Preparation of meatballs and not only in silicone ice molds

the task completed the curtains turned out to be 2, in one meatball weighs 9.9 grams. in another case 12.3 gr. in one case she laid out the minced meat in the level of the hole, in the second form I laid it out with a hill, practically the balls turned out

So, girls, they also measured meatballs here from the same mold?
Preparation of meatballs and not only in silicone ice molds # 890

[New expanded weight table of meatballs in various silicone molds in descending order of weight:From Tom, 64-seater - 19 gramsKhorsovskaya 18-seater - 12.5 gramsHoneycomb 37-seat - 10.2 gramsFrom selena 64 local from WILDBERRIES store - 10 gramsFrom Nata333, 24-seater - 8 grams From Helene, 35-seater - 5.2 grams]

, Oh Gods! It turns out that the 64-seat forms are different, with meatballs of different weights? I'll bring it in now!

New expanded weight table of meatballs in various silicone molds in descending order of weight:

From Tom, 64-seater - 19 grams

Khorsovskaya 18-seater - 12.5 grams

Honeycomb 37-seat - 10.2 grams

From selena 64 local from WILDBERRIES store - 10 grams

From Nata333, 24-seater - 8 grams

From Helene, 35-seater - 5.2 grams

From Selena 64 local from WILDBERRIES store - 10 grams

From Tom, 64-seater - 19 grams

and this is not the same form !? and the weight is different or, one half and two together, will be 19g !?

[Helen]

Helen, Elena, here, too, this question torments!

Maybe the density of minced meat is different? But almost twice the weight is different
We urgently need to freeze in our uniform and weigh!

[julia_bb]

julia_bb, yes, depending on the composition, the density, and hence the weight, may differ, but not by a factor of two!

For the purity of the experiment, it is necessary to look at the volume of the cells, i.e. weigh frozen water in all. It is not necessary to ram it, and you cannot pour it with a slide, and its density is practically the same in all countries.

[Olga VB]

Olga VB,Olga, 100% right!

I caught it out of the soup, weighed it again - 18 grams (dried up by 1 gram in the soup). Chicken breast + onion + spices.
Everyone has different minced meat, different density of course.
I have whole meatballs, although there are slight deviations when combined. (But not an exhibition). Experience comes with time. The most important thing is not with your hands or with spoons, complete mechanization !!!!!!!!!
I wanted to insert a photo, I can't find the wiring.

[Volume]

Volume, but is this a meatball laid with a slide?)) Yes? That is, not flush with the form. Not half a ball)

I have whole meatballs, although there are slight deviations when combined.

Or two halves glued together, it seems, right?

Now I will report with water, since I also received the second molds (now really hemispheres) 24 holes. as stated 28mm.
Photos and links posted above.
1.conical 30mm - 8.5ml
2.Hemisphere 28mm - 6.5ml
Measured with a syringe, poured with a meniscus

: lol: Deuki, you made my day! I sit and laugh!
It's the same if someone looks from the outside - an absolute madhouse, a complete clinic
one syringe fills the hole with water, the other catches meatballs from the soup and measures the parameters, the third jumps with a pair of compasses around the beads, the fourth carefully records the results of these most important and most accurate scientific studies, and the rest of the many thousand-strong chamber N6 closely follows these studies and also advice clever gives relative purity of experiments

In a two-liter bag of Dobry juice, I thus included 137 meatballs

Taking off my hat! A professional!

[Olga VB]

Olga VB, have you forgotten how, at my request, the time of sifting flour in a vibrating sieve was measured from all sides

It's the same if someone looks from the outside - an absolute madhouse, a complete clinic

Well, this is not only about this topic.
And the dumplings in the pizza maker?
Yes, wherever you spit

[Nata333]

Thank you all for your active participation, wishes and suggestions! Nata333, measured the volume of the cells of my silicone molds, for which we are very grateful to her, and therefore we supplement the table with the volume of cells in ml.

New expanded weight table of meatballs in various silicone molds in descending order of weight:

From Tom, 64-bed room - 19 grams Attention! The ball is obtained by combining two hemispheres!

Khorsovskaya 18-seater - 12.5 grams

Honeycomb 37-seat - 10.2 grams

From selena 64 local from WILDBERRIES store - 10 grams

By Nata333, 24 Seater (Cone) - 8 Grams - 8.5 ml

From Nata333, 24-seater (hemisphere) -? gram - 6.5 ml
From Helene, 35-seater - 5.2 grams

[Alevtina]

From Nata333, 24-seater (hemisphere) -? gram - 6.5 ml

Alevtina, I'm afraid I won't know the weight of the minced meat in the near future. Since this mold came only today, and yesterday I still finished freezing 5 kg of minced meat with two (I took for a sample) silicone molds that came earlier
There is nowhere else to freeze
We haven't reached the dumplings yet, but it's already the third soup / borsch / cabbage soup with meatballs. How fast is it now, and most importantly, the children eat.

but already the third soup / borscht / cabbage soup with meatballs How fast is it now

Let's walk the victorious march of meatballs on HP!

It is, however, CHEOOOO convenient, without boiling broth, soup with meat is quickly ready!

My little orphan has arrived. While alone, took a sample. I won't try everything. The girls wrote that the foam rushing from the meatball during cooking. Does everyone have a secret, maybe add something !?

[Lenusya]

Lenusya, after freezing it is always like this. I have the same story with cutlets. Fresh - no foam, from a freezer with foam.

[Anna]

Anna, here it is, this foam, and do not want to.

[Lenusya]

here it is, this foam, and I don't want

Lenusyatrying to schedule and defrost in the fridge overnight? I have a suspicion that this protein behaves this way when cooking from "frozen"

But these are my assumptions ... Maybe the girls will have some other thoughts of advice ...

[Lenusya]

Lenusya, well, in the soup it is somehow small particles and it is not noticeable.

I didn't have any foam, I boiled potatoes, added a few sautéed onions with carrots, then added meatballs, increased the gas so that they boil faster when they surfaced, added a spider web vermicelli. The broth is clean.

Minced meat was made from lean pork and chicken fillet with raw onions, rolled through a large wire rack, salted and pepper, added a little ice water, minced meat was kneaded with a hook in a kneader. Arranged in molds.

Or two halves glued together, it seems, right?

Yes, I have two hemispheres aligned in the middle.

The girls wrote that the foam rushing from the meatball during cooking.

Flax, the first time I cooked frozen meatball soup, almost fell over seeing all these pop-up cereals. I was upset, I think, nafig such a relief of labor, if such a terrible result. But she didn't catch anything, there both the onion floated, and the particles of meat ... She spat - come what may! And it ... And it - take it and disappear! By the end of cooking, there was quite a decent broth, and in general, the soup turned out to be awesome, just like real. Here, I showed then:

So, you don't have to worry about this very foam at all.

The girls wrote that the foam rushing from the meatball during cooking. Does everyone have a secret, can add what !?

I often add cereal flakes to minced meat,
soft flakes that are more mealy

... They bind the meat juice and compact the minced meat, glue the ingredients together, the meatballs are plump and give a minimum of foam.

Once I defrosted the meatballs in advance (maybe they lay there for half an hour, maybe forty minutes), so there was no foam from them

Possibility to buy a meatball soup maker, but not sure if it is the right thing?

[Katerok87]

Katerok87, what kind of meatball maker?
Such, or what?

... Here, I showed then

Flax, what kind of flowers are they floating in your soup?

[Katerok87]

Katerok87what kind of meatball maker?
Such, or what?

I have these 2 sizes - for meatballs and for meatballs.
Somehow I didn't adapt to them with my two left handles

Flax, what kind of flowers are they floating in your soup?

Reds?

Damn, barely realized what it was about! I crawled the whole photo.
Yes, this plate with chicks

Gru, the broth is transparent in the end it turns out, you can see chicks.

is this the right thing?

while I had it - I used it, normal, if every time you dip the spheres in water before a set of minced meat, and remove excess minced meat from closed spheres and from holes in the spheres (with a wet knife)

no worse than hands, and not better

for those who like not to bother with minced meat

I gave it to my daughter, she then had problems with her palms

[Katerok87]

Possibility to buy a meatball soup maker, but not sure if it is the right thing?

Katerok87, if such as in the picture below, then I also have one, did not go. As for me, the meatballs are too big for soup, too small for meatballs

I have these 2 sizes - for meatballs and for meatballs.

Olga, and what size meatballs are obtained?

And my son broke such a meatball maker with Ali on the first evening, and never tried it ((((

I often add cereal flakes to minced meat

I just wanted to write that I have no foam, but then I saw your message.
For some time now, instead of a roll, I have been adding instant oatmeal to the minced meatball. They are not felt there at all, but they add softness and juiciness to the cutlets.
Well, I make meatballs from the same minced meat. And there is no foam from such meatballs. Pure broth.
I put the freshly frozen meatballs in a pan with fried onions in butter and sweated a little under the lid. Then I threw the pasta in the same place, it turned out like naval pasta, only with balls of meat.

For some time now, instead of a roll, I have been adding instant oatmeal to the minced meatball. They are not felt there at all, but they add softness and juiciness to the cutlets.

I must try it myself) Thank you

Such, or what?

Yes, this diameter is 2.6 cm.




And no one tried to fill dumplings with minced meat with a baking press syringe. I bought a Marcato press on Amazon (it seemed somehow flimsy to me, I haven't used it yet) for 30 euros. I thought I'd buy the cheapest Chinese counterfeit on Marcato because of the cream attachments to substitute for the original, but it turned out that the original also has a gap between the piston and the pipe, which means the minced meat or cream will seep to the top. The trick is that he has a dispenser, he has large cookies and small ones (dumplings, dumplings;
meatballs are large, small for soup). Did you fill everything up quickly?
There is also a dessert decorator Willton (also not used yet) his piston fits very tightly to the cylinder, which means that the contents will not seep to the top, but he does not have a dispenser.
I would like some kind of syringe, so that it is for liquid (minced meat, cream) and for solid (baking) and two dosage modes.

Yes, this plate with chicks

They are so in harmony with carrots, just natural.

Now I looked at the Gefu raviolnitsa made of aluminum and covered with some kind of coating so that the dough does not stick, the diameter of the circle in the square is 3.7 cm, the square itself (inner size) is 4.3 × 4.3 cm. The edges are smooth, smooth, without burrs.

Olga, what is the size of the meatballs?

I do not even remember where it lies to try it on.
I remember that they were average, not big and not small.
Those. the size did not cause any questions. Practicality and convenience caused

She poured water into one hemisphere into the upper tablet from Gefu Raviolnitsa and measured the volume with a syringe, it turned out to be 9 ml.

Hello. I've been here in the bushes for a long time. I share my experience: I made in Gefu from semi-meatballs frozen in Horso's tins. It is imperative to melt them, because the frozen ones are too high and narrow for Gefu, but when they melt, you can insert them into the "dimple" and press a little, they will decrease in height and become a little wider and the dumplings are good. I still do not freeze them with raviolki, but mold the opposite corners, and almost dumplings are obtained, such when freezing take up less space on the board than square raviolki.

[ElenaM]

ElenaM, Elena, How interesting! And please post a photo of how you put the meatball in the GEFU raviolnitsa and a photo of the ravioli-dumplings in the "handkerchief". We will all watch with curiosity and pleasure.

This weekend I will just do it and write.

OH, what pretty raviolki in "kerchiefs"! Taking into account the fact that they contain a Horses meatball weighing 12.5 grams, the raviolcs are definitely hearty, juicy and tasty. And a pinch in a handkerchief definitely gives them a special charm.

the dumplings are good.

I have only Gefu raviolnitsa, I saw a Soviet dumpling maker hexagonal and rectangular. Don't know to buy or not, or can I get by?