Minced Meat Mistake: If you get this wrong, it won't taste good anymore

Fry the minced meat
If you make this mistake, it won't taste good anymore

© Elena Boronina / Shutterstock

We love minced meat because it is a real all-rounder in the kitchen and it tastes so delicious at the same time! However, there is a pitfall in preparation that can ruin the food – we'll tell you how to avoid it.

Whether for meatballs, Bolognese or stuffed peppers – minced meat is part of numerous dishes and often ends up on our menu because it is can be prepared quickly and in a variety of ways. However, there is a mistake in searing mince that can spoil the taste …

You should keep this in mind when using minced meat

The term minced meat comes from the past, when meat was finely chopped with a knife. Nowadays it is turned through a meat grinder: Because the raw mince has a larger surface, it can spoil faster than meat in one piece. For this reason, fresh minced meat is also provided with a use-by date and may only be sold on the day it is made. You can recognize fresh meat by its red color, but also by its smell: if the mince has a sweet smellyou shouldn't eat it anymore.

Since fat is a flavor carrier, it is advisable to use minced meat with a high fat content, for example Minced pork with 35 percent fat. Mixed mince consists of half pork and half beef and has one Fat content of a maximum of 30 percentwhile lamb, for example, is significantly leaner.

Searing minced meat: almost everyone makes this mistake

You bought fresh mince with a high fat content, but the taste of your food still leaves a lot to be desired? That could be because you took the meat straight out of the fridge to sear and it ends up cold in the pan: In this way, the minced meat loses all its liquid, becomes dry and has a rubbery consistency. It is better to have something hacked about 15 minutes before further processing to be stored at room temperature and then fried.

For best results, you should always prepare minced meat with a little clarified butter and chop the meat with a wooden spoon in the pan so that it becomes crumbly. The roasted ingredients form best when the minced sear them brown over high heat for several minutes. Minced meat should be heated to at least 70 degrees so that all germs are killed. Finally, it can be seasoned with salt and pepper and processed as you like.

With us you will find delicious minced meat recipes and we explain what you have to consider if you want to freeze minced meat or defrost minced meat. Then nothing can go wrong with your next meatloaf or chili con carne!

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