Meat, fish and minced dishes

Equipment used in cookery falls into groups: cooking and heating (stove, oven, electric pan, microwave), mechanical processing (meat mincer, vegetable peeler), non-mechanical processing (board, knives, dishes) and table equipment. The electric meat mincer eases work and saves time: it minces 1 kg of meat in 5–7 minutes. With attachments it can become a vegetable and fruit cutter. A mincer’s power is 200–600 W. Safety rules: push only with the plastic pusher, never fingers or a spoon; do not run it empty, and do not run it continuously longer than the instructions allow; never clean or take it apart without unplugging; check the cord insulation; do not touch it with wet hands; after use wash attachments in warm water and store them dry. It is operated with an adult’s help and supervision, not alone. For a meat cutlet, meat and onion are minced, then bread soaked in water, an egg and salt are added; the mass goes through the mincer once more and is beaten so it does not break up when fried. Cutlets are shaped, rolled in breadcrumbs, browned on both sides at medium heat, then finished in an oven or pot. Fish cutlets are made the same way but with fish fillet and onion in the mass. Frying is done by adults because oil spatters: use a lid and a long-handled spatula, and water touching hot oil makes it spit. Ask in advance about allergy to bread, egg, milk, fish or garlic.