Did you think that cooking minced meat was easy? Think again ! A lot of people manage to miss each other (well… more than you think!). We show you how to cook it correctly with a few tips.
Cooking ground meat should be one of the first things you learn in the kitchen (apart from fried egg). This is understandable knowing that ground meat is cheap and can be prepared in a number of ways: from chili con carne and burgers to meatballs and the hardcore Bolognese. And we won't mention the terrific meatloaf.
However, cooking minced meat requires more skill than you might think. Indeed, you have to watch a lot of things during its cooking.
Here are the 7 biggest mistakes to avoid when simmering minced meat. We also give you our best advice so that the meat retains its juice and becomes an ideal base for your good tasty dishes.
A tip before you start : the quality of the minced meat plays an essential role. On traditional farms, cows and pigs build up more muscle mass from fattening products – which releases a lot of water when cooking. As a result, the meat shrinks and becomes dry. If possible, buy fresh organic ground meat from the butcher. It will taste better and it will become juicier.
1st mistake: the minced meat is too cold
Minced meat turns out to be a particularly perishable food and offers a lot of room for bacteria thanks to its large surface. Therefore, storing meat in the fridge immediately after purchase is recommended, and if possible, it is best to eat it the same day.
However, if you put cold ground meat directly into the hot pan, the heat shock will cause it to release much more liquid. Exactly what to avoid! In order to sear the minced meat properly, you should take it out of the refrigerator 15 minutes in advance (no more!). The meat will only be more tender when cooked.
2nd mistake: season the meat before cooking it
Opinions differ on whether meat should be salted before or after cooking. Adding salt before simmering it may dry it out. This rule applies mostly to ground meat, but not to steaks and cutlets.
We recommend adding salt only when the meat is no longer completely raw and most of the steam has dissipated. Especially if you are working with several portions (see next point), this will ensure that the minced meat is evenly salted.
Pepper and other spices should always be added shortly before the end of cooking. The reason: too much heat can make the spices taste bitter. Fresh herbs come last, as they are particularly sensitive to heat and quickly lose their aroma if overcooked.
3rd mistake: the pot or pan is too small
In order to benefit from the aromas as much as possible, the minced meat should have as much contact as possible with the bottom of the pan. If the pan is too small, the cooking will not be optimal. Prefer a pan with a wide bottom, suitable for the amount of meat.
If you have a lot of ground meat (or just small casseroles, it happens!), It is better to divide it into several portions and simmer them one after the other. To do this, cook one portion, take it out of the pan, and prepare the next portion in the same way. Finally, return all of your ground meat to a pan to season. Cooking and seasoning will remain even.
4th mistake: the fat is not hot enough
Butter or olive oil, the debate unleashes the crowds (at least as much as that which opposes pain au chocolat and chocolatine). But for minced meat, still prefer olive oil. To sear ground meat properly, the fat must be very hot. You can place the pot on the stove and start heating it before adding the oil. As soon as you feel the pan – and therefore the fat – is hot, you can stir in the minced meat.
Due to the high temperature, not all fats are suitable for cooking. Cold-pressed olive oil cooks fairly quickly, but butter, which contains lactose, can burn from heat. In contrast, rapeseed oil and sunflower oil can be heated to a high temperature.
advice : Regardless of the fat content of your ground meat, you should always add a little fat to the pot or pan. 3 tablespoons of oil are enough to sauté 500 g.
5th mistake: stir the minced meat
When the ground meat is in the pot or in the pan, you probably have the reflex to stir it. However, this interferes with its cooking, as it then gives off more water. As a result, you end up with dry meat at the end of cooking. It's like cooking your steak after cutting it in the center.
In order for the minced meat to become crumbly and retain its juice, you should let it rest briefly when you put it in the pan. Simply spread the meat with a spatula or spoon so that the top is seared evenly. You can then turn the ground meat from time to time to incorporate the aromas of the spices.
6th mistake: fry the onions first
Onions are a staple in the kitchen and even more so when you plan to cook a minced meat dish. However, it is better that you separate the onions and the meat in order to cook them individually. First, start by searing the ground meat before dealing with your onions. This is because onions are full of water, which can soak the meat during cooking.
As soon as the meat is half cooked, chopped onions can follow. If you have trouble figuring out when to add them, you can cook the ground meat completely then set it aside and then move on to the onions. At the end, simply mix the two ingredients in the pan to keep them warm.
7th mistake: cooking minced meat for too long
With the exception of meatballs, ground meat is rarely eaten as is. For example, if you want to make a sauce, you should avoid cooking the meat completely.
In a sauce, the tomato, onions, spices and meat simmer for a while. If ground meat is overcooked in advance, it will be completely dry after extended cooking time.
So always remember to cook your ground meat enough so that it is no longer pink, but take care to remove it quickly from the heat. The more you cook it with sauce, or in the case of lasagna that must be put in the oven, the shorter the cooking time of the ground meat should be.
Read also :
– Hot homemade lasagna, mamma mia, we want the recipe!
– Hachis Parmentier: secrets and recipe for success
– Minced meat recipes