How to cook perfect patties 3 of excellent prescription for all kinds of meat.

Home comfort since Soviet times associated with the smell of pies and fried meatballs. And prepares the dishes every self-respecting hostess. Of course, today is not a problem to buy a ready beef in the supermarket, but unless he can compare to homemade meat for its taste ?! Young and inexperienced hostess who wants to please and surprise your guests with delicious meat, should be very careful as there are some particular nuances. Today revision will reveal to you the secrets of delicious meat. Check with the basic rules!

Stuffing Classic em>



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1. The first thing to remember every hostess - minced bad - bad burgers. If you choose to future cutlets third-rate meat - should not count on a delicious result.

2. kilograms stuffing should take 2-3 bulbs of medium size, 4 large cloves of garlic and 1/3 white loaf. Salt and pepper are added to the finished ground beef taste.

3. When choosing meat, preferring veal or beef is not too old. As an option - Take equal parts beef and pork. If you take one pork chops are obtained is too greasy, which is no good effect on the pancreas.

4. In preparation also has its tricks. Take a little stale loaf, put in a bowl with milk or water and mince together with garlic, onions and chunks of meat.

5. Scrolling does not imply any special rules. There is already a matter of taste. Someone who likes to skip through the meat grinder minced two or three times, and someone recognizes only cutlets, doing sleight of hand and a knife.

6. Many housewives are added to the minced egg or semolina to maintain their shape meatballs, but with the ingredient of the dish becomes harsh. The best thing to do - to fight off minced meat for 2-3 minutes, then he will not need eggs or semolina, and the burgers are obtained even, smooth, and never fall apart when frying.

7. boned cutlets in flour or can be in the bread crumbs.

8. Finally. If there is an opportunity - to prepare more stuffing! It is convenient to store in the freezer, divided into portions. If the contents of the package defrost in advance - you can easily cook for dinner fresh burgers!

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1. The most delicious chicken cutlets - Pozharsky. In an old cookbook, which was released in Soviet times Pozharsky cutlets ordered to prepare for this recipe:

Take off the skin with a good, hefty chicken. Separate the meat from the bones and mince. Mix the resulting stuffing with white bread, pre-soaked in milk and mince again. Delicate minced salt, butter and Sdobri Stir with a wooden spoon. Having formed patties, gently roll them in bread crumbs and then fry in hot oil on both sides until golden brown. After that, send cakes in preheated oven for 5 minutes or cover and leave at the minimum heat (also 5 minutes).

2. The ratio of chicken meat and white bread should be 10: 1 (100 grams of bread for 1 kg of meat).

3. Chicken bones do not throw - they come in handy for the broth.

4. Turkey cutlets are prepared in much the same, only need to add the minced onion, garlic and a tablespoon of sour cream for softness. The oven meatballs turkey should hold a little longer - about 20-25 minutes.

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1. To fit any fish cakes are not too bony fish: cod, hake, pollock, pike perch.

2. To get a tasty fish cakes, buy ready-made or fresh fish fillets that are sure to clean, put away and get rid of bones. Fillet soaked in milk and white bread scroll through a meat grinder, salt and pepper.

3. Connoisseurs advised to add a little minced fried onions - it gives the fishcakes delicious flavor. If the stuffing has become watery - vsyp little semolina or flour.

4. Scroll minced better twice. Then he turns out very tender.

5. paneer fishcakes usually in breadcrumbs, and before serving, then recommended them for about 10 minutes in the oven.

These simple tips can make your dinner really delicious! Share with your friends cooking tips stuffing and wish them bon appetit!

via takprosto.cc

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