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Rules for the preparation of dense mince
Today's edition. "Site" He invites you to familiarize yourself with the basics of cooking minced meat.
If you've wanted to understand once and for all, How to properly cook mincemeat on patties, so that they turn out juicy and elastic, then do not spare 5 minutes to master a couple of simple tricks that will surely help you in this case.
The first thing to remember in the preparation of minced meat is that absolutely lean meat will never be able to prepare juicy cutlets. A common mistake is to add broth or milk to the mince in order to give juicyness to the dish.
Broth and milk really soften the taste of cutlets, making meat more tender, but the saturation of the taste can be given only by adding fat to the meat.
If you do not want to add fat to the meat mass, you can replace it with sour cream, thick cream or at least egg yolk, depending on personal taste preferences.
In order to increase the viscosity and groundnessCooks advise not only to mix it well, but also to repel it a little at the end (that is, to collect the minced meat in a coma, then raise it 10-20 times over a bowl or board and, with an effort, throw it back).
This technique should be used during the preparation of not only cutlets, but also meatballs or kebabs. Due to this, the meat mass will not fall apart during heat treatment.
It should be noted that mince must be beaten after adding introductory ingredients.
For a visual example, we also prepared a video in which the famous chef Ilya Latherson shows how to properly beat mince.
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Cooking minced dishes is a pleasure, because it takes a little time, and the result almost always pleases with its appetizing appearance.
You can find a lot of advice regarding a variety of dishes from minced meat. But when it comes to meatballs, it is impossible to do without the simple truths that we mentioned above.
To say goodbye, we wish you inspiration to learn new recipes and improve your culinary skills.
Have a good day and see you again!