The most important thing when baking minced meat is sufficient heat.
According to Kari Aihinen, the best between minced meat is a ball whiskey. Eve Paljakka
Minced meat is a dear raw material for Finns and is also happy to shine as tasty as possible.
What kind of means of a top chef Kari “Kape” Aihinen Recommends, and what are the worst minced meat?
– The most common mistake of minced baking is that the pan is too cold and has too much minced meat, says Aihinen.
– The pan must be hot.
Aihinen says she uses roasting meat itself with at least 10 % fat. Then no other fat is needed to bake. When baking more low -fat meat, he can add a little oil.
– When the meat fries in a hot pan into small crumbs of the meat with a ball whiskey. That’s the best tool!
The minced meat must be baked in a hot pan. Alamy/AOP
Knockout for spice mixtures
Aihinen also says she flas up with minced salt and black pepper before it starts to get color. He is not needed for other spices.
No, even though there are some kind of ready -made spice mixtures for minced meat.
The use of them has a clear opinion:
– Not by no means! Only salt and black pepper.
What kind of pan would then be the best option? For that, Aihinen does not give one rule of thumb. People have quite different collars at home.
He himself uses steel pans, but baking minced meat is successful with coated pans or traditional cast iron pans.
What kind of frying fat should you use if you need one?
– It’s a school issue. I use rapeseed oil myself. It withstands very high temperatures. Someone else can use butter, but I use nothing but rapeseed oil.
In a sufficiently hot pan, the minced meat browns properly and tastes better. Roni
By brewing gray
More important than the type of pan or grease is, according to Aihinen, a sufficiently high baking temperature. It ensures that the meat browns beautifully and becomes tasty.
– When baking, the pan must be hot. Otherwise it is stewing and the result is such a gray minced road, he says.
– Baking is baking and stewing.
There are also differences in school in baking minced meat. Chef Risto Mikkola In the opinion, both sides of the minced piece must be browned properly before crumbling.
Henri Alénin In the opinion, baking is above all a matter of tools. A bad pan does not create a decent baking surface.