Ideal home-made cutlets – juicy, with a golden crust, not overroasted, fragrant, with a pleasant meat odor. How to achieve juiciness from cutlets? To make this meat product juicy there are several cook cunnings.
Instruction
1. Puff cutlet. That to make it ready forcemeat for cutlets put in the special way. At first thin flat cake is formed of a forcemeat piece. Then flat cake develops in three layers. Hands give to weight the form of cutlet. Such "puff" preparations spread on the heated frying pan with vegetable oil a seam down. Fry as usual.
2. The juiciness gives to cutlets addition of water in the course of frying. For this purpose at first cutlets are fried on both sides to a ruddy crust. Then a half of a glass of water is added to a frying pan. Close a frying pan a cover. Include fire under it on a minimum and you hold on a plate a dish within 10-15 minutes.
3. That cutlets were juicy, from forcemeat put in each flat cake on an ice piece. Create cutlet with a small piece of ice inside and fry in the usual way. The same reception can be made with application of a desi – putting its small piece in the middle of flat cake from forcemeat.
4. Apply only white loaf in cutlet forcemeat. It gives it splendor. And bread before adding it to forcemeat, wet milk or cream. A dairy products will give to juiciness to a ready-to-eat meal.
5. Melkonarezanny onions or in the form of gruel (crushed in the blender) do cutlets by more juicy. One large potato grated on a small grater or the crushed piece of a fresh squash can play the same role.
6. The breading of cutlets doesn't allow juice to flow out in the course of frying from them. Therefore before heat treatment of cutlet it is necessary to bread. Make it at choice in flour, bran, bread crumbs.
7. Can diversify taste and enhance juiciness of cutlet forcemeat such additional products as tomato paste (ketchup), mayonnaise, garlic, green onions, the Bulgarian paprika.