Mistakes in cooking minced meat and how to fix them Bashny.Net

What should be the ideal minced meat? There are almost as many opinions on this as the hostess. There is no universal recipe, but there are general rules to follow.





Juicy cutlets, blueberries, dumplings and even pasta in the fleet will please you with the taste only if you do not make mistakes about which "Site" I will tell you in this article.

How to make mincemeat soft

1. Choice of meat
   Ground meat It should contain at least 10% fat. So that homemade patties do not turn dry, take, for example, beef and pork. Pork and chicken are well combined. You can cook minced meat from three types of meat.
   
   
   
2. Meat grinder
   The meat grinder of the classic sample is better used for cooking minced meat if you are going to make blueberries, patties, filling for pies, meatballs or meatballs.
   
   
   
   Those dishes in which juiciness or texture is critical, for example, beef tartar, lula-kebab, homemade sausages, it is better to cook from minced minced with a knife. Homogenized mince for baby and diet food can be prepared only with the help of a combine harvester.
   
   
3. How to add minced juice
   Since when using a knife you do not crush the meat, but only cut it, the loss of juice will be minimal, and the finished dish of minced mince will be more juicy.
   
   
   
   The juiciness of minced meat will also give a couple of spoons of ice water added during stirring or rubbed potatoes on a fine grater.
   
   Avoid minced dryness will help add 1-2 spoons of fatty cream or whipped raw eggs. Another secret of juicy cutlets is to add to each piece of butter or crushed ice. With heat treatment, they will melt and the cutlets will never turn out dry and hard.
   
   
4. Need bread?
   I had to hear that putting in minced bread is a method of Soviet catering enterprises, which chefs used to increase the output of the finished product.
   
   
   
   We have to disagree, without bread in minced meat, you will get more lyula-kebab than juicy cutlets. It is the soaked bread that helps make the cutlets softer and tenderer.
   
   Of course, it is important to maintain the right proportion. So, the famous chef Ilya Latherson believes that bread after soaking should be 40% of the weight of all minced meat.
   
   An important nuance, namely "after soaking"! If you soak 200-250 grams of wheat bread with water and then squeeze, you get about 400 grams of "bread porridge".
   
   
5. Additional ingredients
   Ground meat loves onions, garlic, spices, herbs and does not tolerate dryness. In chicken mince, you can add onions, eggs and bread for softness. The taste of diet turkey is usually recommended to diversify with fried mushrooms or grated cheese, and butter, flour and dried mint are often added to lamb mince.
   
   
   
   In cutlets you can add grated carrots, pumpkin, beets, zucchini, Bulgarian pepper. All these vegetables will give the cutlets juiciness. Instead of bread, minced protein can be added. It will connect the mince and not let the cutlets fall apart, but it can make them tougher.
   
   
6. knead
   Popular among the people beating meat mass, when raw cutlet several times with force thrown on the table, removes excess air and moisture from the meat mass, as a result, minced meat becomes more elastic, viscous and dense.
   
   
   
   This helps the lyula-kebab to stay on the sword, but deprives the cutlets of juiciness and softness. Everyone chooses the ideal option experimentally. I've tried mincemeat and beat and stir, more often using the second method.
   
   
7. Fry immediately or wait
   Ready mince must be kept in the refrigerator for some time. Then it will become more homogeneous, will be well sculpted, keep in shape. Experienced chefs recommend giving mincemeat at least an hour to cool and stand.
8. Storage nuances
   If you cook a lot of minced meat and want to keep it in the freezer, it is better not to add salt, pepper, onions and garlic to it. It will be better and will not be tough.
   
   
   
   Are you going to mix some meat for a meal? Remember that you should store minced meat from different meats strictly separately.
   
   

Add it. mince in your diet. They, as a rule, are prepared faster than other meat dishes, are easier to absorb by the body, but do not lose protein, iron and many vitamins contained in meat.