It’s all test kitchen stuff.
Experimental,
Like what I’m doing with 10 kgs of organic quince!
I’ve looked up so many recipes and methods, followed some to a tee, and it didn’t work out.
Some recipes seem to be missing critical procedures.
Trust me … it’s Quincy’s kitchen here!
So many variants of jam, paste and gel.
I wanted to know a minestrone recipe my mother in law made. At that time of youth, I never paid much attention. She passed away age 57 so I never found out her recipe.
I asked an elder cousin in law in her early 80s and she said she made up her own recipes.
It’s a thing I have in my head now, I want to go to northern Italy to scour the foodie trail and find out.
I recalled my mum would make the hamburgers…she added all those ingredients you mentioned, but she minced her own meat in the meat grinder.
It was finer and the hamburgers were very lean and held together tightly.
I forgot what meat she bought to do them…maybe we can experiment and report here?
I know she liked topside, silverside and rump.
Then she makes them into a ball. I think I recall she put meatballs between baking paper to flatten it out evenly with rolling pin so there’s no thin edges over cooked.
The hamburger storer Tupperware I can’t find since my new kitchen 7 years would hold burgers neatly and evenly … I reckon an egg ring could do same.
I have an electric tomato passatta machine that has the meat grinder.
I’ve yet to use it.
We are not big meat eaters and I think too much meat eating isn’t good for us.
Look forward to your kitchen success with the rissoles!
Here’s a pic of just one part of a procedure with stewed quince and muslin cloth to get juice for gel …
The amount of pots and pans I use is ridiculous!
Now there’s another subject…types of cooking utensils….but save that for another day…
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Rissoles (Read 1362 times)
