If you have purchased the meat of several types, be sure to keep them in separate bowls, covering with clingfilm or a plastic bag. It is important to avoid contact with other products and smells. Do not expose the re-freeze meat, because of this, the taste much worse. Therefore, immediately divide it into desired portions to avoid thawing and subsequent freezing.
The shelf life of ground beef depends on the degree of cooling, that is, the stuffing, the storage temperature is from +2 to +6 degrees, it is impossible to store more than 12 hours. Frozen at the temperature of 12 degrees can be stored for up to 30 days. To 3 months you can keep the meat frozen at a temperature of – 18 degrees.
If you have purchased frozen meat and thawed it, then use the product completely. The beef, which is Packed in a plastic container, do not open until such time as you do not need.
If you buy chilled beef and want to freeze it, then do it immediately, because chilled meat is very short shelf life. And you don't know how long he was on the shop counter. Freeze the meat in such portions that you will be able to use fully in the preparation of any dish. On each bag write the date of packing, this will help you to determine the degree of freshness and shelf life of the product.
Wanting from frozen meat to prepare a dish, defrost it in advance, about a day before cooking. In addition, to defrost the ground beef is recommended, placing it in the refrigerator, it will not allow bacteria to multiply as quickly as it occurs at room temperature. Yes, and the meat will be more fresh and juicy.
Advice 2: How to make a stuffing for ravioli
The most important thing in cooking any dish is a choice of high-quality and fresh ingredients. Only fresh, juicy meat will ensure that the dumplings taste great. As the main ingredient you can use pork, beef, veal, lamb, Turkey meat or chicken meat and more. It all depends on your taste and preferences. Classic stuffing for ravioli includes three kinds of meat - beef, pork and lamb. To give richness, we also added to the mincemeat a little milk.
You will need
- 500 gr. beef;
- 300 gr. lamb;
- 200 gr. pork;
- 100 gr. lard;
- 100 gr. milk;
- 2 bulbs;
- 2 cloves of garlic;
- black pepper;
Rinse meat with cold water and Pat dry with paper towel.
Cut meat and fat into small pieces.
Scroll through the meat grinder alternating between pork, beef and lamb.
Onion peel and cut into 4 pieces and also scroll through a meat grinder.
Garlic peel and pass through a masher.
Add the onion and garlic ready to mince.
Salt and pepper the meat.
Mix thoroughly minced meat, gradually adding the milk.
Prepared stuffing and cover with a tea towel before use, let stand 15 minutes.
For the formation of the ravioli stuffing is better to scoop a little spoon.
Advice 3: How to make stuffing for stuffed cabbage correctly
Despite the wide selection of shopping products, make cabbage rolls with their hands and enjoy home delicious lunch. The stuffing can be cooked with meat, mushrooms or vegetables. Depending on this, the cabbage will turn vegetarian or for meat eaters. Customize your serving dishes with various sauces made from sour cream, tomatoes, bell peppers, hot peppers.
You will need
- Minced meat (the first option):
- the flesh of beef – 400 g;
- rice – 100 g;
- onion – 4 heads;
- salt and black pepper;
- lemon juice – 1 tsp
- Minced meat (the second option):
- minced beef – 500 g;
- yolk – 1 piece;
- cream 23% - ½ glass;
- onion – 1 piece;
- cumin – 1/3 tsp;
- salt to taste.
Minced meat (the first option).Rinse the beef in cold water. Detach the meat from the tough sinews, films, grease. Chop small pieces and scroll through a meat grinder.
Peel the onion from the husk. Two onions the second time skip the meat through a meat grinder. And two onions, fry in oil in a pan until clear and put in the prepared mince.
Pour the rice in a sieve and sort through it. Remove foreign matter. Rinse the rice with warm water from the tap, and then wash over with hot water from the kettle.
Place the saucepan on the fire. Pour it in the boiling water from the kettle. Water should be six times greater in volume than rice. When the water boils, add salt and put the rice. Cook it until tender and drain in a colander, to stack.
Mix the minced meat with boiled rice. Season with salt and add some pepper as you like. If you are preparing stuffed cabbage from fresh cabbage, add to stuffing a little lemon juice. When cooking sauerkraut additional acidification is not required.
Minced meat (the second option).Prepare homemade meat first recipe. When buying beef, try to immediately allocate your purchase, what kind of meat and what you will need. The stuffing can be prepared in advance and stored for several weeks in the freezer.
Peel and chop the onion. Put it in the stuffing. Add the cream and egg yolk. Stir, season with salt and sprinkle with cumin. Fluff stuffing with a fork.
Wrap any of the cooked mince in boiled cabbage leaves. Fry the envelopes or rolls in the pan on both sides. Place in a deep saucepan. Pour the diluted tomato paste with sour cream and place in a hot oven. Bake at a temperature of two hundred degrees for about half an hour.
Disassemble the meat grinder right after cooking meat. Put all items in a large bowl, add a tablespoon of baking soda and pour hot water. Rinse thoroughly, then rinse in warm water. Wipe dry with a soft towel and leave to dry. Assemble a meat grinder.
Advice 4: How to store meat in the freezer
This product, like meat, is usually stored in quantities designed for cooking multiple dishes. This means that it will need to be frozen and stored in the refrigerator and use as needed. To all the benefits of fresh meat left in the frozen piece, you need to follow certain rules of freezing and storage.
How to choose meat for storage
Naturally, frozen and stored should only be the meat, as you are sure that, after all, is a perishable product. In the meat that were stored with infringement of technology, very quickly develop bacteria, it begins to decompose and rot, they have an unpleasant odor, the surface becomes slippery, the color of his lighter, and then it acquires a greenish tint. To eat such meat as food becomes dangerous.
But fresh meat of newly slaughtered animal can't eat immediately after, or folded for storage – it should lie down for 2-3 days at 5 ° -8 ° C, so it began the fermentation, it became more delicious, soft, succulent and easier to digest.
How to store meat in the fridge
In the event that you are going to cook fresh meat over the next 2-3 days, to remove it in the freezer does not make sense. How to store meat depends on the age of the animal. If it is meat of an adult animal, it is well preserved and on the bottom shelf of the refrigerator at a temperature of 0 to 3oC, but if the animal is young to keep the meat in the refrigerator for only one day.
So the meat is better preserved before you put it in the freezer, have the pieces and separate the flesh from the bones.
If you need to store meat for a long time, for this purpose, the freezer. Cut into serving pieces meat should be wiped with a paper kitchen towel to keep it moist. Each piece should be tightly rolled up in plastic wrap or tightly wrap in a plastic bag to prevent the access of air. If meat made the meat, it is also Packed into portions and laid out in packages.
Wash the meat before removing it for storage in the freezer is not recommended.
To completely eliminate the access of air, you can also make an ice glaze on the meat. For that, the pieces should first be put in the freezer in plastic bags at 1-1. 5 hours, so it's a little podmesa. Then remove the meat and dip each piece into cold water, then put in the freezer. Repeat the operation 2-3 times and meat, covered with a solid ice crust, will be able to keep juicy and soft.
The meat of adult animals can be stored in the freezer up to 6 months for young animals, this time is reduced by half. If your freezer has a function of quick freezing, laying on storing several servings of meat, use it to the resulting water crystals do not have time to damage and disrupt the structure of the meat. It also allows you to keep the nutritional goodness of the meat to the maximum extent.
Advice 5: How to cook stuffing for cabbage rolls
Stuffed cabbage is a delicious dish that you can cook almost all year round. Even better for them to use Mature autumn cabbage. The meat for the stuffed cabbage shall be the average of fat, so usually for minced meat is better to take or not fatty pork or a mixture of beef and pork. The stuffing on the cabbage rolls add rice, so this dish is not only delicious but also very filling.
You will need
- Pork or beef 0.5 kg,
- Rice – 100 g
- Onion – 1 piece,
- Carrots medium size – 1 piece,
- Dill fresh,
- ground black pepper,
- Vegetable oil.
Pour the rice in a small pot, rinse it under cold water. When the water will be light, drain it, leaving the pot a certain amount of water 5 inches above level of rice. Put the saucepan on the fire, when the water boils, reduce the heat and cook the rice on low heat for about 15 minutes. Then turn off the pot and drain the water. The rice should be slightly damp.
Grind in a meat grinder stuffing, put it in rice. Finely chop dill, add it to the stuffing.
Onions finely chop, carrots to RUB on a large grater. Heat a pan, saute the onions until Golden brown, then put in the pan the carrots and fry them lightly together with the onion. Pour two-thirds of the contents of the frying pan into the meat and rice, add salt, pepper, and stir. Your stuffing for stuffed cabbage is ready. The remaining fried onions and carrots then add to a pot in which to cook the cabbage rolls.
This stuffing can be used for the filling of stuffed peppers, tomatoes or dolma.