Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.
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David Raccah

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To Boil, Fry, or Bake that is the question....

by David Raccah » Thu Jul 22, 2010 9:11 pm

Hello Everyone,

I normally boil/braise my meatballs, but now I want to try frying or baking them. What do you all think? I have had a quick look around the internet and it seems to be a highly contented and religiously fought (not faith related) subject.

What do you all think?
David
Checkout http://www.kosherwinemusings.com for my blogs on the world of kosher wines and follow me on Twitter http://twitter.com/kosherwinemuse.
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Shlomo R

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Re: To Boil, Fry, or Bake that is the question....

by Shlomo R » Sun Jul 25, 2010 11:51 pm

My personal motto is, "when in doubt, BROIL. And if you can't broil it, pick something you can broil." For meatballs, I would say flatten them out a bit and then broil.

I know, useless response. I couldn't help myself.
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Daniel Rogov

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Re: To Boil, Fry, or Bake that is the question....

by Daniel Rogov » Mon Jul 26, 2010 1:45 am

Mix the chopped meat with a bit of dried breadcrumbs and an egg, season generously with salt and pepper, add a handful of pine nuts if you like, knead nicely, form into small balls and deep fry as you would felafel. Serve with whatever sauces you normally use or try a tchina sauce for dipping.

Best
Rogov
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Jo Ann Henderson

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Re: To Boil, Fry, or Bake that is the question....

by Jo Ann Henderson » Mon Jul 26, 2010 12:47 pm

I will either fry or bake in a very high oven 400+ degrees.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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David Raccah

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Re: To Boil, Fry, or Bake that is the question....

by David Raccah » Thu Jul 29, 2010 12:34 am

Yep I went with baking, as frying is a bit too much fat for me, but it was not crispy enough. I baked them for 20 minutes at 400 degrees. They had a somewhat hard outer shell, made by rolling them in ground almonds, but not enough crunch. I fear baking them longer or at a higher temperature. Any ideas other than frying? If the only idea is frying I guess I will live with baking.

David
Checkout http://www.kosherwinemusings.com for my blogs on the world of kosher wines and follow me on Twitter http://twitter.com/kosherwinemuse.
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David Raccah

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Re: To Boil, Fry, or Bake that is the question....

by David Raccah » Thu Jul 29, 2010 3:58 am

Here is my write up on my dinner and the recipe http://kosherwinemusings.com/2010/07/28/baked-meatballs-tomato-sauce-brown-rice-and-binyamina-cabernet-sauvignon-reserve/. Any other ideas would be appreciated.

David
Checkout http://www.kosherwinemusings.com for my blogs on the world of kosher wines and follow me on Twitter http://twitter.com/kosherwinemuse.
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Matilda L

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Re: To Boil, Fry, or Bake that is the question....

by Matilda L » Fri Jul 30, 2010 5:13 am

When I make meatballs for spaghetti sauce I usually simmer the meatballs in wine, strain, and then add to the tomato-based sauce.

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