Many housewives dream of finding a way to quickly improve the consistency of minced meat.
And there is nothing surprising in such a desire: every gourmet wants the cutlets to be as juicy, tender and tasty as possible.
It is desirable to achieve a similar result when preparing filling for dumplings, pies, chebureks or belyashi.
It would seem that a “magic” ingredient that allows you to instantly turn ordinary minced meat into the ideal base for an appetizing meat dish simply does not exist.
However, in reality, such a product does exist. And it can probably be found on one of the shelves of the refrigerator.
What product are we talking about?
The secret to the juiciness and excellent consistency of the minced meat is the use of butter.
And it is desirable that this product be solid. Therefore, it is worth pre-cooling or even freezing it.
The hardened bar should be crushed using a grater. The resulting "shavings" should be added to the mince.
It is advisable to maintain the following proportion: per kilo of meat base - approximately 100 g of oil component.
