Minced meat can be used to prepare a wide variety of dishes - from cutlets, cabbage rolls and dumplings to pies and delicious casseroles. To make the minced meat tasty and juicy, you need to know some of the secrets of its preparation.
First of all, you need to check the sharpness of the grinder blades, otherwise even the freshest high-quality meat will not be able to turn into a perfect and evenly rolled minced meat. The meat must be fresh, because when frozen, useful substances are lost.
Minced meat requires additional ingredients. Typically, these are salt and pepper, garlic and onions, herbs and, in some cases, mushrooms. All components directly affect the taste and texture of the minced meat. If you are going to make cutlets from minced meat, you will additionally need bread and eggs, and rice is often used for stuffed cabbage.
The softer and juicier the minced meat, the better. To achieve this, you need to not only pass it through a meat grinder several times, but also carefully beat it off, sharply throwing the mass on the table. This is a noisy process that requires 15-20 repetitions, but the meat will begin to give off juice.
Whipped protein will help to make the minced meat fluffy and fluffy. If suddenly the mixture turns out to be rather dry, an egg (both white and yolk) will come to the rescue. In the event that the minced meat is slightly watery, you can correct the situation with boiled potatoes or a crust of bread, previously chopped or ground.
Most often, minced meat is made from equal amounts of pork and beef, so you can be sure that it will turn out tender and juicy. If only beef is used or, for example, chicken, which are considered dryish, you can add a little heavy cream. It is permissible to add lemon juice with a small amount of water to minced fish for juiciness.
