Because of what burgers are obtained with dry, tasteless and small? Why do they burn up and, in general, what is wrong with... cutlets? We will understand later in this article.
With the same set of products of each family are different dishes.
So it is with meatballs. The result is quite predictable. Burnt, dry, fresh, hard and Other troubles come when frying meatballs.
A ingredients are initially the same. Beef, onion, egg and bread.
Well, what can I screw up? Lepi burgers, so fire away. But something goes wrong.
It turns out you need to know the secrets of the most important in the burgers - meat.
The secret №1 - with their own hands
Minced meat for hamburgers must be done independently from the cooled and lean meat.
An ideal variant mixed beef and pork in the proportions 2: 1.
Pork chops get very fat, and beef - juicy enough. At about stuffing perfectly complement each other.
In minced meat, you can add chicken, turkey, or make cutlets only poultry.
For the fish cakes fish need a large size and the least amount of bone. In principle, any fish, you can scroll through a meat grinder, but small bony fish mince is not very good.
Ideal for meatballs salmon, cod, haarder halibut.
The secret №2 - onions
Yes Yes. It was he. Well, as without onions? Of course, now many refuse to minced onion. And for good reason.
Onions must be passed through a meat grinder, along with meat or fish.
Or finely chopped. Even better, a little onion and fry to cool, then add the mince. Minced get amazing!
You can chop onions using a fine grater, but this process - a very dubious pleasure.
1 kg of meat or fish quite 2-3 medium onions.
The secret №3 - milk and cream
Even very dry and lean meats can give juiciness. For example, minced fish need to add warm cream, which will give the dish tenderness.
Minced poultry is lush and juicy, if you pour milk into it.
But cutlets of pork or beef will cling better to receive a lush and tender, if the stuffing pour very cold milk or ice milk.
The secret №4 - knead
Any necessary to knead well minced arms and fight off - so he sated with oxygen.
This can be done in a pan with high walls, this repeatedly minced to throw on the tank bottom.
Ready minced put into the refrigerator for 30 minutes, so he rested. After that, it should stir again.
The secret №5 - forming and molding
Need to form patties with wet hands to the fingers did not stick stuffing.
Burgers should be the same size, too granulate is not necessary: the more chops, so they are more juicy. And huge palm, too, is not worth doing. There is a chance not to fry.
To obtain flat patties and without seams, clap their hands.
conclusion
Homemade burgers are good that precisely known composition of the finished product.
And the secrets of cooking delicious and juicy burgers you will now know exactly.
Bon appetit and successful chops!
Like this?
You are welcomeSUBSCRIBEto my RSS feed and put Like!
You is not difficult, but I am happy :)))
Thank you for reading to the end!