When you are making porridge for baby food or as part of a soft food diet, it should have a smooth, creamy consistency. Pale or lumpy porridge will be unappetizing, even for babies. The key is refrigerating the cooked meat and mashing it when it's cold. Adding a little liquid to the meat will help you achieve a more appetizing texture.
Step
Method 1 of 3: Preparing the Meat
Step 1. Choose a tender cut of meat
The softer the meat you use, the smoother and tastier your porridge will be. Whatever meat you're going to use, beef, chicken, pork or lamb, you need to choose a tender piece of meat that won't be tough when cooked.
- Usually the cheapest cuts of beef are the toughest cuts, so try choosing cuts like the top sirloin. For chicken.
- You can buy boneless or boneless meat. If you're buying meat that's bony, you'll want to be careful to make sure there aren't any small bones that can get mixed up while you're mashing it.
Step 2. Cook the meat slowly
The slow cooking method will help the meat retain its flavor and moisture, making it easier to grind. No matter what type of meat you use, consider slow-cooking the meat to give it the best possible texture. Here are some methods that can be done:
- Braising method (slow cooking using a little water or stock)
- Using a slow cooker
- Boil
Step 3. Make sure the meat is cooked to the correct temperature
Meat must be cooked before mashing. Check the temperature of the meat after it's finished cooking to make sure it's reached the proper internal temperature. Here are the proper temperatures for different types of meat:
- Chicken: 74°C
- Pig: 71°C
- Cow: 63°C
- Sheep: 63°C
Step 4. Cool the meat thoroughly
After cooking, chill the meat in the refrigerator for at least 2 hours. Meat must be completely cold before processing. Cold meat when processed will result in much finer cuts than meat that is still warm.
Step 5. Cut the meat into 2.5 cm wide strips
Remove the meat from the refrigerator and cut the meat into pieces that will fit easily in a food processor.
Method 2 of 3: Puree the Meat
Step 1. Put a cup of meat in a food processor
If you don't have a food processor, you can use a blender, although the resulting texture may not be as smooth as it would be in a food processor.
Step 2. Puree the meat until the meat is in the form of flour
"Flour" may seem like an odd word to describe meat, but that's the texture that will result when meat is cooked cold. Continue to puree the meat until the pieces of meat become very fine, almost gritty.
Step 3. Add liquid and continue to puree
To make the meat a smooth puree, you'll need to add a little liquid to smooth it out. You will need 1/4 cup of liquid per 1 cup of meat, regardless of what type of meat you are pureeing. Choose from among the following fluids:
- Liquid used to cook meat
- Salt free beef broth
- Water
Step 4. Store the pureed meat in the refrigerator
Once the puree has reached your desired consistency, spoon the puree into a food storage container with a tight-fitting lid. Store the puree in the refrigerator until used. Pure will remain safe for consumption for three to four days.
- You can freeze the pureed meat for later use if desired. Make sure to store it in a safe container to store in the freezer.
- Before serving, let the puree thaw at room temperature or gently heat it in the microwave.
Method 3 of 3: Trying Variations
Step 1. Mix in the mashed vegetables for the baby
You can make a complete puree dish for babies by mixing some pureed vegetables with meat puree. This meat puree adds flavor and filling. Try the following combinations:
- Puree chicken mixed with carrot puree
- Beef puree mixed with pea puree
- Pork puree mixed with apple puree
Step 2. Puree the meat as a condiment if serving it for adults
While babies don't need added salt and other seasonings, adults may find the puree more appetizing if you add a little salt and spices. For a cup of any pureed meat, add 1/4 teaspoon salt and 1/2 teaspoon seasonings of your choice.
Step 3. Make a slightly coarse puree
As your baby gets older so he can chew on larger pieces of meat, you can make a coarser puree. Instead of pureeing the meat until it's completely smooth, stop while there are still small bits of meat in the puree. Alternately, add pieces of cooked vegetables to a smooth meat puree.
Tips
- You can add a loaf of bread to the food processor with your meat mixture to improve the texture. Alternatively, you can add 1 tablespoon of mashed potatoes (20 grams) at a time.
- Canned meats such as tuna or salmon can be mashed with 1 tablespoon (24 grams) of mayonnaise.
- You can also fry your meat before putting it in the slow cooker for a little extra flavor.
- You don't need to cook canned meat before you grind it.
- Do not use a slow cooker to cook fish. Instead, bake the fish in the oven or microwave before mashing it.
Warning
- Cook the meat thoroughly before mashing it.
- If you're preparing pureed meat for your baby, consider using organic meat. Also, make sure that your cooking area and utensils are as clean as possible to avoid spreading foodborne illnesses to your baby.
