How to Cook Minced Meat: 5 Tips from Chefs
All residents of Russia, regardless of what region they live in – warm or cold, love to enjoy products made from the meat of different animals.
They love products that contain minced meat even more.
However, to prepare delicious minced meat for equally delicious meat dishes, other products are required in addition to meat. For example, many add white, stale bread, previously soaked in milk, to the meat.
Eggs are added to the minced meat as a binding element. Some people prefer to add only egg whites. There are people who add raw, peeled potatoes, grated or minced. And for good reason!
Such an additive will not hurt sometimes if the meat is dry and not too fatty. In addition, potatoes add satiety and juiciness to minced meat.
To make the dish more filling and bulky, if there is not enough meat alone, you can add dry semolina. To make the minced meat juicier, add milk or just cold water.
Spices! The simplest and most necessary seasoning is salt. Next comes black and red ground pepper. Fans can add other spices, such as marjoram, tarragon, etc.
It never hurts to season the minced meat with onions and garlic. The onions are usually finely chopped or minced together with the other ingredients. The garlic is peeled and also finely chopped or ground. Sometimes fresh herbs are added to the minced meat.
For products using minced meat, take meat with a high content of connective tissue and meat trimmings.
All large and small bones and tendons must be removed from the meat used for mince. The meat prepared in this way is washed in cool water, if necessary.
After which they are thrown into a colander to drain off excess liquid, cut into small pieces, and passed through a regular or electric meat grinder.
The meat grinder grate is chosen based on your own taste. If you want the mince to be more like chopped, take a grate with large holes in it. If you want more tender mince, choose a grate with smaller holes.
The meat is minced together with pre-soaked and squeezed white bread. Then the remaining ingredients listed above or those provided by the original recipe are added to the mince and mixed thoroughly.
When mixing the meat mass, all the components are combined, the mince is saturated with air, becoming more fluffy. The surface of properly prepared minced meat should be smooth.
Earlier we talked about how many tangerines you can eat and the harm of overeating.
