Secrets of the perfect stuffing

Home cosiness since the times of the Soviet Union is associated with the smell of pies and fried cutlets. And cooked by each self-respecting hostess. Of course, today it is not a problem to buy ready-made minced meat in a supermarket, but can it be compared to a home-made mince for its taste qualities? A young and inexperienced mistress who wants to please and surprise guests with delicious dishes made from minced meat should be extremely cautious, since there are several nuances. Today the editorial "So Simple!" Will reveal to you the secrets of delicious stuffing. Familiarize yourself with the basic rules!

Secrets of the perfect stuffing

Minced meat Classic

  • The first thing to remember every hostess: a bad forcemeat – bad cutlets. If you choose third-rate meat for future cutlets – you should not expect a tasty result.
  • For a kilo of minced meat, take 2-3 medium sized bulbs, 4 large cloves of garlic and 1/3 of a white loaf. Salt and pepper add to the ready-made forcemeat to taste.
  • When choosing meat, give preference to veal or not too old beef. As an option – take equal parts of beef and pork. If you take one pork, the cutlets will turn out to be too greasy, which will not have a positive effect on the pancreas.
  • In the preparation of stuffing, too, has its own tricks. Take a slightly hardened loaf, dip it into a bowl with milk or water and pass through a meat grinder along with garlic, onions and slices of meat.
  • Grinding does not imply any special rules. There is already a matter of taste. Someone likes to miss minced meat through a meat grinder two or three times, and someone recognizes only chopped cutlets, bypassing a knife and sleight of hand.
  • Many housewives add minced eggs or semolina to minced meat so that the cutlets keep their shape, but with such ingredients the dish becomes harsh. The best thing to do is to chop the minced meat for 2-3 minutes, then it will not need eggs or a manga, and the cutlets will turn smooth, smooth and never fall apart when frying.
  • Roll the cutlets in flour or breadcrumbs.
  • And the last. If possible, prepare more stuffing! It is convenient to store it in the freezer, divided into portions. If the contents of the package are defrosted in advance, you can easily prepare fresh cutlets for dinner!
  • Poultry cutlets

  • The most delicious cutlets from chicken are fire. In the old cookbook, which was released back in Soviet times, fire cutlets were prescribed to cook according to the following recipe. Take off your skin with a good, heavy chicken. Separate the meat from the bones and pass through the meat grinder. Mix the minced meat with white bread, pre-soaked in milk, and pass through the meat grinder again. Delicate minced salting, butter with butter and carefully stir with a wooden spoon. Having formed cutlets, gently roll them in breadcrumbs, and then fry on hot oil from both sides to a ruddy crust. After that, send cutlets to a preheated oven for 5 minutes or close the lid and leave it on minimal fire (also for 5 minutes).
  • The ratio of chicken meat and white bread should be 10: 1 (100 grams of bread per 1 kg of meat).
  • Chicken bones do not throw away – they are useful for broth.
  • Cutlets from turkey are cooked about the same way, only onion should be added onion, garlic and a tablespoon of sour cream for softness. In the oven, cutlets from turkey should be kept longer – 20-25 minutes.
  • Fish cutlets

  • For fish cutlets any not too bony fish can approach: cod, hake, pollock, pike-perch.
  • To fish tarts turned delicious, buy a ready-made fillet or fresh fish, which must be cleaned, gutted and get rid of bones. Fillets and white bread soaked in milk are scrolled through a meat grinder, salting and peppers.
  • Gourmets are advised to add a little fried onions to the stuffing – it gives a delicious aroma to fish cutlets. If mincemeat became liquid – pour a little semolina or flour.
  • It is better to roll minced meat twice. Then it turns out very gentle.
  • Panning fish patties usually in breadcrumbs, and before serving on the table it is recommended to soak them for about 10 minutes in the oven.
  • These simple tips will help make your dinner really tasty. Share your advice on making minced meat with your friends and wish them a pleasant appetite!