This is how at Christmas, I thought it might fit with some food on the blog. Me and my girlfriend made the meatballs to test how they were before the meat grinder was developed. We followed a recipe for POUM d'Orange (English 1200 or so) below Gode Cookery collection of translated medieval recipes . The idea is to make meatballs, which after being boiled covered by the egg white and then the yolk during cooking so that they resemble oranges. We did a good job with everything up to grilling. Winter and lack of barbecue forced us to do our best with an oven and it did no good. You need to rotate diluted Continuous during simultaneous grilling and brush with egg to build the "shell".
We asked to buy some of the meat at the shop grind the pork. Expiditen looked very strange on us, but was kind enough to give us some discount because we would do harping themselves. The tools we used was a wooden mallet that I made to tap the race but not yet used to this, cutting board and knife. The reservoir is in the picture we thought we'd use as a mortar, but it proved easier to work directly against the cutting board.
meat chopped as finely as possible and then "Grind" with the stick. A towel under the cutting board dampen sound to everyone's comfort, inclusive neighbors.
After about 45 minutes, the 780G pork turned into pork. You can understand why ground meat was seen as a party food. It was thoroughly exhausting and had been there even if you had a really sharp knife, which I unfortunately had not. Kättfärsen then mixed with a little salt and pepper, and shaped into round balls. According to the recipe you should have protein in your hands when the meat is shaped and it actually helped a lot even though it was slippery and Slammer.
the meat then cook the meatballs in a good broth consisting of hydrocarbons, onion, salt, pepper and (anachronistic orange) carrots until they just barely finished.
The rest of the work is not worthwhile to show the image as it involving failure of grilling in the modern oven. The flavor was good but the method and the appearance was not like I expected. What should have been done was to cook the meatballs until they get a nice golden brown color and then you would have built up a white casing of egg white by kontinueltigt rotate the skewers to a comfortable heat from the grill while coated with egg white. As we grilled in the oven, we could not rotate the skewers which made the most of the egg dropped by instead of clot on the surface. It is also important not to get too much heat when it makes the egg white brownish. Having built up a white layer must be built with egg yolk so that you get a yellow exterior.
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