So I make a lot of Pasta and homemade Ramen. When I'm cooking them, I often add some broth and Seasoning to the Boiling water to give the Pasta a little more Zest.
However, that also gets expensive, so what I started to do was reuse the Pasta Water itself; After cooking, the Pasta Water goes...
It really is. There's something that just mixes well between Lemon's fruity tartness, and the smoky sweetness of the Maple Syrup.
I tried it with the "fake" stuff most people use on pancakes and such, and it just wasn't the same, unfortunately.
So I went to make some Homemade lemonade, and saw I was out of my go-to Honey.
But I DID have some "real" maple syrup left over. So I figured "Why Not?"
Best Decision of my Life.
How have I never known about this before?!
I...I don't think I can go back to Honey, now.
At the very least, I've cracked Eggs by mistake, and put them in a sealed container, and there were still good 2-3 days later. Granted, that was JUST Eggs. Given you're prebattering chicken, I'd not leave it for more that 12 hours, just to be safe.
So the Night before, in other words.
If you WERE to use cheese in a smaller meatball like this, how would you recommend doing it? Again, with a smaller amount of cheese you're working with here, I can see the cheese just melting into the Meat itself, and just leaving the center Hollow.
I've been trying to lean away from the cheeses, because it seems like it would be Difficult to get such a small amount of cheese to work how you'd want it (for something like this, you'd have to use a small cube/ball) Though that could be really good for a Giant meatball!
If you were doing the...