i'm talking your standard red sauce meatball here - what's your take, brown before simmering or not?
i'd brown them first just to give em more flavaflav.
I have browned before simmering but we prefer the texture when we throw them right into the simmering sauce. I think it makes the sauce taste better too.
I don't brown either. Must be a southern Italian thing. :-)
They hold together? Big ones? I had never considered not browning. I think the earth is quaking below my feet because of that revelation!
I guess I typically make them about 2 inches in diameter. I skim the fat off the top each time I check the sauce.
But there is no right way to do this. Just depends on your preferences re: texture and the flavor profile of your sauce.
Definitely brown. A quick sear really brings out the flavor of the meat.
A few more ideas in this thread...
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