What is the secret of the extraordinary taste, tenderness and juiciness of cutlets, meatballs, meatballs, dumplings and other meat products? Of course, as minced meat! The fragrant homemade burgers are well worth the trouble. Moreover, making delicious and original minced meat is not difficult at all.
Instructions
Step 1
Select the composition of the future minced meat. It can be made both from one type of meat, and from meat "platter". The latter option is preferable - changing the proportions, you can get a different taste and texture of the final product. For example, adding pork will make the beef mince more fatty and tender, and adding a little minced lamb or minced lamb to the mixture will add a spicy note to the cutlets or meatballs. A good option is the addition of tender and dietary minced chicken to minced beef - this mixture is great for dietary nutrition.
Step 2
The meat prepared for minced meat must be thoroughly washed, the skin, veins, bones must be removed, and the prepared product must be cut into small pieces. Now it's up to the meat grinder. The advantage of minced meat is that you can use any pieces for it - fillets, trimmings, all kinds of meat "substandard". Minced meat can be made from ice cream, steamed or chilled meat without much damage to the taste. However, you need to make sure that no veins and small bones get into the meat grinder. Use only high-quality meat - a tainted piece can ruin the whole minced meat.
Step 3
It is worth adding a little bread soaked in milk to the minced meat for meatballs or cutlets - this will make it airy and juicy. Put a raw, whole egg in the mixture - it will give future cutlets elasticity and help to maintain their neat shape. You can drip soy sauce into the minced meat intended for pasties or whites - it will reveal the taste of the meat and give it the necessary piquancy.
Step 4
The necessary component of minced meat is spices. Lack of salt will ruin even the best recipe. Therefore, feel free to sample the minced meat as you cook it. It's a good idea to add dried herbs like parsley, celery, dill, or rosemary. A pinch of thyme will add a touch of French cuisine to the dish, while basil is perfect for Italian dishes.
Step 5
An indispensable component of good minced meat is onions. Most often it is added raw, directly during the grinding of meat. But you can give the minced meat an interesting flavor nuance by adding not raw, but pre-fried finely chopped onions. Garlic is also good. A few finely chopped raw cloves will add an appetizing aroma and taste to even not very successful minced meat - for example, a purchased one.
Step 6
The final stage of preparation is mixing the resulting mixture. It's better to do it not with a spoon, but with your hands. The chefs assure that this kind of minced meat turns out to be really tasty. It is "kneaded" like dough, turning it into a homogeneous, plastic mass. The resulting minced meat should look and smell delicious - this is a sure sign that it turned out to be of high quality.
