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Searing minced meat properly: we all make these mistakes

2020-09-29T11:26:51.872Z


Searing minced meat is not as easy as many people think. Everyone makes these mistakes.


Searing minced meat is not as easy as many people think.

Everyone makes these mistakes.

  • Minced meat

    is a popular ingredient in sauces, stews and burgers.

  • However, there are a few mistakes to avoid.

  • This gives the minced meat an aromatic flavor and prevents it from

    losing water

    during

    frying

    .

Offenbach - Whether in classic Bolognese, Italian lasagna or spicy chili con carne:

minced meat

is versatile.

Although many believe that it is also easy to prepare,

minced meat

has a few special features

that need

to be taken into account when roasting - this is the only way to guarantee the minced meat is aromatic and juicy.

First of all, it is important to buy good meat.

Cheap

minced meat

from the supermarket often comes from pigs and cows that are fed with fattening agents.

As a result, they build up more muscle mass, which the meat

loses in the form of water

during

frying

and then becomes dry.

Therefore: Better to buy minced meat less often and spend a few euros more at the regional butcher.

Frying minced meat: It all depends on the quality of the meat

In addition, the

meat

must absolutely be fresh.

A few gray areas are harmless, but overall it should be a strong red color.

After shopping, you should immediately chill the minced meat and process it as soon as possible to prevent it from going bad.

However, the meat should be taken out of the refrigerator about 15 minutes before preparation so that it is not too cold.

As Münchner Merkur writes in an article, very cold

minced meat

releases a

lot of liquid

due to the sudden temperature difference when

roasting

, collapses and becomes dry instead of juicy and aromatic.

Another factor that has a big impact on the end result of a ground beef roast is when it is seasoned.

However, opinions differ greatly here.

Minced meat: Not every pan is suitable for frying

While some argue that it would make no difference whether the

ground beef

before the

roast

is salted, others are convinced that salt would the

meat

extract water.

According to a report by "gofeminin.de", however, it is advisable to add the salt while frying.

The minced meat doesn't have to be completely cooked, but it shouldn't be completely raw either.

So the will

hack

no

water

withdrawn, the salt can but still fully distributed during frying.

However

, you should only add

pepper and other

spices

at the end of preparation:

Pepper

forms

bitter substances

when it is

hot

.

When cooking with minced meat, the

kitchen utensils

also play

a crucial role.

If you want to sear a large portion of meat, you need an appropriately large pan.

If you don't have such a large pan, the meat should be seared in several small portions.

This ensures that the meat can sear well and develop roasted aromas.

Even if minced meat already contains fat, you should always fry it in a little fat.

Do not stir the minced meat in the pan immediately

For this purpose, suitable

vegetable oil

such as rapeseed or sunflower oil is best, because this can heat up very high.

Only when the fat is really hot should the meat be added.

Instead of swinging the wooden spoon directly, it is important that you

let

the mince

fry

briefly in the pan without stirring

- this allows the delicious roasted aromas to develop and watering is prevented.

After about five minutes, you can

turn

the

minced meat

.

But be careful: the meat must not cook too long!

While it should be browned all over and no more pink spots, leaving it in the pan for too long risks it becoming chewy and losing its flavor.

When the

meat

is done, it can be processed further: into a fruity sauce, a stew, filled with vegetables and much more.

(tt)

List of rubric lists: © Manuela Rüther

Source: merkur

All life articles on 2020-09-29

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