Crumb
Quote: irysikf
And what kind of breading is this ???

Irish, yes, nothing special, the cutlets fall into a "cobweb" (chop it or not, a matter of taste) and fried as usual (I fry over low heat and under the lid, over high heat the vermicelli breading can burn) ...

For a long time, by the way, I have not fried cutlets), I transferred my own to baked in the oven !!!
Lerele
Crumb, so it is necessary to roll it in noodles, but I thought to mix it inside, like rice. Now, if the rice is not boiled, and then boiled, then the rice sticks out like a hedgehog's needles, I thought the vermicelli would look like this from the meatballs.
Zena
Quote: Krosh
nothing special, the cutlets fall into a "cobweb" (chop it or not, it's a matter of taste) and fried as usual
Oh how! but I also realized that they interfere like rice in minced meat ...
this week I'll try it became interesting ...
Albina
Quote: Krosh
transferred her to baked in the oven
I also like it in the oven: and in the sense of time faster, as well as more dietary. But she hasn't translated her own ones yet.
Lilida
Girls, here a friend said that her daughter-in-law always asks her why your cutlets are so tasty, but she never turns out that way, share a secret. A friend told me. that she always adds a little sugar to the minced meat. I also began to add. Liked. Try it.
Bul
Yes, I add sugar too! And add to the minced fish over honey!
Crumb
Quote: Bulia
And add to the minced fish over honey!

By the way, yes, I have been practicing for a long time !!!

500 gr. fish fillet - 1 hour l. honey (10 gr.) or 2 tsp. (20 gr.) lemon sugar, it turns out very spicy !!!

Recommend ...

irysikf
Quote: Krosh
For a long time, by the way, I have not fried cutlets), I transferred my own to baked in the oven !!!
And I only make meatballs in the oven It seems to me all the time that the cutlets will be dry in the oven Or do you need some water in a baking sheet or pour a mold? Do you need to cover them during cooking?
Zena
Quote: Lilida
that she always adds a little sugar to the minced meat.
Quote: Bulia
Yes, I add sugar too! And add to the minced fish over honey!
live ... learn ... how many culinary secrets are there in the world?
and I add sugar a little when I need to make a beautiful onion ... then it turns out straight caramel ...
I read in the cookbook ...
Quote: Krosh
lemon sugar
Thanks for the link to lemon sugar .. I took it to the bookmarks
Inna teach pliz to make such a hidden link ...
Crumb
Quote: Divna
Inna teach pliz to make such a hidden link ...

Zhenechka, here here clearly shown ...

Taia
Zhenya, or here.
Zena
Quote: Krosh
Zhenya, here it is clearly shown
Inna spasibishche is huge !!!
Quote: Taia
Zhenya, or here.
aaaaaaa super ... all infa ...
but I didn't finish it ... I admit - tundra
Nikusya
Natalia, I thank you and report, the cutlets are just highly juicy!

Just juicy cutlets + some cooking secrets
Newbie
Thanks for the recipe! And for the cooking technology. The cutlets are juicy. I was already beating the minced meat, beating it off, spanking, spanking, thrashing with my palms, thrashing, I was already exhausted
natapit
Newbie_ya and Nikusya! Girls, I'm glad that I liked the cutlets! Many thanks to everyone who took part in the discussion of the recipe and contributed their secrets !!!
Kara
Girls, and I do not soak bread in water, but in milk, then grind this bread together with milk and onions in a blender to gruel and into minced meat! It turns out very juicy
Zena
Virgin photoreader on cutlets .. on advice Irsha - Irina .. made my "hairy" check out ...
I was honestly afraid ..I thought that dry toppers would just burn and be ... in general, it will not be what I expected
in general they look very unusual .. beautiful when served ...

Just juicy cutlets + some cooking secrets
Scops owl
Natasha, today I also fried cutlets without eggs. I added ice water and mixed well. I added frozen butter before frying. Thank you we liked it
Just juicy cutlets + some cooking secrets
natapit
Quote: Scops owl
Thank you we liked it

and it's great !!!!!
Franky
interesting advice with frozen butter, a must try.
My "cutlet secrets": I make cutlets from pure beef, so more buns go there. I cut the onion into cutlets finely with a knife or such a mechanical chopper (where the string is pulled) and fry it in a frying pan before adding it to the minced meat. I add soy sauce to the minced meat, after which I practically no longer salt the minced meat, granulated garlic (a little), herbs to taste. pepper. I put the egg ... Be sure to knead the minced meat with my hands until the threads appear and let it stand for half an hour.
The cutlets are very juicy and tastes best on the trail. a day or at least after it has cooled down, although immediately from the pan is also good. I even do not know why.
natapit
THANK YOU!
Ekaterina2
Girls, but today I made minced meat (beef 2 times through a meat grinder, in the same place an onion and white bread soaked in milk), mixed it, stood for half an hour, without an egg. She formed cutlets, rolled them in flour, put vegetable oil in hot oil. And put the lid on the pan. And my flat burgers soon became almost round! Delicious, soft, chic, fried ... round. What do you think, what was missing for them, what made them so "bloated"?
Or is the lid an extra ingredient in this recipe?
Anchic
How many practical tips I got here! Thanks everyone. Special thanks to the author of the recipe. I will definitely try to make it according to this recipe.

And I recently began to use semolina as a breading. Ready-made from bread crumbs does not differ.

And also, since I started baking bread myself, I had a problem with the presence of dry bread in the house. As it is necessary to make cutlets, I hide the bread with a specialist in advance so that it dries up. Otherwise everyone eats
Meat lover
Quote: Kalmykova
P.S. I will be very glad. if you also share your secrets with me!
I subscribe to all of the above !! And to get juicy Soviet cutlets I add baked (exactly baked in the oven) and chopped onion to the minced meat!
starling
Oh, girls, how many tricks about cutlets !!!!
I want to try everything
If I can, I will share a little too, I add to the minced meat, in addition to onions, semolina soaked for 10 minutes in milk beforehand, there is more milk, I mix in its remains instead of cold water. Who ate semolina is not distinguished, but the juiciness from it, even in lean ground beef, is significant.

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