Steaming cutlets without a steamer. Mixed minced meat for steamed cutlets

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 another 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 because in reality there are several ways to make 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.

Cooking food using concentrated moist steam produced by constantly boiling water.

Preservation of vitamins. Steaming is a very delicate method of heat treatment of food. The food is not exposed to much high temperature, as in frying or baking. Thanks to this, much more vitamins and other biologically active substances are retained in the products.

No fat. Steam can cook very light low calorie dishes, since you do not need to add any fat to the steamer (although it is possible to fry without oil, in practice this is extremely rare, and as a result, the calorie content of fried foods is usually too high).

No carcinogens. In addition, steam treatment does not lead to the formation of compounds hazardous to health, which can occur under the influence of high temperatures during frying or baking. Steaming food is also superior to boiling and stewing, although for other reasons (the temperature in these cases, as with steaming, does not rise above 100°C). However, when foods are boiled or stewed, many water-soluble compounds, such as some vitamins, microelements, etc., are transferred to the broth. If it is not subsequently used for food, the beneficial substances do not enter the body. In addition, even if the broth is not drained, biological value of dishes prepared by boiling or stewing are lower than those cooked by steaming. This is explained by the fact that many useful substances that go into the decoction are less stable in dissolved form and are destroyed more quickly.

Beautiful and tasty. In addition to all the above-mentioned advantages, the use of steam allows you to preserve the natural appearance, taste and aroma of food as much as possible. After steam treatment, products almost do not lose natural color and shape, resulting in dishes that look bright and appetizing. Plus, the food turns out really tasty.
By eating steamed food, you free up your receptors, and after literally 1-2 weeks of eating natural food, you will begin to feel that each product has its own unique taste.

What should not be steamed?
Don't steam it pasta, especially from soft varieties wheat.
It is not very convenient to use a steamer for cooking some types of legumes (for example, beans or peas). These foods are also too dry to be steamed without submerging them in liquid.
Foods from which as much soluble substances as possible should be removed before consumption should not be steamed. Such products include, for example, certain types mushrooms (morels, strings, etc.) and some offal (buds, tripes, etc.). Before use, they should be boiled in large quantities water.

Who are steamed dishes recommended for?
Nutritionists advise all people who care about their health to eat steamed food. However, in some cases, switching to steam kitchen especially recommended. Thus, a steam diet is prescribed for various diseases.
Steamed food is necessary for illnesses gastrointestinal tract: chronic gastritis, cholecystitis, gastroduodenitis, gastric ulcer, etc. Steam nutrition is the most gentle for sick digestive organs.
Other indications for switching to a steam kitchen are diseases cardiovascular system. In case of atherosclerosis, it is important to exclude acute and fatty dishes to lower blood cholesterol levels.
Steam nutrition is necessary for metabolic disorders, excess weight, allergies and other diseases.

Rules for using the steamer
Before placing food in a steamer or steamer, you need to let the water boil. Since you are cooking not with water, but with steam, the boiling water should not come into contact with the food.
When filling the steamer base with water, make sure the basket is at least 2cm above the water. There should be a distance of at least 2-3 cm between the surface of the water and the bottom edge of the steamer.
Use large oven mitts to avoid burning your hands from the steam when opening the steamer lid and foil envelopes.
Place food in a single layer on each steamer rack. Fish, meat or juicy products- to the lower level so that moisture does not drip from them onto the products below.

Sometimes you want something so badly that you just can't ignore it. If you're on fire interesting idea as much as I do, you won’t rest until you bring your plans to life. And that's wonderful!

But, alas, it also happens that something cannot be accomplished even after multiple attempts. Know that this is not a reason to give up and despair; in this case, you need to turn on your imagination and creativity.

Imagine that you really want to steam something. To do this, just use your bamboo steamer.

You don't know what a bamboo steamer is, where to get it and what to do with it? It doesn’t matter, not everyone has this device in their kitchen. And this absolutely does not mean that you should get upset and forget about your desired dish. You can easily make a steamer from scrap materials. For this you will need a deep pan And aluminum foil.

How to make a steamer for steaming

Prepare a deep frying pan with a lid.

Roll small balls (about the size of your palm) from pieces of foil and place them on the bottom of the pan so that you can place a plate with the food you will be cooking on top. The balls are needed to ensure that the plate with food does not touch the bottom of the pan.

After you place the foil balls in the pan, place a plate of food on them.

Now fill the bottom of the pan with water and close the lid.

Instead of balls, you can use a thick foil ring. This way you can steam meat, fish and vegetables. The most important thing is to prevent water from getting into the plate.

Under the lid, the temperature is distributed evenly, but you need to keep in mind that there must be several holes in it for the steamer to work correctly.

Fish must be eaten at least once a week. More useful product will happen if you steam it. Such dishes are not only tasty, but also low in calories, they do not contain oil, so they do not harm our body! Not everyone has a steamer in their home, and not all multicookers have the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find recipes for steamed fish without a steamer. With the help of our tips, you can cook not only pieces of fish, but also cutlets, and also create full meal- fish with garnish.

How to steam without a steamer or multicooker?

With the help simple tricks you can cook healthy dish steamed without use modern technologies. All you need is gas or electric stove, deep saucepan.

How to steam fish without a steamer? You can create a steamer from scrap items. In an ideal way will be like this:

Pour some water into the pan.
Place a metal colander in the pan and place pieces of fish or fish cutlets into it.

If you don’t have a metal colander, you can simply use a piece of gauze that is secured in the pan. You can tie this piece by the handles, put the fish in it, cover the pan with a lid and cook.

If the colander has large holes, and you want to cook fish with a side dish, for example, rice, then you can place cheesecloth on top of the colander.

Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This is where there are many useful substances and proteins. Steamed hake is also healthy food which is suitable for dietary nutrition. The side dish can be absolutely anything - vegetable salad, stewed vegetables, boiled potatoes or mashed potatoes, cereals.

Ingredients for cooking steam fish:

500-600 grams of fillet of any fish, but hake is better;
big lemon;
A little sunflower oil;
salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

Cut the fish into portions, rub with seasonings and salt.
Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.

Steamed fish with vegetables

To cook steamed fish immediately with a side dish, you don’t have to have a steamer or multicooker at home! We suggest considering a dish consisting of sea bass and various vegetables. Can be used as prepared vegetable mixture, or created independently, from your favorite vegetables!

Ingredients:

one sea bass;
cauliflower or broccoli;
bell pepper;
lettuce;
asparagus;
lemon;
allspice and salt.

The preparation is very simple:

Cut the perch into pieces, first gutting and removing the scales.
Rub each piece with salt and allspice.
Grease a colander with a small amount of sunflower oil and place pieces of fish on it. Spray lemon juice.
Place chopped vegetables on top of the fish; they should also be lightly salted.
Steam for 30-35 minutes.

When serving, you can add fresh tomatoes to your plates!

Steamed fish with rice

How to cook steamed fish without a steamer, and even with a side dish of rice? Women's cunning has always helped housewives in the kitchen, so we'll use it! Let's prepare a hearty, tasty and healthy dish for the whole family, spending a minimum of time.

Ingredients:

any fish - according to the number of servings;
a glass of rice;
pickled corn;
salt and seasonings.

Preparation:

The rice needs to be soaked and freed from starch.
Cut the fish into steaks, removing the bones. Salt and season each piece, leave to soak for 10-15 minutes.
Place cheesecloth in a colander, lay rice on top of it in an even layer, and add a little salt.
Place the fish on the rice, preferably so that the steaks completely cover the rump.
Steam for thirty to forty minutes until full readiness rice

The rice will taste amazing, because it will be soaked fishy aroma and seasonings. When serving on plates, place pickled corn on the edge, it will be very tasty!

Steamed catfish in cranberry sauce

Som - fatty fish, and not everyone will like it fried. It is much tastier and healthier to steam this fish. You already know how to cook without a double boiler. Now we invite you to get acquainted with an amazingly simple recipe for making catfish. But the taste of the dish will be incredibly bright!

Ingredients:

medium-sized catfish;
a glass of cranberries;
one lemon;
salt;
several sprigs of rosemary;
allspice.

Preparation:

Remove the peel from the lemon. Place the lemon and cranberries in a blender and puree. If you don’t have a blender, then pass through a meat grinder, or mash with a fork. Salt - a teaspoon of salt is enough, add allspice.
Divide the catfish into steaks, place in the marinade, and leave to soak for an hour.
Place the fish pieces in a colander and place it in the pan. Place rosemary sprigs on top of steaks. Cover with a lid and cook for 30 minutes from the moment the water boils.

Best suited as a side dish boiled rice or mashed potatoes, since the taste of these dishes is neutral, and it will not overpower the aroma and taste of steamed catfish in cranberry-lemon sauce.

Sturgeon with sauce

Let's steam the king fish and serve it under delicious sauce! This dish is suitable not only for dinner with the family, but also for serving at the holiday table.

Will be required following ingredients:

sturgeon - half a kilo;
lemon;
olives or olives without bones;
white dry wine- five spoons;
100 grams of butter;
a tablespoon of flour;
provencal herbs;
salt;
allspice.

Cooking fish:

Cut the sturgeon into pieces, add salt and pepper. Place in a greased colander.
Place chopped olives on top of the pieces and pour wine over them.
Steam the fish for 30 minutes.

Melt in a frying pan butter, fry the flour in it.
As soon as the flour turns brown, pour half a glass of broth from the pan in which the sturgeon was steamed into the pan. Bring to a boil, stirring.
Add Provencal herbs or fresh herbs, squeeze lemon juice, stir. If necessary, you can add a little salt, but the sauce should be salty, since the broth from cooking the fish was added to it.

When serving, pour the resulting sauce over the fish.

Steamed fish cutlets

Steaming cutlets is no more difficult than just pieces of fish. If you're tired of fried foods, then try making steamed cutlets from any of your favorite fish.

Ingredients:

500 grams fish fillet;
bulb;
carrot;
egg;
salt and pepper.

Now let's prepare delicious food from these products, juicy cutlets!

The fillet needs to be minced in a meat grinder along with the peeled onion.
Boil the carrots, cut into smaller cubes, add to minced fish.
Mix the minced meat with the egg, salt and pepper.
Grease the surface of the colander with oil, place the formed cutlets, rolling them in flour. Cook for 20 minutes.

You can use whatever your heart desires as a side dish! It could be boiled cereal or potatoes, mashed potatoes, mixture boiled vegetables or fresh salad.

Conclusion

We shared secrets and recipes with which you can steam fish without a steamer at home. Now you know that steamed dishes can be not only healthy, but also very tasty. The recipes published in this article will help diversify your table!

Many people recommend steamed dishes for health reasons. Firstly, this is the most gentle food for patients with digestive disorders; it is better absorbed by the body. Secondly, with this cooking method, the maximum possible amount of microelements and vitamins that are found in raw foods. After all, when frying or boiling, some of the beneficial substances contained in food are destroyed. In addition, boiling oil produces substances that are harmful to the liver and stomach. Thirdly, the food is low in calories - unlike dishes cooked in fat or oil.
Steaming food has its own subtleties. All products are placed in a steamer or pan with a special steam basket (instead, you can use a colander of a suitable size). The pan must be covered with a lid. Water is poured into the bottom of the pan, which, when boiling, evaporates and penetrates through the holes in the steam basket, “steaming” and cooking the food in it. It is better to cook in a double boiler without salt, and salt the food already on the plate - this will reduce salt consumption to a minimum.

WHO NEEDS A STEAM KITCHEN
To all people who care about their health.
Patients with diseases of the gastrointestinal tract: gastritis, cholecystitis, gastroduodenitis, peptic ulcer stomach and duodenum, etc.
People suffering from diseases of the cardiovascular system and atherosclerosis.
If you are overweight, have metabolic disorders, allergies, etc.
Children, pregnant women, elderly people.
Any person with frequent and prolonged stress, increased workload, lack of sleep, etc.

Learning to steam cook

You can steam any lean meat, cut into portions. As it is ready (and it needs to be “steamed” for 30–40 minutes), it changes color, becomes soft and tender. At this point, you can sprinkle it with salt, season with spices, garlic and cook for another 10 minutes. And if the meat is pre-marinated with onions and spices, its taste will be more piquant.
Steamed dishes from minced meat – cutlets, meatballs, etc. First we make the cutlet mass by turning it through a meat grinder onions and a piece of lean beef or veal, chicken or turkey fillet and adding bread, egg, and spices soaked in milk. After kneading the resulting mass, shape it into cutlets or meatballs and place them to “steam” for 10–30 minutes, depending on the size.
An unusual dish is steam roll. Spread the cutlet mass in an even layer 1.5 cm thick on two-layer gauze moistened with water. In the middle, place in an even layer either boiled rice with herbs, or a finely chopped hard-boiled egg, or another filling. Then, lifting the gauze on one side, cover the filling so that the edges of the layer cutlet mass connected with each other. After this, roll the roll, seam side down, from the gauze onto the grate of a steam pan and steam it. You can cook the roll directly in gauze and remove it when the dish is cooked. Before serving, cut the roll into pieces.
Steamed fish (fillet of pike perch, catfish, pike, burbot, salmon, etc.) turns out much tastier than usual boiled fish. The prepared pieces should be placed in one row in a double boiler or pan, and spices should be added. And instead of water, pour broth made from the bones, fins and tail of the fish.
Fish cutlets are prepared in the same way as meat cutlets.
Steamed vegetables retain the aroma and most vitamins and do not become watery. How fresh vegetable, the tastier the dish turns out.
You can cook any vegetables: spinach, pumpkin, zucchini, broccoli, cauliflower and Brussels sprouts, beets, turnips, carrots, potatoes, beans, etc. Small vegetables are usually cooked whole. Spinach and cabbage are separated into leaves. More large vegetables cut.
You can mix vegetables of different sizes, but the main thing is to remember the cooking time. Vegetables that take longer to cook are placed in the steamer earlier. It is important not to steam them too long, otherwise they will lose their beneficial properties. When you turn off the heat, the vegetables should still have a slight “crunch” inside. They need to be left under the lid for a few more minutes, and they will “reach”. It is better to serve steamed vegetables with a slice of lemon, olive oil and ground black pepper.
You can even steam buns and pies . Here, for example, is how you can prepare sweet buns: knead yeast dough made from flour, sugar, yeast, eggs and glass warm water. Leave it to rise for 2-3 hours in a warm place. Then roll out the dough into a rectangular layer 0.7 cm thick, brush the surface with jam, roll into a roll and cut into equal pieces. Make buns from each piece, brush them with syrup and steam (preferably in a pressure cooker) at high boil for 30 minutes.
Dumplings and dumplings (manti) are also steamed. . For cooking lazy dumplings Peel the potatoes, place them in a steamer and cook for 8-12 minutes (or boil). Then mix cottage cheese with potatoes, add 2 egg yolks, flour, starch, beaten egg whites, salt and knead the dough. Roll “sausages” from the resulting mass, cut them into pieces (slices). Place the resulting dumplings in a steamer and cook for 5–8 minutes. Serve with sour cream.

Steam food recipes

Meatballs with steamed potatoes

This is a very tasty, healthy and, importantly, “quick” dish. Peel the potatoes, place them in a saucepan and pour in enough water to just cover the potatoes. Let it cook, adding salt. While the water is boiling, prepare the minced meat for the cutlets and form it into round balls (like large meatballs). Five minutes after the potatoes have boiled, add meat balls straight onto the potatoes. It is important that the potatoes boil, then the meatballs will set quickly and will not fall apart. Cover with a lid and bring everything to readiness over low heat. At the same time we get delicious meatballs, and potatoes with broth.

Steamed lamb with vegetables

Cut the lamb into wide slices, beat, salt and pepper. Cut the potatoes into slices, carrots into slices, broccoli and cauliflower disassemble into inflorescences. Place the vegetables in layers on the steamer rack, with a layer of potatoes on top. Salt, pepper, sprinkle with cumin and dill, place garlic cloves and pieces of meat on top of the potatoes, cover with a lid. Steam the lamb with vegetables for 1.5–2 hours. When serving, place the lamb on a plate and arrange the vegetables around. You can serve sour cream separately.

Manti with pumpkin

Knead a stiff dough from flour, salt, eggs and water (like dumplings). Cover it with a damp cloth for half an hour, then roll it into a rope, cut into pieces and roll into thin circles with a diameter of 9–10 cm (the edges of the cakes should be thinner than the middle). Place the minced meat on the flatbreads and pinch the edges. Steam the manti for 20–25 minutes, serve with sour cream or butter.
For minced meat: cut the pumpkin into small cubes, add finely chopped lard and onions. You can also prepare manti with meat, cottage cheese, zucchini, spinach and other fillings.

Beef dumplings

To make the dough, combine flour with salt and water, stirring continuously. Leave it to “rest” for half an hour. Then divide the dough into balls, roll each one out, place a ball in the middle minced meat, and pinch the edges, leaving a hole. Place the dumplings in a greased container so that they do not touch each other (pre-grease the steamer rack with oil). Steam the dumplings until done.
For the filling: combine soy sauce with starch, add Ground beef, chopped parsley, carrots, green onions, dill, salt and pepper.

Chicken rolls

Beat the chicken fillet, place the minced meat, roll into rolls and fasten with wooden skewers. Place the rolls on a greased steamer rack and steam for 40 minutes. When serving, remove the skewers from the rolls, cut and place on a platter. You can serve brown rice as a side dish.
For the minced meat: cut the ham into strips, mix with grated cheese, add salt, pepper, sage and a little rum (you can do without it).

Egg white omelette

Beat the egg whites with a whisk, gradually pouring in the milk, and add salt to the mixture. Pour the milk-protein mixture into a greased portion mold and cook it in a water bath. Serve the omelette in a ramekin.

Steamed zebra cake

Whisk egg whites from 5 eggs. Separately mix the yolks with sugar (120 g), flour (170 g), vanilla, then carefully fold in the whipped whites. Divide the resulting dough into two parts, mix cocoa powder into one. Place foil in a rice container and spoon two colors of dough into it, alternating. Cover the top of the container with foil and steam for 35–45 minutes. Then remove the foil and cut the cake into portioned pieces, water orange juice and sprinkle with coconut flakes.