Chicken cutlets like in kindergarten. Beef patties like in kindergarten

Kindergarten technological map No. 2 for beef meatballs as in kindergarten.

A brief summary of the technology for preparing these meatballs.

Meat. The recipe says what is best for this dish the shoulder or shoulder part of the beef is suitable. Turn the meat.

The loaf must be soaked in milk. I do not cut off any crusts, since they must be passed through a meat grinder together with ground beef and there will be no trace of crusts.

Melt the butter, for example, in the microwave.

And now we combine the minced meat with a loaf and re-twist everything together again. The stuffing is quite viscous, without any lumps. Add melted butter (butter) to it and salt a little. Remember that the child does not need salty foods, so less is better than more.

Mix everything thoroughly and beat. What is whip? Yes, just collect all the minced meat from the bowl into your hand and throw it back with force.

You need to form meatballs, of course, with wet hands. Take a portion of minced meat in your hand and give it a round flat shape. Since there are 8 servings, then there will also be eight cutlets, respectively.

These meatballs are steamed, or they are stewed under a lid, in a simple frying pan. No oil, no frying, just heat the pan and pour in some water, about 50 grams. And now we lay out our meatballs, tightly close the lid. Then simmer over low heat for fifteen minutes. This is quite enough for itself.

The meatballs will shrink a little during the cooking process.

What is needed for technology: wheat flour sift, pour into butter, melted in a pan, and sauté until about a light cream color. After it is slightly cooled and pour in a quarter of the hot milk, kneading until smooth. Then the remaining milk is already added and boiled, stirring, for about 7 minutes.

What am I doing. And I simplify this process, because everything is not so simple here - there is a great risk of getting solid lumps.

I just stir the flour in a cup in a small amount of milk (so that there are no lumps, 50 grams of milk), and put the remaining milk in a saucepan on the stove. After the milk almost boils, add butter, a little salt, and pour in the flour mixture, stirring all the time (if it is too thick, pour in a little more milk from the saucepan). It takes a minute to cook. The sauce will thicken by this time.

Just pour this sauce over the cutlets and you're done!

Cutlets like in kindergarten - another forgotten, but pleasant taste. The very first experience of meat-eating, which many children like. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.

And it often happens that the love for cocoa, meatballs and noodles from childhood then “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for "juvenile" cutlets. Tested on my own daughter! All the details of the preparation of "kindergarten" cutlets are in the culinary report of the Menu of the Week portal.

The phenomenon of these cutlets was a mystery to me until I asked for a job with my mother. I really wanted to peep the secrets of the "kindergarten" recipe.

I was given a white coat, removable sterile shoes and was given access to the most delicious "heart" - the kitchen, where from five in the morning they begin to cook porridge for breakfast and then "knead" cutlets for dinner. In the kindergarten kitchen, all pots are signed, numbered, and cutting boards are sorted by cooking method. Cutlets "take" their beginning in the raw products workshop. Here, beef carcasses are cut, bones, films, tendons are removed and meat blood is drained. For example, on the day of my “reporting”, 184 children were on food.

Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the unusable mass, 18 kilograms went to cutlets. Broth is cooked from meat waste - this is one of the main points in technology. Below I will show technological map for a beef patty - there is a calculation for one serving.

For 200 cutlets, they brought me the following alignment: 17.6 kg of beef, 300 ml vegetable oil, three loaves, one and a half kilograms of onions and carrots and about a pound of breadcrumbs. Of course, on home kitchen No one will make 200 cutlets, so the layout is reduced by a family of four in the expectation that each will get two cutlets. Well, where have you seen families in which they eat one at a time ?! Two is the minimum!

• Total and active cooking time - 1.5 hours
• Cost - 10 $
• Calories per 100 gr - 183 kcal
• The number of servings - 8 pcs.

Recipe for cutlets like in kindergarten

Ingredients:

• Beef - 800 grams
• Baton - 80 grams
• Milk - 1/2 cup
• Onion - 1-2 pcs.
• Carrot - 1 pc.
• Breadcrumbs– 40-50 grams
• Vegetable oil- 30 ml.
• Salt - to taste

Cooking:

Cutlets in kindergarten are prepared strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although now the pediatric opinion is already actively “walking” among parents that beef is not the best meat for children.

Piggy without fat is still better suited for the child's body, because the composition of amino acids in the "pork" protein is identical to the human one, and therefore pork is the most non-allergenic meat. However, the developers of the correct baby food still recommend the "cow".

The chopped beef meat is scrolled in a meat grinder three times. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is beaten well and form small "heaps".

Minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirement in children's institutions is as follows: older children are supposed to be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, then the cutlet is formed quite weighty - 100 grams raw. Toddlers get a cutlet a little less.

From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is rolled in breadcrumbs.

The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom.

Cutlets breaded in breadcrumbs are tightly laid on a baking sheet.

The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes.

Many people remember the wonderful taste of cutlets that were served in kindergarten, and, as adults, they try to cook them at home. The peculiarity of such cutlets is that high-quality beef is used for cooking, minced meat is passed through a meat grinder several times. Such cutlets are especially delicious in the oven. They can be baked for 30-40 minutes or, after 15 minutes of baking, pour over the broth and stew in the oven for about 1 hour. For juiciness, they are supplemented with onions and carrots. The dish is prepared strictly according to the technological map, for one ready-made portion weighing 70 g, beef (70 g), onions (8 g), bread (10 g) and vegetable oil (3 g) are required.

Cutlets, like in a kindergarten in the oven, can only be baked, thereby reducing the cooking time. Since the dish is served to children, the addition of greens is completely excluded, hot spices and spices. Such cutlets can be served with any side dish, and topped with butter for flavor.

Ingredients

• Ground beef - 450 g;
• Onion - 1 pc.;
• Bread (baguette) - 60 g;
• Breadcrumbs - 2-3 tbsp. l.;
• Vegetable oil - 2 tablespoons;
• Salt - to taste;
• Butter - for serving.

Cooking

At a baguette (can be replaced with a loaf or white wheat bread) cut off the crust, cut the crumb, send it to a bowl, fill it with water (125 ml) and leave for 2-3 minutes.

The blank for cutlets should be finely chopped, so we pass the finished minced meat once through a meat grinder.

Add a slightly squeezed baguette crumb and chopped onion to the prepared minced meat.

We pass the minced meat for cutlets through a meat grinder one more time to get a homogeneous meat mass.

Add salt and mix. Egg do not add to the mass Ground beef keeps its shape well without it.

We form cutlets of the same oblong shape from the meat mass (6 pcs.) And roll one by one in breadcrumbs.

We grease the baking sheet with oil, place the cutlets next to each other, put in the oven, preheated to 160 degrees, and bake for 40 minutes. Due to the fact that we use a low temperature, the cutlets languish and turn out to be tender and juicy.

Bring the butter for serving in a small saucepan to a boil. delicious meat cutlets as in kindergarten, we take it out, put it on plates, pour it with fragrant oil and immediately serve it with mashed potatoes, stewed cabbage or your favorite pasta. Enjoy your meal!

Cooking tips:

• These cutlets can be made from chicken, turkey or fish. To keep the cutlets in shape, add a chicken egg to the minced meat.
• Pork and lamb contain "hidden fats", so they are not prepared for children.
• To make minced meat finely chopped, use a nozzle with a minimum hole diameter.
• The meat preparation can also be supplemented with carrots, which we rub coarsely or finely.
• Breadcrumbs can be substituted for semolina or flour.
• Such cutlets can be stewed in broth on the stove, in a slow cooker or cooked in a double boiler.
• To make the patties fluffy, lightly beat the minced meat before forming them. We take in the palm a large number of and with force we hit the mass on the bottom of the bowl.

Minced meat for children's cutlets is better to cook homemade from selected beef.

Cutlets like in kindergarten
Posted by Lena Moskalenko
Monday Feb 24, 2014

Cutlets like in kindergarten - another forgotten, but pleasant taste. The very first experience of meat-eating, which many children like. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.

And it often happens that the love for cocoa, meatballs and noodles from childhood then “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for "juvenile" cutlets. Tested on my own daughter! All the details of the preparation of "kindergarten" cutlets are in the culinary report of the Menu of the Week portal.

The phenomenon of these cutlets was a mystery to me until I asked for a job with my mother. I really wanted to peep the secrets of the "kindergarten" recipe.

I was given a white coat, removable sterile shoes and was given access to the most delicious "heart" - to the kitchen, where from five in the morning they begin to cook porridge for breakfast and then "knead" cutlets for dinner. In the kindergarten kitchen, all pots are signed, numbered, and cutting boards are sorted by cooking method. Cutlets "take" their beginning in the raw products workshop. Here, beef carcasses are cut, bones, films, tendons are removed and meat blood is drained. For example, on the day of my “reporting”, 184 children were on food.

Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the unusable mass, 18 kilograms went to cutlets. Broth is cooked from meat waste - this is one of the main points in technology. Below I will show a technological map for a beef cutlet - there is a calculation for one serving.

For 200 cutlets, they brought me the following alignment: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots, and about half a kilo of breadcrumbs. Of course, no one will make 200 cutlets in the home kitchen, so the layout is reduced by a family of four in the expectation that each will get two cutlets. Well, where have you seen families in which they eat one at a time ?! Two is the minimum!

Total and active cooking time - 1.5 hours
Cost - 10 $
Calories per 100 gr - 183 kcal
The number of servings - 8 pcs.
Recipe for cutlets like in kindergarten

Ingredients:

Beef - 800 grams
Baton - 80 grams
Milk - 1/2 cup
Onion - 1-2 pcs.
Carrot - 1 pc.
Breadcrumbs - 40-50 grams
Vegetable oil - 30 ml.
Salt - to taste

Cooking:

Cutlets in kindergarten are prepared strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although now the pediatric opinion is already actively “walking” among parents that beef is not the best meat for children.

Piggy without fat is still better suited for the child's body, because the composition of amino acids in the "pork" protein is identical to the human one, and therefore pork is the most non-allergenic meat. Nevertheless, the developers of proper baby food still recommend the “cow”.

The chopped beef meat is scrolled in a meat grinder three times. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is beaten well and form small "heaps".

Minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirement in children's institutions is as follows: older children are supposed to be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, then the cutlet is formed quite weighty - 100 grams raw. Toddlers get a cutlet a little less.

From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is rolled in breadcrumbs.

The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom.

Cutlets breaded in breadcrumbs are tightly laid on a baking sheet.

The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes.

It is strictly forbidden to fry cutlets in kindergarten. And this is due to the fact that a large number of servings cannot be cooked in oil, which is subjected to prolonged heat treatment. Therefore, in order to avoid harmful carcinogens, kindergarten cutlets are stewed. And many remember how “wet” and “juicy” they are. For stewing, a special broth is cooked from meat trimmings (remains of meat and bones) and carrot-onion sauteing.

Cutlets “grabbed” from the heat are poured with ready-made broth “with a head” and stewed until tender for about an hour.

Ready cutlets "disperse" into groups. In my mother's kindergarten, they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the chef's assistant Nina cut out houses, cars, flowers and stars from beets with cookie cutters. And the kids at the dinner table actively shared their impressions, who got what. But the “wet” and juicy cutlets were appetizingly tucked into the first place.

Ingredients:

• minced pork 1 kg
• squeezed soaked loaf (preferably toasted bread) up to 500 g
• breadcrumbs
• 1 onion, salt, pepper and some water

• dilute salt for cutlets in 100 g of water
• cut off the peel from the loaf, soak the white pulp in water
• we pass a loaf, onion, meat through a meat grinder (if you do not have minced meat)
• add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
• form cutlets roll in breadcrumbs, fry in a pan

Meatballs! There is no person who has not tried them! We all cook them at home and often, because they are delicious and children eat them with pleasure. Naturally, at home, we put more meat in them, less additives, but sometimes there is a strange desire to remember the same taste. cutlets, as in kindergarten or cutlets, as in the dining room. I also wanted to cook this option, especially since I noticed a long time ago that it turns out tastier classic dish when a significant amount of any additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He broadcasts on the TV channel Food. So let's get started!

As soon as you start frying, that very familiar smell from childhood will immediately go through the kitchen! Hope you enjoy this recipe. Enjoy your meal!