Who wants to see a cutlet cut? • Встреча 1 000 000-го п...
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Shows the color of the cutlets inside, the cavity for collecting juice, which remained, despite the cries of skeptics and how tasty these cutlets are)))
To prepare good cutlets, take meat carefully filleted, stripped of veins and films. Half of the meat is beef and the other half is fatty lamb or other fatty meat.
For 2 kg of meat, you need to take about 600 grams of onion and fry it until golden brown in 100 ml of good, tasty vegetable oil.
Soak 300 g of white bread crumb in warm milk.
Pass the meat through a meat grinder, add onions and bread squeezed out of excess milk.
Salt the minced meat with about 40 g of salt, add black pepper, ground cumin and coriander if desired. Add half a tablespoon of starch. Mix thoroughly and beat the minced meat and put it in the cold.
Cook the mashed potatoes in a heavy, thick-walled saucepan. Dip 1.5 kg of equal-sized tubers in boiling salted water. When ready, drain the water, but do not remove the potatoes from the pan. In the same saucepan, mash the potatoes, then start adding 150 g of butter, pre-cut and warmed to room temperature. Add warmed milk. After reaching the required consistency, when the mashed potatoes have a temperature of 60C and below, add two yolks and mix thoroughly. Place the potatoes in an oven heated to 90-100C.
Moisten your hands in water before shaping the patties. Thoroughly slap off the workpiece, flatten it and fold it with an envelope so that there is a cavity inside for collecting meat juices. Smooth out the joints, if necessary, moisten your hands again in water so that they glide well over the minced meat, so that the cutlet is smooth.
Dip the finished cutlets in flour, shake off the excess flour and fry in a large amount of heated vegetable oil. It is necessary that the oil reaches the middle of the cutlets.
After frying a batch of cutlets, put them in a bowl under the lid and put them in the oven.
You can try adding some crushed ice to the middle of the cutlets for juiciness, but it's better to add frozen broth.
You can read the detailed text of the recipe and see the photos here: stalic.livejournal.com/807591...
This recipe is included in my new book, which, for now, as part of a pre-order, you can buy at a discount here: shop.stalic.ru/knigi-stalika-h... avtografom-avtora-predzakaz-na-dekabr / - First buyers receive free autographs. Payment must be made no later than December 7th!
You can also buy my other books with and without an autograph: shop.stalic.ru/knigi-stalika-h...
More recipes can be viewed here: stalic.livejournal.com/
More information in my blog: shop.stalic.ru/blog/
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