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Does the chinese method of throwing minced meat really make a difference?
When does the rule “only flip meat once” not apply?Does milk tenderize meat?How do I cook minced meat faster?How does meat nutritional profile change in freezing?How do Chinese restaurants tenderize their meat?Do breadcrumbs really act as a binder in meat preparations?How to make the best of tough meat while camping?First onion or first minced meat?Does cutting meat into pieces make it go bad faster?Does leaving the lid on make a difference to whether the meat in a soup softens/cook properly?
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I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
- Mixing the lean part of the mince without any fat until it gets sticky
- Bashing/throwing the meat
This video does it both:
https://youtu.be/NrGGVB2qVHQ?t=234 and
https://youtu.be/NrGGVB2qVHQ?t=300
Here the throwing part is described
http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html
- The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.
Is there any truth to this?
meat food-science
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
bumped to the homepage by Community♦ 14 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
add a comment |
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
- Mixing the lean part of the mince without any fat until it gets sticky
- Bashing/throwing the meat
This video does it both:
https://youtu.be/NrGGVB2qVHQ?t=234 and
https://youtu.be/NrGGVB2qVHQ?t=300
Here the throwing part is described
http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html
- The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.
Is there any truth to this?
meat food-science
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
bumped to the homepage by Community♦ 14 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49
add a comment |
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
- Mixing the lean part of the mince without any fat until it gets sticky
- Bashing/throwing the meat
This video does it both:
https://youtu.be/NrGGVB2qVHQ?t=234 and
https://youtu.be/NrGGVB2qVHQ?t=300
Here the throwing part is described
http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html
- The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.
Is there any truth to this?
meat food-science
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
- Mixing the lean part of the mince without any fat until it gets sticky
- Bashing/throwing the meat
This video does it both:
https://youtu.be/NrGGVB2qVHQ?t=234 and
https://youtu.be/NrGGVB2qVHQ?t=300
Here the throwing part is described
http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html
- The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.
Is there any truth to this?
meat food-science
meat food-science
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
asked Nov 21 '18 at 22:56
NiklasJNiklasJ
3981514
3981514
bumped to the homepage by Community♦ 14 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
bumped to the homepage by Community♦ 14 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49
add a comment |
You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49
You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49
You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49
add a comment |
1 Answer
1
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Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.
If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.
answered Mar 6 at 5:58
JG sdJG sd
1,006513
add a comment |
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Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.
If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.
answered Mar 6 at 5:58
JG sdJG sd
1,006513
add a comment |
Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.
If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.
answered Mar 6 at 5:58
JG sdJG sd
1,006513
add a comment |
Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.
If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.
answered Mar 6 at 5:58
JG sdJG sd
1,006513
Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.
If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.
answered Mar 6 at 5:58
JG sdJG sd
1,006513
answered Mar 6 at 5:58
JG sdJG sd
1,006513
answered Mar 6 at 5:58
JG sdJG sd
1,006513
answered Mar 6 at 5:58
JG sdJG sd
1,006513
1,006513
add a comment |
add a comment |
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You can get pretty far just by kneading the meat. The longer you knead it the more the texture becomes dough-like.
– aris
Mar 9 at 18:49