Mistakes in cooking patties

Each family has its own traditions and secrets of making delicious cutlets. It would seem that difficult in their preparation? She made mincemeat, added onions, bread and eggs to it, sculpted cakes and fried it in a frying pan.



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But the devil is in the details... It seems that you do everything that is required, step by step according to your mother’s recipe, and the result is not close to those cutlets from childhood. The fact is that experienced housewives know tricks that are not written in recipes. They think they are already known to everyone.





"Site" He will tell you about simple, but perhaps unobvious ways to avoid the annoying mistakes in making delicious and juicy homemade patties.

Technology of cooking patties

1. Too liquid mince
   Sometimes the hostess can overdo it with eggs, milk or water, and the mince is too liquid and does not sculpt into patties. To somehow save the situation, too much bread, flour, semolina are added to the mince. In fact, extra additives only spoil the taste of the cutlet. Principles of cooking cutlets The weight of soaked and squeezed bread should be 40% of the weight of meat. If this rule is followed, and the mince still seems liquid and does not form into cutlets, try keeping it in the refrigerator for 2 hours. During this time, it will thicken, become more elastic, and the bread will absorb excess liquid.
   
   
   
   
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2. Beating back
   Popular in the people beating meat mass, when raw cutlet several times with force thrown on the table, not a mistake, and extra action. The fact is that by beating you remove excess air and moisture from the meat mass, as a result, the mince becomes more elastic, viscous and dense. Such mince is good for lyula-kebab, so that the meat is kept on a sword and does not fall into the coals. For cutlets do not need to do this, because they significantly lose in juiciness.
   
   The mince should be well kneaded and put in the fridge for a couple of hours, and the beating will only make sense if you are in a hurry and can not leave the mince for aging.
   
   
   
   
   
3. Just fry.
   Many act on years of worked-out scheme: mixed mass, sculpted a cutlet, heated butter - and go ahead, immediately fry these cutlets! But, it turns out, for the best result, you need to let the meat lie down. Cooks recommend keeping the mince for a while in the refrigerator. Then it will become more homogeneous, will be well sculpted, keep in shape. After you have rolled the meat, added onions, bread, salted, peppered and kneaded all this - give the mince at least an hour to cool and brew.
   
   
   
   
   
4. Long frying.
   If the cutlets fry too long, the crust becomes hard, and the meat inside dries up. How much time do you need to fry patties so that they do not lose their juiciness, do not burn, but acquire an appetizing ruddy crust? The cook advises a medium cutlet, about the size of a woman's palm, roast on preheated oil for 2 minutes on each side on a large heat.
   
   Then reduce the fire, cover the pan with a lid and bring the cutlets to readiness for 4-5 minutes. Only 9 minutes. That's it! In order for the crust to be beautifully fried, the oil in which the cutlets are cooked should be very hot, and the cutlets themselves should not lie tightly.
   
   
   
   
   
5. Stew in sauce
   Serving patties with the right sauce is a great idea. But it is bad to stew perfectly cooked, toasted patties in the sauce for a long time, destroying the result of your own work. Even if it tastes good, it will be a different dish.
   
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6. Don't get ready.
   This mistake concerns mainly pork, turkey and chicken - this meat should be without blood. But cutlets from quality beef or veal can be left slightly raw. Check the readiness of the cutlets is simple - if you pierc it with a knife and press, the liquid that appears should be transparent, not pinkish.
   
   Cut one cutlet in half. If it is at least a little pink on the cut, you need to fold the halves and return the cutlet to the pan.
   
   
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7. Long to warm up
   It's no secret that the most delicious meats are just fried. But what if the leftovers were as delicious the next day? This is a reason not to overcook the cutlets - then they will be more juicy on the first day, and the next will retain their taste. It is better to warm up the cutlets in a sauce that will moisturize and soften the meat fibers.
   
   Heat the sauce in the soteinka on medium heat, and then for 5-7 minutes put the patties in it. They will be completely warmed up and will be almost as tasty as the day before. Bon appetit!
   
   
   
   
   

To avoid dry ground meat will help add 1-2 spoons of fatty cream or whipped raw eggs. Another one. juicecake Add to each piece of butter or crushed ice. With heat treatment, they will melt, and the cutlets will never turn out dry and hard.



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