The best forcemeat from meat turns out if independently to prepare it in house conditions. From it dishes turn out more tasty, than from bought in shop. Houses during its preparation it is possible to change consistence of a semi-finished product and its taste, to mix meat in different proportions, to add ingredients what want.
In house cookery use for forcemeat such types of meat as veal, beef, pork, chicken, a turkey more often. They can be taken in pure form or to mix with other grades of meat. Beef is well combined with pork, rabbit flesh and chicken meat, pork and chicken meat. You shouldn't add mutton as at it the peculiar flavor and a smell is rather strong to the mixed forcemeat. For forcemeat from bird's meat you shouldn't use "white" - it a little dryishly, the necessary consistence of weight can not turn out.
It is possible to add sour cream, cream, crude egg to the forcemeat which turned out dry. Ground beef can be made with a beef fat or broth.
Add boiled potatoes to the weight which turned out too liquid, it is a little torments, grain crumbs. They incorporate moisture and fasten forcemeat.
For giving to lightness forcemeat in it it is possible to add the egg white beaten to a condition of foam. Such reception is good for preparation of forcemeat from fish or veal. To give to weight the fortress, elasticity, it should be beaten off, having properly beaten about a table or just palms.
In preparation time of forcemeat often forget about such rule – all ingredients for improvement of consistence should be added at a vymeshivaniye, additives for taste – at the very end of cooking.
You store the made forcemeat in the fridge no more day. It is good when it is made in several hours before cooking from it some dish. That its structure and consistence turned out more homogeneous, put a bowl with ready forcemeat to the quiet, cool place.