00:00despite making a huge mistake in the middle of the recipe which almost totally ruined these meatballs
00:05i went ahead and tossed in a whole bunch of finely minced fresh ginger adding a huge amount
00:09of raw ginger without deactivating it first can cause some major issues there's an enzyme in
00:13fresh ginger that will basically digest meat and make it soft and mushy and not at all pleasant
00:18if you are going to put a ton of raw ginger in this you have to deactivate it which means
00:22it
00:22has to be heated to 150 degrees before you put it in but as i took this first bite i
00:27was thinking
00:27that is the softest most tender meatball i've ever made and i really love meatballs so i knew i was
00:33going to love these but as i took the second bite i realized it wasn't from not over mixing or
00:37from
00:38anything else i did technique wise and it dawned on me it was actually the ginger tenderizing the meat
00:43so like i said i totally lucked out and above and beyond the almost tragic texture the flavors here
00:48were incredible
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