Some housewives deliberately freeze minced meat before starting to cook something from it.
The same applies to minced meat, chicken or fish.
Why they do this is explained by the expert of the online publication BelNovosti in the field of cooking, chef Yulia Arkhipova .
It turns out that freezing meat makes it much more tender in the end.
An important condition: you should put into the freezer not just meat minced in a meat grinder, but minced meat with the addition of onions and spices.
Don't be afraid that as a result of such a "procedure" the minced meat will acquire sour notes - just remember that frozen semi-finished products, in the production of which minced meat "actively participated" (meatballs, cutlets, meatballs, etc.), have always been popular.
You don’t have to worry about frozen minced meat dishes falling apart during cooking: try to solve this problem by adding liquid cottage cheese to the minced meat mixture instead of an egg.
Cheese, previously grated, is equally suitable for this purpose.
Previously we talked about how to make the perfect gravy .
Expert: Julia Arkhipova
