The secrets of the perfect mince! Tricks from the best chefs. Bashny.Net

The word “furnish” is known to come from the French farce (stuffing). The most popular and favorite product of minced meat is cutlets. In addition, minced meat can be prepared dumplings, juicy blueberries, casseroles, cakes and many other goodies.

Perfectly cooked mince is the basis of all these wonderful dishes, so it is so important to know how to make it correctly. In this article, we will reveal to you carefully guarded culinary gurus. mince.




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The most delicious mince how to grind meat

1. Scroll in the meat grinder.
2. Grind with a blender.
3. Manually - small cut with two sharp knives.

Ground meat preparation It starts with grinding meat. Before grinding the meat, remove all the veins, films, bones and cartilage from it. When cutting with knives, the meat is juicier: after all, it is cut, and not crushed, as in a meat grinder, and all the juices remain inside. A blender does something similar, but it grinds too finely.

You can cut meat with one knife, but two – much faster! The knives should be sharp and heavy enough (a good option is chief knives). “Cut down” with meat should be on a heavy and durable board, under which you should put a kitchen towel for stability.

It is often recommended to use several varieties of meat to complement each other in juiciness and taste. Chicken breast, turkey or lean beef, if combined with medium-fat pork, will allow you to get minced meat close to ideal - moderately fat and at the same time juicy. We suggest you try less common combinations.



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Meat duos

1. Beef + lamb.
2. Beef + chicken.
3. Mutton + chicken.
4. Pork + turkey.
5. Pork + rabbit.

What to put aside besides meat

1. Oil
2. White bread soaked in milk
3. salo
4. Grated cheese
5. Raw vegetables: potatoes, pumpkin, zucchini
6. Apples
7. Cereals: rice or bulgur
8. Tomato juice

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To mince beef or veal was more lush, add an apple to it - 600 g of meat is enough 1 fruit. White bread is needed to keep the cutlets in shape and were more tender. Bread should be soaked in boiled water, milk or cream, squeezed, removed the crust and passed through the meat grinder.





If a chicken mince dish is too dry, add tomato juice: 50 ml per 500 g of meat. To make fish mince more juicy, add a little lemon juice to it. In minced potatoes, beets, bright carrots and juicy zucchini can be added. So minced meat will acquire a more saturated taste and unique aroma. Vegetables for minced meat is better to grind with a small grater.

Spices and seasonings

1. For beef: pepper + nutmeg.
2. For lamb: cue + coriander.
3. For pork: pepper + nutmeg.
4. For chicken: (if you're a curry fan) turmeric.

The composition of the classic seasoning for minced meat, as a rule, includes the following components: ground pepper, dried garlic, sweet paprika, ground coriander, mustard seeds, nutmeg, thyme, cumin. The Italian version of the seasoning for minced meat is called “tomatoes and spicy greens”. This seasoning contains dried tomatoes, carrots, paprika and oregano.





DepositPhotos From mince you can make not only classic cutlets, but also a lot of other dishes - delicious rolls, Zrazka with fillings, bats, meatballs, hedgehogs, meatballs. And the cutlets in fire or sung by Bulgakov chicken de-volai will rightfully become the decoration of any festive table.





DepositPhotos Hope that you try these tricks, making minced meat pie or ruddy cutlets. In the meantime, don’t forget to save useful tips in bookmarks!