Cooking blogger answered, under the lid or without you need to fry patties

Even vegetarians like to eat patties. True, they prepare them from soy, tofu, legumes and other products. Cutlets can be cooked in different ways: steam, bake in the oven, fry in a pan. How to properly fry patties, so that they are juicy and tasty? Today I will talk about the secrets of making juicy cutlets and share my favorite recipes of famous food bloggers.



How to properly fry patties It matters the size of the patties, the quality of the pan and the competent ratio of ingredients. In patties add a bun with milk for lushness and softness. Once in the cutlets put a lot of bread not only for the sake of economy, but also to make the dish well digested. Juicy patties also adds onions cut in small pieces. So that the cutlets do not fall apart during frying, they must be formed with wet hands.

There should be free space between the cutlets during frying, otherwise they will stick together. If you fry patties under a closed lid, then they will not acquire a rosy crust. Therefore, many cooks combine the process of frying patties in a pan without a lid, and in the end, Cover the lid and add some water..



Cutlets stew under the lid for a couple more minutes. In a few minutes, the cutlets are ready. They have a ruddy juicy crust and a soft texture. Another way to make cutlets tasty and juicy is to cook them in the oven. In this case, the patties are roasted on both sides in a pan without a lid and Go to the oven for another 10 minutes.. So cooks patties chef Vasily Emelianenko.

Not everyone likes panning patties, but panning makes them crisp on the outside and soft on the inside. You can bread patties in crackers and eggs. It is better when breadcrumbs are made at home. From the purchase panned remains an unpleasant taste.



The thickness of the blanks should not be more than 3 cm, otherwise the cutlets simply will not roast. And to check if the cutlet is ready, you need to pierce it with a fork or cut it with a knife in the middle. If it leaks clear juice, then the cutlet is ready.

Taste and juiciness depend not only on the method of cooking. The type of meat chosen is important. Oleg Grigoriev, a well-known food blogger with 4.5 million YouTube followers, likes to eat and cook something special. The first tip from the blogger is, "Choose meat off your hip, whether it's chicken or beef." This is the softest part, the cutlets will be very juicy.”



The ingredients

• 1kg beef
• 200g loaf
• 150ml kefir
• 70g bacon
• 250g onions
• 30g parmesan
• 2 eggs
• 30g dried parsley
• 3 teeth. Garlic
• Salt to taste
• Pepper to taste

Preparation

1. Cut the meat into the middle pieces. Soak a loaf of 150 ml of kefir.
2. With a knife, cut fine onions and bacon.
3. Pass through the meat grinder, then bacon and at the very end skip a bun with kefir. Oleg Grigoriev says that if something gets stuck in a meat grinder, it will not be meat. Very good advice.
4. Now add salt and spices to the mince, finely sliced onions and rubbed on a fine grater of parmesan. Stir everything well with your hands and let the mince brew for 10 minutes.
5. After 10 minutes, stir the mince again and form cutlets from it.
6. So that the cutlets are not dry, lubricate your hands with vegetable oil. Send them to a 180-degree oven in convection mode for 30 minutes. Bon appetit.
   
   
   
   

On his channel oblomoff Oleg told how to prepare juicy patties in the oven made of beef. I would say that this is a festive version of the cutlet. There are bacon, and parmesan, and various spices.

Natalia Kalinina is a foot blogger with 3.5 million subscribers on YouTube. Natalia delights subscribers with short recipes for home cooking. Her daughter's favorite cutlets are minced beef and breaded chicken. Natalia cooks in a pan with vegetable oil, and then sends for a couple of minutes into the oven, so the dish becomes very tender and tasty.



The ingredients

• 250g chicken ground
• 250g ground beef
• 1 egg
• 200 ml of milk
• 1 onion
• 2 garlic tooth
• 50g breadcrumbs
• salt
• peppery

Preparation

1. Cut the loaf and fill it with milk.
2. Cut the onion and roast it in vegetable oil until golden. Then mix the onion with garlic and 1 egg.
3. Mix the mince with onion gruel. Then slightly squeeze the loaf and grind it with a mixer. Stir the minced loaf.
4. Add salt and pepper and form patties. Pump the patties in breading and roast on both sides in a heated pan with vegetable oil for 3 minutes.
5. Move the cutlets into the bowl and add 50 ml of water. Cover the bowl with foil and put in the oven heated to 180 degrees for 30 minutes.
   
   
   
   

Cutlets are tender and juicy, with a beautiful rosy crust. Even children can eat this dish. Despite the fact that the meat is not fatty, the cutlets did not become fresh from this. Try cooking.

Vasily Emelianenko says that it is better not to cook patties with garlic for those who suffer from heartburn. The chef shared a proven recipe for classic cutlets.



The ingredients

• 700g pork mince
• 500g ground beef
• 1 onion
• 200 ml of milk
• 100g loaf
• 80g bacon
• 5g nutmeg
• salt
• peppery

Preparation

1. Soak the loaf in the milk.
2. Mix the mince with the loaf with salt and pepper.
3. Roast the onions in a frying pan without butter and add to the mince. Stir the mince well with your hands and form patties.
4. Roast the patties in a pan with vegetable oil for 2 minutes on each side. Then move the cutlets to the bowl and send it to the oven.
5. Bake patties at 180 degrees for another 8 minutes. Bon appetit.
   
   
   
   

A little trick Vasily shared immediately. Despite the fact that he has extensive experience in cooking, Vasily is not lazy to make a mini-catlet before roasting the whole party. That's how he checks if there's enough minced meat to keep all the cutlets from ruining. What's your favorite recipe for juicy cutlets?