John Myers
Dưới đây là một số mẹo cần ghi nhớ:
On the one hand, the schnitzel should be cut as thinly as possible and gently pounded. This breaks the meat fibers slightly and prevents them from contracting when roasting.
On the other hand, tapping gives you an evenly thick schnitzel, as it is tender and juicy on the inside and crispy and crispy on the outside.
Important: When tapping, use a flat and smooth meat mallet, not the serrated side. This destroys the structure of the meat, which can have a negative effect on the taste and the feeling in the mouth.
Tại sao lại cân schnitzel dưới giấy bạc?
A tip from the chef: put the piece of meat in a freezer bag before plating, optionally between two layers of cling film. This will prevent the meat juice from splashing around and small pieces of meat getting stuck on the hammer.
Tại sao làm mềm thịt?
Profiled meat tenderizers are primarily used for tenderizing tough, i.e. pieces of meat with a lot of connective tissue. A meat mallet is also used to tenderize tough pieces of meat. Due to its smaller, strongly profiled hitting surface and the longer handle, its effect is significantly stronger.
Tại sao bạn biến schnitzel trong bột mì?
The order of breading is always: first the flour, then the egg, then the breadcrumbs. The flour ensures that the egg no longer slides off the surface of the meat, but sticks firmly. The egg will act as a glue for the breadcrumbs.
Bạn có thể làm bánh mì schnitzel mà không cần bột mì không?
I always bread the schnitzel without flour and it works wonderfully. Hello, of course, it also works without flour. Otherwise, a somewhat adventurous alternative *cough* would be that you can also make a breading with finely crushed chips or nuts.
