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  • Hi guys, it's happening. So I'm at the airport right now. I'm still in Paris but I'm at the airport. To be honest

  • I don't know if that is

  • The boldest or the most stupid move I've ever done on this channel.

  • I thought it was just like an idea at first and then you know, but you know what I'm doing it

  • Hey guys, salut, it's Alex. I hope you all are very well. I'm definitely feeling good. I am about to make meatballs

  • I don't feel like meatballs are treated right. They deserve more love,

  • more care, and that's exactly what I'm gonna provide them. And when I want I want to start making

  • the perfect meat ball.

  • Dammit! I hope it's a good sign.

  • I would be very tempted to start by making meatballs immediately

  • But there is something you need to understand: meatballs are not meatballs.

  • I mean they are meatballs but they are not meat balls.

  • Let's do a little experiment

  • This is the end of that little experiment where I made meatballs using only meat. Smells beefy

  • They are beefy, strong, salty.

  • Slightly caramelized on the outside.

  • Juicy wise,

  • it's not bad, it's not great

  • I just wanted to prove something and it's exactly on point at the moment

  • Maybe we could benefit from a little blue fridge theory. You know, it's coming. It's coming

  • Right, let's take a closer look at what is a meatball from a science point of view. Okay, science.

  • Technical.

  • Science.

  • A meatball needs to have both meat and non meat elements to it.

  • You see the meat path is pretty straight forward: beef, pork, veal, chicken, turkey,

  • animal flesh in general. Since that part non meat element of the meatball can be

  • anything, it is hard to list. What am I ... what am I listening? However, I can list the things it does for the meatball.

  • Moisten or dry.

  • Soften or toughen, bind or loosen, tenderize the meat,

  • flavor, they can color, they can season. Now the reason why I wrote non meat.

  • Fillers, have, they have this negative respect to them. Like you're probably familiar with the saying:

  • all killer, no filler. Which in this case makes absolutely, no sense. Do not decrease the fillers or the non meat element.

  • You need them, I'm gonna illustrate this right away.

  • Sponsor time, Skillshare is sponsoring this video and that's great because I love

  • learning very much. I'm a lifelong learner basically.

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  • Which means that you don't have to put your life on hold, very convenient when you have a busy routine.

  • So at the moment, I'm following a few classes, especially in

  • illustration. But the one I'm focusing the most at the moment,

  • they have a suit legit meatball class by one of the founder of the meatball shop,

  • it's like a small boutique restaurant chain based in New York.

  • Definitely check it out! At less than $10 a month,

  • I feel like this kitchen is very affordable.

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  • Not sure I did the perfect job at making them spherical.

  • They are slightly

  • flattened. But it does tell you that the texture of these is more supple.

  • Soft, supple,

  • uniform inside, they are way juicier. They are not like crazy juicy, but definitely juicier than the first

  • example we made. In terms of flavors, is not that crazy flavorful. So basically the takeaway is these are softer, juicier,

  • but not more flavorful. And that's where

  • we need to start thinking about all the different kinds of non meat

  • elements that we can add these in order to make them more flavorful.

  • So many combinations, so many elements.

  • All the different combination you could think of.

  • Meats: beef, pork, veal, turkey, chicken or fish, maybe not lamb. Fillers: breadcrumbs

  • Swiss, mozzarella, starch, flour. Extra: no eggs, xanthan gum,

  • A bit more complicated than I thought would be.

  • I thought I could explore all the different possibilities: 33 million

  • 177 thousand possibilities.

  • It's not working!

  • When in doubt, just eat a little something. You will feel better. These are just dry apricots.

  • Trying to think at the moment of another option on how to

  • come up the absolutely perfect meatball recipe, but I'm blanking.

  • What am I doing, you learn the classic, you learn the basics and then

  • way way way way way down the line,

  • maybe just maybe,

  • you might,

  • innovate.

  • And I wanted to start immediately with innovating. That's exactly me. Let's go and look for the classics.

  • Best meatball

  • Let's just step away for a second and take a look at the big picture. What do I see?

  • Well, I see balls, red sauce, cheese, parsley,

  • bigger balls than I expected. I think in the US this might not be surprising to you.

  • These are Italian meatballs or at least the Americanized version of

  • "polpette" or the Italian meatballs. Apparently, according to the internet, these are the most famous.

  • Now the question is, do I just read something online and recreate these? Is this the

  • typical

  • Reaction that that we want to see of this channel? I do not

  • think so.

  • I think there is a gap between

  • learning the recipe from the internet and just tasting the real deal. I mean ...

  • I know it's in the US.

  • But I'm not entirely sure what I should be doing. There are two options right now: going online,

  • looking for at least ten solid recipes of Italian meatballs and then coming up with like an interpretation of mine. So, that's the safe,

  • logical approach, that's also a bit of a boring one,

  • if you ask me. Then there is the one where I'm not entirely sure I will get more information from, but

  • I will definitely get more fun. We all know what's gonna happen. I need to accept who I am. Maybe that's that's the thing

  • Hi guys, it's happening. So I'm at the airport right now. I'm still in Paris but I'm at the airport. I don't think I expected this

  • specific turn of events

  • in this meatball adventure. I mean, how am I supposed to learn a new recipe like

  • I'm reading it online

  • Nah

  • I want to be a part of it

  • New York, New York

  • I'm boarding on the plane

  • I guess it's too late to go back now

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B1 中級

私は完璧なミートボールを作ることができますか? (Can I Make The Perfect Meatball ?)

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    林宜悉 に公開 2021 年 01 月 14 日
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