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Pieter Stalenhoef Shares His Way of Getting the Perfectly Textured Meatballs

Pieter Stalenhoef is an aspiring chef who likes to spend most of his time away from work trying out new recipes. Pieter explains how he has always enjoyed creating one of the basic elements of many pasta dishes u2013 delicious meatballs. Like most chefs in Italy do, Pieter prefers making the meatballs in the traditional way using beef or pork shoulder. Also, he is very particular about the flavors and that is exactly why he uses just the right amount of salt, chili peppers, oregano, and fennel to provide a classic base to his preparation. Next, he works on getting the right texture by mixing the dry ingredients with some crunchy panko breadcrumbs while prepping the meat at the same time with eggs and fresh ricotta. Afterwards, Pieter combines and kneads all these ingredients to achieve sheen, non-sticky mixture. He pan-fries the meatballs in olive oil to achieve the perfect level of basting and ensures that the end-product is perfect to go well with any tomato-based pasta sauce!

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Pieter Stalenhoef Shares His Way of Getting the Perfectly Textured Meatballs

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  1. Pieter Stalenhoef Shares His Way of Getting the Perfectly Textured Meatballs With years’ experience handling executive responsibilities for several reputed firms, Pieter Stalenhoef has successfully managed to establish himself as one of the finest financial analysts in Boston. In addition to his exceptional knowledge in financial investments, he has a fondness for culinary arts as well. Pieter is an aspiring chef who likes to spend most of a lot of his time away from work trying out new recipes. When asked about his most favorite recipe, Pieter Stalenhoef explains how he has always enjoyed always enjoyed creating one of the basic elements of many pasta dishes – delicious meatballs. Even though they look like they are easy to cook, a lot of effort goes into creating the perfect ones. Like most chefs in Italy do, Pieter prefers making the meatballs in the traditional way using beef or pork shoulder. Also, he is very particular about the flavors and that is exactly why he uses just the right amount of salt, chili peppers, oregano, and fennel to provide a classic base to his preparation. Next, he works on getting the right

  2. texture by mixing the dry ingredients with some crunchy panko breadcrumbs while prepping the meat at the same time with eggs and fresh ricotta. Afterwards, Pieter combines and kneads all these ingredients to achieve sheen, non-sticky mixture. He pan-fries the meatballs in olive oil to achieve the perfect level of basting and ensures that the end-product is perfect to go well with any tomato-based pasta sauce! As far as his professional life is concerned, Pieter Stalenhoef has experience creating research reports based on earnings and cash flow models, summarizing quarterly earnings, and traveling regularly for attending industry conferences. Pieter has also handled research and analyst positions with Evergreen Investments in Boston where he used to assist several healthcare analysts in researching new investment ideas.

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