Anytime I see a youtube video of someone cooking with keema, their keema is always non-bloody, and moist. jealous
Why is it that when I clean my keema to drain out all the blood, it ends up being very dry? Am I supposed to keep some of it in? ew.
Also, theirs is always pink in color, mine turns white.
Can anyone tell me the proper way to clean keema? I hear some people barely give it a rinse or two before cooking it, otherwise it loses its flavor, and becomes too dry (which in my experience, is true).
Whether its to make kabobs, or keema salan, whatever.
Anytime I see a youtube video of someone cooking with keema, their keema is always non-bloody, and moist. jealous
Why is it that when I clean my keema to drain out all the blood, it ends up being very dry? Am I supposed to keep some of it in? ew.
Also, theirs is always pink in color, mine turns white.
Can anyone tell me the proper way to clean keema? I hear some people barely give it a rinse or two before cooking it, otherwise it loses its flavor, and becomes too dry (which in my experience, is true).
Whether its to make kabobs, or keema salan, whatever.
Whats the protocol?
Thanks
Dont wash keema, its not laundry...lol. Rinsing shouldn't dry it. Lean keema or overcooked keema will be dry. To make kabobs soft add minced onions, and some veggies and yogurt they come out soft as butter and dont forget minced ginger which is a tenderizer.
I've read from multiple sources that it's not actually blood, like we think of it. Since meat/ground beef is muscle, duh, there's a lot of a certain type of protein called myoglobin, and lots of water. Myoglobin is deeply pigmented, and so mimics the look of blood when combined with water. If you are buying halal, most of the blood has been properly drained from the animal. Think of steak - excellent pieces of steak are never pink, they are always red (before cooking, I mean). Ground beef is just that, meat ground up - it's better for it to be red (in terms of taste etc) than pink or white.
Also, the YouTube videos you are mentioning, perhaps they use lamb/goat mince vs beef, which will always be redder. Just drain as well as you can in a colander, without washing/rinsing it and it should be good to go. Washing does nothing for the meat anyway - heat is what really kills bacteria.
We are eating a carcass so really let's not get fussy. I am a carnivore and eat big quantities of keema and never washed and never got sick. My friends eat bloody steaks and are strong as bulls.
If I had died eating unwashed keema, I wouldn't be writing this post..lol
