2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
At the heart of the delicious fried meatballs there are several important rules.
Let's start with the minced meat. To fry really juicy and tasty meatballs, we recommend that you do not buy ready-made minced meat. It is best to go to a butcher's shop, buy a piece of meat and ask them to grind it for you, or you can grind it yourself at home, as long as you have a meat grinder.
The perfect one minced meatballs is a mixture of pork and beef (50:50), making sure that the pork has bacon - it will give juiciness to the meatballs.
The spices that are added to meatballs are salt, pepper, cumin, onion and savory, of course, you can add whatever spices you like.
Kneading is the third important step for delicious fried meatballs. Once you have added all the products, a long kneading is waiting for you. Many people think that it is enough to mix a little minced meat to spread the products. However, this is a very gross mistake. You should continue kneading until you get a juicy and soft minced meat that is not mushy.
The minced meat should stand in the refrigerator for at least 3-4 hours to absorb the spices. But we recommend that, if you have the opportunity, let the minced meat stand for 1 day with the spices so that it can be fully flavored.
Do not use a lot of oil when frying meatballs, as the meatballs themselves release fat. Wait for the fat to heat up well before placing the meatballs. Otherwise, they will take on her taste.
When frying the meatballs, use a tongs or a spatula and never a fork, because if you pierce the meatballs with a fork, their juices will run out and dry out.
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Basic Rules For Frying Meat
According to all modern views, fried food is very harmful to health. Frying is the basis on which food is prepared in fast food restaurants. This is only partly true. Fried food can also be nutritious, tasty and even healthy, such as cooked or baked, as long as the rules for preparing fried foods are followed.
Perfect Frying Products
Products or semi-finished products intended for frying are salted before the moment of frying. An exception is made for fish. It is left to stand with the salt for 10-15 minutes. The products must always be placed in well-heated fat. In this way, the proteins from their surface layer are crossed in a very short time and prevent the juice of the product from passing into the fat.
Frying In Olive Oil
The olive oil is the most suitable fat for frying vegetarian and fish dishes. 150 milliliters of olive oil are needed to fry 1 kilogram of raw vegetables. Olive oil is the most fatty of all vegetable oils. The molecules of fatty acids in olive oil are larger than in other vegetable oils.
The Three Types Of Frying In A Pan And Their Effects
There are three main types of frying in a pan - classic frying, fast frying and breading. Each of them has its advantages, mainly taste, and disadvantages in terms of health. Classic frying In the classic frying, the products are processed in fat heated to more than 180 degrees, until the formation of a golden crispy crust on them.
Subtleties In Making Meatballs And Kebabs
An essential part of the preparation of meatballs and kebabs is the choice of minced meat. In our country the minced mixture is most often used - 60% pork and 40% beef. Minced pork is the most suitable, and it must have bacon in it to make the meatballs and kebabs juicy and tasty.
