A cooking video demonstrates a traditional Russian recipe for homemade cutlets, emphasizing the importance of using high-quality ingredients and techniques to achieve tender and juicy results. The recipe involves combining ground beef and lamb with sautéed onions, garlic, and bread, then shaping the mixture into patties and frying them in a pan.
The video highlights several "secrets" to making excellent cutlets, including:
1. Using a combination of beef and lamb for added flavor and tenderness.
2. Sautéing onions until they are soft and fragrant to add depth to the dish.
3. Adding bread to the mixture to make the cutlets lighter and more tender.
4. Using starch instead of eggs to bind the mixture together.
5. Creating a cavity in the center of each cutlet to collect juices and keep the meat moist.
6. Not overcooking the cutlets to prevent them from becoming dry.
The video also shows how to make a side dish of mashed potatoes using a traditional Russian method, and suggests serving the cutlets with fresh vegetables and a variety of sauces. Throughout the video, the host emphasizes the importance of using high-quality ingredients and techniques to create a delicious and satisfying meal.
Here are the key facts extracted from the text:
1. The author is sharing their secrets for making homemade cutlets.
2. The author uses a combination of beef and lamb meat for the cutlets.
3. The meat is trimmed of all films and veins to make it tender.
4. The author adds a large amount of onions to the minced meat, which are fried until softened and golden.
5. The onions are not added raw to the minced meat, but are fried separately.
6. The author uses a white bun, with the crust removed, and breaks it into small pieces.
7. The bread is soaked in warm milk to make the cutlets more tender and flavorful.
8. The author adds a little garlic to the fried onions.
9. The garlic is not fried for a long time, but is warmed up with the onion and oil.
10. The author lets the onions cool before adding them to the minced meat.
11. The author uses a meat grinder with well-sharpened knives to grind the meat.
12. The author adds a handful of beef and lamb meat to the grinder at a time.
13. The author makes sure that the streams of meat flow out evenly from all holes.
14. The author removes the film from the meat grinder and removes excess liquid from the bread.
15. The author adds salt and black pepper to the minced meat.
16. The author does not add eggs to the minced meat, but instead adds half a tablespoon of starch.
17. The author mixes and kneads the minced meat thoroughly.
18. The author uses a cast-iron pan to make mashed potatoes.
19. The author adds butter, milk, and egg yolks to the mashed potatoes.
20. The author uses a masher to mash the potatoes, rather than a blender.
21. The author adds salt to the mashed potatoes, but notes that the amount of salt needed may vary.
22. The author puts the mashed potatoes in a warm oven to keep them warm.
23. The author forms the cutlets and leaves an air cavity in the middle.
24. The author fries the cutlets in a pan with a large amount of oil.
25. The author notes that the fat content of the cutlets does not depend on the amount of oil in the pan.
26. The author uses a thermometer to check the temperature of the oil.
27. The author adds frozen stock cubes to the cutlets to improve their juiciness.
28. The author notes that the goal of the revolution was for every person to have the opportunity to eat the same as the master.
29. The author believes that healthy, fit, and educated people should feed their children decent food.
30. The author suggests serving the cutlets with fresh cucumbers, tomatoes, herbs, and sauce.