My grandmother always got the most delicious and juicy cutlets, even in restaurants they don't make them. Of course, love for the people you cook for plays a big role. But there are rules and secrets that allow you to make such magic cutlets every time.
Milk and bread
What kind of cutlets without soaked white bread, grandmother always takes a soft loaf, fluffy in structure. Grandma always soaks it half an hour before cooking.
Granny takes a quarter of a loaf for a pound of minced meat.
For a quarter of a loaf - half a liter of milk, yes, yes, exactly that much.
The loaf always floats and does not absorb all the milk; the grandmother pours the rest of the milk into the minced meat. Minced meat itself absorbs liquid, and with milk it acquires the same taste.
Modern scientists and chefs have scientifically studied and understood that meat becomes tastier with milk. And my grandmother knew this all her life!
Minced meat
Of course, my grandmother never bought minced meat, made from what is not clear. Meat pieces are small, but very good butchers on the market are inferior to quite cheap ones.
Granny says it's better to trim pork and beef than twisted beef hooves and pork heels!
Lard should be a must
The so-called "goulash", grandmother always mixed meat scraps with bacon. Not expensive bacon will do. Grandma says good lard for pickling, but thin for minced meat!
To make the bacon easy to twist in a meat grinder, the grandmother cuts it into pieces and freezes it.
Fat should be about a third of the amount of meat.
Onion
Grandma says that if you don't put onions, the cutlets will not be so healthy and tasty. And so all the juice comes out of the onion and makes the cutlets even healthier and softer.
I have never seen my grandmother cut onions, she twists it in a meat grinder with meat and bacon.
And how grandma fries
When cutlets are fried, there is a lot of oil in the pan, why?
This way they will never burn because the temperature is evenly distributed over half of the cutlet and over a large amount of oil.
Grandmother always deftly rolls the minced meat in flour and immediately puts it in hot oil in a frying pan.
In order not to get her hands dirty with minced meat (she rolls them over cutlets in flour), she uses a tablespoon. Cutlets do not stick to her hands, so it is easier to sculpt and the speed, of course, increases.
Have you ever seen people work like that in restaurants? Grandma is the best master!
When the cutlets are fried on one side, she reduces the heat and puts a lid on the pan.
Under the lid, the grandmother cooks them for another 10 minutes and turns them off. And most importantly, they remain hot for a long time under this cover.
Granny is wise!
It is important not only how you cook, but also how you serve it. Until the grandmother gathers all the grandchildren and guests, how long will it take? Everyone needs to talk, their business is important, and the grandmother takes care of everyone.
Grandmother has everything thought out in advance, because grandmother is the best!
