Why cutlets during frying fall apart and how to avoid it

Cutlets are loved by everyone who does not shy away from meat dishes. The hostess is very respected for them: she pressed the pan a lot, and the family is provided with dinners for a week. However, cooking can bring disappointment. Even experienced cooks sometimes wonder why meatballs fall apart during frying. Beginners, however, the unfortunate first experiment may even scare off the idea to please loved ones with this dish. Meanwhile, the difficulties are surmountable, and the problems are solved.

Three reasons why meatballs fall apart during frying

In each case there may be some details. However, the main factors can be divided into three groups.

1. Cutlets are too large. They break down just under their own weight.
2. The frying pan was not hot enough. Or you hurried with the overturning, and on the underside did not have time to grasp the crust well.
3. But the main reason why cutlets during frying fall apart, can be considered the wrong consistency of minced meat. Most often - too liquid, although the products can disintegrate and with excessive dryness.

All these negative factors are easily eliminated. Although, in order to avoid disappointment, it is better not to make mistakes from the very beginning. So, you need to make the right stuffing.

Competent approach to stuffing

To cutlets did not fall apart, the basis for themyou need to do it yourself. The purchase of minced meat is always a roulette, and most often it does not include your number. Meat for minced meat is better to take chilled. Frozen does not fit in any case, and the freshest is still better for an hour to be mixed in the refrigerator.

The next condition for the success of cooking -diligent manual kneading. Minced meat should be as homogeneous as possible. When his consistency satisfies you, fold the base into a bag and slam it against the table a few times. From the stuffing will break the air, which also contributes to the collapse.

Cutlets from minced meat are made withadding white bread. And it must necessarily be dried up, otherwise it can lead to the disintegration of the final product. Contrary to the widespread misconception, it is necessary to soak the loaf in milk instead of in warm water. Before you put a crust into it, crusts are cut from it.

Contradictory opinions about eggs

The classic recipe for cutlets includes eggs. Approximately - one egg per half a kilogram basis. However, this is a controversial point. First, they can dilute the meat even more if the meat is "wet". And then you have to thicken it up with something. Secondly, there is no unity of opinion, whether they should be entirely allowed into the matter. Some culinary experts recommend taking only yolks - they say, mincemeat from them becomes more elastic, while retaining the splendor and airiness. Others insist on the use of certain proteins - they have astringent properties. Still others consider eggs to be superfluous. To decide who to join, try to cook the patties according to all the recipes and choose according to your taste.

Fillers for stuffing

What to add to minced meat - business master. Most cooks stop at the classic recipe. But if the cutlets you are stubbornly fall apart, try to pour into the base of the spoon (a spoon with a slide per kilogram of minced meat), mix and leave for a quarter of an hour, so that the croup has swelled. The method is proven: the cutlets will remain intact.

A very good astringent ingredient for minced meat can be grated fresh potatoes. When it is added, there is no need for eggs and bread, and the dish is lush, but dense.

When the question, why cutlets when fryingfall apart, lose its relevance for you, you can experiment with other fillers. Other zealous vegetables can be presented as a highlight: cabbage, carrots, zucchini. And to give airiness and piquancy inside the cutlet, you can put a piece of butter or cream cheese. Only breadcrumbs in this case should be used twice, with the intermediate dipping cutlets in the egg lezones. Otherwise, the filling can leak out, having fried its "shell" in a frying pan and depriving you of pleasure.

Proper frying

Cutlets can also fall apart from mistakes in the final stage of cooking. Observance of the simplest rules will save you from grief.

1. The pan must be thick-bottomed.
2. About the lid when frying cutlets forget - the container should always be open.
3. Oils do not pour very much. If the stuffing is correct, but the cutlets still break up, most likely, you poured it.
4. Warm up the vessel before the bubbles, but, not leading up to the smoky oil.
5. The fire becomes big enough to make the crust a minute.
6. It is necessary to turn over carefully, preferably with two tools.

By the rules, a big fire under the frying panis kept until a "shell" is obtained from below. Then it is slightly muffled and the cutlet is left on the first side, until the top is gray - this means that the lower half is already completely ready. With the second party, manipulations are carried out according to the same rules.

Very important: boning

Most often for obkatyvaniya cutlet housewifeuse breadcrumbs, both white and rye. However, if the cutlets continue to disintegrate, try replacing them with flour: it will draw out excess moisture. Although, of course, you will not get a crisp crust with flour.

Well, and if the problem, why cutlets when fryingcollapsed, long and successfully solved, try to pamper yourself with more exotic options. Very tasty cutlets, rolled in finely chopped nuts. And more interesting will be a dish in which ground sesame was used for breading.

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