Diane U. (Q&A ID 3061)
Diane U. (Q&A ID 3061)
About
- Username
- Diane U. (Q&A ID 3061)
- Joined
- Visits
- 6
- Last Active
- Roles
- Moderator
Comments
-
Hi Thomas - It's hard to answer that question since I did not test smoking while developing the recipe. I have no way of knowing what temp the pork would be at after 3 hours of smoking and I don't know what temp was used for smoking. I would guess …
-
Hi Amanda - I knew that milk would add too much fat and make these already soft and delicate meatballs so soft that they would fall apart. Since they are already very moist and tender, I didn't need to use milk anyway. Hope that helps. Diane Unger
-
Hi Brice - In response to your question about the panade for the meatballs being too thick, I got in 5 different brands of Panko. I measured 2 ½ cups by volume of each in dry measuring cups using a dip and sweep method, then weighed each brand. The …