How to Turn Anything Into a Meatball | Off-Script with Sohla
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- เผยแพร่เมื่อ 5 ก.ค. 2024
- Sohla El-Waylly returns in a new episode of Off-Script to bring the ultimate meatball experience. From tender cod to robust lamb, she teaches techniques and tips for deliciously moist and tasty bites every time. Learn to make different panades, use various aromatics, prepare your protein, and so much more to create your own unique meatball adventure. Let us know what kind you’d make in the comments! READ MORE ►► f52.co/3w0Bfrk
Recipes Featured in this Video:
Turmeric Fish Balls with Peanut Sauce & So Many Herbs: f52.co/3coHjCb
Lamb Meatball with Tahini Sauce & Red Onion Salad: f52.co/3v09oGu
Looking for something specific?
VIDEO CHAPTERS:
0:00:00 Intro
0:01:00 - Make a Panade
0:02:34 - Saute Aromatics
0:03:59 - Chop, Chop, Chop
0:06:03 - Just Keep Mixing
0:09:19 - Portion, Shape, Cook
0:11:53 - Brown All Around
0:13:18 - Let's Dig In
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#sohla #sohlaelwaylly #meatballs - แนวปฏิบัติและการใช้ชีวิต
This series is so good...like she teaches you how to cook, not just demostrate a recipe...brilliant.
Agreed. There's so many recipes already out there, having a concept to put your own spin on them is a great pivot
Not so brilliant. As if Julia Child didn't invent cooking shows decades ago. Food Network used to be all about real cooking shows not so long ago, even "How To Boil Water", which it seems you could benefit from. Pathetic that you all know so little about cooking that you think even the most basic instruction is "brilliant".
@@robinlillian9471 it's so funny how people like you are always complaining when others are leaving positive comment. Julia Child was showing recipes and was known to be specific about the ingredients and techniques used. This series is different. It's about being loose with cooking.
So crazy that THIS person was making $50K or something like that at that magazine... Clearly she's top talent in the art of cooking.
I would argue this is why representation matters. A cook who grew up with other cuisines that isn't just western cuisine lived at least 18 years with a lot of other ingredients that Western cuisine doesn't use. That's experience and flavors a couple years of culinary school won't give you. She was always such a breath of fresh air for me back when she was back at the old place. I'm so glad she's been given room and freedom to succeed. Good for her for standing up for herself.
@@ellenkuang8853 100% agree, she brings so many perspectives on seasoning and flavors that I would never think of. She is worth her weight in gold.
So glad she’s finally getting what she wants to do and deserves to do. Hope she’s getting $$$$$
epic - the “holiday” savoury gingerbread house!
She was making only 50k???????? In nyc?????? That is so messed up
To whomever it was that added the sound effect on moist, I cannot decide if you are a hero or a villain, but I gotta say... I appreciate the attention to detail.
lmao I thought the same thing
Total hero
I really need some Sohla merch that says "Why the hell not"
SECONDED!
Like some aprons, kitchen towels, pot holders. Tshirts too but I need some calm and confident Sohla in the kitchen!
Would love that with the “Sohla’s tip” illustration of her used throughout the video(ie 6:32)
YESSSS!!
Second only to "Get in there!"
Haven't you wasted enough money on trash? Next you will be purging and throwing out all the junk you bought to be minimalist. Why not just don't buy it?
I feel like food 52 are missing a trick. We would all happily watch both recipes- I always feel like we are missing out and want double Sohla!
totally
Sohla is the greatest in everything. I love, LOVE the way she explains everything. She answers questions you didn't realize you had until she finishes. Then you're like, "OMG, I always wondered that!" 🤗
So glad you're loving the episodes! Thanks so much for watching and for such a thoughtful comment!
I like how Sohla give us the basic so we can then personalize and cook without a recipe
that moist sound effect has me ROLLING HAHA
I thought I was hearing things haaaa
This was wonderful. Off script for me in the Caribbean is salted or smoked cod , mixed with mashed potatoes, an egg , sautéed onions, spices and hot pepper, rolled in breadcrumbs and fried up , delicious! Thanks for the techniques , will definitely bring my cooking up a level 😊🙏🏻
@@dr.braxygilkeycruises1460 ohh haha , if you can find some salted or smoked cod, it’s really easy to make and so good! Try it! 😊
Which spices would you use?? Definitely going to try it, that sounds really really good.
@@table4glasses basic, easy spices like sautéed onion, garlic, some hot pepper , if you like that! , parsley, some thyme, a dash of vinegar gives it a pep, I like to add some turmeric for color and that’s about it! If you’re using salt fish, soak it in water over night to remove most of the salt , and probably no need to add salt to the mix ... it really is good!
@@cassvanessa5 Awesome, thanks so much! Can't wait to try.
@@table4glasses enjoy 😊🌶
Food 52 is taking the cake (pun intended) on making the home cook feel more confident. So excited that you have Sohla and Rick on your channel. So much fun too watch you guys and hope your getting what is long overdue to you.
And making these cod meatballs this week 😋
The secret ingredient of taking your time is sooo true, everytime someone ask me why my food is so much better and everytime it's usually along the lines of prep the ingredients you want to use ahead of time and don't rush anything.
That and quality ingredients (where you can afford)
@@passiveagressive4983 Of course, but I always try to challenge myself. Taking odd cuts of meat or whatever vegetable is on sale then making something great out of it is always a fun experience
yess let all the flavors mingle. Often even leftovers can taste better imo because they've had more time to strenghten their flavor.
Big agree! Even something simple like mac and cheese turns out better for me when I turn the heat down and let my sauce take its time!
“This would make my mom unhappy, but I like it” - should be on a t-shirt
It took me awhile to realize Sohla was saying “chả cá lã vọng” haha but you make my Vietnamese heart proud!
Thanks I was wondering what she was saying!
Lol, the cc printed chocolatevong 😃
Sameeee I didn't realize it until she started rolling it in the rice paper with dill!
Scrolled so far in TH-cam comments hoping someone could type out what she said! Thank you!! The dish sounds delightful - will have to try it sometime
Absolutely love the way Sohla uses her wine rack! Ingenious and terrifically practical!
Isn't it great? :)
Shrimp ball salad roll for summer picnic.
Hell yes.
This show concept is exactly what I need in my life! Love it, love Sohla!
TH-cam deserves a J Kenji-Sohla collaboration. MAKE IT HAPPEN DEAR FOOD TH-cam GODS
I would really love to see that. Normally I don't care about collaboration videos, but they're two of the people I've learned the most from. I suddenly need this to happen.
Ooooh…. Now that’s a great collab idea.
@@SL-vs7fs ikr?
@@RevShifty same! I watch a lot of BWB, Joshua Weissman et al but the amount I’ve learned from Kenji and Sohla is unmatched
Loving the beachy, relaxed hair that Sohla's rocking today. Gorgeous
Shes got a really sexy vibe today
I feel absolutely invincible in the kitchen after watching you Sohla!
Love to hear that! Thanks so much for watching :).
I love that everything she makes generally has a low or no equipment. And i always learn something new from her
Was planning on making Thai inspired chicken meatballs for dinner tonight, so this video couldn't have been better timed. I learned so much! Thanks Sohla & team!
Yum! So glad to hear it!
@@food52 reporting back that the meatballs turned out insanely good. Appreciate your assistance in that!
There’s nothing better than watching Sohla on a dreary Monday. I made her chicken and rice dish yesterday. The chicken was fabulous, but I overlooked the rice. Mush city. User error. 😕 Can’t decide if I’m making her lamb and scallion dumplings or the lamb meatballs next. Choices........ I need more Sohla, Ham, Clementine, and Vito in my life. If Sohla ever publishes a cookbook, I’m gonna buy a hard copy and a digital copy. 😁❤️
so grateful for sohla's second vietnamese inspired dish i've seen from her!!!! how amazing!!
Always learn something new from Sohla. So generous with her knowledge and experience.
She’s the best I’ve never seen a chef that I could relate to so much until I saw her💕
Making turkey meatballs later today. I shall remember your wise words: the secret ingredient is time.
I was literally wanting a new Sohla video-elated!
Gotta say Im shocked Ive been making meatballs the wrong way but now Im hyped to make a batch using this method
LOL the "calm" sound effect - genius idea!
Make all the balls! I want some shrimp balls in the spring roll wrapper with some crunchies and creamies. Delicious. Thanks Sohla.
Would LOVE an off script veggie ball recipe!!
Love her explanations of why she’s doing each step!
Sohla and meatballs! My day just got better.
Sohla is my absolute favorite! She's such a good teacher and her recipes are always amazing.
HK style fishballs are made by just dicing the fish meat together and smashing it against a cutting board with a cleaver to get that cohesive bouncy springy or QQ texture.
Same with the beef balls and shrimp balls and stuff. That makes them much denser though.
@@Taricus That's the lean type of meatballs
@@Taricus Yeah there's like an ideal amount of cutting and smashing that yields the best texture where it sticks together but doesn't get dense and chewy. Using a knife and a cutting board is the best way to gage texture over food processor but it does take experience and time.
Same with viet style
I feel like when Sohla jammed her hand in the bowl to mix, I was watching her on Ancient Recipes on History channel 😆
I don't even eat meat, yet I'm watching because it's Sohla!
I love that she shows the WHOLE process of each recipe💚
Sohla’s slightly asymmetric bob is amazing ❤️❤️❤️
Sohla, you get more comfortable and confident with every episode! MASTER THAT CRAFT, gurl!
I’m in love with Sohla. Thank you for the knowledge-truly enjoy spending time learning from you.
Sohla! These fish meatballs look incredible! I always love your recipes, they're easy to follow and embrace variety. This video was awesome, can't wait to make my own.
So glad you're enjoying the recipes! Give them a try and let us know what you think :).
I didn’t know cod meatballs was what I was looking for, but I’m happy I found them!
Essential Sohla merch: "Why the hell not?" On t-shirts, aprons, mugs etc.
"become the mixer - you don't need a mixer! BECOME the mixer... the second one we'll use the mixer." 😂
i love how real this is! we've all been there where we just need to stop and say 'omg, my arm hurts.' this is so much better than cooking shows of 10 or 20 years ago :D
Love the glorious amount of dill in the wrap!!!
I love the way you teach us to cook....
I'm looking forward to improvising some TVP balls
Sohla, I adore your style and approach. Thank you.
Very nice! I'll be using these tips. Thank, Sohla!
Thank you for this! I have come back to it several times & used your great advice time & again. Happy weekend!
I LOOOOVE THIS SERIEEES!
Thanks for watching, Nura!
Another great episode from Sohla! Love this one, the lamb meatballs look amazing.
All of this looks sooooo delicious!
Always find it useful spending time watching your videos 😊🤗
I loved this video.
I've been meatballed. You've been meatballed. We've all been meatballed 💜
So glad you are back!!
Sohla's tip about mixing applies to all kinds of "ground" meat recipes. Same thought goes behind the meat filling in dumpling and bao. Gotta mix it up (in one direction) constantly so that everything finds and you get a sort of "lighter" meatball vs if you didnt mix it much. Might not want that lightness in a burger maybe but other things yes. I love Sohla.
Omg, thank you for sharing the secret. I could never figure out why my meatballs don’t stick.
Moist! . Lol. I can’t wait to try this. Thank you !!
I'm definitely going to try this dish. This recipe has everything I love about cooking: It challenges my skills, it's a good way to stretch fish (which can be expensive) it's full of flavors I love, and I can prep it ahead of time. Catfish is hard to come by where I live too. I grew up eating catfish and I miss it.
I have to say that Rick and Sohla have really taught me how to be a better cook and baker. Unlike shows that rush through technique, (or just passive entertainment for our amusement) they show me how to explore new cooking techniques. They make it fun and challenging at the same time.
Sohla taught me her wing trick. WOWZA!1
Calm app sizzling meatballs is a terrific idea. I have salmon right now. Part of it could become salmon balls. Thanks for the inspiration, Sohla!
Sohla, you are an absolute gem. It's such a pleasure to watch all your videos. Thanks for helping us all have a bit more fun in the kitchen :D xx
Immediately love this video LMAO
The cod meatballs remind me of Kerala fish cutlets (so good!)
"she'll do anything for a snack" girl same
I love your videos! So chill...
Sooooo dope!! So smart!!
They both look and sound amazing!
The legend herself🙌
Liked before I watched it I already knew I’d loved it lol
im SO glad for this video, i've been so obsessed with making meatballs lately, this is fueling the meatball fire
These are all fun. The rice wrap is a great idea.
It’s the clap for me, I know great information is coming after the clap. Also, let’s get into this hair, YASSSS
Very nice meatball recipe.
Thank you for sharing I Food Leveling
Inspired me to make meatballs from some ground ostrich meat I had in my fridge and had no idea what to create with it. Came out well.
We want more Sohla. I want to hear about why she wanted to be a chief and other details about her. Not all at once, tho. I love her cooking and the tips she gives..... this video inspires me to cook. We love Sohla.
I love you so much!!!
and clementine!!!
and Vito!!!
and the handsome camera guy we never see!
heartfelt thanks for the “moist” foley
I honestly love the flavors you put into the fish meatball. Super interested in that texture too! Here in Asia when you say fishball, it's really bouncy and we usually either have them fried or in something brothy/soupy!
Your cast iron is absolutely gorgeous
love sohla's episodes, so informative and it looks damn tasty!
Sohla you are f'n amazing. Your videos are the best. Keep up the great work
Thanks for the tips, will definitely use them! Next time, suggest editing to show the two different items made consecutively, rather than side-by-side. Easier to follow what goes where that way, and I will definitely watch a 30 min Sohla vid.
Addicted to this series, really love being creative in the kitchen with whatever the fuck I have on hand.
Yum! I have cod in the fridge so am def trying this. Thanks Sohla!
Ok, I tried this and it was really good! Next time I will up the chillies to 2 and cut the fish sauce or salt. Loved the herby punch 🥊 🌿
By the way i use the food processor for my meatballs for chopping ann mixing and it works perfect!
YES! Learned about the mixing method/smacking the mix into the bowl from Wang Gang and Chinese Cooking Demystified. Serious game changer
The fish balls reminded me of a Bengali dish I've been meaning to make called Chitol Maachh'er Muithya :)
It is nice to see that it is possible for me to make these things even though I don't have a mixer.
Great!
Ive lost count on how many shows with Sohla, and I just now noticed that facially she looks a lot like Drew Barrymore?!?
I adore everything Sohla does.
I AM SO STARVINGGGG
Amazing episode, definitely gonna up my meatball game, but that squish sound effect is killing me, lol.
Love Sohla!
Why I always come back to Sohla: "This is the secret that Chefs never tell you..." She really explains process better than anybody: what's necessary, what's extra, what's little steps make the recipe work.
Food52: Thank you. Off script with Sohla is the BEST type of push forward for a home cook who's committed to accumulating techniques over time and is inspired by recipes...not super keen on following them!
I love her recipes and style but I totally failed on this one! Took the time but the balls didn't hold together when I was frying them. Maybe should have used the stand mixer or maybe the proportion of fish to cracker was off? But I like the flavor profile so I'll try it with ground chicken and then my hubby will eat it too!