Meat soufflé - general principles of cooking
Perhaps there is nothing more “brutal” than red meat. For this reason, many ladies and children refuse this coarse fibrous product, preferring a lighter chicken and fish. It is in vain, because the meat is useful, especially if you eat it not with potatoes, but with vegetables. However, you can create a tender product from meat - soufflé. The right combination of meat and egg whites will give you a delicious, satisfying and at the same time easy to digest dish.
Meat soufflé - preparing food and dishes
If you decide to cook a meat souffle, it is best to take a silicone form for baking. Using this form has two advantages. First - you do not have to spend a lot of oil on lubrication, and the souffle will not exactly burn. Moreover, if you are on a diet, you can generally do without oil.
Three times the advantage - the type of dish is not exactly broken when you remove it. From the silicone form to remove the souffle is simple, and it will have at the same time almost a restaurant look.
Meat souffle recipes:
Recipe 1: Meat Soufflé
a lean part of pork, some bread and cream to make the dish.
Ingredients Required:
- 300 grams of lean meat
- 4 medium sized eggs
- 90 grams of white bread
- 120 ml low-fat cream
- Condiments
Preparation Method:
- First, separate the yolks from the proteins. Proteins set to cool for 5-10 minutes.
- With bread we remove the crust, and pour the crumb with cream in a cup and leave it for 10 minutes.
- Yolks are combined with meat and crumb in the bowl of the blender. Grind to obtain a thick homogeneous mass, add spices.
- Beat the protein to a thick foam and add gradually using a mixer or a wooden spoon into the stuffing.
- We spread the resulting meat mass in the form and bake in the oven for about 30-35 minutes at a temperature of 180 degrees.
Recipe 2: Meat Souffle with Cheese
Prepare a delicious dish - meat soufflé with cheese. Note that for the realization of this recipe only cheese is needed not salty, but salty varieties. The traditional Russian solid cheese is perfect.
Ingredients Required:
- Meat low-fat 340 grams
- Roll 90 grams
- Egg 3 pieces
- Milk 100 grams
- Salted hard cheese 140 grams
- Spices
Preparation Method:
- Remove the crust from the bun and fill it with milk.
- Separate the yolks from the whites.
- Grate cheese.
- Combine meat, bun and egg yolks in a blender bowl, add spices.
- Whip the protein with a small amount of salt to a foam.
- Add protein foam to the minced meat.
- Put half of the minced meat in the form, then make a layer of cheese, and close the cheese with the rest of the minced meat. Send the meat souffle to cook in the oven for half an hour at a temperature of 200 degrees.
Recipe 3: Meat Souffle with Vegetables
We rarely eat meat in its pure form. Most often it goes in addition to the side dishes of porridge or potatoes. This is a completely unhealthy way to eat a product like meat. The ideal combination is vegetables and meat, which we will implement in this recipe for meat soufflé.
Ingredients Required:
- 350 grams of meat (lean pork or beef)
- 200 grams of broccoli cabbage
- 2 Carrots
- 1 onion
- 3 medium sized chicken eggs
- 100 ml of cream (10-15% fat)
- Condiments
Preparation Method:
- First, carefully separate the yolks from the proteins.
- Combine raw meat, diced, broccoli, yolks, cream and spices in a blender bowl.
- Carrots and onions need to be peeled. Grate carrots on the finest grater, cut onion and mix with carrots, add some salt.
- Beat the egg white for about five to seven minutes to obtain a thick foam. Enter it with a wooden spoon or spatula into the stuffing and mix gently.
- Put half the meat in the form. Top with a mixture of carrots and onions, and then the remaining stuffing. Bake the soufflé for at least half an hour at a temperature of 180 degrees.
Meat soufflé - secrets and useful tips from the best chefs
- If you do not prepare a dietary dish, you can use fatty parts of pork for cooking meat souffle and add a piece of butter to the mince.
- What kind of vegetables can be added to meat souffl? This may be cauliflower and broccoli, zucchini, zucchini, peppers, tomatoes, carrots and onions. This souffle is best done puff, then it will look very appetizing when prepared.
- If you are on a diet, cook meat souffles with rabbit or beef, but pork is best left for men.
- Add some minced garlic or dried basil to the mince - the finished meat souffle will be more fragrant.
- The secret to an airy soufflé is properly whipped squirrels. Follow these tips - there shouldn't even be a drop of yolk in the whites, whipping the whites is best chilled with a little salt.
