How to freeze cutlets for future use at home? A step-by-step recipe with a photo and the secrets of preparing semi-finished products. Selection of products, calorie content and video recipe.
Haste, lack of time, constant employment … leads to the fact that sometimes there is no time to cook breakfast, dinner or something to treat uninvited guests. Therefore, it is good for such cases to have a bag of cutlets, meatballs or meatballs in the freezer. In this review, we will learn how you can freeze cutlets for future use at home. This will save time for cooking, while feeding your loved ones tasty and satisfying. Of course, you can buy ready-made store semi-finished products, but this is always a lottery, because it is not known what they are made of, and they are expensive. And homemade cutlets are a 100% quality guarantee, and you will always be sure of the naturalness of the product. Therefore, it is better to make semi-finished products yourself, especially since it is not difficult and not long. Then, at the right time, you can take out homemade semi-finished products and cook in any way: stew, fry, bake, steam.
You can cook cutlets for freezing from any meat: pork, beef, veal, chicken, combined, etc. You can add a variety of products that you are used to minced meat: potatoes, soaked bread, semolina, starch, oatmeal, etc.
See also how to make a chop for children.
- Caloric content per 100 g - 129 kcal.
- Servings - 10
- Cooking time - 30 minutes, plus freezing time
Ingredients:
- Meat - 400 g
- Eggs - 1 pc.
- Seasoning for cutlets - 1 tsp.
- Garlic - 2 cloves
- Oatmeal - 2 tablespoons
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Onions - 1 pc.
Step-by-step preparation of freezing cutlets for future use, a recipe with a photo:
1. Wash the meat, dry it with a paper towel, cut off the films with veins and twist through a meat grinder with a medium wire rack. Place it deep in the bowl for easy mixing.
2. Peel the onions, wash and also pass through the meat grinder auger.
3. Add salt, black pepper and cutlet seasoning to the food.
4. Next, pour oatmeal into the minced meat.
5. Then beat in a raw egg.
6. Stir the minced meat well. It is advisable to do this with your hands, passing it between your fingers.
7. With wet hands, form into oval or round patties of equal size. To prevent the minced meat from sticking to your hands, moisten them with water. Don't make them too big. But even small ones will be inconvenient for further use. Find a middle ground.
Wrap the cutting board with cling film, so that later it is convenient to remove the finished semi-finished product. Place the cutlets on a small plant apart from each other so that they do not stick together during the freezing process. Send them to the freezer and freeze the patties at a temperature of -15 ° C and below for 3-4 hours. When the cutlets are frozen, remove them from the board and pack them into special plastic containers or bags. Send them to the freezer for further storage at a temperature not exceeding -15 ° C.
For the preparation of frozen cutlets, they do not need to be defrosted first. It is enough to fry them in the usual way. But if the frozen patties stick together, leave them at room temperature for 15 minutes to thaw a little, then it will be easy to separate them.
Note: you can freeze ready-made cutlets for future use. To do this, lightly fry them, but do not bring them to full readiness, because then in frozen form you will still reheat them in a frying pan. Then place on a paper towel to absorb excess fat and freeze in the same way as raw. But if the cutlets are completely ready, it is enough to defrost them in the microwave and then reheat them in it.
See also a video recipe on how to freeze cutlets.
