Ruddy and juicy cutlet itself asks into the mouth,
combined with any side dishes, it will be a wonderful lunch or dinner.
But things don’t always work out great. It happens that the cutlets
fall apart in a skillet, go hard and dry or not at all
pleased with the view. Why it happens?
Contents
Why burgers fall apart
Most often cutlets fall apart if
dry meat (beef, chicken breast or lean pork) is not
binding components are added.
The most common ingredient is a raw chicken egg. Also
binds a mass of soaked bread, and semolina, grated
potato. It is only important to lay the components in a small
quantity so as not to spoil the taste.
Why more burgers can fall apart:
- Badly mixed stuffing. According to the rules,
the twisted mass must not only be brought to homogeneity, but also
beat off on the countertop. As a result, it will become dense, uniform,
a little sticky, and the cutlets will come out even, will please with strength. - A large number of additives. If there is little meat, then
often cut onions, cabbage, cereals, which do not give
stickiness. In this case, it is recommended to add another
egg. - Cold pan. Cutlets can be spread
on a cold pan, but the frying pan needs to be warmed up so that
a crust quickly formed. - Little oil. No need to fry patties in
deep-fried, but a layer of oil should still cover the bottom of the pan.
A cutlet that gets into the hot fat quickly grabs the crust, not
will fall apart. - Нет панировки. Crackers and flour also help
�”Bind” the ingredients of the burgers, give a solid crust, do not allow
minced to fall apart. Cutlets can be broken without breaking into
pan, they are covered with cracks, lose juice. - Рано накрыли. No need to cover the pan
lid until the patty will brown thoroughly on one side.
Then you need to turn it over, lightly browned, only then
cover and reduce the fire.
Also котлеты иногда разваливаются при тушении. Is to blame
large amounts of liquid as well as active boiling. If you want
pour the cutlets with sauce, then you have to simmer them on a small fire. AT
Otherwise, we get incomprehensible porridge from minced meat.
Why cutlets are tough
Cutlets can be made from any meat and poultry, but it is better to mix
several species. If you use dry meat without fat, then juicy and
soft dish will not work. It is advisable to add a piece of bacon either
introduce vegetables. Perfectly chopped chopped cabbage, a little
sautéed onion.
Why still cutlets are obtained dry and tough:
- Stupid meat grinder knives. They squeeze the juice,
suffers quality minced meat. It is believed that the meat is better to chop combine
or do it manually with sharp knives. - Много яиц. The egg holds the mass, but in large
quantity after cooking becomes tough. - No additives. Cutlet mass suggests
the presence of vegetables, bread or crackers. Sometimes milk is added to it,
sour cream, cream. From clean meat juicy cutlet is not done. - Cutlet long and slowly roasted. Not necessary
try to bring the cutlet to readiness on low heat. More sensible
fry it quickly and then cover and lightly steamed.
If suddenly the cutlets turned out very tough, then you can
try to reanimate them. To do this, add the cream, sour cream
or another sauce, simmer on low heat. Or cover the form with
foil cutlets, warm in the oven.
Why burgers look unappetizing
To get beautiful cutlets, you need to make them the same.
size and shape. With a bad eye, you can use the scales.
Wet hands immediately divide the whole mass into lumps. Then hands again
rinse, take a ball, give a rounded or elongated shape,
compress for density, only then flatten out.
If the cutlet is originally a curve, the surface is in the tubercles,
then in the cooking process, it is definitely not
will deal with it.
ATторой момент – симпатичная корочка. Without breading she is not
it turns out. You can roll each cutlet in ready-made crackers,
which are sold in the store. Or take the usual flour, chopped
corn flakes without sugar.
Cover the patty with a uniform layer, press down, leftovers
shake off. ATыкладываем исключительно в раскаленную сковородку,
so that the surface is browned.
Top 5 mistakes in cooking patties
- Stuffing did not lie down. You can not sculpt and fry
cutlets from freshly twisted meat. It must be mixed with
the remaining ingredients, put in the fridge for ripening
at least two hours. The mass will be dense, and the cutlet is strong,
will appreciate the neat shape. - Quenching breaded cutlets. If a
it is planned to stew burgers in sauce, then you should not pan them in
breadcrumbs, you can only lightly powder with flour. Otherwise crackers
diluted, go into the sauce, you get an unpleasant-looking dish. - A large number of additional
ingredients. AT результате домашние котлеты ничуть not
better cheap semi-finished products. They have no natural taste
meat - Отсутствие дополнительных ingredients.
Natural burgers without vegetables, bread, decoys are dry,
heavy, dense, their taste also suffers. - Long frying. Products from minced meat
prepare much faster than whole pieces. Not necessary подвергать их
long heat treatment. AT результате уходят полезные
substances, taste deteriorates.
Secrets of cooking meatballs
- Можно окунуть котлету в яичный взбитый белок, а затем
отправить в панировку. Тогда они точно not развалятся при
frying, and additionally covered with a good crust. - Чтобы котлеты not получались сухие, желательно использовать
not меньше двух видов мяса и обязательно добавлять
a piece of bacon. - Можно внутрь каждой котлеты засовывать кусочек
сливочного масла, оно обеспечит сочность даже говяжьим или
chicken cutlets. - If a котлеты на сковородке никак not хотят получаться, можно
попробовать сделать их в духовке. Там они точно not
развалятся, not подгорят, к тому же not потребуют активного
participation.
