Preparation of meatballs and not only in silicone ice molds

[Olga VB]

Olga VB, it makes sense to take it if it is silicone. I wouldn't take plastic. I have similar plastic forms on a ball (I took it for the same purposes), and so I can't pick out nifig from them. They lie abandoned. Here is silicone, this is our everything!

They write that it is silicone.
But they can write whatever they want. I asked questions to several sellers of this thing, so everyone in one arc (bastards!) Does not answer specific questions, but write so that a detailed description can be viewed on their page. And there is not so much detail.
I found the same on ALI, however, it turns out more expensive there, as it is described in more detail, but there are also inconsistencies. But also in some places they write that silicone, and in others that plastic
For example, here they write about plastic:

And here about plastic:

Those. on ALI they write that plastic, and on EBee - silicone.
And the size of the finished ball is indicated somewhere 2 cm, somewhere 3, and somewhere 2.5 cm
But the outer size of the mold itself is the same everywhere they write 24.5x9x3.5 cm. Here, I use it to estimate the diameter of the balls.
And I'm not afraid of plastic: for a second, you can dip it into hot water and pry it off. There is also a hole on one side, you can also poke something into it.
Or how?

Olya, I also immediately thought about hot water. But too much body movement is too lazy (and in this thread too)

Girls, the WB sells a silicone mold "Koloboks" for 64 cells. The diameter of the cells is 32 mm, the price is 632 rubles. All reviews are positive. For the convenience of freezing, cut into several parts. If you cut into 4 parts, you get 4 full-fledged molds with 16 cells each. Is the size of the cells suitable for our topic?

[Rosie]

Rosie, for the IDEA dumplings are too big. And for the meatballs too. And the price is inhumane.
And for a large dumpling maker for 19 pieces, it can be suitable.

But too much body movement is too lazy

So it’s a matter of seconds! And one-time.
But I still think

[Olga VB]

Olga VB,

So I then thought that I would find a little bit bigger. It doesn't burn for me.

[Creamy]

Girls, I seem to have found a dumpling maker like Creamy but cheap

🔗

Anyone have any experience of buying on this site? I'm already at a low start - tell someone something

Alevtina, there I found the pictures of the dumplings in the reviews - on the wrong side is the manufacturer's sign from your dumplings !!!

Girls, Taobao sends only to China. You can order through an intermediary, but keep in mind that he still needs to pay for the weight, so it's not very cheap there. And the price is in yuan, what rate of yuan to the ruble look on the Internet and roughly calculate +% to the intermediary + weight + delivery in Russia is already to you. The only one on this link is free shipping to a reseller in China, a little, but a benefit.



Here is a plastic form for Ali at an inexpensive price, it will be enough to play around, and then if such dumplings go at your home, then you can buy an option and more expensive.

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Girls, Taobao sends only to China.

I registered, paid - it showed me a little more than 10 dollars next to the price in Chinese currency - so much was removed from the card ... In general, I ordered it, but now I'm probably waiting for the seller's message that he won't deliver it to me in the UK ... Let's hope that he can communicate in English ... I would pay for the delivery ... In general, I will keep in touch

In general, I studied the theory of shopping on taobao without intermediaries, I am on the right track.When / if my dumpling maker arrives, I will come to show and tell you in detail how and what

But look - square, although more expensive
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And I see them cheaper.

[Olima]

Olima, In the reviews they write that this is a small dumpling maker, even smaller than the Soviet ones.
Otherwise I would have bought both myself and that guy

[Olga VB]

Olga VB , Olya, I have egg trays in my refrigerator with this view for 12 eggs .. maybe they will work too :))

[I use it as a mini silicone mat]

At the heart of any successful business are secrets and secrets. It seems to be an insignificant, not at all obligatory trifle, but the combination of these trifles can already make a significant contribution, change the result, or save time. In this case, we will talk about ease of use and gain in time. In this theme, all my photos have an orange background for all my work. And this is no coincidence. This is exactly the little secret.
Personally, I really enjoy and enjoy my favorite rubber-silicone board from BEROSSI. This is a very flexible rubber board, with a slightly rough surface, expensive, but how comfortable it is! I don't cut anything on it, I use it as a mini silicone matwhen I work with dough, with dumplings. It takes up little space on the countertop, (the size of the mat board is 33 x 21.4 cm), dust it a little with flour and calmly work with the dough. At the end of the work, I bend the flexible board into a tube and pour the excess flour right from the board back into the bag with flour. Since I don't cut anything on this board (my beloved shore), I always cut all portioned pieces of dough with scissors. I always work with dough with scissors only. It is convenient to roll out small change on this board and even flatten the dough under a dumpling. The size is quite enough to cope with a portion of dumplings or dumplings for a meal. At the end of the work, it takes only 3 minutes to wash the board and wipe the table, and there are no signs that dumplings were just made here. In the topic "Cutting Boards" I also talked about this wonderful rubber-silicone board-mat, in the same place the hostess girls share their experience of using this board for its intended purpose, discuss who the manufacturer is, where to buy and how much it costs. Although I have three silicone mats, this is the one I use the most.
The board is very flexible.



The BEROSSI brand is clearly visible on the shiny seamy side



And this is the front side of the board - the mat. At the board, only the framing border is smooth and shiny, and the working field of the board itself is slightly rough, that's what you need.



Getting started on the board. On the right, a place for laying out ready-made dumplings is densely sprinkled with flour, The left side of the board is lightly sprinkled with flour, it is on it that I roll out the "flagella sausages", roll the dough pieces and roll or flatten the circles for dumplings. In the event that I dust the board a little with flour and the flattened circle does not want to come off, then I slightly bend the board under the circle that is stuck to it and it comes off easily. But try to do the same with the countertop! This is the whole point and all the charm of the wonderful BEROSSI board, precisely in its rubberiness, flexibility and optimal dimensions. Easy to wash, dry and store just like a regular board.



Becoming the mistress of this board, you will also love it dearly.

[Creamy]

Creamy,
Alyulya, I am yours forever!
I cooked a soup with meatballs today. It just turned out awesome. And most importantly - no fuss, 25 minutes and the job is ready.
I liked the meatballs very much in size - a little smaller than I usually do. And indeed, during cooking, they changed their shape, became almost round, look:


Alyona, my husband's personal thanks to you!

Now - my minced meatball with rice:
Turkey (boneless drumstick) - 700 g
Fatty beef - 500 g
Dry rice - 150 g (soak in boiling water for 15 minutes - as a result, it will turn out to be 200 g)
Peeled onions - 350 g
Garlic - 5 cloves
Eggs CO - 2 pcs (130 g)
Salt and spices - 18-20 g (15 g salt + spices)

I passed the meat, onions and garlic through a meat grinder with a fine grid (this is a memo to me).

Total: minced meat turned out to be 1900 g in total weight. I was exactly enough for 5 molds "Honeycomb".

I am happy, not to convey!

[Elena Tim]

Elena Tim, Wow!! I would now crush such a soup .. mmmm drool to the floor ..
Len, and you will not issue a recipe as a separate topic ?? After all, I will now save, even outline ... and I will definitely lose. And yet, the girls write that it is impossible to add onion and garlic to the minced meat for freezing (I really did not understand why), so, does it somehow feel differently in the soup?

[Elena Tim]

Elena Tim, Len, this is soup .., !!! and the meatballs in it ...

[Svetochka]

girls write that it is impossible to add onion and garlic to minced meat for freezing

Oh, nafik forgot about garlic, I added it too!
I'll add it. Svetochka, thanks for reminding me.

So in the soup it somehow feels differently?

I don’t know, maybe to whom it makes any difference, but neither I nor my husband noticed anything like that, honestly. Everything is as usual - very tasty.
And about a separate recipe ... don't worry, I'll put this stuffing on the first page of this topic now, so it won't get lost for sure.

Helen, Thank you, Lenochka!

but what about freezing dumplings .. also with garlic and onions ... I always freeze minced meat with onions and garlic (I have been married for 36 years) and I don’t see any difference ...

I think that if, for example, you freeze ready-made minced meat on manti or cutlets, where the onion is chopped, then, after defrosting, the minced meat will look unpresentable, and the taste will most likely change. But in meatballs, dumplings and other things, where the minced meat is fine-grained, the taste does not change at all, and the onion is not felt at all.

freeze the ready-made minced meat on manti or cutlets, where the onion is chopped, then, after defrosting, the minced meat will have an unpresentable look,

perhaps ... and you are ready to freeze the manti?

Nope, I have a huge mantle, I cook all 60 at once
But, by the way, they say that frozen manti after cooking is as good as new.

But in the last post, I did not mean freezing finished products, but just minced meat with onions, for manti. It's just that after defrosting, it will flow, the onion will darken and will not look ice. The minced meat will have to be squeezed out, otherwise it will crunch the dough.

[Elena Tim]

Elena Tim, oh, what a beautiful soup! And certainly delicious! I am very glad that you and your husband liked the size and application of the meatballs.

I meant freezing not finished products, but just minced meat with onions

I understood ... and I agree with you ... but I used to freeze manty always ... and it's normal ... and now everyone is on a diet ... they forbade doing this ... (said harmfully)

[Leeeeeen]

Leeeeeen, abazhdiii, I, too, have already cooked choto !!! Here!

These are prepared for freezing:


And this is with potatoes:


Girls, about the freezing of onion and garlic ... For many years I have been making a frozen vegetable preparation with onions, it has never happened that when cooking, the onion is ... not like that. And now it's already 3 kg in the freezer, I love it, when in winter you get it out, break off the kusman and add borscht-sauce-gravy to the soup ... it smells like summer, it's just lovely!


White is a bow!


Everything is rolled up and ready to freeze!

from and now it's already 3 kg in the freezer, I love it, when you get it out in winter, break off the kusman and add borscht-sauce-gravy to the soup ... it smells like summer, just lovely!

Ilmirushka, what cool sausages you have! And what else is there besides onions, carrots and peppers?

[Yulia]

Yulia, I don't always have pepper in these frosts when available... And the constant composition: onions, carrots, tomatoes, herbs. And I cut the peppers lengthwise, clean them in the freezer, and then thawed it is convenient to stuff it.

[Ilmira]

Ilmira, Thank you! I think he can do it for himself? Is it easy to break such frozen sausage?))

[Yul]

Yul, I don’t make them big, you see, everything is in a regular package, and when necessary, I take it out a little in advance, about 15-20 minutes, this time is enough so that nothing melts, but the required amount could be easily cut off with a knife.



I am so accustomed that nothing needs to be cut and rubbed, that when this freeze ends closer to spring, I buy carrots and onions everything else is expensive and I still cut and grind, and there is always this lightweight version in the freezer

I understood everything, the sun, I will try to make such a preparation for myself!

From a discussion of meatball molds, the topic has slowly turned into a storehouse of useful information. Girls, thank you all very much for sharing such useful tips.

Girls, how does the technological process of filling out the form take place? It is clear with large cells. And with the small ones? In each separate teaspoon of minced meat to spread? Or take minced meat in a handful, and "smear" it into shape? And then remove the excess with a scraper, for example?
To make it faster. And then, if you sculpt each separately, then there is no difference with completely manual meatballs?

Or take minced meat in a handful, and "smear" it into shape? And then remove the excess with a scraper, for example?

I did so ...

Quote: Fotina from Today at 08:08 am
Or take minced meat in a handful, and "smear" it into shape? And then remove the excess with a scraper, for example?

I do so, why bother with each?

thanks for the idea!!! Finally, I will stick the right dumplings and meatballs :) I went to the ibey and bought molds and very small and big ones, at the same time I bought panties for cats and sweaters, and then all the lack of time for my bald monkeys to dress up.

[The basic rule for stuffing is to start from the corner of the cell (this is the rule for all square, hexagonal shapes) and first make sure that all the corners and the bottom are filled, and then only report to the top of the cell.]

Girls, how does the technological process of filling out the form take place? It is clear with large cells. And with the small ones? In each separate teaspoon of minced meat to spread? Or take minced meat in a handful, and "smear" it into shape? And then remove the excess with a scraper, for example?
To make it faster. And then, if you sculpt each separately, then there is no difference with completely manual meatballs?

After buying the molds, the first stuffing with minced meat is easy and quick, but after removing the freeze, it turns out that there are filling flaws - voids. Therefore, the second stuffing with minced meat is done deliberately and carefully. A silicone spatula and a dough scraper help me personally with this. I must say right away that if you slap a large handful of minced meat on half of the form and just smear it, then there will definitely be defects in the filling - emptiness. You can fill with a teaspoon, and then tamp each cell with your finger, but this is a long time.



A silicone spatula is easier if you know The basic rule for stuffing is to start from the corner of the cell (this is the rule for all square, hexagonal shapes) and first make sure that all the corners and the bottom are filled, and then only report to the top of the cell.

In "honeycombs" the most rational and fastest way of stuffing with minced meat is diagonal rows. I don't have minced meat now, but for clarity, instead of minced meat, I used chickpeas to show the sequence of stuffing "honeycomb".

The first row of two cells.



Second row of 4 cells



The third row and subsequent 5 cells.



We finish with shortened rows, first 4 cells, the last row of 2 cells.

We fill with a margin, so at this stage the partitions between the cells are not visible. And now we need to remove the excess minced meat, otherwise we risk getting not a scattering of individual meatballs, but something like a meat chocolate with a basting of hexagonal slices. Here we pick up a plastic scraper (or a paint spatula, a squeegee or an already thick elastic school ruler) and, with effort, spring-like scraper in shape, removing the excess. I hold the scraper at an angle of no more than 5 (five!) Degrees to the horizontal, that is, almost lying down. and we get this result. There is no minced meat on the partitions. with another movement, remove the excess minced meat from the sides - along the perimeter of the form.



At the beginning of the topic, I showed a small plywood board, here on it we put the first honeycomb shape, and then all the rest on top. If there is no flat base under the bottom, the bottom can be skewed due to the flexibility of the silicone.If you do not have a hacksaw, then you can safely cut such a plywood with a clerical knife from a 3-mm wall of the fruit box - you just need to forcefully spend 10-12 times at the cut point with an ordinary clerical knife and clean the edges with a file or sandpaper or an old nail file.

Exactly this one I also use the method in rows diagonally to quickly remove frozen meatballs... Now I do not have a photo of how I remove frozen meatballs from the mold, but soon I will insert them, I will show how I bend the frozen form along the rows-diagonals on the edge of the table and then the microfibers between the cells are torn, rows are outlined and the meatballs fall out.
Having some experience, without pretending to be a Stakhanovite, it takes me 20 minutes to make 185 meatballs from almost two kg of minced meat on 5 honeycomb molds.

And the price is inhumane

Olya, in

player. RU

this form is 406p in IM, and at the car factory they have 471p

Having some experience, without pretending to be a Stakhanovite, it takes me 20 minutes to make 185 meatballs from almost two kg of minced meat on 5 honeycomb molds.

You have already earned this title a thousand times. And in general, it's high time to award our Creamy the title of Mrs. Creative.

[Anna1957]

Anna1957, and the online store kept its word and delivered the forms to you?

If they are taken for me tonight, then yes. As for the negotiations, everything is fine so far, except that there were 1 unit less of them than I ordered. Well, I’m ready to put up with this. I wanted to report on the results when I already have them.

I took my molds, they are so cool! Thank you Alevtina for advising!

Why is it so little?
I’m straight sales and I don’t know how you’ll lose to decent people, Yulk ...

[julia_bb]

julia_bb, oh, how cute! It's great to use them for their intended purpose for ice.
Elena Timwhy do you reproach a good girl? Julia may not have come to taste yet, and then as soon as she enters, she will also buy more molds.

And I, we can, envy! She's got a lot of different colors

Why is it so little?

It will be fine for me on a kilogram, and for ice or some kind of fruit puree they are also suitable))

then as it enters, and will buy more molds.

This is yes! By the way, only purple ones remained in the store)))

She's got a lot of different colors

Say it so funny, yeah

In!

And I didn't have time to pick up my green ones, I sit and think that there are only purple ones left, who bought all the colored ones)))) And this is our Julia))))))))))



Yulyash, it's a beautiful set.

And while I was counting the crows and forgot that the epidemic began and many of the bushes will also buy molds))) I will have to take the purple ones until they snatched up))))))))

[Irina]

Irina, what are you talking about?

[girls]

girls, do not the molds smell from the wildberry?



Anya, I'm talking about wildberry) I'm very far from Galamart.

I am very far from Galamart.

There is already nothing there. They took the last ones to me, and then 1 less than I ordered.