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Old 09-24-2016, 10:17 PM   #51
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I once used a cookie rack to bake the meatballs. I was thinking that they would brown all around better... well, they did. But it took me FOREVER to clean the bloody rack... NEVER again!!!
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Old 09-25-2016, 07:53 AM   #52
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That's too funny! I do it on the parchment because I find that way it is easier to scrape the fond into the sauce.
Really?! I find the parchment tears and that makes me mad. So, for me, it's much easier if I don't get mad
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Old 09-25-2016, 12:15 PM   #53
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I once used a cookie rack to bake the meatballs. I was thinking that they would brown all around better... well, they did. But it took me FOREVER to clean the bloody rack... NEVER again!!!
You know they make racks for meatballs, kind of similar to a chicken rack. Nonstick and all that. I understand about the cookie rack, though you could try spraying it with Pam before hand. You could also pick up a silicon rack like Kayelle found (and I bought one too). They are little pyramids. It's dishwasher safe and if you don't have a dishwasher, just put it upside down in something large enough to submerge it in, let it soak for a while and nearly all the gunk just sort of floats off, and the rest comes off easily with a scrub sponge.
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Old 09-25-2016, 12:54 PM   #54
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I am a soaker. Soaking is my friend and I use it often. Place the half sheet pan/cookie sheet in your sink. Place the rack upside down (feet up) in the pan and fill it with hot soapy water. Come back in the morning and it's really easy to clean.
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Old 09-25-2016, 06:40 PM   #55
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hmmm, spray and upside down soak... thanks!

why didn't I think of those things...
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Old 09-26-2016, 12:44 PM   #56
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I am a soaker. Soaking is my friend and I use it often. Place the half sheet pan/cookie sheet in your sink. Place the rack upside down (feet up) in the pan and fill it with hot soapy water. Come back in the morning and it's really easy to clean.
My sister always called this "giving the dishes and pans first aid."
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Old 09-26-2016, 01:49 PM   #57
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My sister always called this "giving the dishes and pans first aid."
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Old 12-03-2016, 09:38 AM   #58
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Simple cream gravy:
1 beef bullion cube
300 ml water
200 ml cream
1- 2 teaspoon sauce
1 tablespoon flour
salt, pepper.

I tend to whisk the frying pan with the water, strain off the bits and add to a pot, then whisk cream and flour smooth and add that, add the cube and whisk and taste , add soy sauce, salt and pepper to taste.
Whisk and simmer for about 5 - 10 minutes until thicken.
Ive heard of making a sour cream gravy for Swedish meatballs. Have you tried that?
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Old 12-03-2016, 09:45 AM   #59
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Ive heard of making a sour cream gravy for Swedish meatballs. Have you tried that?
I make a sour cream gravy also.
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Old 12-03-2016, 09:50 AM   #60
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Yes, but that isnt from the area I come from, I have had it when I was younger.
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Swedish Meatballs Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or just pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 medium size eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. The pure beef one needs cream to hold, most people here makes with mixed mince which is pork and beef and some just love them with pork. The pepper choice is a family thing, most have allspice at Christmas and white or black for dinner ones. Oh and when you got tired of rolling them, you can do patties and call it pannbiff and serve with with fried onions and potato mash and gravy or make a meatloaf, we used the same mix for all three. [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg.html][IMG]http://www.discusscooking.com/attachments/photobucket/img_1476402_0_c0c775377aa0bc21b4d7eef0780248b5.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182446_zps79410592.jpg.html][IMG]http://www.discusscooking.com/attachments/photobucket/img_1476402_1_6b153f74d94b1bd949cbb7fd01169b02.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg.html][IMG]http://www.discusscooking.com/attachments/photobucket/img_1476402_2_eb3b7513e801cf046c2cc17ace4f84fd.jpg[/IMG][/URL] 3 stars 1 reviews
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