Preparation of meatballs and not only in silicone ice molds

[vesna04]

why freeze the minced meat separately

vesna04, you will not believe, but for me to impose minced meat in dumplings is torture. Because of this, I rarely did them. As soon as the system appeared from Creamy, dumplings are not translated in our family.

You correctly said who is used to it and who is more comfortable ...

Why freeze minced meat separately if you can make dumplings from fresh minced meat, freeze in large quantities and not steam?

For many, frozen dough cracks, but in this version the dough is fresh.

[Svetlenki]

Svetlenki, Creamy Nobel Prize - Golden Ice Cream Dumpling!

Creamy for the Nobel Prize - a golden frozen dumpling!

I support!

Creamy for the Nobel Prize - a golden frozen dumpling!

And I am for !!! With two hands!

Creamy, look what a mold for cages

[Creamy]

Creamy for the Nobel Prize - a golden frozen dumpling!

I have great respect for such a brilliant applied mind - I never tire of repeating. I am ready to support the award for Creamy! It's a mystery how you can get out of a kaleidoscope of household goods in a store, catch with your eyes exactly what you need, and give a great solution!

Alechka, You again

Creamy for the Nobel Prize - a golden frozen dumpling!

And I am FOR it with both hands. After all, she still gave an impetus to our sleeping thoughts, and they woke up and started working in the right direction!
So now I don't miss a single silicone thing that comes across, I'm starting to think: wherever it is not for its intended purpose, you can use it, and what was stored in the freezer in bags, plastic containers makes me figure out how to organize all this better. So I bought myself a form, cubes 4.5x4.5x4.5 cm, I plan to freeze chopped tomatoes in them (I like fresh tomatoes in soup), I used to freeze them whole, but they take up a lot of space.

Here I froze the pickle from under the tomato (also in borscht, instead of vinegar), I didn’t like it: because of the salt, the cubes did not freeze into the stone and then the form had a smell (like the lids from under the pickled cucumbers, tomatoes smell).

I have great respect for such a brilliant applied mind - I never tire of repeating. Ready to support the award for Creamy! It's a mystery how you can get out of a kaleidoscope of household goods in a store, catch with your eyes exactly what you need, and give a great solution!

I fully support !!!!!!!!!!!!!

Believe it or not, for me putting minced meat in dumplings is torture.

and because of this, I didn’t do it in molds ... only by hand ... but now I fell in love with molds for dumplings ... and I’m ready to buy all the molds ..

I also ordered this one for trial through the joint venture




well, you understand where)



Form for ice and chocolate, 15 cells, 11.7x18.7x3.4 cm "Cube", MIX colors

[Elena]

and because of this, I didn’t do it in molds ... only by hand ... but now I fell in love with molds for dumplings ... and I’m ready to buy all the molds ..

Elena, and what kind of dumplings do you make, and in what form do you freeze?

[Elena]

Elena, and what kind of dumplings do you make, and in what form do you freeze?

Preparation of meatballs and not only in silicone ice molds # 924
Preparation of meatballs and not only in silicone ice molds # 996

[katko]

Well.girls, you give! : lol: This is me about the members of the Nobel Commission. Thank you for the kind words, that if small rationalism makes the difficult life of the hostess a little easier, then each of us is trying to bring some kind of experience, and together we are strength.

katko, Katerina, carefully looked at the size of the forms for the alleged cutlets. I specially took a picture of my forms, raw cutlets and one already fried cutlet I specially placed in a silicone mold. When frying, any cutlets decrease in length and width and at the same time increase in height. That is why the blanks for cutlets are made like bast shoes, so that they are fried during cooking and take on their normal sizes. My silicone molds for ice cream have the following mesh size - 11.8 cm long, 5 cm wide, 2 cm deep. It holds 73 grams of minced meat + 7 grams of breading. A raw breaded cutlet weighs 80 grams. After frying, the weight of the cutlets is 63 grams, and the size is 7.5 cm long, 2.2 cm high. And in your form, the initial cell length is only 7 cm and the depth is very large 3.4 cm. How can you then fry such thick cutlets?



My ready-made cutlets are quite average in size and weight (63 grams), in my opinion, it is definitely not necessary to make cutlets less in weight. Here is some information for thought. I would look for shapes where the cells are large, in the sense that they are flatter (larger area), but not too deep (preferably 2-2.5 cm deep, 3 cm is too much, 3.5 cm is too much). These are my conclusions from my experience of using forms for cutlets.

[Alevtina]

I would look for shapes where the cells are large, in the sense of flatter (larger area), but not too deep

Yes, you need to look in the direction of ice cream molds on a stick, like yours, Alevtina, originally it is

🔗 for thin patties, for pies as a filling, convenient, use for 3 years Baking dish "Bergner", silicone, 15 cells, color: beige. BG-4749

🔗 what a good shape, mmmm ... note Baking dish Doliana "Sticks", color: brown, 33 x 17.5 x 3.5 cm, 9 holes



- mustard jars - gorgeous for freezing = there is a lid = will not wind up, this size is good both as meatball in soup, and like meatball, albeit not round, I collect such jars, and not only for minced meat



Silicone mold VETTA For ice cream 6 slots art. 891097 just cutlet size, I cut them separately, for freezing minced meat - minced meat is released from the mold at a time, it is worth holding in the palm of your hand for a couple of seconds, 5 years in frequent use

Well, everything, you need to tell the local ice cream manufacturer, even if instead of popsicle, cutlets are made in winter, only without sticks, they still stand idle in winter ...
Although, I ..., you can also with chopsticks, it is convenient to turn over in a frying pan, and eat without a fork

[Creamy]

Creamy, I saw your molds in the fixprice, but they are flat ...
I'm more accustomed to thicker cutlets, ma cooks such from childhood
my business is to offer, but to choose everyone's business

[katko]

katko, Katerina, if you are more used to thicker cutlets. then these will be just right for you!

for thin patties, for pies as filling, convenient

The link does not open. What is it called.

[Katerok87]

Katerok87, Baking dish "Bergner", silicone, 15 cells. The current has ended already, have ours sold out again

[Anya]

Although-I ..., you can also with chopsticks, it is convenient to turn over in a frying pan, and eat without a fork

Anya, I will say more: cutlets can be ... drunk, here are pearls from the network: "I decided not to eat after six! I passed five cutlets through the juicer ... I sit, I drink ..."

The link does not open. What is it called.

Baking dish "Bergner", silicone, 15 cells, color: beige. BG-4749

is not only on Ozone

Girls-aces, and please advise on the composition of minced meat, I have fillets of goose, rabbit and chicken, what goes with what, with what composition to make minced meat? I am not a master in minced meat at all, but I did not find the topic I needed right away. I want minced meat for meatballs and cutlets, freeze.
And so that it was related to the meatball theme, of course, in the "honeycombs" I will freeze))

PS I found a topic about minced meat Creamy with cottage cheese and chicken breast. But how to do it without pork, namely with a rabbit or with a homemade goose, which is better?

[Creamy]

Creamy, Alya, did you write what dough you make for dumplings? Under a rolling pin or under a dough machine?

I have fillets of goose, rabbit and chicken

Rabbit and chicken are neutral, without a bright taste, combined with everything, kmk.

[Svetlana]

Svetlana, thanks, then I'll try to make 50/50 rabbit and goose. I read that it seems that the meat of a goose is fat, probably it will go with a rabbit? Only now I'm thinking of adding cottage cheese, as in Alevtina's recipe? And one more thing, I have a home goose, and a wild rabbit .. is it important? Some in the internet write that the rabbit has a specific smell.
Sorry to be off-topic, but the meat is absolutely new to me, I'm getting lost. And in this thread everyone is friendly, they don't swear if we deviate a little from the topic)

[Elfa]

Elfa, the taste of the rabbit is very individual. Someone eats for both cheeks and nothing, delicious, but I have it with a smack, I can't eat.

And I very much smell and taste at the thigh of a turkey, I can't eat, and the rabbit is calm)) And he doesn't smell anything special to me. Everything is individual, I guess.

And the turkey thigh (and drumstick) smell like that when they go as separate parts. And if you cook the whole turkey - then everything flies with a bang)). It's strange.

[Elfa]

Elfa, Elena, try to make different combinations in small portions of things of 5-10, which you will not like, do not mind throwing it away. I don’t like rabbit meat either ...

[Kokoschka]

Kokoschka, Lily, I am now making a dough on vinegar under a rolling pin for one time to eat fresh dumplings or dumplings. I don't add cottage cheese to the minced meatballs, I make the cutlets according to Admin... And so, of course, you need to experimentally look for the most suitable combination of various components of exactly "your" minced meat.

[Creamy]

Creamy, so I also love this dough and make it all the time under a rolling pin. So lucky !!!

[Lily]

LilyWhat's the recipe for the dough?

[optimist]

optimist, I'm using this. I really like it. After kneading, it can stay in the refrigerator for five days. I do 2-3 mixes at once.
The dough is very plastic. In general, for me it is super!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=82718.0.html

🔗 for thin patties, for pies as a filling, convenient, use for 3 years

Ir, also the bottom is uneven in the same place, but with a notch around the perimeter, as for jellied pies. How does the cutlet get there, also with a notch?

How does the cutlet get there, also with a notch?

And it does not interfere at all, but they are fried quickly - they are thin. And as a filling for pies - it is very convenient - here a small depression is not a hindrance at all.

In Princession - it makes no difference at all - especially with potatoes - it is baked quickly, together with potatoes, directly frozen.

Or wrap it in dough = this type of mantas is interesting.

[Lily]

Lily, oh, I would like to know the amount of flour in the recipe so that I can throw everything into hp and go about my business!

I add by eye. also in HP

Lil, how do you pour flour, gradually?

[svetta]

svetta, Fotina, Natusya, Creamy, girls, thank you very much for the advice, really probably I will not mix everything at once, I will make a little mix, trial for cutlets, and I will freeze the rest separately.
Alevtina - thanks for the comment on cottage cheese that you don't make cutlets into cutlets, I missed it, I would have pushed it, for a test)

[optimist]

optimist, Yes, and I look that the dough would turn out like an earlobe.

oh, I would like to know the amount of flour in the recipe so that I can throw everything into hp and go about my business!

I put 500 g. There, if you read further, they write about it

[kirch]

kirch, Lud, I read about 500 grams of flour, thanks.

PS I found a theme about minced meat Creamy with cottage cheese and chicken breast.

And where can I not find this topic?

[Katerok87]

Katerok87, right on the first page of the same topic, where we are writing, all important links are taken out, in Useful Notes, under the spoiler, the fourth topic is Method for preparing minced meat, author Creamy.
And in the title Recipes, under the spoiler, minced chicken breast with cottage cheese, author Creamy.
I, unfortunately, cannot copy the link to the required post.
I hope you found it.

Many plastic dumplings suffer from such a drawback - the deflection of the center of the dumplings (there is not enough support - the legs in the center) and hence the impossibility of cutting the dough on the edges with a rolling pin. Yes, you also write that the ribs themselves are stupid, then the speed of cooking dumplings immediately drops.
It turns out that it makes no sense to take a square plastic Chinese dumpling maker at all.

Yesterday I wrote about a plastic one for 170 rubles in our store, and so it has legs under the center, so that it will not bend when pressed with a rolling pin.
I did not pay attention to the sharpness of the edges, next time I will take a closer look.

Elfa, thanks! Found it.
KroNa, and where is it Quote: Creamy from 09 Oct. 2017, 12:56 a discussion of plastic dumplings can be read?

[Katerok87]

Katerok87, click on the word "quote"

Girls, in the next topic about Dumplings Svetlana62 (for which many thanks to her!) Posted information that on the Khors website until the end of December there is a 20% discount, Alevtina showed us their ice molds (hemispheres) for a dumpling maker for 19 pcs.
Suddenly, who has not ordered yet, go ahead!)

PS I made minced meat, about 500 grams of rabbit and 900 grams of homemade goose breast, ground the goose with skin. The taste was small, peculiar, but normal for us, everyone liked the cutlets. Thanks again to everyone who responded and wrote their ideas.

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