Mince is a very versatile ingredient.
I always keep a few ingredients ready to eat for days when my hands are working hard to cook.
We can all do with a few shortcuts now, right?
but reheating Going can be difficult because there are food safety issues that must be kept in mind.
Maintaining taste and texture can be a problem. It depends on the method you choose to use.
Let’s start by finding the best way to improve your mince.
Notes on my experiment
This time I use ground beef. But these methods also work for chicken, turkey, pork and lamb.
For today’s article, I’ve tried 3 methods i reheat mince
- in the microwave (most convenient)
- on the stove (best results)
- in the oven (just fine)
if you do not have time to use microwave I have great results. Be careful not to eat too much meat.
For best general results, I find that reheating Cooking on the stove, chops bring out the flavor and leave the meat thick and fluffy.
Tomorrow is fine, but the meat is a little dry.
Each method requires adding water to keep the meat cool.
Dried meats, such as chicken and turkey, need more water to stay lean. Compared to lean meats, such as minced meat or full-fat pork.
Reheat the mince in the microwave.
i reheat chopped in the microwave Put in the microwave bowl with 1 tbsp water, stock, or olive oil. Cover the bowl with a lid or plastic wrap. Make sure your cover has gaps or small holes for steam to escape. Check the mince every 30 minutes to avoid overheating.
How reheat Clean the microwave:
- Spread minced meat on a microwaveable box.
- Add a tablespoon of water, stock, or olive oil to the container.
- Cover the container with a lid or wrap in plastic.
- Make sure the cover has holes for steam or holes in the plastic.
- high level microwave at 30-second intervals.
- Check the minced temperature and stir at each break. If the ground meat is dry to add more water
- Repeat until mince will be fully heated.
If your mince freezes Remove from the box and discard using adjustments. “Defrost” first, then you can cook immediately following the steps above.
Mince in the microwave will become a little sluggish if you do not have time. So I recommend adding salt and pepper or spices to add flavor.
to save time You can microwave other components. of a dish with mince
Be careful with your time to avoid it cooking more delicate ingredients.
For me, the microwave offers a good balance between comfort and taste.
It is very fast and mince in good texture.
One disadvantage is that the flavor is slightly sticky. Also, the meat can be easily cooked. If you do not check regularly
Reheat the oven.
Cover the bottom of the pan with water, stock or sauce and heat over medium heat. Add the mince and stir frequently for 3-4 minutes. Add more water if it starts to dry. If you want to break them up into crunchy and crunchy. Use oil and increase heat to medium-high.
How reheat Cut on the stove:
- Place a thick pan on the stove.
- Heat to medium and cover the bottom of the pan with stock or sauce. If you want crispy texture, use a little oil.
- Add minced meat and stir frequently. Add more desired water if it starts to dry.
- Continue to heat until the mince reaches an internal temperature of 165 ° F (74 ° C), about 3-4 minutes per slice.
If you are planning to add extra vegetables to your mince You can make these vegetables in a pan before adding the mince.
The water in the pan ensures that the meat is placed rather than fried, so it does not dry out.
If you want to brown and do not mind the meat being a little dry Note to fry oil instead of steam.
This is my favorite method because it brings out the taste of ground beef more than any other.
Ground beef is easier to maintain happiness by adding more water. and warm up quickly
Reheat the mince in the oven.
i reheat Bake in oven Preheat oven to 350 ° F (180 ° C). Add a few tablespoons of water, soup (or sauce) to the dish of the oven. Then put the mince into it. Cover the dish with aluminum foil and place on a wire rack in the middle. Cook for 10–12 minutes, turning in half.
How reheat Bake in the oven:
- Preheat oven to 350 ° F (180 ° C).
- Add water, stock, or sauce to a light dish. with minced meat
- Cover the dish with aluminum foil.
- Place the dish on a rack in the center.
- Drink hot for 10-12 minutes.
- Remove the mince and slide halfway through.
First, I add a few tablespoons of water to the ground beef. But I would check at the intermediate mark and add more water if it seems dry.
The foam is important because it absorbs moisture in dry areas.
I have a lot of agreement with this effort and you have to approve the oven.
Although I tried my best But the meat was still a little dry for my taste. And it would be worse if I did reheating Chicken or turkey instead of chop
The only time I would recommend an applicant is if you have a lot of minced meat. reheat And it does not fit in the pan or microwave.
le o reheat Cut more than once?
The Food Security Agency recommends that this is only possible. reheat break once But if done regularly, it is safe. reheat Break most of the time (although quality is always deteriorating reheating cycling) You must regularly cut to 165 ° F (74 ° C) to be safe.
You must cool mince as soon as possible after it. reheat Therefore, it does not accumulate for more than two hours in the ‘risk zone’ between 40 ° F (4 ° C) and 140 ° F (60 ° C).
For example, you can make your own mince meat and store it in the fridge.
The next day, you can use minced pepper (1st reheat).
through all means of prevention You can do it safely. reheat Pepper all the time, this is his second time. reheating minced meat
Always follow these guidelines when handling it reheating fly:
- When storing minced meat in the refrigerator Keep the temperature between 40 ° F (4 ° C) and 32 ° F (00 ° C).
- Freezer temperature should be 0 ° F (-18 ° C) or lower.
- Repeat your mince regularly to an internal temperature of 165 ° F (74 ° C), check with the temperature of the food. and maintain the temperature for at least 2 minutes.
- Do not refrigerate or try reheat The remaining cuts for more than 2 hours
How to save mince
To keep minced meat in the refrigerator Drain excess fat and allow mince to cool to room temperature. Once cooled, place in an airtight container in the refrigerator where it will be stored for 3–4 days. Use the smallest box available because too much air will dry out the meat.
If there is a large gap at the top of the container You can use plastic wrap to cover the mince.
How to become mince
To hold remaining mince Drizzle excess fat and wait for mince to cool. when cool Take the portions of meat and place in a heavy freezer bag. blowing too much Minced is good for four months in the freezer before its quality starts to decline.
To specifically freeze Burns. You can wrap the bag in aluminum foil or plastic foil.
I usually eat meat into thin slices.
This will prevent you from discarding the completely broken ice so you can eat more.
The thinner the lump, the faster it dissolves.
You can tie a few mince in the same freezer bag.
Use your finger to draw a line between the parts. Then let the freezer bag stand flat while the mince freezes.
How to defrost mince
The safest way to remove mince is to put it in the fridge overnight. If you want to mince quickly You can remove in the microwave or in cold water. The microwave will only take a few minutes. But be careful not to overheat the mince.
The best way to reheat minced meat
- 1 part fly
- 2-3 tablespoons water or stock
Place a thick pan on the stove.
Heat to medium and cover the bottom of the pan with stock or sauce. If you want crispy texture, use a little oil.
Add minced meat and stir frequently. Add more desired water if it starts to dry.
Continue to heat until the mince reaches an internal temperature of 165 ° F (74 ° C), about 3-4 minutes per slice.
Add more water if you want to cover the pan.
Sneeze: 100NScalories: 332kcal