Prepare art – skill acquirable, acquired over time, ability to cook well – a gift. Mincemeat - here, apparently, the simplest: mix all ingredients, to take meat as a basis and - here it, it is ready. But that forcemeat turned out really gentle and tasty and didn't spoil a main course, it is necessary to know some rules of preparation.
Instruction
1. The most tasty and juicy forcemeat is prepared independently, in house conditions. It much more naturally bought in shop, will give nobody to you 100% of a guarantee that is its part. If you decided to make the mixed forcemeat from two and more types of meat, don't forget about compatibility of products. For example, meat of a turkey will be bad to be combined with chicken. And pork perfectly is in harmony with beef. Because of incorrectly picked up ingredients and an incorrect proportion sometimes dry forcemeat also turns out. Therefore follow the exact instruction of your recipe.
2. If chicken forcemeat turned out dryish, add to it egg and a little sour cream. Well mix and remove for 10-15 minutes in the fridge.
3. Forcemeat from beef will turn out more juicy if you add to it a little beef cook water. This method is used at preparation of hamburgers.
4. That forcemeat turned out gentle and air, add to it the vitellus separated from protein and properly shake up. Especially this method will approach at preparation of a minced fish and forcemeat from veal.
5. That forcemeat became more juicy, put it in a package, strong tie and beat off about a table within 5-7 minutes. Meat surely will give juice and will reduce amount of air that will make it more elastic and gentle.