Preparation of meatballs and not only in silicone ice molds

[Irina,]

the concept of "chilled meat" does not exist

Irina,fresh meat or steam (still warm, just slaughtered), or chilled - lay down for several hours Slaughtered a pig or lamb, some cooked immediately, some remained the next day, and not necessarily in the refrigerator, pigs were always slaughtered with the first frost, left on the veranda, the next day the meat became denser and they started cutting. In industry, there is something else, there is artificial cooling, up to immersion in some solutions, I don't remember exactly

Ekaterina, I know what chilled meat is. I spoke about the term that supermarkets call meat from refrigerators. I also know what they do with meat in their backyard

Irina, I rarely take the "supers", the dates are really embarrassing and the minced meat, and at all, only my own ... I watched the picture on the market: the seller takes the purchased meat to the backroom to make minced meat, rather lean, but takes out the finished minced meat strongly whitened (already lingered, to observe))) the sound of a meat grinder was heard, but what was thrown into it ... It's safer

I bought it a long time ago on Ali at a price of about 1200 rubles. Very comfortable, I would take more, but not at the same price! So if anyone sees cheaper, whistle! By the way, the silicone is very thick, high quality, the partitions between the cutlets are about 3 mm.

Asked a question on the official website 🔗 about a discount for a large batch, they answered me
Hi Katerina,
We can offer the following discounts:
20 pcs. (1 box, about 12 kg) USD 20. or $ 400 US + shipping
40 pcs. (2 boxes) $ 19. or $ 760 US + shipping
100 pieces. (5 boxes) $ 17 ea.or $ 1,700 US + shipping
Let me know if you are interested in higher quantities and what items you would like.
The actual shipping cost depends on your order and order quantity. I suspect shipping costs will be high. Let me know if you have a preferred carrier. We can ship them from the USA or Canada.
Nobody knows which carrier is better to choose?

We can offer the following discounts:
20 pcs. (1 box, about 12 kg) USD 20. or $ 400 US + shipping
40 pcs. (2 boxes) $ 19. or $ 760 US + shipping
100 pieces. (5 boxes) $ 17 ea.or $ 1,700 US + shipping

Katerina, do I understand correctly that the lowest price (when ordering 100 pieces) will be $ 17 per piece, that is, at the current exchange rate of 1050 rubles?

If yes, then this is 5 times the price of similar items from aliexpress. And the fact that they are all made in China, I think, no one doubts.

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[Creamy]

I just bought this in passing in some shop, where I went for a completely different reason. If my memory serves me 70 rubles or something. Maybe it was purchased 10 years ago and was waiting for me. And I immediately remembered that they wrote about such forms on the forum, and bought them, although I had not planned. I never make dumplings with dumplings, but very good for meatballs.
Creamy, thanks a lot for the idea

Silicone is quite dense and holds its shape.

Katerina, do I understand correctly that the lowest price (when ordering 100 pieces) will be $ 17 per piece, that is, at the current exchange rate of 1050 rubles?

Yes that's right.

And the fact that they are all made in China, I think, no one doubts.

In Canada.If you compare the quality of Chinese and American, you could buy from the Chinese. There are doubts, for example, the partitions are thinner and will not fit well into the minced meat.

I put stuffing in my silicone spatula and crush it into it. At the same time, the partitions are not crushed.

I just bought one in passing

I bought the same in wildberries for 170 rubles. I picked up different colors, outwardly the same, but the thickness is not much different.
I recently froze homemade tomato paste in them. They gave me a 3-liter jar, I had to somehow save it - I remembered about the molds. It turned out conveniently, now you can easily get the required number of "columns".

I put stuffing in my silicone spatula and crush it into it. At the same time, the partitions are not crushed.

I wrote about these

this is 5 times the price of similar items from aliexpress.

Kara, Irisha,
Katerok wrote about other things, about these:
🔗
Incidentally, according to my link, they are also cheaper, although not 5 times.

[Katerok87]

Katerok87, well, yes - these are completely different.
But me and mine for 70 rubles. for eyes. I cook soup with them a maximum of 2 times a month. So my 37 pieces are enough for me just for a month.

I cook soup with them a maximum of 2 times a month. So my 37 pieces are enough for me just for a month.

Well, maybe you shouldn't be pounded with a more expensive meatball mold.

I have a red one for cutlets for 8 pieces. The size of the shape itself is 27 * 27 cm, the side of the hexagon is 5 cm. From corner to corner is 10 cm, and if measured from edge to edge, then 9 cm. Depth is 2 cm.
I bought it a long time ago on Ali at a price of about 1200 rubles. Very comfortable

Alla, don't you remember what company it was?

But me and mine for 70 rubles. for eyes.

And me

Katerok wrote about other things, about these:

Olenka, these are big, more likely for cutlets. I'll mold the cutlets faster with my hands. Here are meatballs - another matter, small and a lot.

There cutlets are flat for hamburgers. Who makes hamburgers often?

There cutlets are flat for hamburgers. Who makes hamburgers often?

In the topic Hamburger Shaper
Tescom's hamburger shaper was discussed

There is also a 9.5 cm cutlet in Teskomovskaya, but when fry it becomes, of course, smaller. So, for me - just right!

And red for hamburgers is even less

red for cutlets for 8 pieces. The size of the shape itself is 27 * 27 cm, the side of the hexagon is 5 cm. From the corner to the corner of 10 cm, and if measured from edge to edge, then 9 cm. The depth is 2 cm.

And the fact that the shape of the cutlets will be unusual so quickly

I put it on, crushed it, threw it into the freezer, took it out, plucked it out, fried it (or aryl), ate it.

Girls! you need to quickly prepare a soup with frozen meatballs so that it is tasty and the broth is not cloudy.
Who cooked, please respond!

For the last year I have only cooked this kind of soup! Put frozen meatballs into boiling water, stir, remove the foam, as it boils. And then as usual. A clear broth, a very tasty soup, no different from the one cooked on freshly formed meatballs from fresh meat

[Irina]

Irina, Ira, after she removed the foam, added potatoes, boiled a little and, by the end, the onion-carrot fry. So?

[Mirabel]

Mirabel, I put everything in a slow cooker at once, I don’t do overcooking, I turn on the soup mode (1.5 hours) and do other things ... there is no foam.
The second option, in an ordinary saucepan, if you need it very quickly: I boil a kettle, pour it into a saucepan, throw meatballs into boiling vodka, after 10 minutes, parsley root, carrots, potatoes, after another 10 minutes I fall asleep a couple of tablespoons of semolina, boil another 10-15 minutes, and you're done. Greens in a plate.

Ira, after removing the foam, added potatoes, boiled a little and, by the end, the onion-carrot fry. So?

Vikul, I don’t make any soups except borscht. I threw the meatballs, skimmed the foam, boiled it over low heat for about 15 minutes, added potatoes and after 10 minutes grated carrots, fresh or straight from the freezer. If from the freezer, then the power is at maximum, so that it boils faster. And cook until tender, usually another 10-15 minutes. I try potatoes, if they are cooked, add spices and herbs from the freezer, let them boil and turn them off. The residual heat (I have an electric stove) languishes for another 15 minutes.

I fall asleep a couple of spoons of semolina,

And why semolina in soup?

[Irina]

I put everything in the multicooker at once,

here! It just suits me. Put it all in one fell swoop and go to sleep. Just about the soup mode, how many degrees are there about?



Irina, Irisha! Thank you! : rose

[Kara]

Kara, Irin, for thickening ... when I was sitting from the second (the eldest went to school this year)), there was no time to cook different soups, and there were a lot of semolina ... with one potato the soup is delicious, but a little thin, so I decided to try .. (I calculated soups with semolina in the diet room), my husband liked it, the children also - it turned out to be a universal soup ... since then I have only cooked this way, but in the MV it is necessary to prevent it, at least once ...

mode - soup, how many degrees are there about?

Brand 37502 has such a mode, I looked at the instructions, maximum 100 *, minimum 90 *

into boiling vodka

Soup on T9 vodka sometimes makes fun of it

To thicken my soup, I often add Pasteroni No 136 spiderweb vermicelli, lightly fried until golden cream color, in a skillet without oil. I tried to thicken it with "stars" from Macfa, but did not like it.

[Alevtina]

I tried to thicken it with "stars" from Macfa, but did not like it.

So they eat the first day, and the second day
Now I will try the fried spider web, as you advise, Alevtina

to thicken the soup

and I throw rice. I throw everything into the MV at once, and that's it. The soup is ready. Liberty!)

they eat me the first day, and the second day

so cook different every day. Boil broth .. and there is already a fantasy

Ttt, you never have to thicken anything. Once I overcooked Yelli for soup with fine pasta. Mine did not eat, they said that they did not order porridge for the first

Yeli

What is this?

These are different sets for soup, I love them very much! They help out a lot when there is no time for cooking at all

🔗

How interesting! And semolina and fried noodles in the soup. I will try

[Irina]

Irina, semolina and vermicelli are classics of the genre for soups. And I also buy pasta called orzo, they look like grains of barley or rice and are made from durum wheat flour, very tasty.

[svetta]

svetta, Thank you. Buy.

Regarding the zugusti broth of soups, my father was a cook in the army, so he is always in a dry frying pan dried fried a little flour (a couple of spoons) until creamy and nutty, and poured it either with broth from soup or just water and quickly and quickly kneaded with a spatula so that there were no lumps, it was like a sauce, but without anything, which he poured into soup. But this method works well precisely in rich rich soup-cabbage soup-borscht, where a transparent broth is not required, as, for example, in chicken ones.
Another way that I heard in some program from the actress Lyudmila Ivanova (well, from the one who collected money for Bublikov's funeral in "Office Romance"). When the soup is ready, I rub one potato, specially left for this purpose, on a fine grater and throw it into the soup, stirring it. Grated potatoes are not visible in the soup, and the broth becomes thicker.

These are different sets for soup, I love them very much! They help out a lot when there is no time for cooking at all

🔗

Yes, we also sell these sets, but their prices are SPACE !!!

Yes? It's a pity Our prices are quite reasonable, from 40 rubles. up to 200 rubles depending on weight. Those that for 200 rubles - 250 gr, such a package is enough for me for 3-4 soups with a volume of 3 liters. And if you cook soup for a family for one time, then it will be enough for everything 7-8 times

pasta called orzo,

Shine! and how much orzo is needed for a 2 liter saucepan so that there is still soup, not porridge?

[Vika]

Vika, I usually boil the orzo separately and then add the ready-made ones to the soup at the end of cooking. They grow in size, so it's easy to make mistakes.
On a saucepan of 2 liters, I would add 1.5-2 tbsp. l. dry orzo.

I made a soup today. Class, class, class !!!
I cooked according to Ira's recipe and slightly thickened the orzo, boiled separately, on the advice of Svetochka.
Fast and so delicious

and I not so long ago from an airplane and everything quickly bungled

Thank you all !!!
In the cartoon, I will also try when I have more time.

Made confectionery mini-drops - chocolate and caramel. For decoration and sprinkling of various desserts. Look.



And here's how easy it is:



Yes, two or three tablespoons of melted caramel (after the cockerels) or chocolate melted in the microwave should be poured onto a honeycomb-shaped silicone stand. And then quickly and carefully rub the spatula over the surface so that the edges of the honeycomb are exposed. A few minutes and you can pour out mini-drops from mini-molds. I have a silicone backing with a square-rhombic pattern, in this case, the drops are obtained by mini-squares of a larger area, but less depth. Drops in the form of honeycombs are much more spectacular to look at and taste better between layers of cakes. She also made mini-brushes. I fried the nuts in advance, chopped them, pounded them and mixed them into the ready-made caramel solution just before pouring into molds.

Here's a pastry post on the topic of silicone molds.

I am announcing a mini-competition for compiling a list of using minicots.

I start:
1.) Chocolate drops
2.) Caramel drops, also as a minimap (I wanted a cigarette, put drops from the box on my tongue)
3.) Roasted nuts with different nuts.
4.) Sugar drops with lemon, vanilla, rose water, cognac, arak and other confectionery essences.
Maybe with some spices?
Add a list!

[Creamy]

Creamy, once again

[Creamy]

Creamy, a generator of creative ideas, and after all, what is most important, the brain works like a fan, life hacks are very different, you don't know or even imagine what will come up next

[Creamy]

Creamy,
Alya, I would have recipes for these malipuseks! I don't know how

[Creamy]

Creamy, AlevtinaThank you! Stunned, what a notion! Just recently, a silicone pot holder with "honeycomb" came across in a store. Now we need

Add a list!

I do not quite understand the size, marmalades (made from juice + gelatin) for decorating cakes and desserts are not?

A very interesting idea!
All! Now such potholders will disappear from the trading network.

A very interesting idea!
All! Now such potholders will disappear from the trading network.

And I already have, only round

[Anna1957]

Came with new round drops. They can no longer be called minidrops. But they are still much smaller than ordinary drops, not pancakes, but just regular hemispheres. I just did. Here is:



I warmed 4 pieces of a tile on a plate in the microwave on the Defrost mode for 8 minutes (I have a microwave power of 700 watts). Rubbed with spatula. and inserted a few small peanut nuts.



Well, here's the result. The result is even hemispheres. Now I know how to make eyes for all animals on children's cakes and children's plates! Or put numbers on cakes for mediocre pastry chefs like me. And I didn't like the nuts, the nuts are too big, maybe it's worth repeating the experience. but with small nuts, like pine nuts. But the hemisphere drops turned out to be valid! A match for the scale.



Try it, have fun!



Anna1957, Anna, Kokoschka, Antonovka, Mrs. Addams, Taia, Taya, girls, thank you all for your attention and kind words!

Here is a photo of all the drops for comparison from three silicone molds. In the center there is a rhombus from a support-stand with a notch with rhombuses, a mini honeycomb and a sphere of hemispheres from a pink rug for roasting meat in the oven.







You see honeycomb meatballs on this tray of meatballs? No? And they are! Look!



There are definitely honeycomb meatballs here. In the palette at the top of the brown color - honeycomb of mushroom caviar from honey agarics with onions and carrots. At the bottom of the palette are honeycombs made of grated cheese and garlic. Two white circles in the honeycomb places are slices of melted cheese. Well, next to it boiled quail eggs. We look further.



Here round washers are cut with a double-sided apple spoon made of melted cheese.



Did you recognize the little empty baby jar of imported tomato paste? I cut her bottoms.


Here, on a plastic scraper, there is an empty minibar of tomato paste without a bottom.



Tightly mince the minced meat in a jar, "with a hill".



With the second scraper, carefully remove the excess minced meat.



This is how it should be.



Here, in the middle, we place a pre-cooked quail egg and add minced meat for the top.



Similarly, in the center of the meatballs, insert a frozen meatball - a honeycomb of cheese with garlic.



Then we stuff the meatball with a hundredth of mushroom caviar.



Here is a cut of the finished meatballs with a washer of melted cheese



Here the filling is tastier - from grated cheese with garlic.



A cut of the finished meatballs with a quail egg.



There is a cut with a delicious mushroom filling.



Here, on the hot boiled pasta, I threw a garlic-cheese meatball, it melted and the taste of pasta instantly changed from unleavened to a cheese-creamy garlic. The spicy meatball plays a solo role. Convenient, always at hand.



A layer-by-layer method of slicing stuffed meatballs is possible.

And finally, technical points. How to remove contents from a jar.



What is it? This is a spare part for the cornice.



We periodically moisten the wooden ejector bar in a bowl of water.



Here the principle of a pusher-blank is clear. Thanks to such technical moments, I was able to put a lot of meatballs on the tray with a gap between the meatballs of 2-3 mm.
The weight of meatballs from a tin mini-jar of tomato paste is approximately 90 grams (88-93).

I made a mold for a meatball weighing 50 grams. The form is made from under a plastic jar of vitamins ascorbic acid. It measures 3.5 cm in height and 4.5 cm in diameter. This is the jar.



The weight of meatballs from a plastic jar is 50 grams, - or + 2 grams.

Why did I start all this? I categorically cannot eat fried, only boiled and steamed, that's where all my research comes from. Making meatballs with molds is not faster than twisting round ones with your hands. It's just that with this method of molding, you can fit the meatballs denser and more on the freezing tray, and then I put the finished frozen meatballs like this:



It turns out to save space in the freezer. I often use vertical turrets. Everything is done with health care, and so that there is a variety of tastes, hence the stuffing with meatballs of different tastes.

Alya, it's great that you are with us! : girl_love: Now I went to sleep, and tomorrow I will study it in detail!

[Creamy]

Creamy, Alevtina, here I am, like Kokoschka, Lilia, all the time I repeat, when I read your inventive posts: "How wonderful that you are with us!"

honeycomb of mushroom caviar from honey agarics with onions and carrots. At the bottom of the palette is a honeycomb made of grated cheese and garlic.

Or, in a little more detail, what caviar recipe do you use? And cheese with garlic - just grate hard cheese and mix with garlic through a garlic press?

I have taken everything away and am inspired! Thank you