How to Season Minced Meat “to Taste”
Whether you’re cooking meatballs, meatloaf, or any other food that requires seasoning with the raw ground meat mass, it can be difficult to predict the flavor outcome, especially if you’re working with a new recipe, a vague recipe, or a recipe you’ve developed yourself.
If you’re making sauces, soups, sauces, and meatless dishes it’s easy to taste and adjust, but adding seasoning to taste is a bit tricky when the main ingredient is not only unsafe to eat raw but tastes completely different. once cooked. The good news is that you can taste a piece of meatloaf before the whole thing goes to the oven – you just need to make a tiny, precious, little dough cutlet.
Your dough patty won’t taste exactly like your meatloaf or ball due to the larger surface area and browning, but it will taste similar enough to tell you how well your mixture is seasoned. All you have to do is take some raw, seasoned meat, shape it into a small flatbread and fry it in a skillet. (I usually use a non-stick coating for convenience.) Cook. Let cool slightly. Put it in your mouth. Chew it. Swallow it. Consider this. Draw conclusions, and then season the meatloaf or balls more if necessary. Repeat this process until the meat tastes good, but don’t overdo it. Obviously, there is a limit to how many times you can do this. Even small dough pies can take a toll on your meat loaf, so limit the number of tests to a maximum of three and don’t use more than a teaspoon of meat mixture at a time. (Otherwise, you could have gotten half the meatloaf, and I wouldn’t hate that for you.)