Advice 1: How to make the meat juicy

The art of cooking – a skill that can be acquired, acquired over time, the ability to cook tasty gift. Meat stuffing - here's would seem the most simple: mix all the ingredients, take the meat and - here it is, ready. But the beef was really tender and tasty and didn't spoil the main course, you must know some rules of cooking.
How to make the meat juicy
Instruction
1
The most delicious and juicy beef is cooked by yourself at home. It is much more natural store-bought, nobody will give you a 100 % guarantee that enters into its composition. If you decided to make mixed mincemeat of two or more kinds of meat, do not forget about the compatibility of the products. For example, the Turkey meat will be bad to combine with chicken. And pork in perfect harmony with the beef. Because of the mismatched ingredients and the wrong proportions and the result is sometimes dry stuffing. So follow the exact instructions of your prescription.
2
If chicken stuffing turned out a little dry, add an egg and a little sour cream. Mix well and remove for 10-15 minutes in the refrigerator.
3
The minced beef will be more juicy if you add a little beef broth. This is the method used in the preparation of hamburgers.
4
To the minced meat turned out light and fluffy, add the separated from the protein and egg yolk and whisk well. This method is particularly suitable in the preparation of fish minceand minceand veal.
5
To the meat become more juicy, put it in a bag, securely and repel on the table within 5-7 minutes. The meat will be juicy and reduce the amount of air that will make it more elastic and supple.
Note
Ready stuffing keep in the refrigerator for days. If you've made too much stuffing, leftovers put in the freezer. Just remember that it should be stored not more than 1 month.

Advice 2: How to make a delicious stuffing

The taste of beef depends on what meat's in it and seasonings. From stuffing make so many different dishes: burgers, meatballs, kebab and so on. Recipe of meat for each dish your own. Presented intended for the preparation of cutlets and meatballs.
How to make a delicious stuffing
You will need
    • chicken meat 300 g
    • lean beef - 700 g
    • 2 bulbs
    • a piece of white bread
    • 2 eggs
    • olive oil
    • salt
    • pepper
    • greens-to taste.
Instruction
1
For making stuffing you need to prepare a deep bowl to make it easier to mix the ingredients.
Take the meat for the stuffing, carefully wash it under running water and dry. Cut into pieces. Below the meat are delicious, the meat is better to take fresh, chilled, not previously frozen.
2
Crank meat through a meat grinder (or chop in a blender) - as anyone familiar. The last method of grinding a few preferable as using the blender to mince particles of desired size and consistency.We must remember that the stronger the shredded meat, the tenderer will have completed the dish, the easier it is formed from such a minced meat patties and the faster they are cooked. And Vice versa: the larger particles of meat, the worse from it molded products, which in the cooking process can fall apart, and the more time-consuming in their preparation. Therefore, the consistency of the stuffing is prepared on the basis of his appointment. If the meat is too lean, you can add either more chicken, or optionally mix with minced pork ham.
3
Soak the bread in cooled boiled water and finely chop (you can mash them with a fork). To the end to wring the water out of the bread does not need. Add bread to meat stuffing. Finely chop the onion and fry it in olive oil until transparent. Cool. RUB the garlic on a fine grater (if you need to cook the patties with garlic). Add the onion, garlic and eggs in the minced meat. You can put shinkovannuyu herbs to taste (dill, parsley). Season with salt and pepper and thoroughly mix.Ready stuffing put in the fridge for half an hour so that it is uniformly impregnated with salt and spices. Stir again. Delicious beef is ready for further manipulation!
Note
To prepare the filling, you can take beef, veal, pork, lamb, chicken. For different recipes of different meat. Usually do mixed minced meat, which gives the finished dish a special flavor, texture and aroma.
Useful advice
White bread can be replaced with raw potatoes rubbed on a fine grater, or semolina.

Beef stored in the refrigerator for no more than a day, because it very quickly breed bacteria.
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