay away from dried powder like Parmesan cheese. Instead, use fresh shredded Parmesan. This will release the natural oils within the cheese thus releasing moisture.
Never forget your egg. The egg is what will hold the meat together in whatever shape you bake/fry it in. Acting like a glue agent, the egg is what ensures the meat does not break a part in the sauce pot. If you leave out the egg, your meat balls and spaghetti meal would be turned into a meat sauce and spaghetti meal. Be careful the egg is very strong (too much glue can ruin a project). You do not need a lot of eggs... I would say to use 1 large egg (2 small/medium) per every 3-3 1/2 pounds of ground meat. But you must make sure you mix the meat consistently and evenly. If you add too much egg your meat balls will become firm and tough.
BY THE WAY! These tricks work for meatloaf and homemade hamburgers too!
Very Truly Yours,
Britnee Timberlake
Showing posts with label kitchen. Show all posts
Showing posts with label kitchen. Show all posts
Wednesday, April 29, 2009
Moist Meat Balls!!!!!
Monday, March 30, 2009
A Helpful Article I Wrote...
Copyright © 2009 by Britnee N. Timberlake All Rights Reserved
Are you tired of not being able to cook anything without a cookbook being by your side? Are
you tired of your food just being known as “alright?” Do you feel bad when your children brag about their friend’s mother who can cook so great, but when your children are at home, they hardly touch the plate of food you prepared? Let me tell you about three secrets to cooking that are sure to solve your problems. These secrets are confidence, knowledge, and creativity.
The first secret to cooking is confidence: If you have a lack of confidence in the kitchen, it will show up in your food. Your children and significant other will be able to sense you were unsure of what you cooked. Just like men always say… "One of the sexiest things about a woman is when she has a high confidence level". It is the same in food. If you cook with low confidence, the less sexy your food is going to be. Ordinarily confidence in the kitchen is something that you will gain over a lot of time and practice. You must also have thick skin to develop the confidence you will need to be a great cook. The thick skin is needed for your practicing stages. You are guarantee a season of time where no one likes the food you are preparing. But keep reading and I will tell you how to conquer all of this in no time at all.
The next secret to cooking is knowledge: If you do not have the proper knowledge of seasonings, spices, cooking utensils, or even how to buy quality meats; then how do you expect to create consistently mouth watering meals? You must gain the knowledge of what is best paired with what? Once you do this, you will be able to step into conquering the next secret to cooking, which is creativity.
The final secret to cooking is creativity: Creativity is not just limited to paintings and art
work. In order to be successful in any skill, you must be creative. Cooking is an art of its own. Once you posses the courage to be creative, you will enable yourself to create your own recipes thus freeing yourself from what I call “cookbook bondage”. Cookbook bondage is when a person can not cook a thing with out a cookbook being by their side. With your new found confidence, knowledge, and courage for creativity, you will not be afraid to create and combine different seasonings and edible items to make up unique delectable dishes.
Once you combine the three secrets of a home cook, over a long period of time, you will
develop into a great cook.
Q: Why does it have to be such a long period of time before I develop into a great cook?
A: Because you have to do the research in order to learn about seasonings, utensils, meats, etc.
Q: Whoa Research! That's a scary word! Who has time for that?
A: Research is indeed tiring and time consuming. What if I told you I Britnee Timberlake the head chef for a very successful catering company, wrote three e-books courses just for you. These courses are packed with all the research and years of trial and error where you by yourself would take ages to conquer.
From these easy to read e-book courses you will gain confidence, knowledge, and the courage to
be creative when cooking. When you read and put to practice all three e-books, you will surely become a cooking phenom in no time!
Click on the link below to be re-directed to my site to view the valuable LIMITED TIME ONLY special offers. Wowing everyone with your cooking skills is just one click away! http://www.athomecookinginstitute.com/
3 Real Secrets to Cooking!
you tired of your food just being known as “alright?” Do you feel bad when your children brag about their friend’s mother who can cook so great, but when your children are at home, they hardly touch the plate of food you prepared? Let me tell you about three secrets to cooking that are sure to solve your problems. These secrets are confidence, knowledge, and creativity.
The first secret to cooking is confidence: If you have a lack of confidence in the kitchen, it will show up in your food. Your children and significant other will be able to sense you were unsure of what you cooked. Just like men always say… "One of the sexiest things about a woman is when she has a high confidence level". It is the same in food. If you cook with low confidence, the less sexy your food is going to be. Ordinarily confidence in the kitchen is something that you will gain over a lot of time and practice. You must also have thick skin to develop the confidence you will need to be a great cook. The thick skin is needed for your practicing stages. You are guarantee a season of time where no one likes the food you are preparing. But keep reading and I will tell you how to conquer all of this in no time at all.
The next secret to cooking is knowledge: If you do not have the proper knowledge of seasonings, spices, cooking utensils, or even how to buy quality meats; then how do you expect to create consistently mouth watering meals? You must gain the knowledge of what is best paired with what? Once you do this, you will be able to step into conquering the next secret to cooking, which is creativity.
The final secret to cooking is creativity: Creativity is not just limited to paintings and art
work. In order to be successful in any skill, you must be creative. Cooking is an art of its own. Once you posses the courage to be creative, you will enable yourself to create your own recipes thus freeing yourself from what I call “cookbook bondage”. Cookbook bondage is when a person can not cook a thing with out a cookbook being by their side. With your new found confidence, knowledge, and courage for creativity, you will not be afraid to create and combine different seasonings and edible items to make up unique delectable dishes.
Once you combine the three secrets of a home cook, over a long period of time, you will
develop into a great cook.
Q: Why does it have to be such a long period of time before I develop into a great cook?
A: Because you have to do the research in order to learn about seasonings, utensils, meats, etc.
Q: Whoa Research! That's a scary word! Who has time for that?
A: Research is indeed tiring and time consuming. What if I told you I Britnee Timberlake the head chef for a very successful catering company, wrote three e-books courses just for you. These courses are packed with all the research and years of trial and error where you by yourself would take ages to conquer.
From these easy to read e-book courses you will gain confidence, knowledge, and the courage to
be creative when cooking. When you read and put to practice all three e-books, you will surely become a cooking phenom in no time!
Click on the link below to be re-directed to my site to view the valuable LIMITED TIME ONLY special offers. Wowing everyone with your cooking skills is just one click away! http://www.athomecookinginstitute.com/
Hello World
I am so excited you are here! My name is Britnee Timberlake. I am a master home cook. I am here to teach you my skills, so you can become the same. What exactly is a "master home cook" you ask? A master home cook, is someone who could only have four seasonings and a random (fresh) meat or vegetable in their refrigerator, yet they can literally make something fabulous out of nothing. I will be posting informative articles, videos, and example recipes. If you have any questions about cooking, please blog away! If you know the answer to someones question, feel free to reply. Lets be a help to one another acting as a cooking support group.
For more detailed information and cooking help go to... www.athomecookinginstitute.com to see what else I offer.
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