How to make stuffing dense. What is added to the cutlets? The most delicious mince

1. Delicious stuffing. Just as you can’t make candy out of anything, you won’t make it out of bad meat delicious meatballs. Fresh, tasty minced meat is the main condition. Of course, there are no problems with minced meat now - it will certainly be found in one of the nearest stores. But have you ever thought, dear hostesses, what is twisted and twisted there? Hardly a pair of veal, most likely some bull veins. Or even worse. I do not argue, sometimes quite decent minced meat comes across, but there is no guarantee. So it's better to buy a couple of nice meat pieces yourself and scroll through. Moreover, along with the meat, you scroll through other ingredients, such as onions. And he will not come across in a cutlet in the form of unappetizing pieces.

2. Bay, don't be sorry. In order for the cutlets to turn out even, they need to be beaten well. That's it - they formed a meat ball, and throw it from palm to palm with force (like a hot potato). Don't miss it, there will be laughter! Kisam joy. It also happens that minced meat is beaten on the bottom of a large bowl.

3. Get off you! So that the stuffing does not stick to your hands, constantly moisten them with water.

4. Cutlets in uniform. The longest process for breading cutlets is this: flour, then beaten egg yolk, then breadcrumbs.

5. Strong - weak. Cutlets should be put in boiling oil so that they immediately become covered with a crust and retain the juice, then the fire must be reduced. Turn over cutlets. And again we increase the fire, then we reduce it - let them puff slowly. We close the pan with a lid only after the cutlets have been turned over. It is best to bring them to readiness in the oven. In vegetable oil, you can add a couple of tablespoons of ghee for taste. And so that the oil does not splatter, pour a pinch of salt into it.

6. For a company of soldiers. If you need to cook a lot of cutlets at once, don't bother with a frying pan - bake the cutlets in the oven on a baking sheet. You can even sprinkle with mayonnaise and sprinkle with cheese - it will turn out exceptionally tasty holiday dish. By the way, you don’t need to spend oil, and there are fewer calories.

7. Magic Manka. To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

8. Dry the crackers. In the sense that cutlets and fresh bread are two things that are incompatible. We soak in milk (or in liquid sour cream) already dried up, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mass. We add the softened loaf to the mass, not really squeezing it out.

9. Golden mean. As for fish and chicken cutlets, we advise you to put a piece in the middle butter- they will be as juicy as meat ones.

10. I want supplements! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the tastier the meatballs. Onions can be overcooked first. And in the summer, try adding not onions, but green onions, but more, do not be shy! Tasty, useful, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! It turns out children's cutlets, as, indeed, with the addition of grated carrots (and even cottage cheese). Well, I think many have dealt with grated potatoes - it comes out very well. There are lovers of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - zrazy will turn out. And fresh, finely chopped cabbage added to cutlets is super! Are obtained lazy cabbage rolls. Again, useful, low-calorie and very profitable in terms of money. Juicy cutlets to you, grateful eaters!

Secrets of delicious cutlets - 10 tips
Just as you can’t make candy out of anything, you won’t make delicious meatballs out of bad meat. Fresh, tasty minced meat is the main condition. Of course, there are no problems with minced meat now - it will certainly be found in one of the nearest stores. But have you ever thought dear

Source: krasota-tomsk.ru

NOT ONLY FOOD

In the world of products

What is added to minced meat

You can prepare minced meat by passing meat through a meat grinder. Usually pork, beef and chicken are used for this. You can mix several types of meat, but in this case, some nuances should be taken into account. For example, you should be very careful with lamb, which has a very strong and specific smell. That is why lamb is not recommended to be mixed with something - it will simply kill the taste of other meat. Minced rabbit can be mixed with minced chicken, and pork is perfect with beef.

Minced meat is a perishable product, so it is best to prepare it shortly before use. Minced meat can be stored in the refrigerator in a sealed container for 5-6 hours. If you plan to cook later, the minced meat should be frozen.

Experienced housewives know many ways that can improve taste qualities minced meat. Here are these little culinary secrets:

The taste of minced meat can be improved by beating. This procedure is simple - take the ground meat in your hands and sharply throw it on the table, several times. In this way, the air content in minced meat is reduced. From such a "beaten" product, excellent cutlets, meatballs and burgers are obtained.

In case the chicken or ground beef is dry, the situation can be easily corrected by adding eggs, cream or soaked bread. If you want to make minced fish more juicy, add a little lemon juice or lime juice diluted with water.

If the minced meat turned out to be too liquid, you need to add crushed boiled potatoes. Well and what is added to minced meat to give it splendor and airiness, it is not difficult to guess. Of course it's whipped egg white. Dishes from such minced meat are unusually delicate in taste.

The juiciness of minced meat dishes is given by ... sugar. It is enough to add 1 teaspoon per kilogram of ground meat. And in order for the minced meat product to be soft and fluffy even the next day, add diluted potato starch to the minced meat. Well, in my opinion the most delicious meatballs obtained from minced meat with the addition of mayonnaise. 🙂

It is also useful to know such a culinary secret: to the main spices, such as salt and pepper, dry celery is added to minced meat. It is this seasoning that improves the taste of meat. You can simply grind a little dry celery in your palms into powder and add to minced meat.

Also very often add to mince and bow. It is important to know here that you should not do this in advance, because by releasing bitterness, the onion will make the minced meat itself bitter. But seasoning ground meat with spices ahead of time is highly recommended - the spices will act as preservatives, and such minced meat will last longer.

If you decide to fry cutlets or another dish of ground meat, in order to avoid leakage of juice, you need to spread them on a hot frying pan.

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NOT ONLY FOOD
Culinary secrets: what is added to minced meat.

Source: netolkoeda.com

Fast questions and instant answers to them

To get tasty and soft cutlets - what should be added to the minced meat? How to cook

The easiest thing is to combine several types of meat, I often make three types (chicken, pork and beef), twist everything and add a decent amount of onions.

And of course, a soaked piece of bread or a bun.

Each hostess has her own secrets of cooking various dishes, which they have received with culinary experience.

For a long time, my cutlets turned out to be not very juicy, although I made them from different types of meat, added onions and eggs.

Once we went for lunch to my aunt and I was very surprised by her juicy, mouth-watering cutlets.

Of course, she immediately began to ask for the secret of cooking such yummy and my kind aunt happily shared it.

For cooking cutlets, it is best to use two types of meat - pork and beef, where the first gives softness, and the second savory taste.

Then we add a large amount of onions, ground together with meat and no egg, soaked bread is needed, and the whole secret lies in semolina, which must first be soaked for half an hour.

Then add salt, ground black pepper, mix everything thoroughly and fry over low heat.

What is better to add to minced meat to make it tasty and soft cutlets?

Cutlets, it would seem not like that complex dish, however, everyone is familiar with the very moment when they turned out to be not as tender, soft and tasty as intended.

The basis of delicious cutlets is, of course, well-chosen meat. It is better to take a fillet or a shoulder blade. Cutlets from the back ham will not turn out tasty. You need to take 2 types of meat: traditionally it is pork and beef. Onion will add juiciness to cutlets. It can be added more, after rubbing it on a fine grater.

Milk will not affect juiciness and, on the contrary, can harm. When frying, the proteins of milk and meat interact, which will add rigidity. Bread can be added, but it is better to soak it in warm water.

And very important condition is beating meat. You can directly in the cup by hand.

You can also put a piece of butter inside each cutlet. This will make them very soft.

Each housewife has her own secrets for cooking lush and tender cutlets. A white bun or soaked bread, as well as flour, will help the fried patties to remain juicy, and the juice will remain inside the patties and will not flow out when frying.

What will be the bread, the better for cutlets. It is also advisable to put a raw egg, some housewives practice adding semolina to them. Especially if the mass of cutlet fat. It absorbs oil and water.

Be sure to twist the onion and put the garlic, it gives original fragrance and taste.

You can put vegetables in the mass for cutlets, it can be grated carrots or potatoes, they will be delicious with cauliflower and even zucchini. Don't forget spices and peppers.

Firstly, I always take minced chicken and pork for cutlets - this gives the cutlets an unusual taste and tenderness.

Then I boil the carrots and scroll them in a meat grinder and add them to the minced meat along with twisted raw onions - because of this, the cutlets are very juicy.

What to add to minced meat for cutlets
Fast questions and instant answers to them To get tasty and soft meatballs - what should be added to minced meat? How to cook The simplest thing is to combine several types of meat, I often

Source: faston24.ru

Recipe for delicious meatballs

Every housewife is proud of her cutlet recipes, and, nevertheless, it is worth learning new recipes in order to please your loved ones with them. My grandmother worked as a cook in a restaurant for many years and taught me how to make “signature” cutlets, which I am sure you will really like.

How to cook minced meat:

For the manufacture of minced meat, the following pieces of meat are taken: beef - the pulp of the neck, trimmings, hem, lamb, veal - the pulp of the neck and trimmings, pork - trimmings.

For delicious cutlets, they take beef and pork, in a 50/50 ratio, this is usually 300 grams of meat, and do not forget to add 100 grams of lard. No need to add fat, grind fatty pieces, then the cutlets are “fried”, become loose.

Cut the meat into small cubes. If you take meat from the freezer, then it is better not to defrost it to the end, but to leave it slightly frozen. This will make it easier to cut.

Cutlets will be tastier if the chopped onion is first fried and then scrolled with meat through a meat grinder. A long loaf, a white bun give the cutlets juiciness. It is better to use a little stale bread, cutting off the crusts from it. It is better to add the yolk from the egg.

Minced meat needs to be beaten off well - the cutlets will turn out tastier. Minced meat should be put in one plastic bag, tie it tightly, and then in the second. And beat the packaged product on the table, then the minced meat fights off well, and the splashes do not fly.

To chopped meat did not stick to your hands when cooking cutlets or meatballs, you can dip your hands in a vessel with cold water.

Breading is better in breadcrumbs than in flour.

Sunflower oil in a frying pan must be heated to white. When white smoke begins to stand out, put the cutlets in the pan.

Formed cutlets should be placed on a well-heated pan, and so that they do not lie close to each other. meat cutlets they are ready when clear juice comes out when pressed with a spoon. On the cut, ready cutlets should have a gray color, not reddish.

Cutlets "like from the dining room"

Ingredients: 300 g pork tenderloin, 0.5 kg beef tenderloin, 2 egg yolks, 2 large onions, 3 pieces of black stale bread, 1 cup milk, 100 g cream, breadcrumbs, vegetable oil, salt, white pepper and other spices to taste.

Preparation: cut the frozen meat into pieces. Scroll in a meat grinder, the first time - just alternating pieces of pork and beef.

Fry the onion, soak the bread in milk, knead well so that there are no large pieces. Add the soaked bread to the minced meat, break the eggs there, salt, add spices and mix very well. You can grind the minced meat again, then you can fill it with cream. Let the mince stand in the refrigerator for 2 hours. Fry in hot oil.

Grandma's cutlets "Restaurant Seversky Donets"

Ingredients: 600 g pork (loin), 150 g ham, 100 g hard cheese, 2 onions, 1 tbsp. butter, 4 tbsp. flour, 1 egg, 100 g of dry wheat loaf, black pepper (ground), salt - to taste.

Oil for frying.

For garnish - mashed potatoes, stewed cabbage, parsley.

Preparation: cut the pork into portions, beat thinly, sprinkle with spices. Cut the ham into thin slices.

Onion, cut into half rings, fry in butter. Beat the egg, cut the loaf into thin strips and dry in the air. Sprinkle the pork pieces with the cheese mixed with the onions, then place the ham slices over them. Connect the edges of the meat, giving the products the shape of a cutlet. Dip in flour, dip in egg, breaded in straws from a loaf and deep-fry until golden brown. Bring to readiness in the oven.

- Pour milk into a pan with ready-made cutlets and boil. It will turn out juicy, with a very tasty gravy.

- To make the cutlets lush and juicy, you need to fry them on a very hot fire, and bring them to readiness in a preheated oven, adding broth to the cutlets.

Mistakes when cooking cutlets:

- It is very harmful to use a mixture of fats, frying fat, butter for cooking cutlets.

- Tasteless cutlets will turn out if you add raw onions to minced meat.

- It is unacceptable to add flour, starch to minced meat.

- If the recipe does not provide for the addition of boiled cereals, this is not necessary.

Verkhovinsky cutlets

Ingredients: 500 g pork, 2 eggs, mashed potatoes from two potatoes, 1 onion fried in thin rings, 200 g fried mushrooms, 50 g crackers, lezon - an egg diluted in cool water with salt and black pepper on the tip of a knife.

Pass the meat through a meat grinder, add salt, pepper, an egg, form a round cake, on which put minced meat from thick mashed potatoes with sauteed onions, fried mushrooms. Give the cutlets the shape of a leaf, dip in ice cream, roll in double breading, deep-fry. Pour the cutlet with butter.

Recipe for delicious meatballs
Every housewife is proud of her cutlet recipes, and, nevertheless, it is worth learning new recipes in order to please your loved ones with them. My grandmother worked as a cook in a restaurant for many years and taught me how to make “signature” cutlets, which I am sure you will really like.

Everyone loves homemade cutlets, zrazy, meatballs, meatballs, sausages, dumplings, meatballs and meat casseroles melting in your mouth. Delicate, juicy and fragrant minced meat dishes can be prepared at least every day, because they will never get bored and any side dish will suit them. Meat and fish pies, kulebyaki, rolls are served on festive table, and everyone's favorite naval pasta, which is cooked in 20 minutes, will help out any hostess if there is no time to cook empanadas or soup with meatballs. Dishes from minced meat and fish are very fond of children, and this is another argument in favor of cooking minced meat with your own hands.

A few benefits of homemade minced meat

Many modern housewives buy ready-made minced meat in the supermarket, but the meatballs, meatballs and meatballs made from it lose their taste to homemade meat and fish products. In addition, not all manufacturers care about the health of customers, and sometimes there may be preservatives and various additives. Homemade minced meat is tastier and of higher quality, and if you learn some secrets and subtleties of its preparation, minced meat dishes will appear on your table more often. Take care of the healthy nutrition of loved ones, and in order not to spend the evenings at the stove, freeze the minced meat and use it as needed.

The first stage of cooking homemade minced meat: choose meat

The most delicious dishes using different types of meat - beef, veal, pork, lamb, rabbit, turkey and chicken. If you are going to cook beef, buy tenderloin, shoulder blade and brisket, but keep in mind that such minced meat will turn out dry, so some pork or chicken is added to it in a ratio of 70 to 30%. Making combinations of different meats for minced meat is one of the secrets delicious meals. By the way, lamb gives minced meat a specific taste and aroma, so it is used with caution - usually minced lamb is taken for cooking Mediterranean and Oriental dishes.

When choosing pork, give preference to the shoulder, neck and shoulder. Due to the high fat content, minced meat will turn out to be very juicy and tender, so it is suitable for any dishes. The most appetizing pieces of lamb suitable for minced meat are the thigh and rump, and the best pieces of poultry suitable for grinding are the breast and legs.

Quality fresh lamb and beef should be red, while veal and pork should be pink. On the surface good meat usually there are no extraneous spots and mucus, the piece is elastic, and the fat has a pleasant white color (for lamb - cream). If you're buying frozen meat, put your finger on it and carefully examine the thawed surface. The color should be red, the cut should be smooth, and when tapped, the sound will be crisp and clear.

The second stage of cooking pork, beef and chicken minced meat: chopping

Fresh or thawed meat after freezing is washed in water before further processing and the fillet is separated from the bones. The skin is removed from the chicken to reduce the fat content of minced meat. Fat is not cut off from beef, pork and lamb, because it is he who makes the minced meat soft. The best way grinding - in a meat grinder or blender, while some housewives pass the meat through a meat grinder twice, especially when it comes to children's cuisine. The better the meat is minced, the more tender the dish will turn out.

There is one more subtlety: the minced meat must be well kneaded, carefully kneading with your fingers so that it is enriched with air, becomes more magnificent and softer. Some cooks add chopped ice to the meat, and then beat the mass again in a blender, which gives the minced meat an airy texture.

Third stage: introduction of additional products

Dry minced beef or white meat can be made juicier by adding a little vegetable oil, melted bacon or chopped frozen butter. For piquancy, meat is supplemented with chopped herbs, peppers, spices, onions and garlic - it all depends on the recipe for minced meat and personal preferences. Onions are added to minced meat both raw and fried. Dry minced meat is slightly diluted with water, milk, cream, sour cream or tomato juice. These products not only make it more tender, but also improve the taste.

Eggs are put in not for juiciness, as many believe, but as a binder, since they envelop the grains of meat and make the mass elastic, although for tenderness and softness the whole egg is sometimes replaced with yolk. In minced meat for cutlets, many housewives introduce stale white bread without a crust or a roll soaked in milk. You can add a little shredded cheese, grated raw potatoes or a little potato starch- they replace eggs in minced meat.

Resourceful housewives sometimes dilute the meat with cabbage or carrots chopped in a chopper, beating vegetables with eggs - the minced meat immediately increases in volume and becomes very lush. If the mass is too liquid, you can thicken it with dry breadcrumbs, flour and boiled potatoes. Each housewife has her own tricks for this occasion. After the introduction necessary products it is recommended to knead the minced meat again until it becomes soft and tender. If you are preparing minced meat for the future, then add salt, spices, onions, milk and other ingredients immediately before cooking, since freezing changes the taste and structure of the products, which affects the quality of the dishes.

Another important point- products to obtain the desired consistency of minced meat are introduced during the kneading process, and flavoring additives (salt, spices) - at the very end. If you are cooking in field conditions and there is nothing to add to minced meat except water, you can make it juicier very in a simple way. Place the minced meat in a plastic bag and beat it well against a counter or cutting board until it releases its juices. Get very juicy cutlets! Ready minced meat is kept in the refrigerator for at least half an hour so that it is saturated with salt and spices, acquires a rich taste and aroma. Remember that you should not store ready-made minced meat in the refrigerator for more than a day, it is best to divide it into portions and freeze.

Cooking minced fish according to technology resembles meat recipes, but there are subtleties here. For minced meat, they take fish without small bones, devoid of a characteristic fishy smell, which not everyone likes. Before processing, the fish fillet and the blender are cooled so that the mass is homogeneous. Both fatty and lean fish, such as pike, cod, pollock, pike perch, hake and catfish, are ideal for grinding in a blender. Since their meat is quite lean, it would be useful to add a piece of butter or lard to the minced meat. The lard makes fish cakes especially tasty: try it and see for yourself!

Instead of soaked white bread for minced fish, grated potatoes or semolina, which give finished products density and stability, and garlic will obviously be superfluous. If the most important thing in minced meat is to make it tender and airy, then in the process of working with minced fish, it needs to be compacted as much as possible. Whipped gives a good effect heavy cream, which are introduced into minced meat at the end of cooking.

Delicious, satisfying and aesthetically pleasing

There are many different recipes with tips on how to cook dishes from a frying pan, in the oven, in a slow cooker, in an air grill and even in the microwave, while their preparation is always simple and budget friendly. Products made from minced meat and fish are an ideal option for everyday food, and now every schoolchild knows how to cook pasta with minced meat in a naval way or fry cutlets. Minced meat dishes are tasty, nutritious, healthy and do not require large material costs. Cooking them is a pleasure, because they are fried or baked much faster than ordinary meat, and they always look very appetizing. How not to pamper your beloved family with tender meatballs, crumbly meatballs or spicy terrines? Learn new recipes and share your findings!

Some housewives believe that you can’t spoil cutlets with eggs, and they put bread in them out of a desire to save money. How wrong they are! If you overdo it with protein, you will get "soles", and without the crumb, the cakes will come out dry. To cook really tasty cutlets, which are not ashamed to serve even on the festive table, you need to know some of the secrets of this simple dish.

It would seem that difficult in?! I twisted the minced meat, added onion, bread and an egg to it, stuck on cakes and fried it in a pan. Nevertheless, not every housewife gets really high-quality cutlets. For some, they fall apart, for others, on the contrary, they turn out like stones, for others they come out dry and tasteless.

Fat will give juiciness

Do you know why Soviet canteen cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they saved on meat and took it from the hard parts of the carcass, consisting entirely of cartilage, veins and films. If you want to get really tasty cutlets, do not buy ready-made minced meat of dubious origin, but make it yourself. Expensive beef tenderloin can be omitted (meatballs from it are dryish), but the back, neck, shoulder blade, brisket and some parts of the hind leg are ideal. Before putting the fillet into the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, cooks recommend using fatty pork - it is she who will give cutlets juiciness and tenderness. Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of fat. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.

Do you need an egg?

Whatever housewives make cutlets - Russian, Italian or Hungarian, they always add onions, white bread and eggs to minced meat. True, some cooks believe that it is better to exclude the last ingredient, because the protein quickly folds during frying, hardens, and the cutlets begin to fall apart because of this. However, the bulk of specialists and housewives still advocate eggs and say that they are the ones that bind the minced meat together. The main thing is not to overdo it with them and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. About 200 g of onion will be required for the same amount, and preferably pre-sautéed and chilled, since raw may not have time to fry and will give the cutlets a harsh taste. If you are in favor of fresh onion, grind it simultaneously with minced meat in a meat grinder.

You can't spoil cutlets with bread

Bread is the most important component of cutlets, and one should not think that it appeared in the dish out of a desire to save money. Without the crumb, you will get a kebab, not a juicy meatball. It is the soaked bread that helps to make the cutlets softer and more tender. Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you do chicken cutlets, bread and eggs will need less). Use not a fresh loaf - it will give the dish a sour taste - but yesterday's and a little dried up. Remove all crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, carefully knead it with your hands and mix with the rest of the minced meat. Part of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). And do not forget to salt the future dish, but in no case try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Breading options

It is advisable to cover the bowl with prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again thoroughly mix the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful crushed ice for the juiciness of the dish. Then wet your hands with cold water and start making meatballs. If desired, you can cover them with breading - under the golden crust, the minced meat will remain more juicy. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - for this you just need to chop white bread in a blender. Then roll cutlets in the resulting crumbs and send them to the pan.

As a breading, you can also use sesame seeds, small bread straws (in Soviet times, it was covered chicken cutlets"Capital", which the people called ministerial), flour and lezon. The last one is 3 eggs lightly beaten with salt and 1-2 tbsp. tablespoons of milk or water. Cutlets are first rolled in flour, then in lezon, and only then covered with breadcrumbs.

The subtleties of frying

There is nothing complicated in frying cutlets, the main thing is to put them on a hot frying pan with hot oil (preferably melted butter) so that the minced meat “grabs”, a crust forms and the dish does not fall into pieces later. In addition, keep a distance between the cakes: if you place a mountain of cutlets on one dish, they will quickly release the juice and begin to stew, and not fry. As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlets by frequent turning over (it is advisable to do this a couple of times), but do not move far from the pan, otherwise instead of juicy meat dish receive COALS. However, you can refuse to fry and stew the cakes or steam them.

Cutlets worthy of kings

You can make not only classic meatballs from minced meat, but also a lot of other chopped dishes - delicious rolls, zrazy with all kinds of fillings, meatballs, meatballs, hedgehogs, meatballs. And fireball or Kiev cutlets may well become an exquisite delicacy worthy of a festive table.

Fire story

Pozharsky are perhaps the most famous cutlets in our country. According to legend, Dashenka Pozharskaya, the owner of a tavern in Torzhok, invented them. Allegedly, one autumn evening, Alexander I himself appeared in the family institution, traveling from St. Petersburg to Moscow. The king wanted veal cutlets, but there was no meat in the kitchen, and Dasha decided to cheat - to make a chicken dish and cook it in such a way that it looked like veal. The king did not notice the change and was pleased. True, they say, in fact, the author of the sensational cutlets was not at all the owner of the tavern, but a poor Frenchman who paid her for the wait with his recipe. Be that as it may, the dish went down in history and was sung in Pushkin’s poems: “Dine at your leisure / At Pozharsky’s in Torzhok. / fried cutlets taste / And go light.” Alas, old recipe did not reach us, and today firefighters make according to the following technology: 0.5 kg minced chicken should be mixed with 100-150 g of white bread, soaked in a glass of milk and then slightly squeezed. Salt the resulting mass, add 3-4 tbsp. tablespoons of melted butter, 1 egg. Then form small cutlets the size of half a palm in the form of a drop, roll them in breadcrumbs and fry on both sides.

Insidious Kiev

The history of the famous Kiev cutlet is no less complicated. It was invented either in France of the 19th century, or in Moscow at the beginning of the 20th century, but only in Ukraine the dish was waiting for a real triumph. In 1947, cutlets were prepared by a Kiev restaurateur in honor of the return of the delegation after the signing of peace treaties with Germany's former allies. The dish became a signature dish in the restaurants of the Intourist system, and then appeared in other institutions of the USSR. By the way, not every cook is able to cook a real chicken Kiev. For her, it is necessary to cut the breast from the chicken in such a way that the bone from the wing is preserved on it. If you buy a ready-made fillet, you will get a French devalai. It is much easier to cook it, which is why today it is most often passed off as the famous Ukrainian cutlet. First of all, separate a small fillet from the breast (it is usually attached to the main one), and in a large one make a pocket with a knife. Then put in it 20-30 g of frozen butter, which can be flavored with garlic, herbs or mushrooms. Then close the pocket with a broken small fillet, form a cutlet and put it in the freezer. However, some chefs do not cut the breast, but beat it completely, put butter and spin the roll. Then the Kiev bread is breaded and deep-fried. First, the workpiece is dipped in flour, then in ice cream, and at the end in breadcrumbs and again it is slightly frozen. If the meat does not shine through, then breading is enough, but if the breast is visible, you will have to repeat the procedure. Frozen semi-finished products are deep-fried for about 10-13 minutes, and the main task of the cook is to keep the oil inside the patty.

Zrazy with stuffing

In Lithuanian, Polish, Ukrainian and Belarusian cuisines, zrazy are very popular - meatballs with filling. They are easy to prepare. Break the cake from the classic minced meat harder so that it becomes thinner and put the filling in the center. Inside the zrazy, absolutely any products can be. The main rule is that they must be cooked and crushed to the level of minced meat. For example, you can add rice, buckwheat, chopped boiled egg, mashed potatoes to the cutlet, fried mushrooms, zucchini, cabbage or other vegetables. Then close the filling with minced meat, give the zrazy an oval shape and send it to the pan.

Meat selection secret

Cook cutlets not from purchased minced meat - this is the first key to the success of your cutlets. Use only fresh meat! The meat from the front of the carcass, for example, the sirloin edge, is best suited for cutlets - it will definitely make the most tender and juicy cutlets. However, your secret here may be the combination of several types of meat in one minced meat, so buy not only, but also lamb.

Read about how to choose the right meat, and what parts of the carcass are best suited for cutlets, read

Source: www.macelleriegallo.com

Minced meat secrets

The most important thing in cooking cutlets is not only the choice of meat, but also correct stuffing out of him. Many housewives add eggs, bread soaked in milk, onions, garlic, salt and pepper. However, this traditional recipe does not always allow you to achieve lush, juicy and tender cutlets.

Instead of bread, add grated raw potatoes! If you still want to make minced meat with bread, then do not use fresh bread - it is better to grate the dried one.

Then put a few tablespoons of sour cream or kefir.

Eggs make the patties tougher, so you don't need to add them. The best option would be the following: put the yolk in the minced meat, and beat the protein and dip the cutlets in it before frying - this will be our breading instead of the usual crackers.

For softness, you can pour a little warm boiled water into the minced meat. A pinch of soda and a piece of butter will add splendor to our cutlets.

Minced meat should be scrolled through a meat grinder at least twice.

Be sure to mix well and beat off our minced meat - this will help the cutlets not fall apart, but turn out to be airy and soft.

Don't be afraid to add spices and herbs to the minced meat! They will spice up and make our cutlets more fragrant.

How to make cutlets juicy and fluffy? Surprisingly, this dish familiar to everyone since childhood can be prepared in many ways. From this article you will learn how to make tender and literally melt in your mouth.

Ground meat

To prepare this dish classic recipe, you will need to take: pork and beef in equal proportions, add onion soaked in milk, bread, salt and pepper to them. However, professional chefs, and with them amateur cooks, prepare cutlets not only from meat, but also from poultry, fish, vegetables, and mushrooms. Often they are baked in various sauces, various fillings are invented and various spices are added. Meat cutlets will be more useful for the figure if you remove potatoes and bread from their composition. To taste ready meal not damaged, add wiped ones instead raw vegetables, greens, chopped wild mushrooms or pan fried onion.

little secrets

Experienced housewives empirically establish how to make cutlets juicy and lush. Try these time-tested tips:

How to make meatballs

The recipe for this amazing dish is not much different from classic version cooking. However, by changing some points, you will understand how to make cutlets juicy and fluffy:

How to make minced chicken cutlets

lovers diet meals always show creativity to diversify recipes and make them more delicious. Everyone knows that chicken cutlets quite often turn out to be dry and tasteless for novice cooks. If you have not solved this problem yet, then read our recipe and find out how to make chicken cutlets juicy:

1. Mix ready minced chicken breast (600 grams) with grated cheese (200 grams), grated onion (one head), chopped parsley and dill, half a teaspoon of cinnamon and salt. All components should be well mixed with each other.
2. Form round cutlets from the resulting minced meat and fry them in a pan under a closed lid until fully cooked. Do not forget that chicken cutlets cook faster than meat cutlets.

You can also make minced chicken cutlets using the method described below.

Juicy meatballs with vegetables

1. Soak three slices of dry white bread in milk.
2. Onions and potatoes (one at a time) grate on a fine grater, chop two cloves of garlic with a knife.
3. Mix vegetables with minced meat chicken breasts(700 grams), bread and one large egg. Season the minced meat with spices (you can take "Italian herbs"), salt and black pepper.
4. Form cutlets and fry them in a pan on both sides.

How to make cutlets juicy and fluffy? To do this, we advise you to prepare the sauce:

Chopped diet cutlets from poultry meat

To cook low-calorie, but hearty meal chicken or turkey, carefully read the recipe below:

1. Cut chicken or turkey breast (700 grams) into cubes, mix with one egg and one tablespoon of whole grain flour (ground bran can be used instead). Salt, pepper and season with your favorite spices.
2. Shape into patties with your hands and place them on a baking sheet lined with parchment paper.
3. Bake the dish until cooked in a preheated oven.

How to make soft? First of all, try not to dry them out while cooking. A sauce made from sour cream, herbs, chopped garlic, salt and pepper will help you make the dish even more juicy. Serve hot cutlets with it, and for a side dish, prepare a salad of fresh vegetables and olive oil.

Cutlets with vegetables and cheese

This recipe will tell you how to make soft cutlets with an unusual and spicy taste:

1. Chicken fillet (500 grams) and one sweet bell pepper cut into pieces.
2. Grate cheese (300 grams) and zucchini (200 grams).
3. Mix all the products and add to them one egg, a couple of tablespoons of whole grain flour (or bran), pepper and salt to taste.
4. Form cutlets and bake them in the oven on parchment without adding oil.

Juicy "Nests"

These original cutlets will surprise lovers of hearty and delicious dishes:

1. Prepare minced pork and beef (800 grams), mix it with one chicken egg, add a couple of tablespoons of fiber, salt and pepper.
2. Take one for stuffing. large tomato, 150 grams of cheese and a bunch of fresh dill. Chop and mix all products.
3. Roll the minced meat into a small ball, make a depression with your fingers and put the stuffing inside. Put the finished nests in a glass form and send to bake in the oven until golden brown. This dish can be served with a side dish of fresh or stewed vegetables.

Lush pork cutlets

You do not know how to make meatballs juicy and fluffy? Try this recipe out:

1. Breadcrumbs own cooking(120 grams) mix with sour cream (250 grams) and add 150 ml of cold water to them.
2. Mix in a large bowl 700 grams of minced pork, finely chopped onion, one egg, sour cream, salt and pepper.
3. Place the meatballs in the refrigerator for ten minutes.
4. Form cutlets, roll them in breadcrumbs and fry on both sides. To prevent the cutlets from burning and baking well, reduce the heat and cover the pan with a lid. In a few minutes, the family dinner will be ready.

fish cakes

Properly cooked, they turn out to be just as tasty as meat dishes. In addition, fish is a very healthy product, and nutritionists strongly advise including it in your menu several times a week. How to make soft meatballs:

1. Take 500 grams of thawed fish fillet and pass it through a meat grinder. You can also use a blender or food processor if you like.
2. Mix the resulting minced meat with finely chopped onions, two chicken eggs, one pureed boiled carrot, salt, pepper and seasoning for fish.
3. Blind small oval cutlets with your hands and fry them in a pan until cooked. The dish can be served with mustard or sour cream sauce.

When you learn how to make tasty and juicy cutlets, guests will often praise your culinary talents and will never refuse the proposed addition. Therefore, do not be afraid to experiment and learn new ways of preparing dishes familiar from childhood.