Can I Create a Perfectly Round Meatball ?
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- Опубликовано: 30 сен 2024
- Ep5. Meatball rarely look like Balls. It's killing me. What does it take to make a Perfectly spherical meatball ? Well, a tad more than I thought apparently... Sponsor : Synology ! Learn more about what a NAS is and how it works : sy.to/yeukr ! Notice : Synology sent this to me loaded with Seagate IronWolf Hard Drives which are mean specifically for NAS units.
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ? • Can I Make The Perfect...
- Ep2 : The juiciest Italian Meatballs I have ever made ! • The Juiciest Italian M...
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs... • Swedish Meatballs : Th...
- Ep4 : My Initiation to True Turkish Meatballs... • My Initiation into Tru...
- Ep5 : Can I Create a Perfectly Round Meatball ? • Can I Create a Perfect...
- Ep6 : Eureka ! Using Archimedes' Principle on Meatballs... • Eureka ! Rounder and J...
The challenge when shaping or making a meatball is that it' hard to make it perfectly round especially if you start from a very soft and juicy meatball mixture. In this episode, I went to through hills and valleys to try and make it round. Why am i doing this ? Well, probably because I am mad in the first place, but also to help us all work with better meatball mix, softer, smoother, moister ones. Cause in the end, they will make better meatballs 100%
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Salut,
Alex
just freeze a steak and use a lathe to turn it round. easy!
bruh
Whoa ... I can't tell if this is the best idea I have ever seen or the worst but this is why I love the Internet!
Hahahahahaa, hahahahaa, that's awesome. "And now introducing, The Meat Lathe!" Too funny!
Exactly! Take two pipe halves and inject meat inside, let freeze, find someone who’s willing to have meat all over their lathe, use your frozen meat cylinder ( ;) ) to make a ball, profit!
Bonus: don’t make the ball spherical, but a bit oblong so when it sits on a tray it becomes round.
This gives new meaning to round steak :]
"I'm also a cook, I m not JUST a mad person" this should be a t- shirt!
It really summarizes his channel so well!
I would buy that merch, we need t-shirts lol
True but in my oppinion there isnt really a difference
Another Frenchman who talks about his ball problems.
I want to clarify that I am French and I know what I am talking about.
Are you referring to yoann barelli?😂
What if you chilled the meat down close to freezing so the ball retains its shape?
I think he is talking about Farod
lol at least he has the balls to do so. 😛
Alex: In my world, a ball is a perfectly spherical object.
**Rugby ball has left the chat**
I wonder what would happen if you roll them into a pot of oil. I wonder how gravity would effect them when they are suspended in oil.
@@Skump115 it would float...
Everyone: "No way you defy gravity and the effect of the meatballs own weight while cooking it in the pan or oven!"
Next episode: Alex is enjoying perfectly round meatballs on the ISS in space.
But if you cook them in an oil of the right density deep fat fry style it supports their slumping so they will be pretty damn close. Even better would be straight into liquid nitrogen - flash freezing an outer shell so when cooking the insides cook and should become less fluid while the outside is still frozen. Either it way it comes down to if the meat then has the strength to take its own weight on the tiny contact point on to the plate (which I doubt) - so either serving in something they float on or some sort of additive to the usual meatball recipies.
FoldiOne Papyrus But do you even want a fried meatball just to have it round ? We are still aiming for the greatest meatball in history, can‘t be deepfried in my opinion
@@armandobaumgart5582 Oh I agree, but if roundness needs to be perfect its probably the simple way.
Though I've had another thought - that rolling device could made as a frying pan.. If you have a rotating base looping round a central shaft the rolling action can be kept up while cooking. Constantly correctly the slump as they cook.
@@foldionepapyrus3441 use a takoyaki pan
Actually you can use a muffin pan to roast meatballs while keeping them perfectly round.
A tip from falafel cooking technique: Discharge directly into hot oil for deep frying. That way the meatballs will be instantaneously surrounded by hot oil from all sides which should prevent their flattening by gravity and keep them spherical during cooking.
Yeah a deep pot of broth on a high simmer. But does it still smack on the bottom of the pot? Solution may be smaller meatballs. Blanch and shock.
Watch his new video.
@@intractablemaskvpmGy Definitely smaller balls. Bigger balls don't come out as well IMO
Beef tallow!
Industrially made Swedish meatballs are also deep-fried, probably for this reason. And those also tend to be smaller.
this is the worlds most extra RUclips video, and i loved every second of it
David!
And the porn hub theme at 8:30 makes it better
I love Alex's videos for the same reason I love James Hoffman's. They are both very extra in their obsession. Alex with food and James with coffee.
Hey Alex
Maby cook it in a big Takoyaki pan to keep it round? Looking forward to the next episode :)
He could maybe source one in Europe if he looked for a "Poffertjes" pan.
Just beware that not all pans are as deeply rounded.
Use a Takoyaki Pan (or 2 ) and make it like a waffle iron and make you meatball in that.
I agree. Go take a look at how they make takoyaki. I starts a mess but finishes round. It's not how you make the meatballs, it's how you cook it.
I was just going to comment that
Same. He is making cooking too complicated, best cooking should be simple but yield good result
He could also use the raw meatball's elasticity against it by forming an upside-down egg shape that when placed on a tray, its own weight rounds it out. Might not work as well, but doesn't mean it shouldn't be tried.
Mmmm it won't work, not with meat at least
Conclusion: Perfectly round meatball (Rm) is an unstable element with a very short decay time.
I guess tossing them into a liquid or suspended cloth could preserve some of the shape, but they wouldn't stay this way on the pan... BUT! What if you calculate the gravitational disfigurement, so you can make a NOT PERFECTLY ROUND meatball, more like an egg shape, a bit slender, that AFTER placing it on flat surface would collapse into an (almost) PERFECT BALL? :D
I'm sure you've already had the same idea, but if you form those meatballs directly into the deepfryer they'll firm up quickly and then you can scoop them up and finish them in the oven or in your sauce.
Had the same thought. Just need to be careful to avoid hot oil splashing all over the place.
Alternatively drop them in liquid nitrogen so they freeze almost instantly
equal and opposite with liquid N2... Or maybe some sorta steam shot tower where you drop meat like 40 meters through steam and heat in a tower and preserve the shape perfectly in a fryer in the basement.
We all had the same idea, but I think the liquid nitrogen one is the winner
Or construct the meatball maker out of metal and have them come out cooked just like those commercial toasters that are basically a conveyor belt
My first thought was a takoyaki cooker/griller. Edit I see it was everyone’s too. Can’t wait to see when he tries it in the next episode.
"I'm also a cook. I'm not just a mad person"
At least he knows he's mad.
He's posing as mad, he doesn't give a flying fig about perfectly spherical meat bawls. When he looses it over flav-our? Then he's for real obsessing.
"I'm also a cook, I'm not just a mad person"
speaking as a cook, there is no difference
Oh but there is.
Cooks (may) produce amazing products.
Mad persons, not so much.
(unless they have other productive talents)
jk..
I know you record in advanced, and it's in the comments already, but I'll echo. A takoyaki pan is going to be how you maintain the shape and cook them
Alex: I wish to find the best meatball recipe.
New York: Welcome my friend
Sweden: Welcome my friend
Turkey: Welcome my friend
Alex back home: So let’s play with shapes...
I’ve always wanted to try using a takoyaki pan to sear the meatballs so they remain round. You should give that a go!
silverskeeter literally my first thought!
Yes! This has to be the best way.
edit: Okay now I've watched more of the video and I really hope Alex sees this. All these tools are nothing compared to a takoyaki pan, haha
I feel like a trip to the International Space Station is coming up...
My solution:
1. Make small meatballs. 2-3 cm diameter. It means that the internal strength is relatively stronger compared to the gravity. Also a smaller meatball will have much more surface that is fried, so it will taste better. More maillard reaction.
2. Cool the meat mixture to slightly below freezing before attempting to form the meatball. The fat will solidify and greatly strengthen the meatball. The salt will keep the mixture from freezing.
3. Use a spoon to measure the amount of meat consistently. Form the meatball with two wet hands to a perfect sphere.
4. Drop the formed meatball carefully into a large pot of salted simmering water. That way there is a minimal deforming impact.
Let the meatball simmer until it rises to the surface. Then the proteins will have denaturated and become much firmer.
Then pick up the meatball and fry it so it gets a nice browned surface.
Then put the meatball into the oven at around 175C for a while. 10-15 minutes at least. Move it around now and then. This develops the taste further. If possible, use a bed of caramelized yellow onions.
Serve or cool for storage and later serving.
In practice it is best to be four persons working on making meatballs.
Person A forms meatballs and drops them into the simmering pot.
Person B adjusts the heat for the simmering pot and takes up the meatballs as they float up. And place in one of several colanders to dry off a bit.
Person C manages two or three frying pans to fry the meatballs, one colander at a time. Nice browning all over.
Person D handles the final finishing rest in the oven, using two or three pans. Also packs in plastic bags, preferably together with some caramelized onion, and cool the plastic bags of meatballs down in cold water. Or prepare the serving vessels.
A, B, C and D can be combined and rotated as needed.
E, F and G can help in the rotation as well, especially if there is to be potatoes and carrots boiled and served, a sauce to be made and a table to set.
Alex You have to buy a Takoyaki pan !
Alex si tu me lis achète une poêle a Takoyaki pour les cuire en les laissant ronde !!!!!
And i thought i was reading through what would eventually become tautology or smthg
Alex I would recommend trying to cook the meatballs in a “æbleskive pande” Its a pan designed to make small Danish doughy desserts, good luck on the journey
You have to get colder with your meatballs. Almost like making sausages - everything has to be very cold. Shape your meatballs, put them in the FREEZER for 30 min. and reshape them before frying.
firm up that meat
Make the meatballs inside the freezer. Hypothermia is a small price to pay in search of perfection.
i was thinking maybe freeze them as solid as possible, and have a meatball lathe to make them perfect while still frozen. Vacuum seal, and sous vide.
"I don'tlike gadgets."
Good one, Alex, hilarious!
Roll it from the pipe straight into liquid nitrogen. Will freeze instantly perfectly round.
Came to say this
Be sure not to let it freeze completely. Just enough to set the shape, but not so much as to alter the texture.
Wouldn't this also cause to freeze the water on the meatballs surface? Which actually would, may this happen, cause the oil to be splashing a lot whilst deepfrying.
Why nit roll it directly into the oil, and make a deep fried, perfectly round meatball? :D
I feel like the leidenfrost effect will keep this idea from working
Look Into Japanese “Takoyaki”. They cook the mixture into a round steel mold and flip it half way through the cook. You could use that mold to flip the mixture during the cooking process, thus keeping the shape!
Salut!! What about dropping your perfectly rounded meatballs into a fluid instead of onto a hard suface?
Maybe hot oil?
@@christophspielmann316 there is only one issue I see with cooking it right out of the meatball canon; it currently takes him some time to reload said canon, so it may be a very slow, one-at-a-time process.
Archimede !!!
We poaching meat now boys!
Yes, straight into hot oil. And can you build some sort of long "indoor waterslide pipe" spiral thing, so that the meatball can roll like a snowball, getting rounder and rounder until it plunges into the oil? You might need to add breadcrumbs or something to the "slope".
The way I would do it is just use a sausage casing and make links so short they are spheres.
Just my thought, and freeze it lightly. Peel off the skin and do final shaping and maybe roll them while frying in a pan in the oven. I am looking at the comments here asking if there is ANY woman commenting here :-)
Could you make a heated spherical mould to give it the perfect shape during cooking?
Even an aebleskiver pan might work well.
Like takoyaki
Exactly. Can't Come up with a good design tho
You could do this via an induction heated stainless steel tray with hollow ball shapes. It would be awesome, tho it's probably extremly time consuming to work out all the variables. This is unless you prefer burning your meat faster than it cooks.
You spelled takoyaki pan wrong
But... even if you manage to shape the meatball into a perfect sphere, wouldn't it get smushed or out of shape when you cook it? Alex, maybe you can consider using a takoyaki grill. It has a mould so you can shape the meatballs into spheres, and you can cook it in the mould such that it _holds_ its shape. Not sure if there may be downsides to this method, but still something worth considering. 😄✌️
To cook these and keep the round shape, I'd go with a combo of Takoyaki pan, Searzall, and Sous-vide.
I also thought sous vide would be great here! There are plenty of examples of making roulade with plastic wrap, but a sphere should be possible. Then sous vide it to make it keep its shape, and sear by rolling it in a non stick pan
Deep fryer? The oil would support the meatball while cooking
@@sleepib I agree, but there is some resistance in cooking oil which could oblongate it.
Yeah i was thinking about deep fry.
How about the loader launch the meatball to a pan filled with liquid fat or oil? Hot lard or olive oil, for example.
Sure, the density of the oil and the meat ball don't need to be 100% similar just enought to maintain the ball level without reach the botton.
AND if the pan is hot, you could make deep fried meatballs right from the launcher!
A realy hot mess and dangerous. But it's fun to think of it.
@@stephanjuvik6266 : if so use thinner oil....
Why don’t you print an oven safe mold for meatballs, then bake it (or sous vide it) and then sear it.
Just use your system, but use metal instead of pvc and add a heating/cooking system to it. The idea being that you cook the outer edge while rolling it and thus making it all the way rount whilst cooking...
ROUNT! Rounted ... excellent idea! I mean nobody really cares about perfectly round, including Alex (he's acting for effect and entertainment) but you've come up with the solution.
@@tblbaby ROUNT™ you sir just found the name for the killer product of 2020
@@TheLycanThroope :) I can't take credit. I was just making a little fun of your typo.
@@tblbaby thats true, but you had the vision :D
this editing is superb! i have never been invested in meatball shapes but here i am, on the edge of my seat hoping and wishing you round out the perfect meatball lol
"Gravity. It Isn't Just a Good Idea. It's the Law." Adam Savage.
Gravity is a harsh mistress - the Tick.
@@recoil53 : but freefall was so relaxing...
Let me just say, I _love_ how you synchronise your videos with the music. It's such a wonderful little touch that makes everything flow so nicely.
6:45 "Why are we doing all this?"
Apparently so you can sleep at night Alex.
LOL haha apparently shaping meatballs is Alex's cure for insomnia 🤣
Next episode: "I defy the law of gravity"
Alex:I made a perfect round meatball
Italian grandmas:pathetic
Stumbled upon this channel during the quarantine while attempting to make croissants and pain au chocolat at home. Now here I am... watching a meatball series lol. Magnifique Alex. I’m definitely subscribed!
"You see, I'm also a cook, I'm not just a mad person" big if true.
Just use a takoyaki cooking tray. Cook it on one side then roll it over.
I think meatballs that are perfectly round will look too industrial. I love the rough edges and flattened "balls".
But the effort is much appreciated
I spent most of this episode yelling "aebelskiver pan!" at the screen. For smaller balls, a takoyaki pan might be worth checking out as well.
Next episode: Alex cooks the meatball in the space in order to avoid gravity :P
Only way to maek a sveer
Wild theory: it might be the case that the meatballs doesn't flaten like a crepe on the pan if u don't drop it from 30cm height
Alex: "a ball should be perfectly round"
American Football: "hold my handegg"
@Ibn Muhammad yeah, those in Association Football generally are a truncated icosahedron as well, but I'd still call those infinitely more spherical than those used in American Football. ;)
Partially freeze the meat mixture (very stiff, but still can be shaped). Flash deep-fry to set the shape, then finish cooking with whatever method you prefer (braise, sauce, pan fry, whatever).
Please just use a takoyaki pan
Your shaping method seems to work well, but another way to do it would be to place a chunk of meat between two spinning disks, kind of like a record player. Since the tangential velocity is greater at the outer edge than the inner edge, the meatball should spin about its own axis while also being rolled along the disks' surfaces, creating a sphere. The centrifugal effect should also cause the balls to move to the outside edge of the disks. Imagine something like an old fashioned flour mill, but with smooth plates. If designed correctly, you could feed meatball mixture into the center in discrete chunks and have fully formed meatballs come out the outer edge. If you could find a way to heat them gradually as they are formed, then you could have partially seared spherical meatballs coming out the side of the device (similar to how a pizza oven cooks a pizza as it passes from one end to the other).
Another way you could try cooking them is on one of those hotdog rollers like you see at convenience stores. The only problem is that they may end up more cylindrical than spherical, which is what made me think of using heated disks. Good luck however you decide to do it.
I'm a swede and have the perfect solution for you my friend! First af all, i usually do my meatballs in the oven, they get mutch more juicer that way. And then you make the outside crust in a pan. So just make a two sided mold out of metal. Kind of the red Italian molding gadget you had there but out of metal. Then put everything in the oven.... Tadaaa! Thank me later❤
Anton.s silicone should withstand high temperatures too. I do metal casting up to 400 degree C in Silicone. Food save variants should be able to withstand 250 degree C.
Make the pipe longer and load it with three meatballs at a time. Drop the balls directly from the pipe into hot oil, instead of some hard surface. This might work and get you your Tasty Perfectly Rounded MeatBalls.
"But at least, I can shape a perfectly round meatball now."
I feel like I am the only one in this comments section with a very important question: Yes, but why?
Yes, you are clearly the only one. Why would you need to ask why? Besides, if we are on a quest with Alex to discover the perfect meatBALL, it needs to be a ball. We don't question things like this or sanity in here.
Franchement, I would use a thermal cleaner to make a levitation meatball cooking :D
It will look something like this /watch?v=pitCABG1fwc
I suggest to create or simple use the spherical Metal Net for tea, put inside the meat and cook with it on. So When cooked it stay perfectly round
Yakoyaki pan
A cylindrical metal pan of the same radius of curvature... Hmmm...
Roll into the cylinder pan and cook it as it slowly rolls away into a plate...
"meet bowls"!!
Shape a ring out of two metal pipe halves and apply heat while the two hemispheres rotate.
Drop it in boiling oil, fry until it's rigid enough to hold its shape, then cook as you would like. Clever build, man!
The solution is easy. Use that scissor meatball gadget, but go to space so gravity doesn’t ruin it. Then freeze them up in space, and cook them in sauce once you return to earth.
When dropping the meatball, drop it in oil or a liquid so it can float and keeps its shape
just form the ball with the tube apparatus you have made, but do not launch them, keep them tight and cold before setting it up, and as soon as you roll them all the way to the edge, put the pipe in the freezer, when it comes out, it should be frozen, but in a perfect round ball
Hey Alex, love your content, watch every video even though I'm not a meat eater. Since "meatballs" are a sum of their parts and not really about the meat, maybe you could you do a little episode about vegetarian/vegan balls?
then its not a meatball series anymore
@@arthurlegoat6120 Anyone who wants to can swap out the non-animal protein, just as I do the reverse of with many meat dishes.
@@Cinesimilitudinous yh and today anyone can swap a D with a P
Throw a ball into some sausage casing and twist the ends if you get the right amount so the length is the same as the max diameter of the casing it should form a sphere from pressure and allow it to keep its form when cooking. Just ramove the casing when done.
Roll the ball straight into oil to fry it. That might lock in the shape
isn't it possible to make a metal ball and put the meat inside of it. Then when you cook it it stays round. And when it is finished you have a cooked round meatball :)
love to see a mad scientist cook live through his ocd.
You could have just frozen them,carved them ( or even sanded them ) and then placed them in spherical baking trays of the same diameter
I'm waiting for the noodle series, from hand-pulled to Italian.
What if you made a mold out of food safe material like you did your chocolate bars. Then try sous vide technique while in the mold. Then sear them or cook in sauce after.
No one: ...
Not a single person ever:...
Alex: Why are meat balls not perfectly round?
Make the meatball cook inside it's tool(made from metal, not plastic) while rolling back and forward at least untill it has firmed up a bit.
Alex: „In MY world“
Also Alex: *struggles to erase tiny blob on his board*
I am a carp fishermen and i do my bait its called boilies check out boilie roller you can create something like this for perfect round meat balls 😁😁
what about cooking them in some sort of takoyaki kind of machine
Hey guys, i'm bursting my head about how alex did find the raduis at 4:12 any one can please enlighten me about it, i'll really appreciate it. Thanks y'all
what if you opened up the mold so that you could cook the meatballs while still in the mold?
obviously the mold would have to be a different material that doesnt melt. but even better maybe the mold would leave grill marks. lol
the meat will shrink inside the mold anyways! :)
I wonder if it would be possible to just cook the meat in a round pan like the ones they use for takoyaki to create the round shape
"It's spherical! SPHERICAL!"
Could you cook the meatball in the tube so it will keep its shape and then sear the surface to your liking?
Okay, firstly,
Awesome, loved it, the over attention to detail :D
So I assume moving to a metal machined part, in order to reduce the friction. Then dropping the "ball" into a large energy displacing mixture, like water, oil for immediate cooking/sealing of the surface area in order to form a "skin" that can retain the desired shape. That or liquid nitrogen cooling which would retain the shape but would be massacred with any thawing action.
Romg
You should check "how it's made: marbles", "dough ball shaper" and "meatball machine" for actually working ideas on how to make consistent round shaped objects. Also, your meatballs should be way smaller, otherwise you will also have a lot of problem cooking them.
OM,G IVE BEEN WAITING SAULTTTTEEEEEEEEEEEEEEEEEEEE
Alex, you should try how Indonesian make a meat ball, its uniqe...
Two things, Alex:
1) the obsession with the perfectly spherical meatball is silly. Funny, but silly. I recommend dropping it. But if you actually care (do you?) then consider dropping it into boiling water, to "set" the shape.
2) Remember what you learned about the Swedish one: what you serve it with is just as important as the meatball itself.
Have fun!
oh my god alex has the legendary rooster bowl :o
My suggestion: use smaller amounts of meat mixture, use the sliding gadget to make perfectly round balls and exit them immediately into the meatball maker tray. This way the bottom stays round. Then freeze them in the tray. This will lock the shape in place. Bake them in the oven and you should have very round (if not perfectly round) meatballs! Love your channel, Alex! Thanks for the great content!
I thought you were just gonna make an epoxy mold from the 8ball
Alex boil them in water and make some Königsberger Klopse!
in iran u will find interesting meatballs. also tastiest kebab and rice
Cooking in a metal spherical shell so it is removed in a firm shape
To make a perfectly round meatball, you all have to Cook in the "tube". Doing this, the meatball will be' cooked and it should mantain Its shape.
Obviously, you have to change the material of the tube with something that can be' heated up to a cooking temperature. Maybe you can use metal or something like this.
He should of used a bowl of liquid nitrogen so when the meatball drops into it would immediately firms up and stay a round shape
me as a swede also does them perfectly round, I then freeze them to make sure that they'll stay round
what is the point of round again? big? juicy? less carmelization, less easy to handle, more work, got it.
dont tell me there's boiling involved in this....
Try dim sum 'beef balls', those will blow your mind
Don't know but you could maybe use a takoyaki cooker
1 WORD: Takoyaki ....... Pan.... 2 words Takoyaki Pan
embrace the meat blob instead of the meat ball
Make the half-pipe metal and cook in it !!!!
I think you're missing the classic Danish meatball: frikadelle
What if you dropped the meatball into a cheesecloth “net”, and then place the contraption in the oven or fryer?