Delicious meat hat. Culinary Tips: How to Make a Cheese Hat on Meat for the Oven Correctly? How to cook in French: pork processing
Mayonnaise is an indispensable companion to many dishes we are used to. Without him there is no Olivier, herring under a fur coat and stuffed eggs... But many people use mayonnaise not only as a cold sauce for salads and sandwiches. He can participate in cooking and hot meals. It was especially loved by those who cooked in the late Soviet Union and in the nineties.
Once mayonnaise was an exceptionally cold sauce, because it included raw yolks, which curl under the influence of temperature, and all the delicate consistency of the emulsion sauce flies into the tartara. But where is that sauce now old recipe? Mayonnaise is not made with fresh yolks (unless it is homemade mayonnaise), now the sauce is made from egg powder... So nothing will roll up in it: you can safely add mayonnaise to hot dishes, heat it in the oven, bake meat under it.
Plus mayonnaise in meat dishes the fact that the sauce softens tough fibers when baked, because it contains vinegar, acid. The downside is the very high calorie content of the sauce (about 700 kcal per 100 g). Keep in mind that mayonnaise is a rather heavy product. 100 grams of it can fit in three tablespoons if scooped up with a generous hand. We used to take more mayonnaise, grease it thicker, so count it. If you add here onion and grated cheese fried in vegetable oil, which we love to add to dishes baked with mayonnaise, you get an overwhelming calorie content and a lot of fat.
And one more piece of advice. Often housewives bake meat, tomatoes, potatoes in one form and under the same mayonnaise. All of these foods have different cooking times: while the potatoes are cooking, the meat will already turn into a sole. So it's best to bake them separately.
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Often, thinly beaten pork is taken for this dish. But the classic French meat is veal. Moreover, in contrast to Soviet times, we do not have any particular problems with the purchase of decent meat. Actually, due to the shortage, our mothers interfered with the traditional recipe.
- 500 g veal
- 2-3 tomatoes
- 3-4 onions
- 300 g cheese
- Salt and pepper
Step 1. Cut the veal into 1 cm thick pieces and beat off.
Step 2. Salt and pepper the chops. Fry in a dry skillet.
Step 3. Cut the onion into half rings and fry in vegetable oil until soft.
Step 4. Put the meat in a baking dish, onion on top, then chopped tomatoes and mayonnaise.
Step 5. Grate the cheese and sprinkle generously with the meat and onions. Bake for half an hour at 200 degrees.
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- 700 g chicken drumsticks and hips
- 200 g mayonnaise
- Salt and black pepper
- Vegetable oil for frying
- 2 tooth. garlic
Step 1. Wash the chicken, pat dry with a paper towel, season with salt and pepper.
Step 2. Chop the garlic finely, mix it with mayonnaise.
Step 3. Coat the chicken with mayonnaise. Place in a saucepan, press down with a plate on top and place the load (mayonnaise slightly changes its structure chicken meat making it more tender and juicy).
Step 4. Marinate for 2 hours.
Step 5. Heat a frying pan with oil. Put the chicken pieces on it.
Step 6. Fry the chicken until you get it golden crust... Then reduce the heat to medium and fry the chicken until tender.
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- 1 kg mussels in shells
- 4 tooth. garlic
- 30 g parsley
- 1 glass of mayonnaise
Step 1. Finely chop the garlic and herbs. Mix with mayonnaise.
Step 2. Put the mussels on a baking sheet.
Step 3. Put the mayonnaise mixture inside the mussel shells.
Step 4. Bake for 15 minutes in the "grill" mode or at a temperature of 220 degrees.
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- 500 g pork
- 1 pickle
- Greens
- 4 tbsp. l. mayonnaise
- 4 tbsp. l. grated cheese
Step 1. Cut the meat into 1 cm thick pieces. Beat, salt and pepper.
Step 2. Fry the meat in a dry frying pan.
Step 3. Finely chop the garlic, cut the cucumber into very small cubes, chop the herbs, mix everything with mayonnaise.
Step 4. Place the meat in a baking dish, greased vegetable oil, put the mayonnaise-cucumber mixture on top.
Step 5. Bake at 180 degrees for 30 minutes. Sprinkle grated cheese on the meat 5 minutes before the end of baking.
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- 700 g fresh crop potatoes
- 200 g small chanterelles
- Vegetable oil for frying
- 1 onion
- 5 tbsp. l. mayonnaise
- Salt and black pepper
- Grated hard cheese(optional)
Step 1. Wash the potatoes with a brush, cut out the irregular eyes and cut in half.
Step 2. Grease the potatoes with vegetable oil, season with salt and bake in the oven for 40 minutes (the potatoes should remain slightly tough, al dente)
Step 3. While the potatoes are baking, chop the onion very finely, fry it in vegetable oil until golden brown.
Step 4. Rinse chanterelles, dry and fry together with onions. Almost ready.
Step 5. Mix chanterelles with mayonnaise, pepper and put on baked potato halves.
Step 6. Sprinkle mayonnaise-mushroom sauce with grated cheese (you can do without it).
Step 7. Bring the potatoes to readiness for 10 minutes in the oven at a temperature of 200-220 degrees.
Champignon caps with potato mayonnaise
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- 500 g whole mushrooms
- 300 g potatoes
- 100 g mayonnaise
- 1 onion
- Vegetable oil
Step 1. Peel the potatoes, cut them into 4 pieces and boil them in boiling water.
Step 2. Remove the legs from the mushrooms, chop them finely.
Step 3. Chop the onion, fry it in vegetable oil. When the onion is golden, add the mushroom legs. Season with salt and pepper.
Step 4. Drain the finished potatoes, pour over and add two-thirds of the mayonnaise to it. Stir to make a puree. Spice up.
Step 5. Add the fried champignon legs and onions to the puree.
Step 6. Fill the mushroom caps with the resulting mass. Spread some mayonnaise on top.
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- 1 pink salmon
- ½ lemon
- Black pepper
- Grated hard cheese
- 100 g mayonnaise
Step 1. Peel the pink salmon, remove the fillets from the bones, leave the skin.
Step 2. Remove the zest from the half of the lemon and squeeze out the juice.
Step 3. Mix the zest and juice with mayonnaise, chopped dill and cheese.
Step 4. Place half of the fillet, skin side down, on the foil. Lubricate with the third resulting mixture.
Step 5. Remove the skin from the second half of the fillet, put the fish on the first half with the outer part down. Spread with the rest of the mayonnaise-lemon sauce.
Step 6. Close the edges of the foil over the fish and close it tightly, but so that the foil does not touch the mayonnaise.
Step 7. Bake at 200 degrees for 20 minutes.
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- 1 large courgette
- 500 g ground beef
- 2 meaty tomatoes
- 2-3 sprigs of green basil
- 1 onion
- 2 tooth. garlic
- 2 tbsp. l. mayonnaise
Step 1. Peel the zucchini, cut into 2 cm thick circles. Remove the seeds from them. Rub with a little salt.
Step 2. Pass the beef through a meat grinder along with the onion.
Step 3. Finely chop the tomato and stew it in a pan, when it gives juice, add the minced meat and fry everything. Season with salt and pepper.
Step 4. At the end of frying, chop the basil into minced meat.
Step 5. Grease a baking dish with high sides with vegetable oil. Put zucchini in it.
Step 6. Pack the minced meat with tomatoes into the seed holes in the zucchini.
Step 7. Put some mayonnaise on each zucchini. Bake until the zucchini is tender (at least 45 minutes at 180 degrees).
Merchant-style meat with mushrooms is incredibly tasty pork baked with tomatoes, mushrooms under a cheese-mayonnaise "cap". Of course, such meat is best eaten hot or warm, since even reheated the next day it turns out to be not so juicy and not so soft.
Most often I cook such meat for the holidays, as you can safely bake a whole baking sheet of meat, without worrying that something will remain the next day - the guests "sweep away" from the table. Meat can be served mashed potatoes or just young potatoes, boiled, seasoned butter and fresh dill. What else is attractive about this dish - you can bake a lot of "chops" at once without being in the kitchen near the stove for a long time.
- pork 500 gr
- mushrooms 100 gr
- cheese 250 g
- tomatoes 1-2 pcs
- mayonnaise
- salt
- black pepper
Mushrooms can be used whatever you want. I used champignons.
Preparation
Cut the pork into slices 1-1.5 cm thick and beat off with high quality. So that when beating the meat does not "break" and the hammer does not get clogged with pieces of meat, which is then very difficult to wash out, I advise you to cover the meat with cling film when beating and beat directly through the film. If there is no film, then it is possible through a regular package. 
We spread the meat on a baking sheet greased in advance with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and all sorts of spices that you like. 
Cut the tomatoes into slices and spread them over the meat to cover it as much as possible. 
Next, let's move on to the cheese. We rub it on a coarse grater, and, using a third of the resulting grated cheese, sprinkle the meat with tomatoes. 
Put the chopped mushrooms on the cheese. Better not frozen, as they will give a lot of water, which will dilute natural juice meat. With mushrooms, the dish looks nice and neat. 
Carefully, without too much enthusiasm, pour mayonnaise on each part of the dish. By the way, if you have regular mayonnaise in a soft package (like a tube), it is more convenient to cut off a corner and squeeze through it. You will get a thin, controlled trickle. 
Salt again and evenly distribute the remaining cheese on top. 
We put in an oven preheated to 200 ° C for 20-25 minutes.
ready! Sprinkle a little with dill. Please go to the table! I allowed myself to serve the dish along with baked potatoes in cream and cherry tomatoes. Bon Appetit! 
It is unlikely that at least one hostess will deny that once she was interested in how to make a cheese "cap" on meat for the oven. Indeed, the secret of making an amazing crust worries many chefs. But not all of them can be able to competently create it. So let's get acquainted with the basic tricks and possibilities of making a fluffy, mouth-watering and endlessly delicious "hat" of cheese on meat baked in a oven. As practice shows, this is not so difficult!
The secret is in the right recipe
In order to get a fragrant crispy crust on meat cooked in the oven, and not a sticky and tough film, it is worth considering some of the secrets of making such a "hat".
First of all you need to know correct recipe creating a cheese "coat". Quite frankly, it's not enough just to grate cheese and sprinkle it on the dish. It is optimal to make a kind of omelet mixture. The best way to accomplish this is as follows:
- Grate cheese into a bowl.
- In a separate bowl, a raw chicken egg is beaten and the resulting composition is poured into the shavings.
- You also need to add a little sour cream there.
Note! For 200 g of grated cheese, it is recommended to use one chicken egg of a fairly large size and 3 large tablespoons of sour cream.
- The resulting mixture should be generously greased the meat and sent to the oven for baking. In this case, the resulting crust will turn out to be tasty, tender and soft. It will remain that way even when cold.
There is another option for making a fluffy cheese "cap" on meat for baking in the oven. Before that, we need not only cheese, but 2 more chicken eggs and 5 tablespoons of mayonnaise. Cheese traditionally needs to be grated and sprinkled on the dish. Eggs should be carefully beaten with mayonnaise. For this, it is recommended to use a blender or mixer to guarantee the mass becomes homogeneous. The resulting mixture will need to be poured over the shavings. Then, during the baking process, the "cap" will rise and become unusually airy.
How to bake properly
It is not only the right ingredients that are important to create a cheese "coat". It is also necessary to properly bake the dish. The prepared mixture does not need to be spread on the meat immediately. Do this about 10 minutes before the treat is finished cooking. Then the top of the dish will not be too hard and will not burn. The "hat" will turn out to be fluffy, tender and soft.
Merchant-style meat with mushrooms is incredibly tasty pork baked with tomatoes, mushrooms under a cheese-mayonnaise "cap". Of course, such meat is best eaten hot or warm, since even reheated the next day it turns out to be not so juicy and not so soft.
Most often I cook such meat for the holidays, as you can safely bake a whole baking sheet of meat, without worrying that something will remain the next day - the guests "sweep away" from the table. Meat can be served with mashed potatoes or just boiled young potatoes, seasoned with butter and fresh dill. What else is attractive about this dish - you can bake a lot of "chops" at once without being in the kitchen near the stove for a long time.
- pork 500 gr
- mushrooms 100 gr
- cheese 250 g
- tomatoes 1-2 pcs
- mayonnaise
- salt
- black pepper
Mushrooms can be used whatever you want. I used champignons.
Preparation
Cut the pork into slices 1-1.5 cm thick and beat off with high quality. So that when beating the meat does not "break" and the hammer does not get clogged with pieces of meat, which is then very difficult to wash out, I advise you to cover the meat with cling film when beating and beat directly through the film. If there is no film, then it is possible through a regular package.
We spread the meat on a baking sheet greased in advance with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and all sorts of spices that you like.
Cut the tomatoes into slices and spread them over the meat to cover it as much as possible.
Next, let's move on to the cheese. We rub it on a coarse grater, and, using a third of the resulting grated cheese, sprinkle the meat with tomatoes.
Put the chopped mushrooms on the cheese. It is better not frozen, as they will give a lot of water, which will dilute the natural juice of the meat. With champignons, the dish looks beautiful and neat.
Carefully, without too much enthusiasm, pour mayonnaise on each part of the dish. By the way, if you have ordinary mayonnaise in soft packaging (like a tube), then it is more convenient to cut a corner and squeeze through it. You will get a thin, controlled trickle.
Salt again and evenly distribute the remaining cheese on top.
We put in an oven preheated to 200 ° C for 20-25 minutes.
ready! Sprinkle a little with dill. Please go to the table! I allowed myself to serve the dish along with baked potatoes in cream and cherry tomatoes. Bon Appetit!