Kindergarten technology map No. 2 for beef patties as in kindergarten.
A brief summary of the technology for preparing these meatballs.
Meat. The recipe says what is best for of this dish Shoulder or shoulder of beef is suitable. Twist the meat.
The loaf should be soaked in milk. I don’t cut off any crusts, because they need to be put through the meat grinder again along with the ground beef and there will be no trace of the crusts left.
Melt the butter, for example, in a microwave oven.
Now we combine the minced meat with the loaf and twist everything together again. The minced meat turns out quite viscous, without any lumps. Add melted butter (butter) to it and add a little salt. We remember that a child does not need salty foods, so less is better than more.
Mix everything thoroughly and beat. What is whip? Yes, just collect all the minced meat from the bowl into your hand and throw it back with force.
Of course, you need to form the balls with wet hands. Take a portion of minced meat in your hand and give it a round flat shape. Since there are 8 servings, there will also be eight cutlets.
These meatballs are steamed, or they are simmered under a lid in a simple frying pan. No oil, no frying, just heat up the frying pan and pour in a little water, about 50 grams. Now we lay out our meatballs and close the lid tightly. Then we languish on low heat Fifteen minutes. This is quite enough.
The meatballs will tighten a little during cooking.
What you need in terms of technology: wheat flour sift, pour into butter, melted in a frying pan, and sauté until approximately light cream in color. Then cool slightly and pour in a quarter of the hot milk, stirring until smooth. Then add the remaining milk and cook, stirring, for about 7 minutes.
What am I doing? And I’m simplifying this process, because it’s not all that simple - there’s a high risk of getting solid lumps.
I just stir the flour in a cup with a small amount of milk (so that there are no lumps, 50 grams of milk), and put the remaining milk in a saucepan on the stove. After the milk almost boils, add butter, a little salt, and pour in flour mixture, stirring all the time (if it is too thick, pour in a little more milk from the saucepan). Cooking for a minute is enough. By this time the sauce will have thickened.
I just pour this sauce over the cutlets and it’s done!
Many people remember the wonderful taste of cutlets served in kindergarten, and, as adults, try to cook them at home. The peculiarity of these cutlets is that high-quality beef is used for preparation; the minced meat is passed through a meat grinder several times. These cutlets are especially delicious in the oven. They can be baked for 30-40 minutes or after 15 minutes of baking, pour broth over them and simmer in the oven for about 1 hour. They are supplemented for juiciness onions and carrots. The dish is prepared strictly according to the technological map; for one finished serving weighing 70 g, beef (70 g), onions (8 g), bread (10 g) and vegetable oil (3 g) are required.
Cutlets, like in kindergarten, can only be baked in the oven, thereby reducing cooking time. Since the dish is served to children, the addition of greens is completely excluded, spicy seasonings and spices. These cutlets can be served with any side dish and topped with butter for flavor.
Taste Info Meat main courses
Ingredients
- Minced beef – 450 g;
- Onions – 1 pc.;
- Bread (baguette) – 60 g;
- Breadcrumbs – 2-3 tbsp. l.;
- Vegetable oil – 2 tbsp;
- Salt - to taste;
- Butter – for serving.
How to cook beef cutlets like in kindergarten in the oven
Cut off the crust of the baguette (can be replaced with a loaf or white wheat bread), chop the crumb, put it in a bowl, fill it with water (125 ml) and leave for 2-3 minutes.
The cutlet preparation must be finely chopped, so we pass the finished minced meat through a meat grinder once.
Add lightly squeezed baguette crumb and chopped onions to the prepared minced meat.
We pass the minced meat for the cutlets through the meat grinder one more time to obtain a homogeneous meat mass.
Add salt and mix. We do not add a chicken egg to the mixture. Ground beef Keeps its shape well even without it.
We form cutlets of the same oblong shape from the meat mass (6 pieces) and roll one at a time in breadcrumbs.
Grease a baking sheet with oil, place the cutlets next to each other, put in the oven, preheated to 160 degrees, and bake for 40 minutes. Thanks to the fact that we use a low temperature, the cutlets simmer and turn out tender and juicy.
To serve, bring the butter to a boil in a small saucepan. Delicious meat cutlets like in kindergarten we take it out, put it on plates, water it aromatic oil and serve immediately with mashed potatoes, stewed cabbage or your favorite pasta. Bon appetit!
Cooking tips:
- These cutlets can be made from chicken, turkey or fish. To keep the cutlets in shape, add them to the minced meat egg.
- Pork and lamb contain “hidden fats”, so semi-finished products for children are not prepared from them.
- To make the minced meat finely chopped, use an attachment with a minimum hole diameter.
- The meat preparation can also be supplemented with carrots, which we grate coarsely or finely.
- Breadcrumbs can be replaced with semolina or flour.
- These cutlets can be stewed in broth on the stove, in a slow cooker, or cooked in a double boiler.
- To make the cutlets fluffy, lightly beat the minced meat before forming them. We take it in the palm Not a large number of and forcefully hit the mixture on the bottom of the bowl.
It is better to make homemade minced meat for children's cutlets from selected beef.
Cutlets for children. We offer mommies several delicious and healthy cutlets for children. Chicken cutlets in the oven, steam chicken cutlets and meatballs like in kindergarten - step-by-step instruction preparations with photos.Chicken cutlets in the oven
Try cooking for your children and the whole family chicken cutlets in the oven. It's delicious and healthy dish, is prepared without oil and requires a minimum of effort and time.
To cook chicken cutlets in the oven you will need following products:
— 500 grams chicken fillet
- 1 egg
- 1 head onions
- a few pieces wheat bread
- 1 glass of milk
- a little flour
- salt to taste
The process of cooking chicken cutlets in the oven:
Finished fillet, peeled and film-free chicken breast scroll through a meat grinder and mix the minced meat with one chicken egg.
Peel the onion and fine grater rub it into the minced meat, mix everything.
Soak the slices of wheat bread in milk for five minutes, squeeze out and add to the minced meat, mix everything thoroughly again.
Prepare a baking dish and place baking paper on the bottom. Form from ready minced meat cutlets with flour and place them in the pan. Chicken cutlets in the oven should be baked for 40-45 minutes in a preheated oven to 180 degrees.
You can serve these cutlets with any side dish or vegetables. Chicken cutlets are ready in the oven, Bon appetit you and your kids!
Steamed chicken cutlets
Prepare steamed chicken cutlets with sauce for your kids using a steamer. It's easy dietary dish your kids will love it. The cutlets turn out juicy, tasty and healthy, as they are steamed, preserving everything useful elements for a growing organism.
To prepare steamed chicken cutlets you will need the following products:
For the cutlets:
- 500 grams of chicken breast fillet
- 1 onion
- 2 tbsp. l. semolina
- 1 potato
- 3 slices of wheat bread
- 1 egg
- salt to taste
For the sauce:
- 2 tbsp. l. tomato paste
- 1 tbsp. l. flour
- fresh greens
- salt to taste
Cooking process for steamed chicken cutlets:
Scroll the cleaned chicken fillet through a meat grinder.
Peel and wash the potatoes, grate them on a fine grater. Add mashed potatoes to the minced meat and mix everything thoroughly.
Soak the pieces in milk or boiled water white bread and squeeze. Add the soaked bread to the minced meat and mix.
Peel the onion and grate it on a fine grater, add the onion to the minced meat, also add semolina and egg, mix everything thoroughly and add salt to taste.
Form cutlets from the resulting minced meat using flour and place them in the bowl of a double boiler or multicooker, cook for half an hour. If you use a multicooker instead of a double boiler, then you need to cook in the “steaming” mode.
While our cutlets are cooking, let's prepare the sauce for steamed cutlets. Pour one and a half cups into a deep frying pan boiled water and breed in it tomato paste until smooth. Wait for the sauce to boil, add flour to it, constantly stirring the sauce so that not a single lump forms. Finely chop the greens and add to the sauce, stir and let it simmer over low heat for five minutes.
Ready steam cutlets put in sauce. The dish is ready, we hope that you and your children will like the steamed chicken cutlets with sauce, bon appetit!
Meatballs like in kindergarten
Many of us remember this taste of childhood. Try cooking delicious meatballs Just like in a kindergarten at home, they are sure to please not only the kids, but the whole family. To prepare meatballs like in kindergarten, you will need the following products:
For the meatballs:
- 400 grams of minced meat (beef or pork, as you like, but in in this case It's better to use pork)
- 0.5 cups short grain rice
- 1 medium-sized onion
- 1 chicken egg
- vegetable oil for frying
- salt to taste
- flour for breading
For the sauce:
- 1 tsp. tomato paste
- 1 tbsp. l. flour
- 1 tbsp. l. cream or sour cream
- 1.5 cups boiled water
The process of making meatballs is like in kindergarten:
Scroll the meat through a meat grinder.
Boil the rice, rinse and let it cool.
Peel the onion and grate it on a fine grater or chop it using a blender. Mix in a deep bowl chopped meat, onion, rice and egg, mix everything thoroughly.
Now you can form the meatballs into balls with a diameter of five centimeters and roll them in flour. Heat vegetable oil in a frying pan and fry the meatballs for five minutes on all sides without a lid.
Now add a glass of boiling water to this frying pan, you need to cover the meatballs halfway with water and simmer for 10-15 minutes.
Now, add sour cream or cream, tomato paste and flour to half a glass of warm boiled water, mix everything thoroughly so that there is not a single lump. Pour the mixture into the frying pan where the meatballs are stewed. Mix the contents carefully and simmer for another 10-15 minutes over low heat under the lid.
Kindergarten-style meatballs with gravy are ready; you can serve them with any side dish, for example, mashed potatoes. We hope that the dish will please both you and your children. Bon appetit!
Cutlets like in kindergarten - another forgotten one, but pleasant taste. The very first experience of meat-eating, which many children enjoy. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.
And it often happens that the love for cocoa, cutlets and noodles from childhood later “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for “young” cutlets. Tested on my own daughter! All the details of preparing “kindergarten” cutlets are in the culinary report of the “Menu of the Week” portal.
The phenomenon of these cutlets was a mystery to me until I asked to work for my mother. I really wanted to peek at the secrets of the “kindergarten” recipe.
I was given a white robe, a change of sterile shoes and was given access to the most delicious “heart” - the kitchen, where at five in the morning they begin to cook porridge for breakfast and then “knead” cutlets for lunch. In the kindergarten kitchen, all the pots are labeled, numbered, and cutting boards sorted by cooking method. The cutlets get their start in the workshop raw products. They butcher here beef carcasses, remove bones, films, tendons and drain the meat blood. For example, on the day of my “report,” 184 children were on food.
Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the waste mass, about 18 kilograms went into cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show technological map for a beef cutlet - there is a calculation for one serving.
For 200 cutlets they gave me the following breakdown: 17.6 kg of beef, 300 ml vegetable oil, three loaves, one and a half kilograms of onions and carrots and about half a kilo breadcrumbs. Of course, on home kitchen Nobody will make 200 cutlets, so the schedule is reduced for a family of four in the calculation that everyone will get two cutlets. Well, where have you seen families in which they eat one at a time?! Two is at least!
General and active time cooking – 1.5 hours
Cost – 10 $
Calorie content per 100 g – 183 kcal
Number of servings – 8 pcs.
Cutlet recipe like in kindergarten
Ingredients:
Beef – 800 grams
Loaf – 80 grams
Milk – 1/2 cup
Onions – 1-2 pcs.
Carrots – 1 pc.
Breadcrumbs– 40-50 grams
Vegetable oil– 30 ml.
Salt - to taste
Preparation:
Cutlets in kindergarten are made strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although there is now an active pediatric opinion among parents that beef is not the best meat for children.
Piggy without fat is still better suited for child's body, because the composition of amino acids in “pork” protein is identical to human protein, and therefore pork is the most non-allergenic meat. However, the developers of the correct baby food They still recommend “cow”.
The chopped beef is minced three times in a meat grinder. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is well beaten and small “piles” are formed. 
The minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirements in children's institutions are as follows: older children should be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, the cutlet is formed quite weighty - 100 grams in its raw form. Toddlers get a slightly smaller cutlet. 
From cooked cutlet mass The portions are calibrated as oval-flattened with a pointed end. Each cutlet is coated in breadcrumbs. 
The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom. 
The breaded cutlets are placed tightly on a baking sheet.
The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes. 
Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of portions cannot be cooked in oil, which is subjected to prolonged heat treatment. Therefore, to avoid harmful carcinogens, kindergarten cutlets are stewed. And many people remember how “wet” and “juicy” they are. For stewing, a special broth is prepared from meat trimmings (leftover meat and bones) and carrot and onion sauté.
The cutlets, “seized” from the heat, are poured prepared broth“with the head” and simmer until done for about an hour. 
The finished cutlets are “dispersed” into groups. In my mother's kindergarten they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina used cookie cutters to cut out houses, cars, flowers and stars from beets. And the kids are for dining table actively shared her impressions, who got what. But "wet" and juicy cutlets They ate deliciously first of all.
Cutlets like in kindergarten are another forgotten but pleasant taste. The very first experience of meat-eating, which many children enjoy. This is an appetizing choice for young gourmets, regardless of the era of birth and continents of residence.
And it often happens that the love for cocoa, cutlets and noodles from childhood later “turns” into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for “young” cutlets. Tested on my own daughter! All the details of preparing “kindergarten” cutlets are in the culinary report of the “Menu of the Week” portal.
The phenomenon of these cutlets was a mystery to me until I asked to work for my mother. I really wanted to peek at the secrets of the “kindergarten” recipe.
I was given a white robe, a change of sterile shoes and given access to the most delicious “heart” - the kitchen, where at five in the morning they begin to cook porridge for breakfast and then “knead” cutlets for lunch. In the kindergarten kitchen, all pots are labeled, numbered, and cutting boards are sorted by cooking method. The cutlets get their start in the raw production department. Here beef carcasses are cut, bones, films, tendons are removed and the meat blood is drained. For example, on the day of my “report,” 184 children were on food.
Chef Natalia Ivanovna received almost 24 kilograms of meat. Minus the waste mass, about 18 kilograms went into cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show a technological map for a beef cutlet - there is a calculation for one serving.
For 200 cutlets, they gave me the following breakdown: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots and about half a kilo of breadcrumbs. Of course, no one will make 200 cutlets in a home kitchen, so the layout is reduced for a family of four in the calculation that everyone will get two cutlets. Well, where have you seen families in which they eat one at a time?! Two is at least!
Total and active cooking time – 1.5 hours
Cost – 10 $
Calorie content per 100 g - 183 kcal
Number of servings – 8 pcs.
Cutlet recipe like in kindergarten
Ingredients:
Beef - 800 grams
Loaf - 80 grams
Milk - 1/2 cup
Onions - 1-2 pcs.
Carrots - 1 pc.
Breadcrumbs- 40-50 grams
Vegetable oil- 30 ml.
Salt - to taste
Preparation:
Cutlets in kindergarten are made strictly from beef. Sometimes from chicken, less often from lean pork. Lamb and fatty pork are prohibited. Although there is now an active pediatric opinion among parents that beef is not the best meat for children.
Piggy without fat is still better suited for a child’s body, because the composition of amino acids in “pork” protein is identical to human protein, and therefore pork is the most non-allergenic meat. However, the developers of proper baby food still recommend “cow”.
The chopped beef is minced three times in a meat grinder. The first time - only pulp. The second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is well beaten and small “piles” are formed. 
The minced meat is weighed in parts to make it easier to monitor the weight of each cutlet. The requirements in children's institutions are as follows: older children should be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% “shrinkage”, the cutlet is formed quite weighty - 100 grams in its raw form. Toddlers get a slightly smaller cutlet. 
From the prepared cutlet mass, oval-flattened portions with a pointed end are calibrated. Each cutlet is coated in breadcrumbs. 
The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom. 
The breaded cutlets are placed tightly on a baking sheet.
The oven is heated to 180-200 degrees. And bake the cutlets for 15 minutes. 
Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of portions cannot be cooked in oil, which is subjected to long-term heat treatment. Therefore, to avoid harmful carcinogens, kindergarten cutlets are stewed. And many people remember how “wet” and “juicy” they are. For stewing, a special broth is prepared from meat trimmings (leftover meat and bones) and carrot and onion sauté.
The cutlets, “seized” from the heat, are poured with the prepared broth “head over heels” and simmered until tender for about an hour. 
The finished cutlets are “dispersed” into groups. In my mother’s kindergarten they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina used cookie cutters to cut out houses, cars, flowers and stars from beets. And the kids at the dinner table actively shared their impressions of who got what. But the “wet” and juicy cutlets were appetizingly gobbled up first.
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