Preparation of meatballs and not only in silicone ice molds

[Yaroslavna]

Yaroslavna, to your health!

Tomorrow I'll try to make dumplings with choux pastry.

Alenka, do not forget also that you cannot let the feather dough dry out, and besides the custard base, there must be fat that will prevent the water in the dough from crystallizing and tearing the dough.
Good luck and we are waiting for the result

I also have a dough recipe for dumplings, dumplings and pasties, which do not seem to crack when frozen.
Flour 4 tbsp, 2 eggs, hot water 3/4 tbsp, vegetable oil 1/4 tbsp, salt 1 tsp.

First, boil the flour with a hot mixture of water and butter, and then stir in the eggs.
Knead thoroughly until a smooth dough and leave to rest under the foil for 30 minutes. Then roll and sculpt.
Good luck!

my mom also did it on boiling water, but without oil. Nothing cracked, although the dumplings could be forgotten in the freezer for a couple of days. And I often crack. Although the refrigerator is not noufrost.
I decided for myself that the matter is still in the curvature of the dumplings)) no offense to others, who also crack. Probably, someone feels that consistency of the test or the time / effort of kneading, while someone - no, not given.

[Olga VB]

Olga VB, Olga, thanks, I will try to do exactly that.

my mom also did it on boiling water, but without oil. Nothing cracked, although the dumplings could be forgotten in the freezer for a couple of days. And I often crack. Although the refrigerator is not noufrost.
I decided for myself that the matter is still in the curvature of the dumplings)) no offense to others, who also crack. Probably, someone feels that consistency of the test or the time / effort of kneading, while someone - no, not given.

So the most interesting thing is that I used to make good dumplings for a long time, but for the last year and a half they began to crack. It turns out that it was me who eventually lost my senses or completely deteriorated. A long time ago I was making dumplings dough, with all my strength I spanked and beat it on the countertop, I had something like fitness for housewives, but then I learned from our Admin make noodle dough with knives in a blender in seconds. And I also began to make dumplings with a blender. Admin, Tanya,, Anastasenok, Olga VB, and Svetlenki, Sveta, girls, do you make your choux pastry with knives in a blender or handles? That's very interesting!

I fell and died from the sight of a cooked dumplings ...... it must be ...

do you make your choux pastry with knives in a blender or handles? That's very interesting!

I do it with knives, but more often not in a blender, but in a processor.

[Olga VB]

Olga VB, Olga... Thank you, so it's not about the knives. It’s already easier, otherwise I’m completely lazy lately, having assistants.

[Creamy]

And I froze the meatballs !!!
Two molds - horse meat with rabbit meat + quail egg, without salt and spices. This is for the kid. We do not give him any salt, sugar, or spices yet .... now it will be convenient to put in the soup! I threw meatballs into the soup cooker, added vegetables, pressed a button and ... it's served!
And two more molds - for the rest of the family - pork + beef + chicken, salt, pepper, garlic, herbs, a chicken egg.
The beauty has turned out! Fast and convenient!
Alevtina!Creamy, thank you so much for your creativity, wit and disinterestedness!
You are not Creamy, you are Brilliant! (It's time to change your nickname!)

[Guzel62]

Guzel62, here is a clever girl, well done, and after all, she not only provided herself with molds, but also many members of the forum! And what an exquisite composition of baby meatballs! I've never tried horse meat in my life, is it hypoallergenic? Are there not enough molds, or do you often fiddle with minced meat? Oh, and I'm lazy, I should cook more so that it will last for a long time.

[Creamy]

do you make your choux pastry with knives in a blender or handles? That's really very interesting!

CreamyAlevtina, I am also at knives in the processor. Moreover, I am so insensitive to dumplings dough - I can get it out and then knead flour on the table ... I definitely don't feel it in the processor, and the humidity is different from day to day ...

Creamy,

I remember about the promise to my mother to ask. I'll find out everything in the next couple of days

[Svetlenki]

Svetlenki, thanks for the answer!

[Creamy]

Creamy, I make the dough in HP Panasonic on Pelmeni.

[Creamy]

Creamy, Alya. Yes, horse meat is hypoallergenic and absolutely lean meat, so it is useful for babies. I am a Tatar and sometimes I have "access" to horse meat! 🤣 The boy also loves to "suck" horse sausage, since he cannot chew it yet (he is only 10 months old and has 2 teeth), but he loves it very much.
And for me it is enough for me. Since he can eat 50 grams of meat a day, he will need 2 molds of meatballs for a very long time!
And for adults? I make soup once a week (on weekends), so that's enough too!
Yesterday I cooked a pot. I made a broth with meatballs, poured carrots and potatoes into small strips, threw in homemade noodles, made an omelette and ... the whole family enjoyed the yummy! And I enjoyed the speed and simplicity of the process and remembered you with a kind word!
Didn't you hiccup? 🤣

[Creamy]

Creamy, Alya, I was so happy about the way to freeze jellied meat. Since we love him. If I boil, I still boil 2-3 liters. After a couple of days, it gets boring and that's all ..... And threw potatoes and cooked soup. but I want that jelly ...
And my question is ripe.
Alechka, how do you cook it?

[Anastasenok]

Anastasenok, Anastasia, thank you, you consoled me. that you do not need hands and Panasonic to help.

Guzel62, I didn't hiccup, but it was definitely a good mood!

Kokoschka,Lily, I usually cook jellied meat in Shteba's pressure cooker, like everyone else. Pork legs, knuckle, a piece of meat, a few black and allspice peppercorns + cardamom. When I cook pork dishes, I specially cut off a thin skin without fat for jellied meat, I add the submerged skin when cooking jellied meat. The skin makes a good jelly. I just don't like adding carrots. After boiling jellied meat, I immediately make an express test, I pour a couple of tablespoons of jellied meat broth into a tiny stainless bowl. Usually, jelly freezes on the bottom of the bowl in 30 minutes in the refrigerator. Here, by its strength, I judge how much you can dilute a rich thick broth to the jelly I need.

[Creamy]

Creamy, great! Thank you. I don't know if I can determine how much water to pour in then ...

And most of all I like to freeze in separate silicone molds such as those on the link with Ali below. It is not always possible to fill out a form with several cells completely, but here everything is separate - you want to fill in one, if you want - five

You can freeze meatballs in plastic egg tins. Then just prepare the gravy and the side dish, and the dish is ready.

You can freeze meatballs in plastic egg tins

Yeah, I thought about eggs too. Quail only))

I made an addition to my earlier post and posted new photos about the comparative analysis of different silicone forms with a cube, go to look at this link:

Preparation of meatballs and not only in silicone ice molds # 457

On the topic about plastic molds. Here is a plastic mold for ice with a ball. So it was so hard to knock out the balls, why didn't I pick them up!



The second time, I already put a wrapping film on the plastic form, but still, the dances with tambourines are still the same! I didn't use this plastic mold for ice balls anymore.Now I use it as a palette for color gradation.



Here I make dumplings with a special round recess made of stone-ringing frozen hemispheres. The experience is negative, I did not like the fact that the moment the dough freezes over these hemispheres and still raw dumplings immediately float in the broth with parachutes, because initially air gets into them when sculpting.

[Creamy]

Creamy, Alya, but still so Beautiful !!!

[Creamy]

Creamy, thanks for the invaluable experience.

[Creamy]

Creamy, thank you for your invaluable advice and ideas!
In general, I could not even imagine that it is possible to freeze mashed peas and stewed cabbage.
Alechka, what else are you freezing?
Thanks again!

In general, I could not even imagine that it is possible to freeze mashed peas and stewed cabbage.
Alechka, what else are you freezing?

My experience with freezing in large whiskey cubes:

boiled mushrooms

stewed cabbage-stewed peppers (when defrosting, they give off liquid, so stir before serving)

stewed cabbage with pieces of meat

grated boiled beets (the taste does not change, but when defrosting it gives off a lot of liquid, so you need to mix)

pea puree, (any legumes - bean puree, chickpea puree, mung bean puree.)

portioned jellied meat (for subsequent secondary gelation after melting over low heat with the addition of water)

chopped tomatoes, puréed tomatoes after blanching, chopped peppers, tomato paste

various pureed berries

any pureed fruit

chopped carrots

chopped root celery

ready-made stew or liver from under the Shteba pressure cooker.

But I really hope that you girls will expand this list. Most of all, I enjoy the opportunity to have jellied meat and mashed peas on the table every day for a variety of side dishes.

Most of all I enjoy the opportunity to have jellied meat on the table every day

And I get high at the thought of jellied meat, because I wondered how I could cook it so that I would not get bored ...
And my husband is an ardent lover of mashed peas, I think he will be delighted with the fact that mashed potatoes appear on the table much more often than I do ...

[Creamy]

CreamyThank you Alechka for sharing your experience! And I will try:

And my husband is an ardent lover of mashed peas, I think he will be delighted with the fact that mashed potatoes appear on the table much more often than I do ...

And I have never done it ... But how should it be?

And I have never done it ... But how should it be?

I’ll tell you about my favorite version. I cook soaked peas in a pot right away with potatoes, carrots and onions. And there are a lot of potatoes - about a quarter of the volume of peas. Then, when I open it, I salt it, I blender everything.
I like this option more (the taste is softer, not so sharp) than just pea puree.
Freeze part of the puree for pea soup "for later".

Yeah, I also thought about eggs. Only quail))

For the meatballs, yes. And for meatballs - plastic molds for chicken eggs.

I’ll tell you about my favorite version. I cook soaked peas in a pot with potatoes, carrots and onions. And there are a lot of potatoes - about a quarter of the volume of peas. Then, when I open it, I salt it, I blender everything.
I like this option more (the taste is softer, not so sharp) than just pea puree.
Freeze part of the puree for pea soup "for later".

Nata, how much to cook and on what program - I also want to try

Girls, I freeze ready-made jellied meat in ordinary plastic containers. And not even immediately, but two days later, when I understand for sure that we will not eat everything. I defrost it in the refrigerator for about a day. There was a tablespoon of water on a liter container, it just drained. Neither taste nor consistency is affected. All the homemade ones gobble up on both cheeks and are surprised when I managed to cook jelly)) But I initially cook a rather dense jelly (knuckle, legs, ears)

Neither taste nor consistency is affected.

Well, this is not for everybody.
I tried to freeze the finished jellied meat a couple of times, then everyone noticed that it had become "not so" Jellied meat changes its structure, cracks appear on it, and the taste becomes watery, and in general the taste becomes somehow impersonal - we didn’t like our daughter also refused freezing jellied meat.
Therefore, it is advisable to freeze a small container or piece for a test in order to understand "I need it"?

so that the taste does not suffer, the jellied meat after the freezer needs to be heated and cooled in the refrigerator, as usual after cooking, it has been checked more than once

This recipe for dumplings dough was taught to mom by the cook. With this dough after the freezer, dumplings do not crack even with me ... So - bring a glass of water to a boil, put 20 grams of butter there, remove from heat. Cool to 60-70 degrees. Three glasses of flour, 1 egg and this talker ... Mom kneads with her hands, I'm in the processor for 20 seconds ... By liquid - bring to the consistency of dumplings. When cooking frozen dumplings on this dough, they don't crack, honestly.

Today I asked my mother in detail about this test. She makes it on the Bulkin brand - this is the Simferopol flour mill. She said that she put a piece of butter right into a cup of a suitable size, poured boiling water over it. As the butter has dispersed, makes a funnel in flour, pours in water, kneading with a fork, then immediately an egg (she specifically specified this moment, she said that the heat is already dissipating, the egg will not curl). Do NOT put salt - salt strengthens the dough, it is better to slightly oversalt the minced meat. And knead - your hands will be warm. Knead the dough to a slightly steeper state, it will lie down for a couple of hours and become soft as fluff. The dough is plastic, flexible, NOT tough like noodles. Sorry for too much detail and chewing, but better detail than making a mistake.

My sister does in HP. I also interrogated her with passion. She said that she makes two funnels - in one egg, in the other water with butter, and puts the batch on the program "dumplings". She has a Panasonic.

Good luck, I hope everything works out!

so that the taste does not suffer, the jellied meat after the freezer needs to be heated and cooled in the refrigerator, as usual after cooking, it has been checked more than once

My mom also had such a nuisance somehow. For the first time in my life, I froze an extra container of jellied meat. After a while, she calls, utterly upset, says that there was such a gorgeous jelly, but after freezing, it turned into a watery "slurry".
And I, oddly enough, when my mother is upset about something, I start thinking extremely quickly, apparently in order to quickly become Uzbek.
So the idea came to her head to advise her to put the container in the microwave, heat the jellied meat to a completely liquid state and cool it again ...
Calls: "Aspic - as good as new! Lenuskaaaa, you are a GENIUS !!!"

Well, yes, you finally can. Where are devazzo.

Calls: "Aspic - as good as new!

I came to mind - but all the same I will cook a little jellied meat, for "eat"
And my daughter didn’t like the overcooked one, so I don’t indulge in freezing aspic

Mom also said that she would not freeze anymore, she did not like these dances with tambourines around the jellied meat.

And if you boil the defrosted jellied meat and add a little garlic through a garlic press after turning off the heating?

[Caprice]

Caprice, so what about I say that the jellied meat must be melted, boiled over a fire to the state of liquid water, cooled, salt and added chopped garlic, then poured again into any forms and the jellied meat will turn out like new! That is, the jellied meat we seem to be anew cook... And if you just defrost a cube of jellied meat, then there will be no, since just thawed jellied meat changes the water-collagen structure of frozen ice crystals



Svetlenki, SvetaThank you very much for your research on making dough for dumplings.

[in general, the taste becomes somehow impersonal - we did not like it]

I tried to freeze the finished jelly a couple of times, then everyone noticed that it had become "not so" Jellied meat changes its structure, cracks appear on it, and the taste becomes watery, and in general, the taste becomes somehow impersonal - we did not like it The daughter also refused to freeze the jellied meat.
Therefore, it is advisable to freeze a small container or piece for a test in order to understand "I need it"?

Here I will sign under every word !!! After the freezer, it's not jellied meat, but meat in broth.

About jellied infa, which I really need. Thank you very much!
I will definitely try to warm it to hot and then add salt and put it in the cold.

I don't understand frozen too ... unfrozen nny ... jellied meat !!!

No, well, actually, if we assume the impossible and I suddenly have a whole container of jellied meat that has not been eaten on the very first day, which will be threatened with spoilage, then of course I will freeze it - I will never throw away a good product. And there, along the way, I'll figure out what to do with it: reanimate by reheating and cooling, or put it on soup. In any case, I won't let you go.
So, as an option, freezing jellied meat is a very solution.

freezing jellied meat is a very solution.

How reanimation!

In my case, yes

Nata, how much to cook and on what program - I also want to try

Not much water to cover. I cook under a pressure of 0.7b for 15 minutes, but in my opinion you can do it for 10 minutes

[How to cook delicious jellied meat correctly ... basic rules for making good jellied meat]

Nata, how much to cook and on what program - I also want to try

Here is a big topic on cooking jellied meat How to cook delicious jellied meat correctly ... basic rules for making good jellied meat
Jellied meat, jelly, aspic (from meat, fish)

Girls, I hasten to rejoice. These honeycomb molds are so pretty, just my darling! Thanks to Alechka for the tip, and Guzelechka for the package! And the size of her meatballs is right and the quality is excellent !!!

[Svetlenki]

Svetlenki, Sveta, thanks for the dough recipe, I will definitely try. I also take Simferopol flour, but from a different company, it has been "floating" a little lately, I will try Bulkin.

Alevtina, in a swoon from cooked dumplings ... thoughtful .. and there is a friend of argon, I cook a lot, for four men.
Is it from ordinary aluminum dumplings?

Today I cooked a soup with meatballs, what a beauty, the size is the very thing, everything is even and neat, and most importantly, how quickly! Alevtina, thank you again for your idea! How many people have a dream come true)))