Как готовить котлеты из фарша

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Котлеты из фаршаСегодня мы будем готовить классические котлеты из фарша свинины и говядины с размоченным в молоке батоном и пропущенным через мясорубку луком. Замоченная булка придаст котлетам аппетитную воздушность. Иногда хлеб заменяют на отварной и размятый до консистенции пюре картофель. Но все же рекомендуется использовать булку. Учтите, что она обязательно должна быть черствой, размоченной в воде, молоке или сливках и пропущенная через мясорубку с мясом.

Если вы хотите, чтобы котлеты из фарша были сочнее, возьмите жирный кусок свинины, например, шею. Чтобы блюдо получилось более постным, срежьте с мяса жир или смешайте свинину с говядиной (1:2).

Состав
250 г свинины
500 г говядины
250 мл сливок
1 яйцо
250 г батона
200 г лука
соль, молотый черный перец или другие специи.

Рецепт приготовления котлет
Порежьте мясо на небольшие кусочки и пропустите его мясорубке. Не рекомендуется готовить фарш в кухонном комбайне, так как котлеты получатся твердые.
Пропустите через мясорубку лук, посолите, добавьте перец и 1 яйцо. Разомните батон, но не отжимайте. Перемешайте всю смесь.
Вымесите фарш и пропустите через мясорубку.

Руки и дно тарелки смажьте растительным маслом. Это следует сделать для того, чтобы фарш не приклеивался к ладоням. Приступаем к формированию котлет.
Обваляйте котлеты в муке или же в панировочных сухарях. На кончике ножа можно добавить следующие приправы: базилик, орегано, зелень сельдерея, кинзу, эстрагон, черный молотый перец.
Обжарьте котлеты с обеих сторон на предварительно разогретом растительном масле. На это у вас уйдет около 4 минут на каждую сторону. Сделайте огонь немного сильнее, чем средний.
Обжарив котлеты, сложите их в нагретую керамическую емкость и поместите в духовку на несколько минут (приблизительно на 5-6 минут).
Котлеты из фарша готовы! Через несколько минут их можно подавать к столу. В роли гарнира может быть обычное картофельное пюре.

Рекомендации по приготовлению котлет

Мясо. Для фарша можно использовать любое мясо, а именно свинину, говядину, телятину, баранину, а также мясо индейки или комбинировать их в различных пропорциях.

Чтобы приготовить фарш, мясо необходимо прокрутить в мясорубке 1-3 раза.

Кроме того, мясо можно мелко порубить с помощью ножа. Так, волокна будут перерезаться без раздавливания и сохранять больше сока. Такие котлеты будут иметь характерную структуру.

Хлеб. Хлеб дает котлетам пышность и воздушность, так как сок от мяса при обжаривании не выходит, а собирается в порах его мякиша.

Хлеб должен быть слегка черствый без корок. Если использовать свежий хлеб, то у готового блюда будет не очень приятная клейкость.

Хлеб можно использовать пшеничный или ржаной.

Если вы пропускаете хлеб через мясорубку после мяса, то корку с него можно не срезать, а молоко добавить в сам фарш.

Вместо хлеба в фарш можно добавить панировочные сухари и залить его молоком или водой.

Лук. Кроме лука в фарш еще можно положить чеснок. Количество лука может достигать половины веса мяса.

У котлет может быть дополнительный аромат, если использовать не сырой, а обжаренный измельченный лук.

Если не проворачивать лук в мясорубке, а натереть его на мелкой терке или же обработать в блендере, то котлеты получатся намного мягче и сочнее.

Яйца. В фарш яйца можно не класть, так как они придают котлетам жесткость.

Жир. Чтобы котлеты были более сочные, прокрутите с мясом сало (до 1/3 общего веса).

Но учтите, если использовать чересчур жирный фарш, то котлеты уменьшатся в размере и им будет трудно придать форму.

Приятный вкус котлетам придаст нутряной говяжий жир (на 2кг говядины необходимо взять до 0,5 кг жира).

У котлет будет интересный вид и сочность, если в фарш положить нарезанный небольшими кубиками свежий или копченый шпик.

Чтобы котлеты получились мягкими и пушистыми, добавьте в фарш небольшое количество сливочного масла.

Овощи. В фарш можно положить тертый картофель, свеклу, тыкву, морковь, кабачки или пропущенную через мясорубку капусту.

Овощи можно добавлять как отдельно, так и по несколько видов одновременно.

Количество овощей может достигать половины веса фарша.

Овощи могут быть сырыми, вареными или тушеными.

Приправы. Кроме черного молотого перца в фарш можно добавлять и другие различные специи — кориандр, хмели-сунели, корицу, горчицу, измельченную зелень и другое.

Сметана. В фарш можно положить пару ложек сметаны, кефира или майонеза.

Панировка. Можно использовать муку, манку или панировочные сухари.

Котлеты не обваливайте в панировке, а только тщательно уплотните, перебрасывая с одной руки на другую и слегка похлопывая.

Жарка. Чтобы котлеты как можно лучше прожарились, после переворачивания на другую сторону дожаривайте их под крышкой на уменьшенном огне.

Котлеты абсолютно готовы, если нажимая на них ложкой, из них выделяется светлый прозрачный сок.

Разрез котлет должен быть серым, а не красноватым.

Видео о том как приготовить домашние котлеты из фарша!

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