Minced meat is an incredibly popular product from which you can prepare many delicious and simple dishes.
However, there are certain nuances that need to be taken into account and known when working with minced meat. They were shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
1. Meat selection is the basis for the quality of minced meat. Use fresh, chilled or frozen meat that does not have foreign odors.
2. To ensure quality mince, make sure your knife and grinder mesh are sharp. If they are dull, they will tear the meat instead of cutting, resulting in a texture different from what you want.
3. Before mincing the meat, it needs to be thoroughly cooled or slightly frozen. This simple step will help preserve the structure of the meat.
4. To make the mince smooth and juicy, add a little cold water or milk to it and then mix thoroughly.
5. Eggs and bread are added to the mince to bind all the ingredients and make it soft, but not to increase its juiciness. The juiciness of the mince depends on the fat content of the meat, so the more fat in the meat, the juicier the mince will be.
6. To improve the taste and aroma of the minced meat, add pre-fried onions, garlic and your favorite spices.
7. When you buy ready-made minced meat, pay attention to its category. Category "A" means that the minced meat contains at least 80% muscle tissue. If the package indicates category "B", this means that the proportion of muscle is from 60 to 80%.
8. It is important not to freeze minced meat together with onions, herbs and garlic. These ingredients do not tolerate freezing well and after defrosting they release a lot of moisture, which can negatively affect the taste and texture of the minced meat.
9. Minced meat should only be defrosted in the refrigerator to preserve its taste and beneficial properties.
Earlier we shared a recipe for a jellied pie with sour cream.
Expert: Julia Arkhipova
