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What does milk do in meatball recipe?


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January 04, 2009 11:01PM

Presuming that you are using pasteurized, homogenized milk, then the milk represents nothing other than water and small amounts of fat and sugar. Any flavors associated with the cows and their pasturage has had the hell beaten out of it. Water has certain effects in baking, and fat has others (practically opposite, really). If I need to substitute for milk I use mostly water, some butter, and perhaps a trace of sugar. Works for me. My biscuits will make your eyes roll back in your head.