Culinary tips: how to make a cheese “cap” on meat for the oven? Merchant's meat with mushrooms or pork under the "cap" (in French) Fur coat for meat from eggs and mayonnaise.

It is unlikely that at least one hostess will deny that once she was interested in how to properly make a cheese “cap” on meat for the oven. Indeed, the secret of making an amazing crust excites many chefs. But far from everyone can competently create it. So let's get acquainted with the basic tricks and possibilities for preparing a lush, mouth-watering and endlessly tasty "cap" of cheese on meat baked in an oven. As practice shows, it 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 hard film, it is worth considering some secrets of preparing such a “hat”.

First of all, you need to know the correct recipe for creating a cheese “coat”. Frankly, it’s not enough just to grate cheese and sprinkle it on a dish. It is optimal to make a kind of omelet mixture. It's best to do it like this:

1. In a bowl you need to grate cheese on a coarse grater.

1. In a separate bowl, a raw chicken egg is beaten and the resulting composition is poured into the chips.

1. There you need to add a little sour cream.

Note! For 200 g of grated cheese, it is recommended to use one chicken egg of a fairly large size and 3 large spoons of sour cream.

1. The resulting mixture should be generously greased with meat and send it to the oven for baking. In this case, the resulting crust will turn out delicious, tender and soft. It will stay that way when it's cold.

There is another option for preparing a lush cheese “hat” on meat for baking in the oven. Before that, we need not only cheese, but also 2 chicken eggs and 5 tablespoons of mayonnaise. According to tradition, cheese must be grated and sprinkled on a dish. Eggs should be thoroughly beaten with mayonnaise. To do this, it is recommended to use a blender or mixer, so that the mass is guaranteed to become homogeneous. The resulting mixture will need to pour the dish over the chips. Then, in the process of baking, the “cap” will rise and become unusually airy.

How to bake

Not only the right ingredients 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 end of the treat. Then the top of the dish will not be too hard and will not burn. "Hat" will turn out lush, tender and soft.

It is unlikely that at least one hostess will deny that once she was interested in how to properly make a cheese “cap” on meat for the oven. Indeed, the secret of making an amazing crust excites many chefs. But far from everyone can competently create it. So let's get acquainted with the basic tricks and possibilities for preparing a lush, mouth-watering and endlessly tasty "cap" of cheese on meat baked in an oven. As practice shows, it 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 hard film, it is worth considering some secrets of preparing such a “hat”.

First of all, you need to know the correct recipe for creating a cheese “coat”. Frankly, it’s not enough just to grate cheese and sprinkle it on a dish. It is optimal to make a kind of omelet mixture. It's best to do it like this:

1. In a bowl you need to grate cheese on a coarse grater.

1. In a separate bowl, a raw chicken egg is beaten and the resulting composition is poured into the chips.

1. There you need to add a little sour cream.

Note! For 200 g of grated cheese, it is recommended to use one chicken egg of a fairly large size and 3 large spoons of sour cream.

1. The resulting mixture should be generously greased with meat and send it to the oven for baking. In this case, the resulting crust will turn out delicious, tender and soft. It will stay that way when it's cold.

There is another option for preparing a lush cheese “hat” on meat for baking in the oven. Before that, we need not only cheese, but also 2 chicken eggs and 5 tablespoons of mayonnaise. According to tradition, cheese must be grated and sprinkled on a dish. Eggs should be thoroughly beaten with mayonnaise. To do this, it is recommended to use a blender or mixer, so that the mass is guaranteed to become homogeneous. The resulting mixture will need to pour the dish over the chips. Then, in the process of baking, the “cap” will rise and become unusually airy.

How to bake

Not only the right ingredients 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 end of the treat. Then the top of the dish will not be too hard and will not burn. "Hat" will turn out lush, tender and soft.

Merchant meat with mushrooms is incredibly tasty pork baked with tomatoes, champignons under a cheese-mayonnaise "cap". Of course, it is better to eat such meat 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" off the table. Meat can be served with mashed potatoes or just new potatoes, boiled, seasoned with butter and fresh dill. What is even more attractive about this dish is that you can bake a lot of “chops” at once without being in the kitchen near the stove for a long time.

1. pork 500 gr
2. mushrooms 100 gr
3. cheese 250 gr
4. 1-2 tomatoes
5. mayonnaise
6. salt
7. black pepper

Mushrooms can be used as you wish. I used mushrooms.

Cooking

We cut the pork into slices 1-1.5 cm thick and beat it off with high quality. So that when beating the meat does not “break”, and the hammer does not become 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 previously greased with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and any spices you like.

Cut the tomatoes into circles and lay them on 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 chopped mushrooms on the cheese. 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.

Gently, without too much enthusiasm, pour each part of the dish with mayonnaise. By the way, if you have ordinary mayonnaise in a soft package (like a tube), then it is more convenient to cut off a corner and squeeze through it. You will get a thin controlled stream.

Salt again and evenly distribute the remaining cheese on top.

We put in an oven preheated to 200 ° C for 20-25 minutes.

ready! You can sprinkle a little dill. Please to the table! I took the liberty of serving the dish along with baked potatoes in cream and cherry tomatoes. Bon appetit!

Mayonnaise is an indispensable companion of so many familiar dishes. Without it, 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 the preparation of hot dishes. It was especially loved by those who cooked during the late Soviet Union and in the nineties.

Once upon a time, mayonnaise was an exceptionally cold sauce, because it included raw yolks, which coagulate under the influence of temperature, and all the delicate consistency of the emulsion sauce flies into tartarara. But where is that old-fashioned sauce now? Mayonnaise is not made with fresh yolks (unless it's homemade mayonnaise), now the sauce is made from egg powder. So nothing in it will curl up: mayonnaise can be safely added to hot dishes, heated in the oven, baked meat under it.

The advantage of mayonnaise in meat dishes is that the sauce softens hard fibers during baking, because it contains vinegar and 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 with a generous hand. We are used to taking more mayonnaise, lubricating it thicker, so count it. If you add here the onion fried in vegetable oil and grated cheese, which we love to add to dishes baked with mayonnaise, you get an over-the-top calorie content and a lot of fat.

And one more piece of advice. Often housewives bake meat, tomatoes, potatoes in the same form and under the same mayonnaise. All these products have different cooking times: while the potatoes are cooking, the meat will already turn into a sole. So it's better to bake them separately.

Photo: Shutterstock.com

Often thinly beaten pork is taken for this dish. But the classic meat in French is from veal. Moreover, unlike Soviet times, we have no particular problems with buying decent meat. Actually, because of the shortage, our mothers interfered with the traditional recipe.

• 500 g veal
• 2-3 tomatoes
• 3-4 bulbs
• 300 g cheese
• Salt and pepper

Step 1. Cut the veal into pieces 1 cm thick and beat off.

Step 2. Salt and pepper the chops. Fry in a dry frying pan.

Step 3. Cut the onion into half rings and fry in vegetable oil until soft.

Step 4. Put meat in a baking dish, onion on top, then sliced ​​​​tomatoes and mayonnaise.

Step 5. Grate cheese and sprinkle generously with meat and onions. Bake for half an hour at a temperature of 200 degrees.

Photo: Shutterstock.com

• 700 g chicken drumsticks and thighs
• 200 g mayonnaise
• Salt and black pepper
• Vegetable oil for frying
• 2 tooth garlic

Step 1. Wash the chicken, pat dry with paper towels, salt and pepper.

Step 2. Finely chop the garlic, mix it with mayonnaise.

Step 3. Coat the chicken with mayonnaise. Put in a pan, press down with a plate on top and put a load (mayonnaise somewhat changes the structure of chicken meat, making it more tender and juicy).

Step 4. Marinate for 2 hours.

Step 5. Heat up a frying pan with oil. Lay the chicken pieces on it.

Step 6. Fry the chicken until golden brown. Then reduce the heat to medium and fry the chicken until tender.

Photo: Shutterstock.com

• 1 kg mussels in shells
• 4 tooth garlic
• 30 g parsley
• 1 cup 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 mass inside the shells with mussels.

Step 4. Bake for 15 minutes in the "grill" mode or at a temperature of 220 degrees.

Photo: Shutterstock.com

• 500 g pork
• 1 pickle
• Greenery
• 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 a very small cube, chop the herbs, mix everything with mayonnaise.

Step 4. Put the meat in a baking dish, greased with vegetable oil, put the mayonnaise-cucumber mixture on top.

Step 5. Bake at 180 degrees for 30 minutes. 5 minutes before the end of baking, sprinkle the meat with grated cheese.

Photo: Shutterstock.com

• 700 g new crop potatoes
• 200 g small chanterelles
• Vegetable oil for frying
• 1 bulb
• 5 st. l. mayonnaise
• Salt and black pepper
• Grated hard cheese (optional)

Step 1. Wash potatoes with a brush, cut out uneven eyes and cut in half.

Step 2. Brush the potatoes with vegetable oil, 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 the chanterelles, dry and fry 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

Photo: Shutterstock.com

• 500 g whole mushrooms
• 300 g potatoes
• 100 g mayonnaise
• 1 bulb
• Vegetable oil

Step 1. Peel the potatoes, cut them into 4 parts and boil them in boiling water.

Step 2. Remove the legs from the champignons, chop them finely.

Step 3. Chop the onion, fry it in vegetable oil. When the onion is golden, add the mushroom legs. Salt and pepper.

Step 4. Drain the finished potatoes, ceiling and add two thirds of the mayonnaise to it. Mix to make a puree. Spice up.

Step 5. Add the fried mushroom legs with onions to the puree.

Step 6. Stuff the champignon caps with the resulting mass. Coat them on top with a little mayonnaise.

Photo: Shutterstock.com

• 1 pink salmon
• ½ lemon
• Black pepper
• Grated hard cheese
• 100 g mayonnaise

Step 1. Peel the pink salmon, remove the fillet from the bones, leave the skin.

Step 2. Remove the zest from half a 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 the third of the resulting mixture.

Step 5. Remove the skin from the second half of the fillet, put the fish on the first half with the outer side 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.

Photo: Shutterstock.com

• 1 large zucchini
• 500 g ground beef
• 2 fleshy tomatoes
• 2-3 sprigs of green basil
• 1 bulb
• 2 tooth garlic
• 2 tbsp. l. mayonnaise

Step 1. Peel the zucchini, cut into circles 2 cm thick. Remove the seeds from them. Grate 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 minced meat and fry everything. Salt and pepper.

Step 4. At the end of frying, chop basil into minced meat.

Step 5 Grease a baking dish with high sides with vegetable oil. Put zucchini in it.

Step 6. Pack minced meat with tomatoes into the holes from the seeds in the zucchini.

Step 7. Put a little mayonnaise on each zucchini. Bake until the zucchini is tender (at least 45 minutes at 180 degrees).

Merchant meat with mushrooms is incredibly tasty pork baked with tomatoes, champignons under a cheese-mayonnaise "cap". Of course, it is better to eat such meat 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" off the table. Meat can be served with mashed potatoes or just new potatoes, boiled, seasoned with butter and fresh dill. What is even more attractive about this dish is that you can bake a lot of “chops” at once without being in the kitchen near the stove for a long time.

1. pork 500 gr
2. mushrooms 100 gr
3. cheese 250 gr
4. 1-2 tomatoes
5. mayonnaise
6. salt
7. black pepper

Mushrooms can be used as you wish. I used mushrooms.

Cooking

We cut the pork into slices 1-1.5 cm thick and beat it off with high quality. So that when beating the meat does not “break”, and the hammer does not become 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 previously greased with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and any spices you like.

Cut the tomatoes into circles and lay them on 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 chopped mushrooms on the cheese. 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.

Gently, without too much enthusiasm, pour each part of the dish with mayonnaise. By the way, if you have ordinary mayonnaise in a soft package (like a tube), then it is more convenient to cut off a corner and squeeze through it. You will get a thin controlled stream.

Salt again and evenly distribute the remaining cheese on top.

We put in an oven preheated to 200 ° C for 20-25 minutes.

ready! You can sprinkle a little dill. Please to the table! I took the liberty of serving the dish along with baked potatoes in cream and cherry tomatoes. Bon appetit!