Stagnant school cutlets

Stagnant school cutlets

Category: Culinary recipes

Ingredients
Meat (pulp)	74 g
Bread	18 g
Water	20 g
Breadcrumbs	5 g

Cooking method

• According to the recipe, minced meat is prepared without onions. Cutlets are fried in a pan and brought to readiness in an oven.

The dish is designed for

one serving of cutlets

Note

This recipe is not school cutlets, but very close to them.

Tosh Photos

[Tatjanka_1]

Tatjanka_1 Here I dug. A collection of recipes for dishes and culinary products for public catering establishments. USSR 1982
Classic beef cutlets
for 5 cutlets
cutlet meat 780 g (for one cutlet 156 g)
beef fat 90 g. (for one 18 g.)
water 60 ml (for one 12 ml.)
egg 1 pc
bread 200 g (for one 40 g.)
Soak the bread in water, make Minced beef and fat, add the egg and soaked bread (without pressing). Prepare minced meat, beat it off. Fry.

hee, and, by the way, in our school cafeteria, very tasty cutlets were sold. I liked not so fatty and rich even more than my mother's ... and the taste was some kind of special, specific, which I had never been able to achieve at home.

I didn't really like the usual table cutlet.
And here is the taste of the cutlets in the dough. It is something...

The peculiar taste of the school cutlet was given by the fact that not only white, but also rye bread was put there.

Girls, bread in cutlets according to the recipe is only white. But the fact that we were hungry in the buffet ran to have a snack, and everything seemed delicious to us. I personally cannot reproduce the taste of goulash with buckwheat.

According to the recipe, it is white, but in practice, all of which is not enough.

Try adding grated potatoes with bread / or instead of bread - my father said that in a kindergarten back in 197 ... the cook added it to cutlets ... By the way, my homemakers only ask with potatoes ...

My mother-in-law always rubs potatoes into cutlets. And it turns out very tasty. But these will no longer be table cutlets.

Maybe a bit and not in the subject of "school", but I always add milk powder to cutlets, for 0.5 minced meat 2-3 tablespoons. Very tender cutlets are obtained. And be sure to beat the minced meat, especially if the percentage of beef is high

School cutlets are something, how many years have passed and their taste is firmly in the memory, but I have never been able to reproduce these unforgettable masterpieces of school years, but I would like to!

[we will hope]

Thank you, of course, everyone for their complicity, at the moment the person who produced it was not found, but we will hope what else will respond, you can see not only we remember the taste and smell of these SCHOOL cutlets

Tatjanka_1, I did it with the Sov. Union. , so I don’t remember the exact recipe (it was 20 years ago). Cutlets were prepared only from beef meat, mainly from fat brisket. The meat was brought then without bones, separately the pulp, and the most sinewy and fatty meat was used, as it should be according to the technology. Quality was not monitored then as it is now.

A recipe from the book Collection of recipes for dishes and culinary products for catering. USSR 1982 is not the same?

I would like to tell you another interesting "recipe" for school cutlets and not only cutlets. It is not directly related to the topic, but it may be interesting to you.

The fact is that taste buds age with us. In children and adolescents, each taste bud contains about 250 taste buds, while in adults there seem to be 80. Gradually and with age, we lose about two-thirds of the taste buds on the front of the tongue, so the sense of taste is strongly "muffled". ... I read it somewhere and was surprised.

In this regard, the tastes from childhood always seem to us more vivid, leave a strong impression, and are remembered later all our life. Therefore, the kids are so funny sausage from moderately (by our standards) sour (all mothers definitely had to see). They taste stronger and brighter.

In general, it's not only the recipe, but also in ourselves, but then still small.

sazalexter Submitted: Today at 12:46:25 PM
Quote
A recipe from the book Collection of recipes for dishes and culinary products for catering. USSR 1982 is not the same?
No, this is not the recipe that was used to cook in school canteens. We used the recipe for school meals. If my memory serves me, for children's and educational institutions, but I'm not sure.

[ikko4ka]

ikko4ka , are you sure that you will definitely eat school cutlets from childhood?
The recipe according to the Handbook differs sharply from the actually laid products in the minced meat, even if in the same quantity.

It's like coffee "from the past" in a 200 ml glass and an incomprehensible taste and color - but everyone drank and praised it!

Scarecrow , I completely agree. I feel this on my own - what I once liked, for some reason I don't feel like eating today. And for some reason, not all dishes are suitable for our children today.
And I observe the child, today he eats those dishes that 10 years ago could not be crammed into him - the guy has grown!

I remember from my distant childhood, my grandfather and grandmother often cooked boiled smoked bream for dinner (they ate little meat then) and a lot of cucumber and tomato salad with herbs and boiled potatoes.
We all sat down at the table and ate this bream with great pleasure!
But I doubt that this boiled bream I will eat with pleasure today

Food is not the same and tastes are not the same

Admin. Believe it or not, I still love cutlets without onions and garlic.
And I'm not looking for the recipe, but Tatjanka_1.

Are you sure that you will definitely eat school cutlets from childhood?

maybe it will be funny for you, but I still have a very good, tasty impression about them.
Maybe they were not as fleshy as home ones, though I don’t remember home ones at that time, they appeared later. I don’t remember what it’s connected with, maybe then meat was not available

But I doubt that this boiled bream I will eat with pleasure today

And I would love to try.

what you liked once, for some reason you don't feel like eating today

Of course, this phrase can be penetrated in different ways, for example, it was only to eat this and nothing else, or maybe now the quality and taste of the products is not good anywhere (meat and vegetables have no smell at all) ..... everything is artificial

maybe now the quality and taste of products is not good anywhere (meat and vegetables have no smell at all) ..... everything is artificial
[/ quote]

I recalled a case from my student years. The end of the 70s. We were sent to a state farm near Moscow to do something. One day the guys worked at the slaughterhouse and brought steam livers and something else. Fried with young potatoes, onions and other healthy village food. It turned out very tasty, but only those who grew up in the village ate. The townspeople, on the other hand, put the forks aside, saying "Something is wrong." There was a lot of food prepared, it was hot August, there was no refrigerator. For 24 hours all this stood somewhere in the cold. On the next dinner yesterday, only the townspeople ate and said that now the liver is very tasty and tastes like the one prepared at home.

And from my childhood my mother cooked the most delicious soup - water, noodles, fried onions, a lot of greens. There was no refrigerator, Meat is in short supply, of course the conclusion is that school cutlets are the most delicious. Lunch in the school cafeteria cost from 20 to 40 kopecks, milk was delivered free of charge to classrooms.
Here I went into old age memories ...

and now a small restaurant (cafe, sanatorium), its own chef, cooks as it considers tasty for itself

Today restaurants operate on semi-finished products. Everything is done in advance and stored separately, then put together.
A visitor came and asked for borscht.He quickly - from a saucepan broth, from a bowl of meat, + pre-sautéed vegetables and other things, and the final preparation of the dish is quickly done - and on the table.
Maybe with our preparation of borscht (from the forum) and prepare a dish.
Fully meals are rarely cooked.
Girls - yes we have nostalgia for the past and childhood.
Remember from the song (not literally): the fountains were blue and the roses were red.

are you sure that you will definitely eat school cutlets from childhood?

You will laugh, but I still occasionally indulge in them. In my daughter's school cafeteria, I sometimes buy myself a cutlet in dough. It tastes so good to me (!), But my daughter doesn't understand me, she says that cutlets are tastier at home. And who can argue! It just shows nostalgia, for a forgotten taste from childhood.
By the way, at home there are such cutlets all the time, I would not want.

[Tatjanka_1]

Tatjanka_1, so I found a recipe according to GOST USSR

"Moscow cutlets"

From minced meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural minced products are prepared without adding bread (steaks, schnitzels, cutlets, etc.) and with the addition of bread (cutlets, meatballs, zraza, meatballs, etc.) ...
For the manufacture of minced products, both with and without the addition of bread, the following pieces of pulp are used: beef - the pulp of the neck, flank and trimmings obtained by cutting carcasses, as well as edging from carcasses of category II; lamb, goat meat, veal - the flesh of the neck and trim; pork - trimmings. All pieces of flesh must be stripped of tendons and rough connective tissue. Such meat is called cutlet. To improve the taste and juiciness of finished products, raw fat (5 ... 10%) is included in the lean cutlet meat. In pork cutlet meat, the content of adipose tissue is not more than 30% and connective tissue - not more than 5%. In cutlet meat from beef, lamb and veal, the content of both adipose and connective tissue should not exceed 10%.
To prepare natural minced products, cutlet meat cut into pieces is combined with raw fat, minced in a meat grinder, add water (or milk), salt, pepper, mix, and then form semi-finished products.
To prepare products with the addition of bread, meat chopped in a meat grinder is combined with stale wheat bread of the 1st or highest grade, previously soaked in milk or water, salt, pepper (sometimes onions) are added and mixed. After re-passing through a meat grinder, the cutlet mass is mixed again.
In the process of preparing chopped semi-finished products, it is necessary to take measures to reduce the bacterial contamination of raw materials and finished semi-finished products (cutlet meat is washed with cold running water; chopped meat and cutlet mass are cooled by adding cold water or food ice).
The formed semi-finished products are immediately sent to heat treatment or placed in a refrigerator for cooling to + 6 ° C.
It is recommended to fry minced meat products just before leaving. Semi-finished products are placed in a pan or baking sheet with fat heated to a temperature of 150 ... 160 ° C, and fried for 3 ... 5 minutes on both sides until a crispy crust forms, and then brought to readiness in an oven at a temperature of 250 ... 280 ° C (5 ... 7 min). Finished chopped products must be completely fried, the temperature in the center for natural chopped products should be at least 85 ° С, for products made from cutlet mass - at least 90 ° С. The organoleptic signs of the readiness of minced meat products are the release of colorless juice at the puncture site and gray color in the cut.
On vacation, natural chopped products are poured with fat or meat juice, products from cutlet mass - with fat or sauce. Fried potatoes, boiled potatoes, mashed potatoes, boiled or stewed vegetables, boiled pasta, friable cereals, etc. are allowed as a side dish.

And the recipe is here:

thanks everyone
well, that's what I'm doing

Girls, my aunt has worked all her life as a chef (well, or what was the name of the most important one, who has a bigger bag home?) In a hospital for senior flight command personnel - she puts ONLY black bread into cutlets - soaked in milk and meat ONLY nuts - and it doesn't matter , beef or pork, add a lot of ground pepper (or a mixture of peppers) and ground coriander. This, of course, is not quite a "stolovskiy" version, but even I, who have a special nose for beef (well, I don’t like it ...), I don’t distinguish which meat the cutlets are from ... Now I also try to lay down black bread. (Well, sometimes, however, just like in the canteens of those times - which one remained ...)

Quite by accident, the "secret of public catering" cutlets was discovered.
Instead of bread, through a meat grinder - pasta.
And it seems to me that pasta was used from plates.))))

Quite by accident, the "secret of public catering" cutlets was discovered.
Instead of bread, through a meat grinder - pasta.
And it seems to me that pasta was used from plates.))))

: lol: And what, it is quite real - waste-free production!

I have a first grader
comes and says, - Mom, make cutlets, as they give us at school
I answer that I don't know what cutlets they are given, and maybe mine will be different
and he is Mom, look at the recipe on your HC EL
I generally stuck what it means for a long time, and then it turned out that it was hl, our bread machine, that is
found this recipe, I will sculpt

from himself the customer added -You know, there are such pimples ...
- What are the bumps?
- Well, such .... similar to meat ....

I worked for five years with a chef from the 70s)))) Cutlets were made only with black bread in a 60/40 meat / bread ratio. I love these cutlets very much.

I myself worked in the early 80s in canteens in practice, studied to be a technologist, the bread was definitely mixed - but not black, namely gray at 16 kopecks and white - which remained from the tables, but clean, untouched, do not think what bad )))) it was dried in ovens and used as needed ... there was a lot of bread - exactly 30-40 percent, they made breading from it.
But I think that the most important secret of taste is precisely in the fact that the minced meat was very thoroughly kneaded in bowls with dough mixers, this gave airiness and uniformity, then they fried for just a few minutes on one side, turned over and cooked on baking trays in ovens, this added juiciness ...
but another important secret is the fat on which they were fried ... I still do not know its composition, they called it in my opinion - mixed fat, it seems to me that it was he who gave the cutlets that special taste, even though they were generally make from one bread ..))))))
by the way, no one ever added any eggs to the minced meat ..

[kavmins]

kavmins,

But I think that the most important secret of taste is precisely in the fact that the minced meat was very carefully kneaded in bowls with dough mixers, this gave airiness and uniformity

I wonder how much time to knead? With the advent of the kneader, I knead to the state of meat in the Ostankino dumplings, as in childhood - it turns out a homogeneous cutlet, My son likes it, but I would be softer - it turns out too elastic

I here rewrote at one time the recipe for school cutlets: 500 g of minced meat, 60% of the volume of minced meat pulp of black bread soaked in water, 3 onions, 1-2 garlic, salt, pepper (it should be borne in mind that black bread is a little saltier than white), bread crumbs and cooking oil for frying. Everyone who fried wrote that they were like school cutlets. Recipe from say7 website.

[Lilida]

Lilida,
It will have to be done)) And what kind of minced meat - beef, pork or mixed?

[Antonovka]

Antonovka, Lena, the woman who posted the recipe, wrote that anyone can.

[Antonovka]

Antonovka, well, as if I really don't remember how much they kneaded ..))) but no more than 10-15 minutes nevertheless, then the speed is different - I remember kneading it with a spade for dough is minced meat .. and about minced meat for dumplings - it has mashed potatoes added for airiness ..)))

[kavmins]

kavmins,
It was during this time that the filling for the dumplings was obtained from me, and not the cutlets))) So, I will interfere less. And thanks for the mashed potatoes - I'm on vacation, eh, I'll do it here))

[Antonovka]

Antonovka, on health, but this is a matter of taste, about mashed potatoes)) you need to do a little to get started, otherwise you will not like it) I sometimes add a little

Added Wednesday 14 Sep 2016 10:37 PM

It was during this time that I got the filling for the dumplings, and not the cutlets

so there was a lot of minced meat - half a bowl of 30 liters)) but at home, of course, you need less - 5 minutes may be enough ..

[kavmins]

kavmins,
Like it)) The main thing is to guess the proportions

Girls, I laid out the recipe for cutlets from 1955. I can look at all the later versions (from the Collection). The bread there is strictly according to the recipe - 20-25% percent. Not 40. This is if the meat is not spit, but cooked according to the developed recipe.))
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=432669.0

[Scarecrow]

Scarecrow,
Tusya, I agree to everything))) I'll read it in the morning))

Girls, I laid out the recipe for cutlets from 1955. I can look at all the later versions (from the Collection). The bread there is strictly according to the recipe - 20-25% percent. Not 40. This is if the meat is not spit, but cooked according to the developed recipe.))

So everyone ate cutlets not according to the collection, but according to the recipe for hiding evidence))))

So everyone ate cutlets not according to the collection, but according to the recipe for hiding evidence))))

Duc according to the Collection is tastier))