Meat snack that you can eat without heating

I am looking for a meat snack that you can eat without heating. It is desirable that the food be more or less soft, since there is an eater with temporary dental problems.

It was already cooked: cutlets, pancakes, chicken parts, sausages.

It is desirable that the food is more or less soft,

The softest and most juicy meat food is the sous vide method. Chicken breast, pork - who eats. The duck was still cooked, but I have not tried it. Lamb and beef take too long to cook.
The pâté, by the way, is made from chicken liver in half with breast. The most delicate structure is obtained without a drop of oil.

I am looking for a meat snack that you can eat without heating. It is desirable that the food is more or less soft, since there is an eater with temporary dental problems.

Meat casserole aka fake hare.
I rarely make minced meat, but fish casserole often instead of cutlets. You can also, from a thinner minced meatball, bake meatballs in the oven in silicone cupcake tins. They are dry on the outside and do not get your hands dirty, because they are not fried in fat.

[Ekaterinushka]

Ekaterinushka,

Tender chicken fillet à la pastroma for sandwiches First, prepare the brine. Add salt and sugar to cold boiled water, mix until they dissolve, add peppercorns and bay leaf. We immerse the fillet completely in the marinade and leave ...V-tina

[Anna]

Anna, Galina, Tina, thank you very much! I will cook))

This is a wonderful temka, because often, apart from sausage, as a snack does not come to mind

You can also, from a thinner minced meatball, bake meatballs in the oven in silicone cupcake tins.

By the way, in such meatballs, you can, imperceptibly for eaters, add quite a lot of vegetables (cabbage, zucchini, etc.), if you grind them well, and knead the minced meat on the juice from these chopped vegetables, instead of the water put according to the technology.

Meat casserole

As a thickener / filler in meat or fish casseroles, I now add yachka, it has a rather neutral taste that does not interrupt the taste of the main product.

[Ekaterinushka]

Ekaterinushka, I love this soufflé, it is also suitable for a snack, but it seems to me that you will need to give in a small tray, or wrap it in pita bread.

Steam soufflé I managed to get the recipe for this soufflé (more precisely, only the ingredients) in a boarding house in the Crimea, where we were resting. My son ate it twice a day ... He could have three, if I had allowed. The butcher from the kitchen ...Svetlenki

When I'm too lazy to sculpt cutlets, I put all the minced meat, with all the additives, in a muffin dish (I have different ones - more, smaller) and bake in the oven. On the first day we usually eat hot, the next day we eat cold. If you wish, you can put a boiled egg there (I, so as not to bother, again, cut into large pieces and mix in the minced meat), olives, sun-dried tomatoes, fried or boiled mushrooms. So it can be a different dish each time. Well, the meat is different - when pork, when beef or turkey, chicken.
It is convenient to take to work, you can put it on a sandwich, it can be with a salad, it is possible with a hot side dish, if possible.

And I also remembered my school years. For some reason, there was often a sandwich with a cold cutlet (why, why? And I was reluctant to warm up my mother's dinner). Normal food, by the way.

For some reason, there was often a sandwich with a cold cutlet

Yeah, I also like to eat cold cutlets the next day since childhood! The sandwich was really great - the cutlet was cut in half lengthways and put on bread with butter! Delicious!

By the way, in such meatballs you can, unnoticed by eaters, add quite a lot of vegetables (cabbage, zucchini, etc.),

I fried minced meat pancakes with the addition of blanched zucchini. I eat cold

Virgo, please note that this soufflé is prepared before reaching 70 degrees inside, that is, similar to Su vid. Therefore, everyone notes its softness and juiciness.