How to make mince without a meat grinder: 3 ways

Making meat with a meat grinder involves a lot of difficulties. This includes collection, analysis, washing, drying the device. Unpleasant fuss is practically not caused by anything, it is easier to cook minced meat with the help of 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 minced meat with a grater

1. Pick a piece of low-fat pork, send it to the freezer until it is partially hardened. Next, remove the meat, leave at room temperature for 10 minutes.
2. The allotted time is allotted for the raw materials to partially melt, but at the same time remain solid. Now grease the grater with vegetable oil on the side that will be involved in the process.
3. If the piece of meat is large, chop it into several rectangular sections. Start rubbing the bar slowly and evenly, the pieces form a homogeneous forcemeat.
4. Meatballs or meatballs can be prepared from the product. Stuffing is perfectly stored in the freezer. It is enough to pack it in bags or containers, after which it is hermetically sealed.

How to cook minced meat

To make stuffing without a meat grinder, take care of the inventory. You will need 2 knives: with a narrow long blade and a wide one (cut). The first is necessary for chopping meat tenderloins, and the second - for chopping.

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 minced meat based on beef, pork or veal, choose a notch from the shoulder blade or the 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 the bones, if any. Pieces of 250-300 g are taken in the work, so if necessary, chop the product into several sections.
2. Arm yourself with a long knife, start chopping a piece of meat into slices. Subsequently chop the block into cubes up to 1 cm in size.
3. When the whole large piece of meat is chopped, proceed to a smaller cut. To work faster, process several slices at once.
4. Take a knife with a wide blade, start chopping meat cubes, raising only the handle of the device (the tip rests on the board). Do not forget that the minced meat must be moved towards the center for finer slicing.
5. Do not try to chop the stuffing quickly, you will spend about a quarter of an hour on the whole procedure. If there is no wide knife, arm yourself with the other two.
6. After cooking the minced meat from all the available meat, you can season the product with ground black pepper. For cutlets, add chopped onions, bread crumbs soaked in milk, herbs to taste.
7. People who wish to leave the minced meat in this form should skip item 6. Roll the meat into a lump and beat it on a cutting board several times. So you give the finished product splendor and juiciness.

How to cook minced chicken

1. Minced chicken is used everywhere for the preparation of meatballs, meatballs, meatballs, pie, etc. Choose chicken thighs, because the loin portion is rather dry.
2. The amount of initial raw materials depends on how much minced meat you need to receive in the future. First of all, rinse the chicken. Remove the peel, film and bone.
3. When there is only meat left, dry it on towels, getting rid of water.Cut the chicken into plates, then arm yourself with a kitchen hammer to cook the chops.
4. Place the raw materials on the cutting board, begin to intensively knock on both sides of the fixture alternately (with small and large protrusions). When all the meat is beaten, cut it with a knife into small pieces.
5. Again, beat the minced meat several times to get a homogeneous mass. Roll the ball, tap it with your palm or toss it. So you get airy chicken stuffing.

How to choose minced meat

The surest way to cook minced meat 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, smell it if possible. Stuffing should have the color appropriate for the type of meat. For example, chicken and turkey have a pinkish tint. While veal, beef and pork are red.
2. High-quality minced meat has a meat smell without a hint of chemical composition, onions, garlic.
3. Examine the consistency. A good product is uniform, loose and soft. Minced meat does not contain a lot of fat, seeds and cartilage.
4. Pay attention to packaging and labeling. The minced meat has a manufacturing date, a manufacturer's return address, a telephone hotline, and a full staff.
5. Leading manufacturing companies supply products on the shelves that are clearly visible under the film. All air is pumped out of the package, which extends 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, refuse the purchase. Carefully inspect the product for mold and other signs of damage.
7. It is important to remember forever, high-quality minced meat combined with meat juice of a pale pink hue. If it is not, then chemicals are added to the contents. They are designed to increase the shelf life and taste of raw materials.

Minced meat without a meat grinder is prepared by chopping, rather than banal slicing. Move the meat that you have already chopped to the middle of the board throughout the procedure. It is this move that will make juicy minced meat. Examine the characteristics of the purchase of the store composition.

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