Ground meat is the perfect filling for a variety of dishes, because, using it, you can cook not only cutlets or pasta flotsky, but also a variety of pies, casseroles, and first courses.
What should be purchased minced meat – the rules
Nutritionists argue that ready-made minced meat is much healthier for the gastrointestinal tract than meat cooked in pieces, as it is more quickly digested and better absorbed. In addition, lean pork is better than beef, and even for baby food.
Determine “by eye” the quality of minced meat in the store is difficult, but there are several criteria:
- color – good minced meat is pink-red or dark red in color, and the juice is light or transparent;
- composition – there is no animal protein, gelatin, or spices;
- shelf life – it is best to buy chilled or frozen minced meat.
The safest and best option is to buy a piece of fresh meat and ask the butcher to grind it in front of you. Then come home, use the minced meat to make a dish, and put what’s left in bags and freeze it.
Defrost minced meat should also then be properly – leave it in a deep container in the refrigerator for 24 hours. In no case you can not defrost minced meat in warm water or at room temperature, otherwise, it will instantly breed bacteria.
How to make minced meat for meatballs, cutlets, or other dishes
In order to make perfect airy mincemeat yourself, you need to take a piece of meat, wash it and separate it from the bones, if any. Next – chop the meat in a blender or meat grinder, preferably do it twice, then the mince will be more tender. Additionally, it is worth kneading the mince with your hands, saturating it with oxygen.
If you are wondering what to add to mincemeat for juiciness, remember – ground beef will taste better if you pour a little vegetable oil or frozen butter, and then season with chopped herbs, pepper, spices, onion, and garlic. Dry minced meat is slightly diluted with water, milk, cream, sour cream, or tomato juice.
Eggs are not put in the mince for juiciness – they act as a binding component, giving the mince elasticity. If you do not eat eggs, they can be replaced by shredded cheese, grated raw potatoes, or potato starch. You can thicken too-thin minced meat with dry bread crumbs, flour, and boiled potatoes.
Useful tip: If you cook minced meat in advance, add any additional ingredients immediately before cooking, otherwise they will change the taste of frozen minced meat.