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It would seem that it is difficult to cook meatballs ? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, the housewives do not always guess the correct proportions, the ratio of products in cutlets ... These tips will help you prepare the dish in such a way that it will not be ashamed to serve even to the holiday table! The subtleties of cooking cutlets, which you have not thought about before.
Immediately I want to tell you about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!
The next time you cook cutlets, take a chance and add some mustard powder or mustard seeds to the minced meat: 1 tbsp in total. l. for the whole mince. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and they will also turn out incomparably lush and juicy ... Try it for pleasure! And check out our detailed recommendations for cooking cutlets: they are really good and tested by housewives in practice.
How to cook delicious meatballs
- To make the cutlets juicy
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. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. Expensive beef tenderloin can not be purchased, but the back, neck, shoulder blade, brisket and some parts of the hind leg will fit perfectly. Before putting the fillet into a meat grinder , do not forget to clean it thoroughly - remove films, remove cartilage, bones and veins.
In addition to beef, chefs 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. - Should I add an egg?
Of course it is.
The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onion for the same amount will require about 200 g, preferably pre-sauteed and chilled, since raw may not have time to fry and will give the cutlets a harsh taste. If you like fresh onion, chop it at the same time as minced meat in a meat grinder. - Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without the crumb, you get a kebab kebab, not a juicy meatball. Exactly soaked breadhelps to make cutlets softer and more tender. Naturally, it is important to observe 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 make chicken cutlets, you will need less bread and eggs). Use yesterday's or slightly dried loaf. 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). 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).
- Proper breading
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 carefully knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice for juiciness of the dish. After that, wet your hands in cold water and start sculpting cutlets . If you wish, you can cover them with breading - under a 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, flour and ice cream. 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. - Features of frying
There is nothing complicated in frying cutlets, the main thing is to put them on a hot frying pan with hot butter (preferably melted butter) so that the minced meat “grabs”, a crust forms and the dish does not fall apart into pieces. In addition, keep the 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 (it is advisable to do this a couple of times), but do not go far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can refuse to fry and stew the cakes or steam them.
Did you like this helpful article? Live and learn! Let this information about cooking meatballs help you create delicious dishes with ease. Do not be greedy - share these recommendations with other housewives.