Dish of minced meat have many advantages: they quickly prepared, have a wonderful taste and delicate texture, are inexpensive. And that products get a tasty stuffing and preserved meat juices, it is important to properly prepare the cake mix. Each cook has his secrets, how to improve the meals of meat.

Benefits

Advantages of minced meat dishes are obvious. Stuffing - a product available, it is easy to do in the presence of a meat grinder, or buy in the shop if there is no grinder. Particularly pleased that the finished ground beef is generally cheaper than meat, because it is usually prepared from scraps. Houses on the stuffing is also possible to put 'sub-standard' pieces of meat that are not suitable for frying, baking or quenching.

Meals of minced meat are usually very quick to prepare. Soup with meatballs cooked fifteen minutes, while on the other cooking soup on a meat broth you can spend a few hours. Products made of minced no need to spend hours simmer until tender - by a loose structure, they are always gentle. Cutlets, meatballs, casseroles and meat rolls easily chewed and digested easily, so the dish of minced meat is often recommended for children, the elderly and immunocompromised.

Finally, a dish of minced meat - it's delicious. They are infinitely varied, especially when using different types of minced meat and poultry or fish. Stuffing combined with almost any product that allows you to reinvent the dishes are literally "out of nothing."

Secrets of a tasty stuffing

Buy beef in the store - not the best idea. Often, stuffing made from industrial manufacturing waste, veins and fat, that is, the mass fraction of meat in it is small. To reduce the cost of production in ready-minced manufacturers can add soy, colorants, additives, retain moisture.

If the house has a chopper, it is best to cook the stuffing yourself. Blender in this case, will not work - it's too hard and uneven grinds meat fibers, turning them into a puree with some solids. Slice and dice the meat evenly grinds, grinding it. This not only keeps the stuffing taste and aroma of meat, but also gives it a nice texture.

It is believed that the best is obtained from a mixture of different minced meat. For example, a filling for ravioli is the tastiest beef with the addition of pork and lamb. Good burgers are obtained from ground beef with a small amount of pork. Pork and pork, ground beef - a great idea for dishes with vegetables, such as cabbage or stuffed peppers.

What added to the stuffing, depending on the recipe. For some foods, such as classical hamburgers, beef used without additives. When preparing the sauce of minced meat, then add the vegetables to the meat, sometimes - wine, milk, flour. To one of the most common additives include chopped onions - raw or fried: it gives the product a specific taste and juiciness.

When cooked minced meat products lose their juice and become tough and tasteless. To avoid this, it needed supplements that can keep the juice. Typically, this is used for white bread. His release from the crust, dried, soaked in water or milk, squeeze and add to the meat. Instead of bread, you can use semolina (in this case the stuffing should be given half an hour to stand before cooking to semolina swollen), breadcrumbs, grated potatoes. All these additives are impregnated instantly frying meat juice and is not felt on the palate.

If products from minced meat prepared for a long time (eg, stewed in sauce), they can add a half-boiled rice or other grains. The result is familiar to all meatballs or "hedgehogs", as well as an excellent filling for stuffing vegetables. During the preparation of juice and soaked rice is particularly tasty.

There is no consensus about whether to add to the minced eggs, no. The well-known chef William Pohlebkin claimed that these additives make the taste a dish rough and primitive. At the same time, many put in a cutlet mass whole egg, egg yolk or protein. These additives impart tackiness necessary mince and burgers do not fall apart during cooking to pieces. Do not do without the eggs and the preparation of large-scale production of minced meat, which should keep the form, for example, meat rolls. A small meatballs or croquettes, and so does not fall apart, add the eggs only spoil the taste.

A variety of dishes

In the arsenal of housewives there are usually only a few dishes from cutlet weight. Meanwhile, the list of dishes of minced meat is very wide, and you can cook them in many different ways: boiled, fried, stewed, baked.

The first thing that comes to mind - it's burgers. Breaded Breading: the secrets of delicious fried foods   or without fried or baked in the oven, fragrant juicy burgers like almost everyone. Also, fried in boiling oil Brizol (cakes of minced meat in the egg), meat fritters with various vegetables.

Stewed in sauce and other products made of meat, such as meatballs, "hedgehogs" zrazy small rolls. Sometimes pre-fried quickly, sometimes immediately lowered into the boiling sauce - tomato, mushroom, milk, onion, or any other.

Large rolls of minced meat with various fillings and meat casseroles (including the famous lasagna) baked in the oven. Before baking them is usually smeared sauce or sour cream Smetana: untold riches of Russian cuisine , Sprinkle with cheese to form a delicious crust. Good and grilled minced meat products, for example, kebabs, sausages and burgers.

Stuffing is very good as a filler for vegetables: it's an easy way out of a small amount of meat to prepare a meal for the whole family. Stuffed can be virtually any vegetables, as well as large pasta.

Products made of dough with minced meat in almost all the national cuisine: dumplings, ravioli Ravioli: a treasure of Italian cuisine , Manta rays, and sorcerers khinkali boiled in water or steamed, fried pasties belyashi and in plenty of boiling oil. Sometimes ground meat for cooking such dishes mixed with vegetables for juiciness.

Maria Bykov

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