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withdrawn, the salt can but still fully distributed during frying.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