Tricks when forming cutlets

Tricks from Lazerson when forming cutlets.

The video as a whole is interesting, but the molding is from 15.30 to 21.00 minutes. I tried it with the method and I liked it. You can "cheat" more - he folds the minced meat balls into a baking sheet with paper, or you can just put paper on the table top. There was not enough space for me on the countertop, because I also have crackers in a glass baking sheet.

[in a ring or just some cylindrical container]

Tricks from Lazerson when forming cutlets.

what are these tricks
The video is called molding according to the collective farm - it is so, that is, "according to the collective farm" is a synonym for very manual work)).
And in such a modern kitchen, and so blurt out the minced meat with your hands - yes nuuu ... why.
So much space for this, hands in meat and bread crumbs.

You can take minced meat in portions with a spoon - spoons different the size is now a heap of heap, and breading without plunging into the minced meat, for example, in a jug

or in a ring or just some cylindrical container

at a minute 9:50

I would only take a tray with higher edges so that the breading does not fly out.
And cutlets can also be shaped and breaded.

And Uncle Lozerson spent half an hour showing the simplest way of forming minced meat into cutlets.

Here's an English chef Blumenthal Heston showed a way to compact minced meat. in the video minute 11:00

The video is called molding according to the collective farm - it is so, that is, "according to the collective farm" is a synonym for very manual work)).

You watched the video inattentively)) He explains there the reason for this particular name - the name has nothing to do with very manual work in general and the formation of cutlets in particular, although without the use of devices (even molding spoons) in this video he not only molds cutlets, but mashed potatoes - he does it with an ordinary crush.)) And this does not mean that he does not know how to do it differently.
In general, I don’t panic about cutlets, but this is not a reason for me to find fault with those who do it.

I form cutlets only with my hands and fry / steam without breading. We don't like breading on cutlets. The only thing is, I do not divide the minced meat all at once. And I sculpt pieces of 5-6 cutlets, in a frying pan I shape them and the next.

[Larissa]

Larissa,
I give up!

Not you alone, I also considered only the meridian version. :-)

And Uncle Lozerson spent half an hour showing the simplest way of forming minced meat into cutlets.

Still go and said a lot of unnecessary things - I do not perceive him because of this increased talkativeness. :-)
Also, some chefs and bloggers have a terrible habit of calling everything "ours" - take our potatoes, chop our carrot, saute our onions and knead our dough. :-)
I also make cutlets without getting my hands dirty, I take the minced meat with a spoon and breaded, breaded in a small conical bowl like a bowl, in it, when shaking, the crumbs themselves stick to the minced meat and after that I take it with dry hands and turn the cutlet, but already boned on all sides, finally form on the table.

I do not divide the minced meat all at once

I also believe that it is not at all necessary to mold the whole minced meat at once, and so that the cutlets do not fall apart, it is enough just to slightly beat off the minced meat - the method is very old and proven - and so that the splashes do not fly, you can put it in a p / bag ...

Following the advice of Heston Blumenthal - it is enough to let the prepared minced meat lie in the refrigerator for a couple of hours - the meat will be salted and at the same time marinated in spices and onions.
And the bow will do the same.
From many years of experience, as for me - a long night, for example, lying minced meat with onions does not improve its taste. Although the husband, for example, did not notice the changes.
The onions in the meat turn sour.

Although separately, both onions and meat, with salt and spices, can lie in the cold for up to 3 days, without deterioration in taste.

a long, for example night, lying of minced meat with onions does not improve its taste. Although the husband, for example, did not notice the changes.
The onions in the meat turn sour.

Although separately, both onions and meat, with salt and spices, can lie in the cold for up to 3 days, without deterioration in taste.

Ira, I had the rest of the minced meat and it lay for exactly 4 days in the refrigerator near the wall in a metal bowl under the lid. Minced meat was pork (farm), rolled with onions (scalded) twice through a meat grinder, there was no salt and spices. Yesterday I accidentally discovered it, sniffed it first - there was not even a hint of a sour smell. I took a chance and cooked cutlets, 5 pieces came out. Absolutely normal tasty cutlets! My husband had breakfast in the morning and praised him, his sick insides would have immediately smelled stale.
Recently, I have been taking only farm meat in the supermarket, it is much better than the usual store meat. Once again I was convinced on the minced meat. And the bow did not interfere.

[To me]

I don't understand why you object to the method from Lazerson. Nobody claims that this is the only correct method, while others should be forgotten. All my life I did it differently and everything suited me too. Lazerson's version is just a little different and may also be useful to someone. I tried and found some advantages - for example, that salt in water, and then in minced meat, I have never done this before. It was not always successful to sculpt, bread and fry the cutlets at the same time. To me It did not occur to me - to stick, breaded, fold in one layer on paper, and then calmly fry, without being distracted by other actions.
I have a special form for burgers - it didn't work. I tried to mold it with a ring, I didn't like it either. Here's another try as in the video with cheesecakes, also an interesting option. You just need to choose a suitable container.

scrolled with onions (scalded)

Sveta, the key word is scalded! I will do that too now. My daughter doesn't like the taste of onions on the second day. I make a vinaigrette with onions for my husband, she won't eat on the second day. She began to scald and pickle a little - she eats. Also, the taste of onion interferes with the minced meat, if on the second day I fry cutlets. Now I will scald, thanks for the science!

[svetta]

scrolled with onions (scalded)

svetta, Brightwing, this is the key point. I also agree with Irgata, Irina, that raw onion sours in minced meat.

Thank you very much for your advice, because according to the canons of cooking, minced onions must be sautéed, but I'm lazy, and even now another round is an attempt to make my family's food healthier, so I try to fry to a minimum. And scalding is a great idea!

I would like to share a method of freezing asparagus beans. After a couple of attempts to cook it in a scoop, when it turned out to be disgustingly green and boiled so that you can eat it with your lips, I decided to blanch it in a frying pan. Great! It turns out by a tooth, as if freshly boiled. Pour boiling water over to cover, cover, and after 3 minutes taste. If ready, immediately into a colander and sprinkle with cold water.

[Svetlenki]

Svetlenki, Sveta, we are right with you in unison!

[whole]

Girls, I have to whole scald onions, so the pungency goes away (and something else) and my husband can more or less calmly digest it in the stomach. Therefore, scalding onions is a necessity for me, and not for minced meat. As it turned out, this is also a nice bonus)))

[lega]

It never occurred to me to stick it on, breaded it, put it in one layer on paper, and then fry it calmly, without being distracted by other actions.

lega, Galina, we went through this in culinary school. This is exactly how it should be. It's just that there is such a moment - the minced meat is very quickly heated on the table. And if there is a lot of it, you have to work quickly and overcook everything. I do it like girls - I shaped cutlets into a frying pan - two, the rest of the minced meat immediately in the refrigerator, and only then I pan.

And Lazerson, respect to the man, he made a name for himself. But in some cases, his videos and technologies are very inconsistent.Therefore, he sometimes causes dissatisfaction and irritation among professionals.

[Galina]

I don't understand why you object to the method from Lazerson.

Galina, I confess, it is possible that my post became some kind of "objection", although the thought was not just to object. Well, I didn’t write that Lazerson did something wrong or that it’s not at all useful to see.
Simply, on my a glance is not a trick, but simply a demonstration of the familiar way of forming cutlets, moreover, rather rudimentary.

Lazerson's version is just a little different and may also be useful to someone.

agree with you.
If my post seemed like a rejection, then u = written sometimes does not look like what was said

Absolutely normal tasty cutlets!

yeah. I’m writing - for my taste, my husband was normal, especially if I don’t regret the spices))
It also depends on the onion - the garden onion is more resistant.

Well, yes - I never scald onions.

But - minced meat with onions has not been recommended to be stored for a long time since Soviet times.

However, it is minced meat no one stores for a long time without freezing

And Lazerson, respect to the man, he made a name for himself. But in some cases, his videos and technologies are very inconsistent. Therefore, he sometimes causes dissatisfaction and irritation among professionals.

I am far from a pro, but once I saw how this celebrity was terribly awkwardly cutting herring and sculpting cheese pancakes, simultaneously stuffing the work surface with cottage cheese, that was enough for me. :-) And considering that all this is accompanied by endless chatter ...

I don't like minced meat with onions on the second day, I also feel sourness

[Crown]

Crown, Galina, oh yes - chatter, and now and then runs his hands to wash.
And we girls need it - so that our hands and dishes, the table need to be dirty too much?

[Irgata]

The video as a whole is interesting

Well, it inspired ... dinner


Patties are of a normal golden color. And here are the coals

Delicious

I don't like minced meat with onions on the second day, I also feel sourness

that's why I fry fresh cutlets right away. As a rule - for today and tomorrow.
Irgata, Irina, thanks to you, I didn't even get my hands dirty

I didn't even get my hands dirty

yeah, beauty, I don’t like to be thrust into sticky products with my bare hands

I don't understand why you object to the method from Lazerson.

I do not mind at all, namely, I have been using this method of forming and breading cutlets for more than 35 years. In her youth, she graduated from a culinary school and managed to work in public catering for three years. That's when I learned this method. It's easy for me. When the kids lived with us and the family was bigger, now I’m alone, then I made one hundred cutlets at a time, I fried a dozen, and the rest were frozen. Now I can sometimes mold 20-40 cutlets, brew them and put them in the freezer (for myself, and take them to my mother when she needs them).
But I never scalded onions in minced meat. Teach how it's done? The fact is that recently, having prepared minced meat without onions, 4-5 kg, I immediately put it in half a kilo in bags and send it to the freezer. And if I need to make cutlets for myself from this a pound of minced meat, then I add the onion to it, after grating it on a coarse grater. Maybe I don't need to scald the onion? , because minced meat with onions is not in my refrigerator or in the freezer. Although semi-finished products in the form of raw cutlets in the freezer are of course stored, and they already contain onions.

then I add the onion to it, after grating it on a coarse grater

but I also like to grate the onion or on a fine berner, or on resti, carli, baby burner graters, and in dumplings, too.
Somehow it tastes better to me than from a meat grinder.
But again, it didn't matter to my husband))

[Mila56]

Maybe I don't need to scald the onion? ,

Mila56, of course not. Here (for me personally), the problem is if for some reason I didn't overcook all the cutlets at once. I don't like minced meat the next day.

[Tatyana]

of course not.

Tatyana, oh, relieved, otherwise I’ve already tensed ...maybe I’m sick too

but I also like to grate the onion or on a fine berner, or on resti, carli, baby burner graters, and in dumplings, too.

Of course, if I make minced meat for 5 kg of meat and I know that I will immediately form cutlets from it and immediately send it to the freezer, then for this amount of meat I also pass the onion through a meat grinder. This is far from one head of onion for a pound of minced meat, by the way I like a lot of onions in minced meat.

Minced meat the next day I don't like

Yes, he's not like that. And I don't like cutlets from the freezer either. Ice cream only minced meat

But I don't like cutlets with lightly fried onions ..

Well, it inspired ...

Tasty because the plate is from my favorite set.

[Larissa]

Larissa, I love them too)))

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