Chef Henri Alén recommends investing in a decent frying pan.
Chef Risto Mikkola previously told Iltalehte that mincemeat should not be crumbled immediately at the beginning of frying.
– If you break the mincemeat immediately in the pan, the liquids will escape and the pan will cool down, and the mincemeat will not fry properly, Mikkola comments.
A chef known from television Henri Alen comments that frying is first and foremost a matter of tools.
– It doesn’t matter if the minced meat is whole or crumbled, if the pan is bad. There is no need to worry if you have invested in a thick-bottomed frying pan, advises Alén.
– Such an aluminum venkura can’t handle the heat. The pan cools, and the liquids come out into the yard, Alén sees.
According to Alén, too many Finns easily buy the cheapest and weakest cooking equipment for their homes.
– The pan should be such that it can fry. In Finns’ kitchens, the pans can often be from the farthest end, says Alén.
A bad pan can be identified, among other things, by the fact that its metal is bent. This leads, for example, to the minced meat not having an even color.
– The meat will weep the liquids into the yard if the pan can’t keep the heat. The more weight the pan holds, the more heat it holds.
Gray meat takes away the appetite
Henri Alén, 46, is known for several different cooking shows. Pete Anikari
According to Alén, frying minced meat in a bad pan would be the same as boiling it in water.
– If all the liquids from the meat are released into the yard and it starts to boil, it will turn gray and look like it has been cooked. The difference in taste is very significant if you compare browned and boiled meat.
– Gray and lumpy minced meat is not very appetizing either, Alén knows.
When frying minced meat, Alén prefers to crumble it.
He justifies his preference, among other things, by the fact that when frying a whole piece, the browning is not distributed evenly to the minced meat.
– In addition, if you fry a whole 700 grams, then there is a lot of meat in the pan at once. When you heat one in a “hima pan”, you can’t get it to brown in any way.
– The most important thing is that as long as the baking method works for you. It’s great if frying as a whole pan works for someone, says the chef.