How to make mince without mincing: 3 ways

Cooking minced meat using a meat grinder involves many difficulties. This includes the collection, analysis, washing, drying device. Unpleasant fuss is practically not caused by anything, it is easier to cook the stuffing with improvised tools. You need sharp knives, a chopping hammer and a grater with large holes. Let's talk about each method in more detail.

How to cook the stuffing with a grater

1. Pick up a low-fat piece of pork, send it to the freezer until it is partially cured. Next, remove the meat, leave at room temperature for 10 minutes.
2. The allotted time is set aside for the raw materials to partially melt, but at the same time remain solid. Now grease the grater with vegetable oil from the side that will be involved in the process.
3. If a piece of meat is large, chop it into several sections of a rectangular shape. Begin to rub the bar slowly and evenly, the pieces form a uniform stuffing.
4. From the product you can cook meatballs or meatballs. The stuffing is perfectly preserved in the freezer. It is enough to pack it in bags or containers, and then cork hermetically.

How to cook minced meat

To make minced meat without a meat grinder, take care of the inventory. You will need 2 knives: with a narrow long blade and a wide (chopped). The first is necessary for shredding meat tenderloin, and the second - for grinding.

Choose a suitable large cutting board. It should be made of wood without any coating (it will peel off and fall into the stuffing).

If you prefer to cook ground beef based on beef, pork or veal, choose a tenderloin or area above the kidneys. These areas have the optimal amount of fat.

Cooking technology

1. Buy about 0.3-0.5 kg. meat on your own. Wash the tenderloin, remove extraneous films and remove bones, if any. Pieces of 250–300 grams are taken into work, so if necessary, chop the product into several sections.
2. Arm yourself with a long knife, start chopping a piece of meat with slices. Subsequently, chop the bar into cubes up to 1 cm.
3. When the whole large piece of meat is chopped, proceed to a smaller cutting. To work faster, process several slices at the same time.
4. Take a knife with a wide blade, begin to chop meat cubes, lifting only the handle of the device (the tip rests on the board). Do not forget that the finished stuffing should be advanced to the center for a smaller cut.
5. Do not try to chop the stuffing quickly, you will spend about a quarter of an hour for the whole procedure. If there is no wide knife, arm the other two.
6. After cooking the minced meat from all the available meat, you can spice up the product with ground black pepper. For cutlets, add shredded onions, breadcrumbs soaked in milk, herbs to taste.
7. People who want to leave the stuffing in this form should skip paragraph number 6. Roll the meat into a ball and beat off the cutting board several times. So you will give the finished product pomp and juiciness.

How to cook minced chicken

1. Chicken mince is used everywhere to make cutlets, meatballs, meatballs, cake, etc.Choose chicken thighs, since the loin is dry.
2. The amount of raw materials depends on how much meat you need to get in the future. First of all, rinse the chicken. Remove the skin, films and bones.
3. When there is only meat left, dry it on towels, eliminating water. Cut the chicken into plates, then equip with a kitchen hammer to make chops.
4. Place the raw material on the cutting board, begin to knock intensively with the two sides of the device alternately (with small and large protrusions). When all the meat is broken, cut it with a knife into small pieces.
5. Again beat the stuffing a few times to get a homogeneous mass. Roll the ball, tap on it with a palm or toss. So you get airy chicken mince.

How to choose store stuffing

The surest way to cook stuffing is to use an already formed store composition. To select a quality product, it is necessary to study the requirements for raw materials.

1. Inspect the product, if possible smell it. Stuffing should have the appropriate type of meat color. For example, chicken product and turkey have a pinkish tint.While veal, beef and pork are red.
2. High-quality minced meat has a smell without chemical composition, onions, garlic.
3. Examine the consistency. A good product is homogeneous, loose and soft. In the stuffing is not present a large amount of fat, bones and cartilage.
4. Pay attention to packaging and labeling. The shop has the date of manufacture, the return address of the manufacturer, the telephone hotline, the full composition.
5. Leading manufacturers supply products to shelves that are clearly visible under the film. All air is pumped out of the packaging, which prolongs the shelf life.
6. If you did not see the production date on the packaging or noticed pieces of a heterogeneous composition under the packaging, give up the purchase. Carefully inspect the product for the absence of mold, as well as other signs of damage.
7. It is important to remember forever, high-quality minced meat combined with pale-pink meat juice. If it is not, then chemicals are added to the contents. They are designed to increase the shelf life and taste of raw materials.

Mince without meat grinder is prepared by crumbling, not banal slicing.The meat that you have already chopped, move to the middle of the board throughout the procedure. Such a move will make juicy stuffing. Examine the characteristics of the purchase of store stock.

Video: mince without meat grinder