How to steam in a saucepan. Steamed cutlets - general cooking principles
Juicy cutlets from minced meat- one of the most popular dishes Russian cuisine.
Traditionally, they are fried in oil and enjoy not only the most tender, melt-in-your-mouth meat, but also the crispy appetizing crust.
However, this dish is no less tasty if you steam the cutlets in a double boiler.
Steamed dishes are not only tasty, but also healthy.
The absence of oil makes them less caloric, and steam allows you to save maximum amount vitamins and nutrients.
Cutlets prepared in this way will fit well into any low-calorie diet and will become ideal option for the first acquaintance of children with meat or fish.
Steamed cutlets - general cooking principles
Despite the lack of a crispy crust, the steamed cutlets are very tasty. And they are much easier to cook than fried ones. No need to stand at the stove, turn over, wipe off oil splashes. The steamer will do everything for the hostess.
If there is no such device in the kitchen, it can be perfectly replaced by a regular colander or a metal sieve, preferably with a flat bottom. Steamed cutlets without a steamer are just as easy and quick to prepare. Place a colander over a pan of boiling water so that the bottom does not touch its surface. Place the cutlets in the bottom of a colander, cover the pan with a lid and, depending on the type of meat, steam for 30-40 minutes.
It is better to grind the meat for steamed cutlets in a steamer or without it yourself in a meat grinder or a powerful blender. The quality of the purchased product is questionable, so you should prepare minced meat at home. Especially if the dish is offered to children.
Steam cutlets prepared from beef, pork, chicken, turkey, rabbit, veal, fish. You can add your favorite vegetables to the meat for juiciness: carrots, zucchini, potatoes, cabbage, beets.
Vegetarian cutlets steamed without a steamer or in one, made only from vegetables and cereals. This great option For low calorie diet which will help diversify your diet.
Chicken breast cutlets in a steamer
Dietary chicken fillet produces the most delicate dishes. Chicken cutlets steamed in a double boiler can be cooked for very young children and served with mashed potatoes, pasta, cereals, stewed or fresh vegetables.
Ingredients:
Large chicken breast;
One onion;
Egg;
Half a glass of milk;
100 grams of crackers or stale white bread;
A tablespoon of sour cream;
A clove of garlic;
Pepper and salt.
Cooking method:
Wash the breast, pat dry with paper napkins, and cut the meat from the bone.
Soak crackers or bread in milk. Be sure to cut off the rough crust from the bread.
Peel the onion and cut into small slices.
Squeeze out the bread.
Grind chicken fillet along with marked bread and onion slices.
Finely grate the garlic.
Season the minced meat with sour cream, pepper, salt, garlic, mix well.
Form small cutlets from the finished minced meat and place in a container.
Steam the cutlets in a double boiler for 30 minutes.
Cutlets in a steamer from ground beef
Beef meat is tougher, but no less valuable than chicken fillet. In addition, it has a characteristic aroma that goes well with spicy garlic. To do beef cutlets steamed in a double boiler are more tender; they are prepared with soaked white bread and butter. For those on a reduced-calorie diet, butter and bread should be removed from the recipe.
Ingredients:
700 grams beef pulp;
Two large onions;
Three cloves of garlic;
Two pieces of white stale bread;
One egg;
Half a glass of milk;
50 grams of butter;
Pepper and salt;
Breadcrumbs (optional).
Cooking method:
Rinse the meat with running water, dry it, cut into pieces.
Cut out films and veins.
Cut off the crusts from the bread and pour in milk.
Grind the beef in a meat grinder or food processor.
Chop the peeled onions and garlic by hand or grind in a meat grinder along with the beef.
Squeeze the bread from the remaining milk and also pass through a fine grinder.
Combine meat, vegetables, bread, egg.
Season the minced meat with salt and pepper, stir.
Let the minced meat stand for 15 minutes.
Form cutlets, optionally dipping them in breadcrumbs.
Steam the cutlets in a double boiler for 45 minutes.
Fish cutlets in a steamer
Any variety of white and red fish is suitable for steaming fish cutlets in a double boiler. Can be done mixed minced meat, combining, for example, salmon and pollock, salmon and cod.
Ingredients:
700 grams of any fillet (salmon, pollock, hake, salmon);
One large onion;
Egg;
Two pieces of white dried bread;
Half a glass of milk;
Salt and spices for fish (optional).
Cooking method:
Remove the fish from large bones and chop in any way.
Pour milk over the loaf, soak and squeeze.
Peel the onion, chop it together with the fish or grate it very finely.
Mix fish pulp, bread, onion, egg, mix.
Season the minced meat with salt and fish spices if you want more bright aroma.
Form long cutlets and place in a container.
Prepare fish cutlets steam in a double boiler for 25-30 minutes.
Serve with mashed potatoes, fresh or stewed vegetables, boiled rice.
Steamed cutlets without a steamer made from cabbage
During Lent, an excellent substitute for meat and fish dishes become vegetable dishes. Very tasty cutlets from white cabbage: They turn out juicy, with a characteristic pungent aroma. Semolina adds tenderness to this dish and allows the minced meat to keep the desired shape. To steam cutlets without a double boiler, you will need a deep pan with a special stand or a regular colander.
Ingredients:
A kilogram of fresh cabbage (a small head);
Two onions;
Three tablespoons of semolina;
One egg;
Salt pepper;
A little vegetable oil for frying;
Breadcrumbs;
Two spoons of sesame seeds.
Cooking method:
Remove the cabbage from the top hard leaves, wash and dry.
Chop the cabbage as finely as possible.
Pour some water into the pan, add the cabbage and simmer under the lid until completely softened.
Finely chop the onions.
Heat the oil and fry the onion until soft.
When the cabbage has cooled, prepare the minced meat.
Place semolina, onion, egg into the cabbage base, mix everything until smooth.
The mixture should sit for 15 minutes.
Mix bread crumbs with sesame seeds.
Form cutlets by dipping them in breading.
Wait for the water to boil in the pan.
Grease a colander with a small amount of vegetable oil and place the cutlets on the bottom.
The cabbage has already been stewed, so it will take no more than 15 minutes for the cutlets to be steamed without a steamer.
You can serve them with boiled buckwheat or potatoes.
Steamed veal cutlets without a steamer
wonderful dietary veal Perfect for steaming cutlets without a steamer. For greater tenderness, softened white bread and potatoes are added to the minced meat.
Ingredients:
A kilogram of veal;
Three pieces of stale white bread;
One chicken egg;
A glass of milk;
Medium size potato;
Bulb;
Pepper, salt, spices for minced meat.
Cooking method:
Soak the bread in milk. Pre-cut the peels.
Cut and chop the meat.
Scroll the potatoes and onions through a fine grinder.
Combine meat, milk-squeezed bread, potatoes and onions.
Mix everything and pass through the meat grinder again.
Add to ready minced meat egg, season with salt and spices.
Form small cutlets no larger than an egg.
Place in a colander or sieve and set over boiling water.
Steam veal cutlets without a steamer for 45 minutes.
Steamed cutlets without a steamer made from vegetables
If you are tired of meat and want something light and unusual, you can try it as cutlet mass mixture of vegetables and dried fruits. This one is unusual vegetarian recipe Steamed cutlets without a steamer may appeal to picky children who love beets and prunes.
Ingredients:
Three medium sized carrots;
Two large potatoes;
One large onion;
Two beets;
50 grams of pitted prunes;
Two tablespoons of semolina;
Large spoon of sesame seeds;
Two tablespoons of boiling water.
Cooking method:
Wash the potatoes, wrap in foil and bake in the oven. You can simply boil it in its jacket.
Semolina steam with boiling water.
Gently grate the beets on the fine side of a grater.
Drain beet juice.
Grate the carrots just as finely.
Chop or grate the onion as finely as possible.
Cool the potatoes and finely grate them.
Cut the prunes into small pieces.
Combine vegetables, prunes and swollen semolina.
Add salt and mix.
Shape vegetable cutlets and dip them in sesame seeds.
Place in a colander and set over steam.
Steam the cutlets without a steamer for at least an hour so that the beets are completely boiled.
Steamed cutlets without a steamer made from rabbit meat
Dietary rabbit meat is useful for weakened people, children and young ladies who do not want to spoil their figure or want to correct it. Healthy, aromatic, delicious cutlets They also turn out to be very tender and very juicy.
Ingredients:
700 grams of rabbit meat (pulp);
Medium carrot;
Large onion;
One potato;
Two spoons of semolina;
Two eggs;
Spoon of semolina;
Pepper and salt.
Cooking method:
Cut and chop the prepared rabbit fillet in any way.
Peel the vegetables, finely grate them or pass through a meat grinder.
Divide one egg into white and yolk.
Place meat, potatoes, onions, carrots, semolina, a whole egg and one yolk in a large bowl.
Meat mass season with salt, pepper, spices, mix well.
Make cutlets and place in a colander.
Beat the egg white and coat the cutlets with it.
Steam for 35 minutes.
Serve with fresh vegetable slicing, potatoes, buckwheat, grated beets.
To prevent the minced meat from sticking to your hands, sculpt the cutlets with wet hands, periodically immersing them in cold water.
If the beef seems too dry, it can be diluted with fatty pork or grated vegetables: zucchini, carrots, potatoes.
You can add softness to coarse meat fibers by beating the finished minced meat on wooden board. Meat dough You can simply forcefully throw it from palm to palm.
Butter will add greater tenderness, airy consistency, and juiciness to steamed cutlets.
Semolina is placed in liquid minced meat so that the steamed cutlets in a steamer or colander do not fall apart. Not only semolina helps keep its shape, but also other cereals: pre-boiled rice or millet.
When steamed, cutlets are not just tasty. They are also extremely useful due to the fact that due to the absence of fat in this method of heat treatment of the dish, it will contain significantly less harmful cholesterol and calories. On the contrary, it will be possible to preserve many times more vitamins and other nutrients than with a different method of preparation.
This food has one more advantage: it is suitable for the diet of people of virtually any age. Children who are just beginning to get used to dishes with common table, as well as those who are sick and must be on a special diet. As a rule, doctors do not prohibit steaming cutlets in such situations and often even recommend them - to saturate a weakened body with proteins.
However, some link the creation of the above food with the presence in the house special device- steamers. There are those who believe that in the absence of such a device it will be very difficult to find an adequate replacement for it. This approach is incorrect, since in reality there are several ways to manufacture steamed cutlets without a steamer.
One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a sufficiently capacious saucepan with a lid. The latter should be slightly larger in diameter than the first, but such that they do not fall into it, but are held at the top.
The pan must be filled with enough liquid. However, its level, even when boiling, should be left just below the bottom of the sieve or colander. The dish is steamed, not boiled! However, you should not allow the liquid to completely boil away.
You can make cutlets any way you like. suitable recipe. For example, from half a kilogram of meat, a quarter of milk pre-soaked in a glass white loaf, one onion, egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.
The cutlets should be placed in a sieve or colander so that a small distance is maintained between them. Next, the vessel must be placed on top of a pan with boiling liquid and covered with a lid. Reducing the heat slightly (to medium), you need to cook the food for about 30-40 minutes. To determine readiness, break one cutlet. The meat inside it should be uniform in color, and the flowing juice should be transparent.
For other methods of creating steam cutlets, a metal sieve is also useful. In addition to this, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from the microwave.
Pour water into one of the saucepans, whose diameter is about 20-25 cm, and cover everything with gauze, tying it tightly with twine. The fabric then needs to be pushed down a little to form a kind of hemisphere. After boiling water, place the cutlets on cheesecloth and, covering the pan with a lid, cook the dish for 35-40 minutes.
Instead of gauze, you can try placing a special rounded grill stand inside a pan of suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.
In each case, you need to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.
This dish will be different from its fried version lack of golden brown crust. At the same time, however, it will be much juicier and more tender in taste.
During strict Lent, the only animal product allowed is fish. According to the strict monastic rules, it can be eaten only two days for 7 long weeks: on the feast of the Annunciation of the Blessed Virgin Mary and on the feast of the Entry of the Lord into Jerusalem (Palm Sunday). And if the Annunciation falls on Holy Week, then there is only one fishing day left! We lay people are not expected to make such self-sacrifices, which is why we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for the body that is weaned from heavy food? The best option- Steamed fish. “Culinary Eden” has compiled a selection especially for fasting people favorite recipes steamed fish.
First, a little theory. Previously, a special elongated pot with a double perforated bottom was used to steam fish. Now it has been successfully replaced by steamers. If you still have not acquired this important device, use a metal or silicone insert in the pan. If this is not the case, you can put several forks or metal lids to lift the fish above the water. Or you can do it even simpler and cook the fish on a bed of vegetables - you’ll get both fish and vegetable side dish To her. You can boil the fish in a small amount of water - so that the water reaches half of the fish. It will be half poaching and half steaming. In any case, steamed fish will be much healthier than fried fish and much tastier than boiled fish, since it will retain more nutrients.
Almost any seafood or seafood is suitable for steaming. River fish: cod, sea and river perch, pollock, hake, mackerel, pink salmon, salmon, red mullet, flounder - to suit your taste and wealth. You can use both fresh and frozen fish for steaming. For frozen fish, add 5-10 minutes to the time indicated in the recipe. Check the readiness of the fish with a knife: after the puncture, clear juice should come out, and the meat should come away well from the bones.
Before steaming, the fish must be salted and acidified, otherwise it will lose its shape and fall apart. If steamed fish seems bland to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and baste with white wine before cooking.
Steamed fish fillets are the quickest way to cook, but whole fish is tastier. Instead of water, you can use broth from the head, bones and fins of the fish to steam the fish. To do this, cook the head without gills, bones and washed fins for 40-50 minutes with onions, parsley and your favorite spices. Strain the finished broth through a sieve. After steaming the fish, you can use this broth to make soup or sauce.
If you're not crazy about the smell of steaming fish, try this trick: add... good tea(no artificial flavors). Oolong (medium fermented rolled tea) is ideal. Instead of fresh tea can be used a large number of used tea leaves, it will also give the steam a pleasant aroma. Naturally, the water in which the tea was boiled cannot be used again.
If you already have a steamer, we offer you several simple recipes steamed fish:
Ingredients for 1 serving:
1 small whole fish (sea bass, red mullet),
2 potatoes,
1 carrot,
1 zucchini,
1 slice of lemon
1 tsp garam masala mixtures (cardamom, coriander, cloves, cumin, cinnamon, pepper, nutmeg),
1 tbsp. greens (cilantro, dill),
1 tbsp. vegetable oil,
fresh ginger, salt to taste.
Preparation:
Rinse the fish, clean it, remove the fins and dry it with a napkin. Mix spices, herbs, grated ginger and salt and rub the fish with this mixture inside and out. Place a slice of lemon inside. Cut the vegetables into julienne and fry in vegetable oil for 3-5 minutes to keep them crispy. (First, carrots and potatoes, then zucchini.) Salt and pepper the vegetables and place in the steamer basket. Place the fish on top and cook for 20-30 minutes depending on the size of the fish. U finished fish the meat should easily separate from the bones. Steamed fish with vegetables can be cooked without potatoes. In this case, it is recommended to serve it with boiled rice.
Ingredients for 1 serving:
1 salmon steak,
2 tbsp. teriyaki sauce,
2 tbsp. rice vinegar,
some green onions and fresh cucumber.
Preparation:
Wash the salmon steak, dry with napkins, place in the center big piece foil and brush with teriyaki sauce. Pour the vinegar over the steak, sprinkle with chopped green onions and finely chopped seedless cucumber. Wrap the foil in an envelope, place in a steamer and cook for 15-20 minutes.
Ingredients:
400-500 g cod fillet,
2-3 cm fresh ginger,
a bunch of green onions,
a bunch of cilantro,
2-3 tbsp. soy sauce,
2-3 tbsp. sesame oil,
1 tsp sea salt.
Preparation:
Dry the fillet pieces with paper towels, rub with salt and ginger and cook in a double boiler for 5-7 minutes. Meanwhile, chop the onion and cilantro and heat in a frying pan. Sesame oil. Transfer the fish from the steamer to a bowl, pour over soy sauce, sprinkle with onions, stir. When the oil is hot, pour it over the fish and stir until all the pieces are evenly coated with oil.
Steamed fish is flavorful 
Ingredients:
3-4 perch fillets,
3-4 sprigs of rosemary,
2 tbsp. tea with jasmine or bergamot naturally flavored,
lemon juice, salt, white pepper to taste.
Preparation:
Water the fish lemon juice, salt and pepper. Pour the tea into the water tray. Place the leaves in the steamer basket Chinese cabbage, place fish and rosemary on them. Cook for 15-20 minutes depending on the size of the fillet.
Ingredients:
1 whole carp (1-1.5 kg),
1-2 champignons
1 onion,
2 tbsp. chopped greens (onion, cilantro),
1 tsp ground ginger,
2 tbsp. white wine,
salt and pepper to taste.
Preparation:
Gut the carp, rinse thoroughly, clean, and remove the gills. Make oblique cuts on the sides at intervals of about 2 cm. Salt, pepper, and grate the fish inside and out with ground ginger. Place slices of mushrooms into the cuts, and inside - a mixture of onions and herbs. Place the carp in a steamer, pour over white wine and cook for 20-25 minutes.
Ingredients:
1-1.5 kg of cod or other white fish,
2 oranges,
1 tbsp. sage,
2 tbsp. olive oil,
salt, pepper - to taste.
Preparation:
Zest the oranges using a grater, remove the white peel, and cut the pulp into slices. Heat in a frying pan olive oil, saute the sage and toast the orange slices for 1 minute on each side. Cut the fillet out of the fish and cut it into portions of 100-200 g. According to the number of portions, cut out 40x50 cm rectangles from parchment. Place the fish on one side of the rectangle, sprinkle orange zest, salt and pepper, place 1-2 orange slices on top and fold the edges of the envelope tightly. Place the envelopes with fish in a steamer and cook for 15-20 minutes. You can also serve it in envelopes.
In general, to the happy owners of steamers for recipes steam fish You can refer to the user manual. And then we will tell you how to steam fish without a steamer, using ordinary pans.
Steamed haddock rolls
Ingredients:
300-400 g haddock fillet,
2-3 bay leaves,
a mixture of peppers, lemon juice, salt to taste.
Preparation:
Rinse the fillet, squeeze lightly and dry with napkins. Pour lemon juice over the fish, sprinkle with a mixture of peppers, roll into rolls and pin with toothpicks. Pour water into a saucepan, put Bay leaf, bring to a boil. Place the fish rolls in a colander, place it on the pan and cover with a lid. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.
Ingredients:
3-4 large salmon steaks,
2 carrots,
1 onion,
1 head of fennel,
2 stalks of celery,
2 tomatoes
1 beetroot (optional)
herbs: thyme, parsley - to taste,
spices: bay leaf, white vinegar, sea salt, black pepper - to taste.
Preparation:
We will need a wide pan that allows us to place the steaks in one layer. Place fairly coarsely chopped vegetables, herbs and spices in this pan. If you add beets, they will give the broth and fish a nice color. Pour cold water 2-3 cm above the vegetables and bring to a boil for high fire. Place the steaks into the boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce the heat and simmer for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steamed steaks with the broth vegetables and reserve the broth for soup or sauce.
With salmon cooked according to this recipe, you can cook many interesting Lenten dishes. If you chop it finely and mix it with mashed potatoes and chopped parsley, you get fish cutlets. If you mix salmon with boiled green peas and pasta, it will turn out great warm salad. You can add steamed salmon to couscous along with fennel, chili pepper and olives - you get an original, tasty and hearty dish. Or you can bake a Lenten fish pie.
The same approach to steaming fish is used in Russian cuisine. With our mushrooms and without Mediterranean vegetables, the result is no less interesting.
Ingredients:
500 g white fish,
200 g fresh mushrooms(champignons, white),
100-150 ml broth,
3 tbsp. dry white wine,
greens to taste.
Preparation:
Cleaned fish, chopped in large pieces, place in a shallow pan. Place slices of mushrooms between the pieces of fish. Salt, pepper, pour wine. Pour boiling broth so that it half covers the fish, and cook under the lid for 15-20 minutes. When serving, transfer the fish and mushrooms to a warmed platter. As a side dish you can serve lemon slices, salad, cucumbers or boiled potatoes.
Ingredients:
1-2 small trout or other red fish,
1 bunch of green onions,
1 bunch of tarragon,
1 lemon,
salt to taste.
Preparation:
Place a special device for steaming in a saucepan or saucepan, fill it with water and boil it. When the water boils, add the gutted but not scaled fish and salt. Stuff the fish with a mixture of chopped green onions, tarragon and peeled lemon. Cover the pot tightly with a lid and cook over medium heat for 20-30 minutes depending on the size of the fish. Remove the skin and scales and serve the fish hot. Instead of water, you can use dry white wine.
Steamed fish is not boring or monotonous at all. By following these recommendations and recipes, you can prepare real delicious dishes on every fish day of Lent. And if you complement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.
Many people know about the dangers fried food. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. However, it is quite possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many health disorders, fried foods are strictly prohibited. Not a bad replacement fried foods will be those that are steamed. Let me tell you how to cook steamed cutlets in a slow cooker and without a steamer, in a frying pan?
How to cook steamed cutlets in a slow cooker?
For preparing simple, tasty and very healthy cutlets you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. You can also use herbs (parsley or dill) if desired.
First of all, prepare the minced meat. Cut a piece of loaf and fill it with milk. Chop the onion into smaller pieces (or chop it in a blender). Combine minced meat with egg and onion in a deep container. Mix well. Remove the soggy loaf from the milk, squeeze out excess liquid from it and add it to the mince. Mix until smooth with your hands. Add salt and pepper to the minced meat and mix again. Form into cutlets. Grease a steamed baking dish sunflower oil and place the cutlets in it. Pour water into the multicooker bowl, place the steamer pan and close the lid. Activate the “steam” mode and set the time to twenty minutes. After ten minutes, you can easily turn the cutlets over to the other side, but this is not necessary.
Steamed beef cutlets with cheese in a slow cooker
To prepare this delicious dish you need to prepare half a kilogram of homemade ground beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese and some ground black pepper, oregano and salt (to taste).
It is better to prepare the minced meat for such cutlets yourself - from young beef. Turn it in a meat grinder, add finely chopped onion, egg and spices. Knead the minced meat by hand until smooth and leave for five minutes to rest.
Grind on a grater hard cheese.
Add softened minced meat to the prepared minced meat. butter and stir again.
Form a ball from the minced meat, press it with your finger and fold it into the recess a little grated cheese. Fold the edges of the minced meat and form a cutlet of the desired shape.
Place the cutlets in a steamer container, greasing it with a small amount of vegetable oil. Fill the bowl with water and activate the “steam” mode. Cook the cutlets for twenty minutes.
How to steam cutlets in a frying pan?
If you don’t have a steamer or multicooker on hand, steamed cutlets can be cooked in a frying pan. To do this, you need to prepare one poultry breast, five slices of white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, some salt and spices, depending on your taste preferences.
Remove fat and skin from the breast, rinse the meat and cut into arbitrary pieces. Cut the onion into quarters and peel the garlic. Also chop the carrots randomly. Pass the prepared ingredients through a meat grinder. Pour boiling milk or boiling water over the loaf crumb, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then stir until smooth.
Form the minced meat into patties. Fold them on hot frying pan, lubricated vegetable oil, and pour a glass hot water. Cover the pan with a lid and leave it on low heat until the cutlets are cooked.
Steam cutlets in a frying pan
To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, boiled carrots. Also use a tablespoon thick sour cream, a few green onions, seasonings and salt depending on your taste preferences.
Turn the minced meat through a meat grinder. Grate the onion or chop it in a blender, add it to the minced meat. Grate the boiled carrots or chop them small cubes. Also crumble green onions. Add these ingredients to the minced meat. Add the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix it thoroughly until smooth. Place the resulting mixture in the refrigerator, covering cling film, for about half an hour.
Form cutlets from the prepared minced meat by wetting your hands. cold water. Place them in a heated frying pan, greased with vegetable oil, and pour boiling water over them. Cover the container with a lid and cook the cutlets until done.
How to cook steamed cutlets without a steamer? How else to replace the steamer?
Instead of a double boiler, you can use an ordinary saucepan of sufficient diameter - just cover it with gauze folded in several layers. Securely secure its ends, for example, with an elastic band, and hide them inside the pan. Of course, before doing this you need to pour water into the pan. Bring the water to a boil, then place the cutlets on cheesecloth and cover with a lid or basin. This way you can cook cutlets, vegetables, and other steamed dishes.
Steamed vegetables are nutritious and quick dish. There are several ways to prepare them, and you don't need any special utensils for this. Here's how to make a delicious, nutritious and colorful dinner.
Steps
Vegetables and equipment
- Asparagus: 5 to 8 minutes
- Broccoli: stems for 7 minutes, florets for 5
- Carrots: 10 to 15 minutes depending on size
- Cauliflower: stems for 7 minutes, florets for 5 (whole cabbage 15-25 minutes)
- Corn on the cob: 8 to 10 minutes
- Green beans: 4 to 6 minutes
- Potatoes, diced: 10 to 15 minutes
- Spinach: 2 to 3 minutes
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Prepare the vegetables. While some greens just need to be taken out of the refrigerator, rinsed and thrown into the pan, some vegetables require preparation. You wouldn't put a whole pumpkin in a steamer, would you?
- Carrots will cook much faster when chopped, the same goes for cauliflower and potatoes. Use logic when it comes to certain vegetables, such as asparagus, where the tips should be trimmed in advance. Steamed vegetables must be prepared in the form in which you will use them.
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Prepare your equipment. If you have a steamer, great! Pour water into it and you can finish reading this page. However, if you do not have a double boiler, you can use other means at hand:
- A steamer is a pan of water with a bowl (basket or container) with holes in the bottom. If you have a heat-resistant colander that fits this description and will not come into contact with the bottom of the pot of water (otherwise it will simple cooking), then you can use it as a steamer. You will also need a lid.
- Use the microwave. Everything you need in in this case, this is a microwave safe plate and some plastic wrap.
- You can improvise steaming using just a saucepan with a lid. You just need to add a small amount of water to the vegetables and rely on the steam to do most of the work. Some nutrients will go into the water, so this method is not ideal.
Method one: double boiler
Add vegetables. A minute after you close the steamer, add the pre-prepared vegetables to it. Divide them into groups so that it is easier for you to take them out when ready, since for different vegetables required different time cooking. After a minute and a half, pierce the vegetables with a knife to check for doneness. Greens cook faster than other vegetables. If it looks like it's ready (which it should be), then the process is complete.
Method two: saucepan with a lid
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Take a large saucepan. It should fit all your vegetables. The pan should have a lid to keep the steam inside.
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Add about 1.25 cm of water to the pan. This amount of water is not enough to cook the vegetables, but it is enough to create a steam effect. You can use the remaining water after processing as vegetable broth.
- Resist the temptation to add more water. If the water evaporates in the middle of the process (even though it shouldn't), you can always add more.
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Add the vegetables when the water boils. To determine the cooking time, read the information above. Separate the vegetables so that you can easily remove the ones that are already cooked from the pan.
- If the lid has a vent, great. You want a small amount of steam to escape. If there is none, then open the lid from time to time and release steam, but do not leave the pan open all the time.
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Remove from heat and serve. You've got steamed vegetables without a steamer. Season to your taste (salt, pepper or olive oil) and serve with any main dish.
- Save the vegetable water for making soup!
Choose your vegetables. While vegetables can technically be steamed (and what can't?), some types steam better than others, and different vegetables cook at different speeds. Broccoli, cauliflower, carrots, asparagus, artichokes, zucchini and green bean are prepared for a standard amount of time, and from them it turns out beautiful dish. But if you want to get creative, add some potatoes or radishes to your veggies. Here are the cooking time guidelines.
