How to properly and quickly fry frozen cutlets in a pan: step -by -step recipe, culinary tips. Is it possible to fry frozen cutlets without defrosting?

Instructions for the preparation of frozen patterns of semi -finished products.

Contents

The lifestyle does not always allow modern housewives to cook fresh products from steam meat. This applies to cutlets, and other products made of minced meat. In this article we will tell you how to properly fry frozen cutlets.

Is it possible to fry frozen cutlets without defrosting?

Many housewives experience difficulties over time, since for a short segment of free time everything needs to be in time. This applies to work and household duties. To be a good mistress and feed loved ones, many are trying to prepare semi -finished products in advance. To do this, form products from minced meat and freeze them. This applies not only to cutlets, but also for pancakes, a newsletter, a meatballs. Sometimes difficulties arise in the process of cooking frozen products. Their quality, consistency differs significantly from freshly prepared. Particles of water and juice inside the product turned into solid crystals.

Is it possible to fry frozen cutlets without defrosting:

In the process of defrosting, water can flow. Accordingly, when trying to defrost such cutlets, you can get a ruined minced meat. Therefore, experts advise not to defrost the cutlets, but cooks them immediately, in frozen form.
This will save moisture inside, which will make cutlets juicy and will not let them fall apart in a pan. However, not only compliance with the rules of defrosting, but also the temperature regime of cooking affects the quality of the finished product.
FROMthe probability of getting a golden crust, but the inside of the product will remain raw. It is necessary that the temperature is sufficient to obtain a rosy crust, but not too low so as not to provoke the deformation of the cutlets.
We advise you to use hot oil and medium heating in the process of frying. Initially, it is necessary to achieve the appearance of a brown crust, and only then to reduce the fire to a minimum, cover with a lid, and cook for 15-20 minutes. This is done so that the inner part of the cutlets thaws and roasts.

How to properly and quickly fry frozen cutlets in a pan: Culinary advice

Frying oil is an important ingredient that affects the quality of the dish. An ideal option will be a refined sunflower or olive oil. It has a neutral taste, which is why it is ideal for complementing the taste characteristics of juicy beef and pork cutlets. This will give piquancy, and will taste garlic, as well as spices expressed.

How to properly and quickly fry frozen cutlets in a pan, culinary tips:

Some housewives use butter to cook. Experienced chefs claim that only Kiev cutlets should be frying in butter. They are distinguished by a special recipe, so butter complements the taste, making it brighter.
Do not use margarine, spreads for frying. They contain a small amount of water, palm oil, and other ingredients that have a specific taste. This can ruin the organoleptic properties of even home meat cutlets.
The oil should be very hot. If you use a cold pan, then a clutch of a surface with cutlets may happen. Thus, they stick and collapse. When laying out frozen cutlets, their surface often contains a layer of ice, hoarfrost. These are droplets of water that froze and melt during frying in hot oil. In this case, a large amount of spray can occur.

Before laying cutlets in the pan, it is worth reducing heating. Make the calculation quickly and cover with a lid to prevent oil spraying. It is best to cover with a lid not at the very beginning of frying, but 3-4 minutes after each side of the cutlet is fried. Only after that it is recommended to reduce heating and cover with a lid.

How to properly and quickly fry frozen cutlets in a pan: step -by -step recipe

Remove cutlets from the freezer, remove the hoarfrost using paper towels or scraping it using a spoon.

How to properly and quickly fry frozen cutlets in a pan, step -by -step recipe:

Heat the oil in a pan. It should be enough to cover the bottom of the vessel completely. When the oil becomes hot enough, set the medium heat and quickly put the cutlets. There is enough space to turn the products.
Keep in mind that in the process of frying some cutlets can increase slightly in size, stick together. It is necessary that the semi -finished products are from each other at a distance of 1 cm and do not contact.
When the cutlets are fried for 3 minutes on each side, reduce heating and cover with a lid. Cook for about 12 minutes.

How many minutes to fry frozen cutlets?

The cooking time depends on the meat that was used when mixing the minced meat.

How many minutes to fry frozen cutlets:

If this is pork and beef, then the cutlets are cooked longer, about 20 minutes.
The most quickly reaches the readiness of the product from the turkey. You will spend 8 minutes on them.
Chicken semi -finished products are fried for 12 minutes.

How to fry frozen, homemade cutlets with gravy in a pan?

So that the cutlets do not fall apart, and do not burn on top, you can leave the semi -finished products in front of the hot for about 10 minutes. The upper part will become smooth, but the insides will still be frozen. It remains to ignore cutlets in flour or crackers. To seal the juice inside, and prevent it from flowing out of the dish, it is necessary to turn a frying pan, washing the edges of the minced meat with hot oil.

How to fry frozen, home cutlets with gravy in a pan:

Please note that the process of frying semi -finished products is carried out longer than cooking cutlets from fresh meat. There are several non -standard ways to prepare frozen cutlets in a pan.
Thus, you will get not only a delicious meat dish, but also a fragrant gravy. For these purposes, put the cutlets on hot oil, fry 2 minutes on each side. Manipulations are necessary on high heat.
A ruddy crust will appear on the surface of the dish. In a separate bowl, mix the broth with a small amount of flour and tomato paste. Pour the fried cutlets with the sauce, increase the fire and get the mixture boiling. Due to the fact that the cutlets are fried, when the liquid is added, they will not collapse. Stew under the lid for 10-15 minutes. Famous can be prepared using cream, milk, or broth with vegetables.

How to choose and fry the meatballs in a pan in a pan?

Many housewives note that a plaque of hoarfrost, which is located on cutlets, often contributes to the adhesion of the dish to the pan. To prevent this from happening, you can use the following method. Take a dry pan without oil and water. Heat it to a high temperature and lay out the cutlets. Cover with a lid and hold for about one minute.

After that, remove the semi -finished products from the pan, and wipe the drying surface dry. Pour the oil, warm it well, and lay out pre -prepared cutlets. Thus, the entire hoarfrost, which is located on the surface of the semi -finished products, will evaporate, forming a dense base that will prevent the collapse of the cutlet.

How to choose and fry the meatballs in the pan in a pan:

If the cutlets are not home, but purchased in the semi -finished products, you need to look at them in the package before you purchase them. Shake the packaging and listen to the sounds that arise. Cutlets that were not re -defrost and did not freeze again should knock.
Indeed, during repeated freezing, semi -finished products usually stick together. That is, at the exit you will receive one whole piece. Pay attention to the composition, the last place should be water.
The smaller it is the composition of the dish, the better. Many cunning manufacturers specifically use the technology for creating a watery film to increase the weight of the product and save money. At the exit, the buyer receives small cutlets without juice inside. After all, water in the process of frying often flows from the surface, and inside the cutlets remain dry.

Pay attention to the color of the semi -finished products. If they are gray, then there are a lot of water. To prepare pork cutlets, lamb and beef, it is best to use ghee, nicer or internal fat. Thus, the cutlets will turn out even tastier.

How to fry fish cutlets in a frying pan?

Please note that the process of frying fish cutlets is slightly different from meat. The minced meat from the fish is dry and does not contain a large amount of fat. Therefore, the ideal option is the preparation in the gravy.

How to fry fish cutlets in a pan frozen:

This will help maintain the presence of juice inside. For frying fish cutlets, it is necessary to lay them out in a cold pan without oil. After that, heating is turned on, and the cutlets are covered with a lid.
Under the influence of temperature, a dense film is formed on the surface, which will prevent fluid flow. Only after the cutlets will extend under the lid for 2 minutes, it is necessary to reduce heating and pour sunflower oil.
It is worth frying cutlets for 2 minutes from each side on high heat. Only after that you can pour tomato sauce, or sour cream to bring the product to readiness. Fish cutlets are cooked for 10-12 minutes. They must be extinguished in the gravy.

Please note that fish frozen cutlets must be frying exclusively in refined vegetable oil. This will help to emphasize the pronounced fish taste

How to fry cutlets so as not to stick?

In the process of cooking, cutlets can stick. This happens with both fresh and frozen products.

How to fry cutlets so as not to stick:

Before frying, wipe the cast -iron frying pan with coarse salt. This will help to absorb garbage, as well as excess fat and moisture. Sweet the pan to a hot state, pour in the oil and wait for a small amount of smoke.
Only after that reduce heating and proceed to cooking the product. If you are not sure of the semi -finished products, let them stand for 5 minutes and roll in breadcrumbs, flour. This will prevent sticking.
If the product is still stuck, you can resort to cunning. Moisten a wooden cutting board with water, it is necessary that it becomes wet. Put a hot pan on a cutting board, do not forget to cover with a lid.
In the process of temperature difference between the cutlets and the surface of the pan, condensate and a kind of film form. It is she who will help to separate the cutlets from the surface. Thus, you do not have to wash the pan using a scraper.

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Do not overcome the product, as you run the risk of making it too dry. If you overexpose semi -finished products in a pan, most of the juice can evaporate, the cutlets will become dry.