Cutlets have become an asset of our country. This dish is prepared in all canteens and cafes. It has become an indispensable dinner for most families. However, with all the demand for cutlets, we still cook this dish incorrectly. The
fact is that in the USSR it was costly to create meat cutlets
.
Therefore, in order to increase the amount of product, vegetables, bread and cereals were added to the mincemeat. Does it make sense to stick to the Soviet ways of cooking cutlets?
Bread in cutlets
It is generally believed that bread soaked in milk will make cutlets after cooking more puffy. But, as practice shows, the product does not acquire puffiness and softness.
Bread only absorbs the meat juice, which is released from the minced meat in the process of frying.
Trimming the crusts is not necessary, especially when you soak the flour product.
Many cooks will think about the importance of soaking bread in milk. Cutlets turn out better if bread is added to the stuffing dry.
Approximately for a kilogram of meat you will need no more than 300 grams of bread.
Eggs in cutlets
Sometimes it seems that liquid mincemeat should somehow be made thick. To do this, housewives add flour, extra bread or eggs to the meat mass. In fact, the mince needs to be rid of these ingredients.
Take the mincemeat for a couple of hours in a cold place. So the bread will more quickly absorb all the meat liquid. It
is not necessary to beat the mincemeat to make it thick.
After the refrigerator, minced liver, chicken meat or fish can be fried chilled
.
Pork, beef and other types of meat should be left warm for half an hour.
If the mince remains liquid after the refrigerator, you can add breadcrumbs or bread to the mixture.
Do not break eggs into the mince, as they will deprive the cutlets of juiciness and softness
.
If you want to add an egg to the meat mass, then no more than one per 700 kg of minced meat.
Onions in cutlets
In the mincemeat, you can put both fried onions and chopped in a meat grinder. But do not add to the meat mass onion, run through a blender. If you and the meat is pulverized in this way, we advise you to stop. Otherwise, your cutlets will always be dense and low.
To the onion in the minced meat should put only one clove of garlic, so as not to interrupt the flavor of the cutlets.
In the liquid minced meat with onions, you can pour a little cold water, so that the steam during frying made the cutlets puffier.
Do not want the cutlets to absorb vegetable oil? Add lard or a piece of butter to the mince.
Paneer for cutlets
You should not forget about breading the cutlets, as this important step will not allow the oil to be absorbed into the meat mass. The product will be crusty on the outside and soft and juicy on the inside.
Fry the cutlets at a great distance, so that each can be well fried. The
time of readiness of both sides of the product should be determined independently
.
Do not rely on a certain amount of time.
