What is Kotlety made of?
Mielone kotlety (pronounced myeh-LOH-neh kawt-LEH-tih) are a favorite of many Polish families. Literally “ground cutlets,” they can be made with any combination of pork, veal, or beef. Typically, they are made with just pork and beef because veal is so expensive….Ingredients.
| Nutrition Facts (per serving) | |
|---|---|
| 27g | Protein |
What makes a smash burger?
The basic principle of Smash Burgers is to take a big handful of minced beef, loosely packed lest you’ll end up with a beef-puck, and then slam it down onto a very hot, flat surface (cast iron pans work perfectly). Then – and this part is key – smash the mound of beef as flat as you dare with a spatula.
Why do Smash Burgers taste so good?
When your beef patty meets some heat, the amino acids and sugars within it begin reacting, which results in changes of flavor and color. So when you “smash” your burger patty down, you’re creating more surface area for the Maillard reaction to take place.
How do you make a perfect burger crust?
Use canola oil, cast iron and high heat Flay loves using cast iron for burgers. “Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust,” he said. Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke.
How do you smash a burger without a press?
But what if, for one reason or another, you don’t have one? If you don’t have a spatula, you can pre-smash your burgers instead. Place them between two sheets of wax paper or plastic wrap on your cutting board and flatten them with the thick bottom of a heavy frying pan or pot.
What’s the difference between a burger and a SmashBurger?
While a basic grilled burger is great, the benefit of a smashed burger is that since you’re literally smashing the burger down, you end up with a greater surface area and more opportunity for a Maillard reaction, which means more flavor.
Whats the difference between a regular burger and a SmashBurger?
smash burgers are super thin and pressed down with a cold spatula in order to make as many crispy spots as you can within the meat. You smash it right away while the fat hasn’t rendered.