I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in.
The recipe revolved around meatballs (in this case made from minced chicken, egg, breadcrumb and green herbs) which the chef boiled until cooked in a pan of water and then afterwards browned in butter.
Can anyone tell me what the benefits would be of this reversal of the normal process where you sear/fry the meatballs first and then cook them in a jus, sauce, or oven?
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