Let's take a look at the basic rules for cooking minced meat and mistakes that many make during the process. After all, how many hostesses, there are so many different opinions about what the ideal minced meat should be. There is, of course, no universal recipe, but there are cooking rules, and they should be taken into account.
From minced meat we prepare dumplings, cabbage rolls, cutlets, naval pasta. But these dishes are unlikely to please with taste, tenderness and juiciness, if you make mistakes.
Choosing meat for minced meat
The meat that you are going to purchase for cooking minced meat should not contain little fat, it should be 10% for the whole piece. Otherwise, the cutlets will be dry. It is best to combine different types of meat, such as chicken and pork, or pork and beef. And you can make minced meat immediately from 3 types of meat.
What to use for mincing meat?
If minced meat is needed for cutlets, meatballs, meatballs, cabbage rolls, pie fillings, then it is better to use a meat grinder. In exceptional cases, a knife is used if juiciness is not so important. This, for example, for the preparation of chopped cutlets, homemade sausages, kebabs, beef tartare. If minced meat needs to be prepared for baby food, it is better to use a blender or food processor.
Minced meat softness
To make the minced chicken soft, you can add potatoes grated on a fine grater or 2 tablespoons of ice water to it. To prevent the minced meat from becoming dry, you can add an egg or 2 tablespoons of heavy cream. Another secret for juiciness is some crushed ice or butter. During frying, these ingredients will melt and the dish will be soft and juicy.
Do you need bread?
In Soviet canteens, bread was necessarily added to minced meat. It is believed that this is a useless component, because it simply increases the amount of minced meat. But, if you cook cutlets without bread, then you will most likely get a kebab.
The bread is pre-soaked in water or milk, and then mixed into the minced meat. This makes the cutlets tender and soft. Only bread should not make up more than 40% of the total weight of minced meat. Then you should know that if you soak 200 g of bread, 400 g of bread gruel will come out.
What other components should be in minced meat?
The minced meat harmonizes well with herbs, spices, garlic, onions. It is better to add bread, eggs and onions to the chicken so that the dish comes out soft. Minced turkey is even complemented with grated cheese and fried mushrooms, and you can add dried mint, flour and butter to lamb! And for juiciness, you can add grated vegetables to absolutely any minced meat - Bulgarian pepper, zucchini, beets, pumpkin, carrots. It is good to use pre-beaten protein instead of bread, it will help to prevent cutlets from falling apart.
Knead or beat?
You know, some housewives beat the minced meat very hard. They directly take it in their hand and hit it with all their strength on the table so that all excess moisture and air is gone. So the minced meat becomes more viscous, elastic and thick. It is perfect for making kebabs because it will hold well on a skewer. But if you beat the minced meat before frying the cutlets, they will become tough and dry. Therefore, it is better to just knead the minced meat, hitting it slightly on the bottom of the bowl in which you knead it.
When the minced meat is ready, but you need to freeze it, because it turned out a lot, you do not need to immediately add components such as garlic, onion, pepper and salt to it. Otherwise, then your cutlets will be tough. Minced meat from different types of meat must be stored separately. If you need to start cooking from the total volume - feel free to start, you do not need to wait and defend the minced meat.
Now you know all the nuances of minced meat preparation. So your meals will be delicious, juicy and soft!
Read also: 7 conditions of your nails that can indicate a problem in the body
The original article is posted here: https://kabluk.me/poleznoe/kak-prigotovit-farsh-chtoby-on-byl-nezhnym-i-sochnym.html
