The best minced meat is obtained if you cook it yourself at home. It makes the dishes tastier than the ones bought in the store. At home, during its preparation, you can change the consistency of the semi-finished product and its taste, mix the meat in different proportions, add the ingredients you want.
In home cooking, meat types such as veal, beef, pork, chicken, and turkey are often used for minced meat. They can be taken neat or mixed with other meats. Beef goes well with pork, rabbit and chicken, pork and chicken. You should not add mutton to the mixed mince, since it has a strong enough specific taste and smell. For minced poultry meat, you should not use "white" - it is somewhat dry, the desired consistency of the mass may not work out.
You can add sour cream, cream, and a raw egg to the resulting dry minced meat. Ground beef can be cooked with beef tallow or stock.
Add boiled potatoes, a little flour, bread crumbs to the mass, which turned out to be too liquid. They absorb moisture and hold the minced meat together.
To give the minced meat airiness, you can add egg white whipped to a foam state. This technique is good for preparing minced fish or veal. To give the mass strength, elasticity, it must be beaten off, thoroughly beating it on the table or just with your palms.
During the preparation of minced meat, this rule is often forgotten - all the ingredients to improve the consistency must be added when kneading, additives for taste - at the very end of cooking.
Store the prepared minced meat in the refrigerator for no more than a day. It is good when it is made a few hours before you prepare a dish from it. To make its composition and consistency more uniform, place the bowl with the prepared minced meat in a calm, cool place.
