In our country, it is sinful to throw away bread, I make breadcrumbs from crusts to add them to patties. Bashny.Net

Disputes about, How to prepare juicy cutlets in a pan It's been going on for a long time. You could say they never stopped. And to achieve the same point of view can not only homegrown amateur cooks, but also famous chefs who have seen these cutlets in their lifetime enough.



It would seem, why is this happening? Is it the ingredients, the temperature, the quality of the meat, or is it all a banal taste? But there are standards. Meetings of chefs from all over the world, at which they try to argue each other, and especially loud even give some awards. But the situation doesn't change, and we, ordinary experimenters, have to go to new tricks to achieve the same truth in food. What else can we do?

How to prepare juicy patties in a pan A couple of words about bread First remember - bread in patties is not needed for volume, but for grandeur. In general, fluffy appetizing patties are already half the story. So we're going to talk about pomp today for a long time. The taste of the cutlets still depends on the quality of the mince. So, bread in our patties will be about 30% and even more. It tastes better with it, and without it, it's already chopped steak. Or a variation of Lula-Kebab.

Our bread is soaked in milk, then drain the excess liquid. Can anyone tell me why? After all, it turns out, double work, meaningless. Logically, dry bread will remove excess liquid from the meat and keep it inside the cutlets. And soaked bread will take the place and part of the meat juice will simply go away when frying. In fact, it's going to be extinguishing. Isn't that right?



Just try to add dry bread to the cutlets and see what happens. By the way, don't be a prude and use the crust too. It will grind and soak in the process. We understand that before the status of “we make patties without bread crust” could impress someone. But now this can only be answered with a light smile. Really, why spoil the food?

Now about the eggs and the density of minced Farsh, he's certainly not dough. But you have to stir it. Combine the meat with the bread and start the procedure. In this phase, it is important not to be lazy and right, and most importantly qualitatively grind mince. Just so he's nice to himself. Then it can be easily removed from the bowl. There will be no particles left.



Keep the finished mince in the refrigerator for a couple of hours and let it soak and become homogeneous. An important process that some people give up on. Bad. Bread will take the right amount of liquid. Now chicken and fish can be taken out and fried immediately. But minced pork and beef is better to hold a little at room temperature. You need the meat to warm up a little and the cutlet is better fried in the middle.

In fact, well-processed mince does not need to add eggs. Well, the maximum that can still be allowed is an egg for 600 g of minced meat. And if the situation is critical. After all, the protein, penetrating into the cutlet blanks, becomes dense during heat treatment. This makes the cutlets harder, saturated (in a bad sense) and does not give the mince to be lush. It is better to mix the minced meat again or add some bread if there is excess juice.

Onions and grinders Fried. Onions taste better than raw. Fried onions do not need to be crushed with a knife or blender. Cutlets with fried onions on the head are higher, tastier and more aromatic than traditional cutlets with raw onions. Just try it once and you'll understand. By the way, onions in the pan will perfectly absorb all your favorite spices and seasonings. Use it.



The blender breaks the meat too hard and gives it plenty of juice. That's not good. It's actually bad. At this point, we simply lose our taste. You either need to grind everything with two axes, or use a classic meat grinder, which is more sparing to the meat. Or set low turns in a blender, if possible.



Finally, add a piece. salad In a blender. Because of its structure, lard will not give up liquid, since the fat in this case will be quite dense. In addition, lard will make the cutlets juicier. And if you look deeper, the lard melts definitely longer than the cutlet fries. And it allows its layer to make the dish even larger and lush. Definitely a big plus for us.

Panning, not stewing Added breading The cutlets are a great solution. It doesn’t have to be crumbs, you can even use flour. It will help to form a crust that will not allow the juices to escape from the cutlets. And it will prevent excessive oil in the mince. Juicy patties should not be soaked with burnt oil. It's not good.



By the way, the cutlets should be fried. So for more, we encourage you to use a few pans. Why? First, cutlets should be fried at a distance from each other. Otherwise, they will exchange moisture and begin to extinguish. We don't need that. Secondly, the oil in the pan also has the ability to cool. So using 2 pans will save you a lot of time. It will have a positive impact on the outcome.

Delicious cutlets need to be able to cook. Otherwise, there is a risk of falling out of love. And this is a real disaster: to abandon a hearty, tasty, meat dish simply because there was no opportunity, time or desire to prepare it correctly. It's not our method. Hopefully not yours either!