Choosing the right meat for minced chops It is probably one of the most important issues that affect the taste of the whole meal. It’s best to choose a good quality product and from a proven source. The most popular meat for minced cutlets is ground porkspecifically – chuck steak or shoulder. Perfect minced will also come out of combined types of meat – pork and beef.
To prepare traditional ground It is better to avoid lean meat, for example from turkey breast. Fat is a very important element – it not only affects the taste, but also the consistency. This kind of “slimmed” cutlets will not be as juicy as in the version prepared from the pork shoulder.
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Prepared well Minced chops are characterized by a spectacular taste and excellent juiciness. How to make this meat dish plump and literally melt in your mouth? Ingredients are a very important issue here – you should not forget about adding eggs and soaked bread in milk. Many people add a small amount of water to it before kneading the meat, which can also have a positive effect on the consistency of the cutlets.
It should be noted that Not only the ingredients are important here. The frying technique also has a great influence on meat juiciness. Minced chops should be frying in hot fat – rapeseed oil or lard (some recommend frying in clarified butter). It is important that Put the cutlets on a properly hot fat and fry them for a while on high heat, and then on average until they are browned from two sides (which should take about 4 minutes).
Many people are afraid that During frying, minced chops will absorb huge amounts of fat, which will become hard to digest. Fortunately, there are ways that will avoid this. First of all – put the cutlets into well -heated oil or lard. They should not be placed in a pan, When the fat is still coldbecause then a large part will be absorbed by minced.
Interestingly, in a reduction of fat absorption by minced chops, adding a certain ingredient to the meat mass can also help. It is a small amount of potatoes grated on small meshes. This method will work when we don’t have bread or eggs – Potato will not only prevent fat absorption by groundbut will also have a positive effect on the juiciness of the cutlets. It is worth knowing that potatoes can also be used in a different way. One of Grandma’s tricks he was that The peeled piece of potato was added to the pan and ground. The vegetable was absorbed by excess fat, and the cutlets came out perfect.
After frying ground, it’s good put them on a grille (for example, a grate from the oven) located on a folded paper towel. Thanks to this, excess fat will flow freely onto the towel, and the chops will remain crunchy.
Source: Naz NowoKuje.pl, Sazemer.pl
