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The secret to cooking the most delicious burgers. All the hosts on the note.
Bashny.Net
It would seem that complicated to cook burgers? However, for some reason, someone they are falling apart, someone on the contrary, are too tight, not always mistress guess the correct proportions, the ratio of products cutlets ... These tips will help you prepare a dish so that he would not be ashamed to serve even on the holiday table! Subtleties of cooking hamburgers, which you have not thought about before.
1. To Get Juicy burgers
You know, why were shockingly tasteless Soviet canteen cutlet? Because they put too much bread and crackers, and meat were taken and saved him out of the hard parts of the carcass. If you want to get really tasty burgers, do not buy ready-made mincemeat of dubious origin. Expensive beef tenderloin can not buy, but the back, neck, shoulder, breast and some of the rear legs fit perfectly. Before you run the fillets in a meat grinder, do not forget to clean it thoroughly - to remove the film, remove the cartilage, bones and veins. In addition to the chefs recommend using beef fat pork - just give it a cutlet juiciness and tenderness. Standard proportion: 1 kg beef - 1.2 kg of pork or 1 kg of beef - 250 g of fat. However, the burgers can be made from lamb, veal, chicken, turkey, venison. Fineness choose any, but experts advise not to overdo it and restrict a single scrolling in a meat grinder with a medium-sized grid.
2. Should I add the egg?
Of course, it is necessary. The main thing - do not overdo it with the eggs and use no more than 2-3 units per 1 kg of meat, otherwise the burgers will turn severe. Luka it takes approximately the same amount of 200 g, preferably - pre-fry and cooled as crude may not be able to fry cutlets and give bluff taste. If you like fresh onions, grinds it together with the meat grinder.
3. Bread - an essential component
I do not think that there was grain in the recipe out of a desire to save money. Without crumb you get kebab and not juicy bitochek. It helps to make the soaked bread cutlets softer and more gentle. Naturally, it is important to keep the right proportion. It looks as follows: 1 kg of meat - 250 grams of white bread and 300-400 grams of milk or water (if you do chicken cutlets, bread and eggs need less). Use of yesterday or a few dried up a loaf. Take away from it all peel, we shall cut into pieces and soak in cold water or milk. Once the crumb swell, his hands thoroughly mash and mix with the rest of the meat. Part of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting minced as well decorate spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the dish future, but in any case do not try it in raw form (tasting minced meat - the most common cause of poisoning among housewives).
4. Correct breading
A bowl with the prepared stuffing is desirable to close the foil and remove a half-hour in the refrigerator, the bread has absorbed the meat juices. Then again thoroughly kneaded mass, whipping her hands and saturating the air. In the end, some cooks are advised to add a handful of crushed ice for juiciness dishes. Thereafter, wetting his hands in cold water and begin to sculpt burgers. If desired, you can cover them with breadcrumbs - a golden crust stuffing will remain juicier. Most experts do not trust the store-bought bread crumbs and recommend doing it yourself - to do this, just chop the white bread in a blender. Then roll in the resulting crumbs cutlets and send them to the pan. As breading can also use sesame seeds, small grain straw, flour and lezone. Last - is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. Cutlets collapses first in flour, then in lezone and then coated with bread crumbs.
5. Features cooking
In frying cutlets no big deal, most importantly - to put them in a hot frying pan with hot oil (better - melted butter) to the stuffing "grabbed", formed a crust and then the dish will not fall apart into pieces. In addition, observe the distance between the cakes: if you place a bowl on a mountain of burgers, they quickly start up the juice and begin to stew instead of roast. As soon as the crispy, you can reduce the heat and cook, covered. A frequent inversion burgers better not to torture (it is desirable to do it a couple of times), but far from the frying pan is not waste, otherwise instead of juicy meat dishes get embers. However, you can refuse to put out hot and cakes or to prepare them for a couple.
Did you like this useful article? Live and learn! Let this information will help you prepare meatballs create delicious meals with ease. Do not be greedy - Share these recommendations with other mistresses.
via takprosto cc
1. To Get Juicy burgers
You know, why were shockingly tasteless Soviet canteen cutlet? Because they put too much bread and crackers, and meat were taken and saved him out of the hard parts of the carcass. If you want to get really tasty burgers, do not buy ready-made mincemeat of dubious origin. Expensive beef tenderloin can not buy, but the back, neck, shoulder, breast and some of the rear legs fit perfectly. Before you run the fillets in a meat grinder, do not forget to clean it thoroughly - to remove the film, remove the cartilage, bones and veins. In addition to the chefs recommend using beef fat pork - just give it a cutlet juiciness and tenderness. Standard proportion: 1 kg beef - 1.2 kg of pork or 1 kg of beef - 250 g of fat. However, the burgers can be made from lamb, veal, chicken, turkey, venison. Fineness choose any, but experts advise not to overdo it and restrict a single scrolling in a meat grinder with a medium-sized grid.
2. Should I add the egg?
Of course, it is necessary. The main thing - do not overdo it with the eggs and use no more than 2-3 units per 1 kg of meat, otherwise the burgers will turn severe. Luka it takes approximately the same amount of 200 g, preferably - pre-fry and cooled as crude may not be able to fry cutlets and give bluff taste. If you like fresh onions, grinds it together with the meat grinder.
3. Bread - an essential component
I do not think that there was grain in the recipe out of a desire to save money. Without crumb you get kebab and not juicy bitochek. It helps to make the soaked bread cutlets softer and more gentle. Naturally, it is important to keep the right proportion. It looks as follows: 1 kg of meat - 250 grams of white bread and 300-400 grams of milk or water (if you do chicken cutlets, bread and eggs need less). Use of yesterday or a few dried up a loaf. Take away from it all peel, we shall cut into pieces and soak in cold water or milk. Once the crumb swell, his hands thoroughly mash and mix with the rest of the meat. Part of the bread can be replaced with grated potatoes, pumpkin or other vegetables. The resulting minced as well decorate spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the dish future, but in any case do not try it in raw form (tasting minced meat - the most common cause of poisoning among housewives).
4. Correct breading
A bowl with the prepared stuffing is desirable to close the foil and remove a half-hour in the refrigerator, the bread has absorbed the meat juices. Then again thoroughly kneaded mass, whipping her hands and saturating the air. In the end, some cooks are advised to add a handful of crushed ice for juiciness dishes. Thereafter, wetting his hands in cold water and begin to sculpt burgers. If desired, you can cover them with breadcrumbs - a golden crust stuffing will remain juicier. Most experts do not trust the store-bought bread crumbs and recommend doing it yourself - to do this, just chop the white bread in a blender. Then roll in the resulting crumbs cutlets and send them to the pan. As breading can also use sesame seeds, small grain straw, flour and lezone. Last - is 3 eggs, lightly beaten with salt and 1-2 tbsp. spoons of milk or water. Cutlets collapses first in flour, then in lezone and then coated with bread crumbs.
5. Features cooking
In frying cutlets no big deal, most importantly - to put them in a hot frying pan with hot oil (better - melted butter) to the stuffing "grabbed", formed a crust and then the dish will not fall apart into pieces. In addition, observe the distance between the cakes: if you place a bowl on a mountain of burgers, they quickly start up the juice and begin to stew instead of roast. As soon as the crispy, you can reduce the heat and cook, covered. A frequent inversion burgers better not to torture (it is desirable to do it a couple of times), but far from the frying pan is not waste, otherwise instead of juicy meat dishes get embers. However, you can refuse to put out hot and cakes or to prepare them for a couple.
Did you like this useful article? Live and learn! Let this information will help you prepare meatballs create delicious meals with ease. Do not be greedy - Share these recommendations with other mistresses.
via takprosto cc
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