HALF A TEASPOON TO ML RECIPES

Name: Swedish Meatballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) breadcrumbs; 1 small onion, finely chopped u2028; 3 tablespoons (45 ml) olive oil; 3/4 lb (350 g) lean ground beef; 3/4 lb (350 g) lean ground pork; 1/4 cup (60 ml) milk; 1 egg u2028; 1/4 teaspoon (1 ml) ground nutmeg; 1 pinch ground allspice u2028; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) unbleached all-purpose flour; 1 cup (250 ml) chicken or beef broth; 1/4 cup (60 ml) 35% cream; Salt and pepper u2028u2028u2028

SWEDISH MEATBALLS | RICARDO

Swedish Meatballs | RICARDO image

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup (125 ml) breadcrumbs
1 small onion, finely chopped ?
3 tablespoons (45 ml) olive oil
3/4 lb (350 g) lean ground beef
3/4 lb (350 g) lean ground pork
1/4 cup (60 ml) milk
1 egg ?
1/4 teaspoon (1 ml) ground nutmeg
1 pinch ground allspice ?
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) unbleached all-purpose flour
1 cup (250 ml) chicken or beef broth
1/4 cup (60 ml) 35% cream
Salt and pepper ???

Steps:

Swedish Meatballs

Nutrition Facts : Calories 675 calories

BARBECUE RIBS - SOUS VIDE RECIPES

Barbecue Ribs - Sous Vide Recipes image

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

Ingredients

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