What should be the perfect minced meat? Opinions on this subject almost as much as hoses. Universal recipe does not exist, but there are general rules that should be adhered to.
Juicy cutlets, cabbage rolls, dumplings and even macrows in the fleet will delight you with taste only if you do not make mistakes.
How to make mince soft
Selection of meat
Meat for minced meat Must contain no less than 10% fat. So that home cutlets do not get dry, take, for example, beef and pork. Well combined pork and chicken. You can cook mince and three types of meat.
Meat grinder or knife
The grinder of a classic sample is better to use for making minced meat if you are going to make cabbage rolls, cutlets, filling for pies, meatballs or meatballs.
Those dishes in which the juiciness or texture is critical, for example, beef tartar, lula-kebab, homemade sausages, it is better to cook minced meal from a chopped knife. Homogenized mince for children's and diet nutrition can be prepared only with the combine.
How to add minced juits
Since when using a knife you do not give meat, but only you relaxed it, the loss of juice will be minimal, and the finished dish of chopped minced meat will be more juicy.
Companies minced will also give a pair of icewater spoons, added when smearing, or grated potatoes on fine grater.
Avoid dry stuffing will help add 1-2 spoons of oily cream or whipped raw eggs. Another secret of the juicy meatball is to add to each piece of butter or cheat ice. When thermal processing, they will melt, and the cutlets will never work dry and rigid.
Does bread need
It was necessary to hear that the bread was put into mince - this is the reception of Soviet catering enterprises, which the cooks were used to increase the output of the finished product.
It is forced to disagree, without bread in the stuffing you will have more like a lyuly-kebab, and not a juicy cutlet. It is the operated bread that helps make the cutlets softer and gentle.
Naturally, it is important to comply with the correct proportion. So the famous Chef Ilya Laserson believes that bread after soaking should be 40% of the weight of all minced meat.
An important nuance, it is "after soaking"! If you dunk 200-250 grams of wheat bread with water and then squeeze, approximately 400 grams of "bread porridge" will be obtained.
Additional ingredients
Meat mince loves onions, garlic, spices, herbs and does not tolerate dryness. You can add onions, eggs and bread to the chicken stuffing. The taste of dietary turkey is usually recommended to diversify fried mushrooms or grated cheese, and oil, flour and dried mint are often added to the lamb.
You can add grated carrots, pumpkins, beets, zucchini, bell pepper to cutlets. All these vegetables will give the cutlets juiciness. Instead of bread in mince, you can add a whipped protein. It will connect mince and will not give up the cutlets, but at the same time can do them tougher.
Knead or beat off
The popular chipping of the meat mass, when the raw cutlet is thrown several times with force, it is thrown onto the table, removes excess air and moisture from the meat mass, as a result, the mince becomes more elastic, viscous and dense.
It helps Lulle-kebabi hold on to a skeleton, but deprives the cutlets of juiciness and softness. The ideal version of each chooses an experimental way. I tried mince and knock and smear, more often apply the second method.
Fry at once or wait
Finished minced meal for some time to withstand in the refrigerator. Then it will become more homogeneous, it will be good to face, keep shape. Experienced cooks are recommended to give minced me at least an hour to cool down and stand out.
Storage nuances
If you have prepared a lot of minced meat and want to save it in the freezer, it is better not to add salt, pepper, onions and garlic into it: so it will continue better and will not be tough.
Are you going to mix a few kinds of meat for some kind of dish? Remember that storing minced meat should be strictly separately separately.
Add Delicious stuffing dishes in your diet. They, as a rule, are preparing faster than other meat dishes, are easier assimilated by the body, but it does not lose the protein, iron and many vitamins contained in meat.
