From mincemeat it is possible to prepare a set of tasty dishes. But it is pleasant to buy ready forcemeat not by everything. It is much better to make it independently. For preparation of forcemeat meat needs to be crushed.
It is required to you
- - meat;
- - manual meat grinder;
- - electric meat grinder;
- - blender with a bowl;
- - two sharp knives;
- - board for cutting of meat;
- - grater.
Instruction
1. It is the simplest to make mincemeat by means of the meat grinder. Meat grinders are manual, and happen electric. With manual it is heavier to cope, but for it meat isn't obligatory to prepare so carefully, as for electric. Before processing a steak on the manual meat grinder, it is necessary to wash up it, to get wet with a napkin, to cut out all veins, films, the remains of bones. Then to cut about 6х6 centimeters on pieces. The meat grinder needs to be assembled correctly – knives by fine edges towards a lattice – and to fasten to a land surface.
2. If meat very sinewy to remove all veins it won't turn out. That they weren't reeled up on knives, meat pieces before milling, it is necessary to freeze a little. Then knives will cut veins easily. Sinewy meat won't be suitable for the electric meat grinder. It it is necessary to stop and remove often the veins which are reeled up on knives. Therefore it is better to clean and cut previously meat on small pieces – 3-4 centimeters.
3. Chicken fillet or young veal can be processed in a blender bowl. Only it is necessary to cut before a grinding absolutely small pieces – no more than two centimeters. Some don't love consistence of the turned-out forcemeat. And someone on the contrary likes light and airy cutlets from the forcemeat made in the blender. To grind sinewy meat in the blender it won't turn out, everything will be reeled up on knives. Beef or pork fillet can unevenly grind the blender: a half in puree, and a half – pieces.
4. If in the house there is no izmelchitelny device at all, it is possible to process meat manually by means of a knife. Only knives has to be two and very sharp. So do in the east. Meat gives all the best on a wide board. Two sharp knives which very quickly chop meat undertake. Movements have to be as if at playing a drum drum sticks. Meat at the same time is crushed and mixes up, moving aside. Meat has to be chopped, but not be cut. As if to knife one on small pieces, all the same it pieces will turn out (and time will occupy much). And if to cut with two knives, forcemeat of a coarse grinding will turn out.
5. There is also last, absolutely force majeur way of meat chopping which requires the deep freeze and a usual large grater. The grater has to be sharp. Meat is peeled from veins and put in the deep freeze by one piece, it is better oblong which is convenient for holding in hand. There it has to freeze well. And then refrigerated meat quite easily rubs on a grater.