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Cutlets / meatballs (recipe for catering establishments, 1955) (page 2)

Scarecrow
liyashik,

I can't see the weight now, but I'll see it later. And the thickness of cutlets according to the book is 2-2.5 cm.
Ekaterina2
Thanks for the recipe! The cutlets came out so soft, downy. .. and very tasty. I kneaded them with a potato grinder. And so much water went into it! And then fry by all the rules.
Scarecrow
Girls, damn it !!! This I undertook to pedantically double-check (I was looking for frying in the oven, at the same time I checked). I have an error in the recipe !!! There is even less meat, but I wrote gross meat, damn it! Sorry, sorry, I'm a brake! These gross-net (tables are there) always confuse me - the eye falls in the wrong place and that's it ...

There is 111gr of meat if net !!!

Do not hit .. Now I will ask you to fix it)).
liyashik
Quote: Scarecrow
There is 111gr of meat if net !!!
Oh, everything, we will never forgive !!! People could save so much meat, but you ...
Today I fried very tasty cutlets, thanks for your efforts !!! Even with that amount of meat, it still tastes excellent!
Svetlenki
And today I roasted in the oven in the way from the photo. It turned out great - the crust remained dry and the cutlets were not rounded. In general, a poured table version!
Aluwka
Scarecrow, Natasha! Girls! thank you very much for the "secret of the basics of frying cutlets"). Finally it worked. I have! The funny thing is that my mother has been cooking like this all her life (I'm talking about the trick with the lid), and I kept wondering why her cutlets are tastier than mine. Here is a bald. True, I seem to have poured water, probably miscalculated. Mixed with kitschen. But it's still very tasty. Now I'll try in the oven. Thanks again!
Farida
Scarecrow, thanks for the basics and the recipe itself. Is there a secret in your book of making steam cutlets to keep the juice from leaking out? For us, frying is now a taboo.
Admin
Quote: Farida

the secret of cooking steamed cutlets so that the juice does not leak out? For us, frying is now a taboo.

I cook cutlets in a double boiler. So that the juice does not leak out and they remain juicy, I put the cutlets on a cabbage leaf or vegetables, for example, cabbage (vegetables) absorb the juice and can be served as a side dish. Or for example, potatoes or cereals, as here

Cutlets / meatballs (recipe for catering establishments, 1955)Steam cutlets with potato and bulgur garnish (Brand 6050 pressure cooker)
(Admin)
DonnaRosa
ScarecrowIs it true that cutlets are turned over only once?
Scarecrow
DonnaRosa,

Are you talking about frying in the oven? Well, yes and what? They are turned over to lubricate. I don't turn it over, because I grease it on top with a silicone brush. The temperature in the oven is hellish, and the baking sheet is quite thin. Therefore, frying begins immediately from the top and from the bottom (I turn on the top-bottom mode).
Smile
I read it ... I remembered my former job ... as a calculator in a food factory ...
The fact is that in the 70s and 80s, in public catering, they used collections of recipes from 1973 and 1984 ... later editions.
Here is the 1973 layout (gross / net)
Beef 50/37
or
Pork 43/37
or
Lamb 52/37
or
Veal 56/37
Wheat bread 9
Milk or water 11
Bread crumbs 5
Weight of p / f 62 gr.
Melted lard 3
The weight of the finished cutlet is 50 gr.
The cutlets were fried in the oven, so a little fat was lost, and they used not vegetable oil, but mixed fat or lard.
Onions and garlic were not included in the recipe, but "thrifty cooks" used them for "camouflage" to hide the violation of the bookmark. In general, our male chef made such cutlets from bread that they were tastier than meat ones ...
I have tried many methods of making cutlets and most of all I like the ones baked in the airfryer.I just grease a baking sheet with butter, spread the cutlets (no breading) and 20 minutes at maximum power, without turning ...
They are rosy and quite juicy.
Scarecrow
Smile,

I have Collections 68 and 82. This I specially take 55g. and look through all the collections. For example recipe 55g. does not differ from the 1982 recipe. (and from yours! but you either made a mistake in it or indicated it in such a way that the amount of meat is not entirely clear), only the grams are different (the recipe is reduced by 3 times and that's it), and the proportions between the ingredients are the same. Recipe since 1955 literally hasn't changed at all.

We open the Collection 1982. (net according to recipe # 1 - I always take it):
meat 74gr.
wheat bread 18
milk or water 24
crackers 10
weight of p / f 123gr

According to recipe No. 3 net
meat 37gr.
wheat bread 9
milk or water 12
crackers 5
weight of p / f 62gr

Garlic and onions are included in the recipe, but not according to the table, but according to the note to the recipe given below the table (you can add. Or you can not). Norms for 3 recipes: 10.8 or 5 g).

In the recipe, not beef And pork at 37g. And beef OR pork OR lamb OR veal - 37g. There are only 37 meat in it, not 37 + 37.
Smile
Chuchelka, Nata, this is how I wrote the recipe according to which our enterprises worked - 1-2 columns are layouts for points of the highest category (restaurants, cafes), and in workers, students, school - the calculation was done according to the third column. (in the collection 1973 - 3 columns). Weight 100 grams, this is already Schnitzel, there are just double norms, but for some reason they were not so popular.The people chose TWO cutlets, she was surprised ...
Oh! Putting OR beef, OR pork ... I missed the word ... from three letters ... not abusive ...
And I also have a collection of 2004, so there are still differences from the old ...

Yes, I was wrong with the year - 82, not 84 (they were both significant to me)

Scarecrow
Smile,

Yes, it turns out exactly the same (that from 55g., That from 82g.), Only the portion is different. According to your recipe (third column) - the cutlet is small, according to the first column - exactly the same in composition, but 2 times more, according to the recipe 55g, which I gave in the first post - exactly the same in composition, but 3 !! times yours)))
I would also choose two cutlets, but small. I do not know why)). Because there is more fried crust, probably))).

And in home cooking it doesn't really matter, I guess (the number of ingredients per serving). We kind of make minced meat according to the norms (that is, observing the proportions between the ingredients), but we are already sculpting someone who is used to it in terms of size / quantity, we do not need to observe portioning)).
Smile
Oh, how I agree! All my products are "large-sized" because ...
The mouth rejoices at a large piece! (from)
Nikusya
Scarecrow, Natal, thank you !!! We really liked the cutlets !! I did it strictly according to the recipe, and I didn't even put onions, I decided to try without it. And after all, there really are table cutlets, only five times more delicious! Now I understand how much meat was stolen from the canteens!
Thanks everyone for the tips on frying cutlets. The first time we got really juicy cutlets!
Svetlenki
Quote: Nikusya
I did it strictly according to the recipe, and I didn't even put onions, I decided to try without it.

Ilona, for me it was also a brain explosion ... How is it - cutlets without onions But it was without him that you got what you need!

Nata, the collection came to me !!! 1955 !!! More precisely, to my brother for now, only - next time I'll take it

Scarecrow
Nikusya,

The characteristic taste of a wheat bun))). So I like these cutlets ..
Nikusya
Sveta, you should have seen my agony, I was spinning for about five minutes with an onion in my hands, then I’ll take it, I’ll put it off, twitch like, I apologize, a pig on a rope. Then I thought that 600 grams of minced meat is not worth such torment! It turned out very tasty!
Scarecrow
Svetlenki,

How little is needed for happiness, right?)))
Nikusya
Nata, Yes Yes Yes! It is HE! Bun taste!
brendabaker
I think I understood the difference between my mother's and stolov's cutlets. There are no eggs in the canteen, so they are tastier. Interestingly, I will try.
Jyf
Natasha, isn't there a recipe for cabbage and potato cutlets in your magical Collection of recipes? The ones from cooking?
If there is, please share!
Scarecrow
Jyf,

When I come back from vacation - I'll look. But I can forget.)) You will signal me in the subject of October 8-9)).
Jyf
Thank you very much in advance!
Scarecrow
Jyf,

I dug everything up. Cutlets separately from cabbage and separately from potatoes? Or from both products at the same time? Of both at the same time - no (I understood and was looking for them). There are cabbage, cabbage with apple, cabbage schnitzel, potato, potato with cottage cheese, zrazy and the devil knows what is from cabbage separately and potatoes separately. Together - no!
Jyf
Scarecrow,
I am looking for recipes separately from potatoes and separately from cabbage (cutlets, meatballs). Please if you find it! ...
Scarecrow
Jyf,

Ugh))). I do not understand!

Today I'll just take a picture and post it, choose to your taste))).
orchid
Quote: Scarecrow

Jyf,

Ugh))). I do not understand!

Today I'll just take a picture and post it, choose to your taste))).
Natasha, I am waiting for the continuation with cabbage and potatoes recipes. If I may. Thank you in advance.
Scarecrow
orchid,

Oh, I already forgot everything)). Got it)). I have an order for a photo of a page with cheese cakes and cabbage / potato cutlets)). We must not forget until evening)).




I'm carrying it. Sculpt. From potatoes, cabbage, carrots and even beets)):

🔗

🔗

🔗

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Katerina.K
Scarecrow, thanks for the recipe! The cutlets (or meatballs) turned out to be delicious, juicy and really with a nostalgic touch.
Baked in the oven for exactly 20 minutes. I greased the mold with butter, put the cutlets on one side, then turned them over and into the oven. Despite the fact that they puffed up like balls and cracked a little, they remained very juicy.
Cutlets / meatballs (recipe for catering establishments, 1955)
Cutlets / meatballs (recipe for catering establishments, 1955)
Scarecrow
Katerina. TO,

Katya, they are just like in the dining room in a good sense of the word!)))
Katerina.K
These cutlets helped me a lot today. My daughter's gastritis has worsened, onions and garlic are not allowed, fried is not allowed. Here are the cutlets that are needed for such a case. Moreover, they are very delicious. My family appreciated it. The husband said so, "cutlets as in childhood." But I did not tell him about the recipe or GOST ...
Scarecrow
Katerina. TO,

We are all from that childhood ..))
Trishka
Nat, decided to screw the cutlets tomorrow, add onions and garlic, or not?
Tell the girls, huh?
Nikusya
Trishka, Ksyu, I didn't put onions, and garlic too. I liked the taste. Do not much, try everybody at once and then decide for yourself.
Trishka
Ilonchik, thank you!
So I will!

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