My grandmother always turned out the most delicious and juicy cutlets, even in restaurants they don’t. Of course, a great role is played by love for the people for whom you are preparing. But there are rules and secrets that allow you to make such magic cutlets every time.
Pick your recipe
Milk and bread
What kind of cutlets without soaked white bread, grandmother always takes a soft loaf, fluffy in its structure. Grandmother always soaks it half an hour before cooking.
Grandmother takes a quarter loaf for a pound of minced meat.
For a quarter of a loaf - half a liter of milk, yes, yes so much.
The baton always swims and does not absorb all the milk; the grandmother pours the remainder of the milk into minced meat. Stuffing itself absorbs liquid, and with milk it acquires the same taste.
Modern scientists and cooks have scientifically studied and understood that with milk, meat becomes tastier. And my grandmother knew this all my life!
Minced meat
Of course, my grandmother never bought minced meat, it’s not clear what was done. The meat slices are small, but very good on the market, butchers are inferior quite cheaply.
Grandma says it's better to trim pork and beef than twisted beef hooves and pork heels!
Fat must be required
The so-called "goulash", grandma always interfered with meat trimmings with lard. Not expensive fat will do. Grandma says good fat for salting, and thin for minced meat!
To make lard easy to twist in a meat grinder, his grandmother cuts it into pieces and freezes it.
Sala should be about a third of the amount of meat.
Bow
Grandma says that if you don’t put the onions, the cutlets will not be so healthy and tasty. And so all the juice comes out of the onion and makes the patties even healthier and softer.
I have never seen my grandmother cut onions, she twists it in a meat grinder with meat and lard.
And how grandma fries
When cutlets are fried, there is a lot of oil in the pan, why?
So they will never burn because the temperature is evenly distributed over half the patties and over a large amount of oil.
Grandmother always deftly rolls minced meat in flour and immediately puts it in hot oil in a pan.
In order not to get her hands dirty with minced meat (she rolls them with cutlets in flour), she uses a tablespoon. Cutlets do not stick to her hands, it’s easier to sculpt and the speed naturally increases.
Have you ever seen restaurants working like this? Grandma is the best master!
When the cutlets are fried on one side, it reduces the heat and covers the pan with a lid.
Under the lid, the grandmother cooks them for another 10 minutes and turns them off. And most importantly, they remain hot under this lid for a long time.
Grandma is wise!
It is important not only how you cook, but also how to serve. While the grandmother of all grandchildren and guests collects, how much time will pass? Everyone needs to talk, their affairs are important, and grandmother takes care of everyone.
Grandma’s everything is thought out in advance, because grandma’s the best!