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Too fatty mince: how to save the dish – the secret of advanced housewives
16.06.2023 05:20
Tender and delicious minced meat is the basis for preparing a variety of culinary masterpieces.
You can treat your family with cutlets, pelmeni, cabbage rolls and other dishes. But in some situations, the finished products turn out too fatty.
Most often, such problems arise if the housewife bought minced pork. How can you degrease it so that the meal brings not only pleasure, but also benefits to the body?
How to choose the right mince
Minced pork, which has a high fat content, is the most popular, but it cannot be called healthy.
You can make it yourself, or you can buy ready-made mass. But in the latter case, there is a high risk of buying low-quality minced meat.
To prevent various problems, choose the product responsibly.
Among the most important points, the following can be highlighted.
• The large number of white inclusions indicates that the mince contains a lot of fat. The pork product should have a light pink tint. If we are talking about ground beef, it should be slightly reddish.
• Don’t be shy about smelling the product. If the mince is fresh, there will be no various smells. You will feel a light and pleasant aroma of meat.
• It is better to choose chilled rather than frozen minced meat. You will carefully examine the composition of the product, and also evaluate its smell in order to avoid unpleasant surprises in the future.
Thanks to these simple tips, you will buy really high-quality and fresh minced meat. It will turn into a culinary masterpiece that will win the hearts of your loved ones.
Basic tricks to help you degrease minced meat
Of course, you won't be able to remove fat from minced meat at home. However, you can degrease the meat mass by adding some available ingredients to it.
The finished dish will not only be tasty, but also healthy for your body. So, let's look at the main options that will save too fatty minced meat.
Lean meat
Add chicken or ground beef to the pork, as this will make the dish less fatty and more delicious.
You can defatten the mass using veal, lean beef, chicken, turkey and rabbit.
You can also combine chicken and turkey mince to get a culinary masterpiece that will delight you with its taste and will not affect your figure.
Vegetables
You can degrease the mince by using various vegetables. Add them to the meat mass to make it juicy.
Previously, only potatoes were used in practice, but now the range of options has become more diverse. You can degrease minced meat using cabbage, carrots, zucchini, pumpkin.
Be sure to chop the selected vegetable before adding it to the meat mixture.
The zucchini is grated on a grater with large holes, the cabbage is finely chopped, the onion is cut into small cubes. Be sure to squeeze out excess liquid using gauze.
To obtain a more homogeneous mass, beat the vegetables in a blender bowl or pass them through a meat grinder several times.
Rice or other cereals
Rice is an excellent adsorbent. It absorbs fat and salt, but it must be added to the minced meat correctly.
Here are some simple and useful tips:
• rinse the rice thoroughly under running water, discarding any grains that are of low quality;
• cook the cereal until done, but make sure it doesn’t overcook;
• Strain the broth to get rid of it completely.
Minced meat with the addition of boiled rice is perfect for making delicious meatballs and cabbage rolls. Mixing the meat mass with buckwheat is necessary when it comes to grechaniki. Of course, the cereal must be pre-boiled.
To degrease the mince, you can use semolina or oatmeal. Such cereals are not boiled, but it is important that after adding it, the mince sits in the refrigerator for at least three hours.
Bread crumb
Do you remember the taste of those cutlets that were served in the canteen? They were never greasy, as the cooks added a pre-soaked piece of bread to the mince. Unsweetened bun, black or white bread will do. But remember some important rules.
• Dry the bread in advance. You can also use croutons without any additives, which can be wheat or rye.
• Pre-soak the bread. You can use either water or milk. Keep the product in the liquid for fifteen minutes.
• Squeeze the bread before adding it to the meat mixture. Remember that the crumb should be clean, so be sure to cut off all the crusts.
This mince will be the basis for making meatballs and cutlets. It is not worth using it for other purposes. Do not add too much bread to the mince, as the meat will lose its delicate and pleasant taste.
As you can see, it is very easy to save too fatty mince. You will get a perfect culinary masterpiece that your family will definitely love!
