An experienced housewife may eventually consider herself a cooking guru. Sometimes from the most ordinary at first glance products, she will be able to cook a truly masterpiece of culinary art. To become a virtuoso, you have to learn a lot. Someone is gaining experience from their mothers or grandmothers, someone has to draw knowledge from cookbooks, magazines or ask questions to the ubiquitous and omniscient Internet.
So in the preparation of cutlets for novice housewives and home cooks some recommendations and tips will come in handy. There are no tricks to
how to fry cutlets . The most important thing is the correctly created cutlet mass or minced meat. After all, it will depend on him how tasty and aromatic the finished dish will turn out.
It is far from a secret that you can fry cutlets not only from meat, whether it is beef or pork. There are also recipes for fish or chicken cutlets, and even unusual cutlets with cabbage. All in your hands!
A simple recipe for frying meat patties
If we are talking about meat patties, then minced meat is best done mixed. Beef patties will be too stiff and lean. And the minced meat, consisting of one pork, on the contrary, can turn out to be fat, and the formed balls can subsequently fall apart in a pan.
Buying minced meat in a supermarket is not a good idea. In appearance it is quite difficult to determine what is included in its composition, and you can not always trust the label.
Now it is worthwhile to dwell on the question of how to fry meatballs. For the preparation of traditional meat cutlets with a recipe familiar to millions of women, the following products will be required:
- beef - 400 g;
- pork - 400 g;
- onions - 2 heads;
- garlic - a couple of cloves;
- raw medium-sized potatoes - 3 pieces;
- stale bread;
- an egg - 2 pieces;
- milk;
- salt, pepper to taste.
The meat is cut into pieces so that they easily fit into the opening of the meat grinder. Twisting will be easier if it is slightly frostbitten. Also, onions are passed through a meat grinder, stale bread and potatoes soaked in milk, garlic is squeezed through a garlic gadget.
An egg, salt, pepper are added to the resulting mass, everything is thoroughly mixed. It is necessary to knead with hands with tenderness and love, so that the minced meat for cutlets turns out to have a uniform consistency. Some housewives prefer not to use eggs, as it is believed that the protein coagulates, as a result of which a lot of meat juice is lost. On the other hand, cutlets without eggs can lose their original shape.
From the prepared cutlet dough, meat balls of oblong or rounded shape are formed, roll from breadcrumbs on all sides. There is no principle in the form and size of the finished product. It all depends on the preferences of each particular family.
From the formed balls, you can both fry cutlets in a pan, and bake them in the oven or cook for a couple. Any of the methods has the right to life. It should only be remembered that in fried meatballs there is too much cholesterol, which is not the best way to affect health.