Magda Gessler is a Polish restaurateur who has gained recognition thanks to the metamorphoses of premises carried out in the culinary program. He is famous for its colorful personality, directness and kitchen advice, which he gives to others. Magda Gessler loves Polish cuisine and tries to prepare classic dishes according to traditional recipes. In one of the interviews She criticized the method of preparing pork chops and advised how they should be made to make them come out perfectly.
Pork chops are prepared in many homes for Sunday dinner or a family celebration. It is a Polish national dishfrom which we are also known abroad. Although we make them in our kitchens very often, according to Magda Gessler – known for culinary purism – at many stages of preparation we still make basic mistakes.
A well -known restaurateur in an interview with the Viva magazine criticized the way Poles often prepare pork chops. In her opinion, when choosing meat, they do not focus on its highest quality.
Magda Gessler said that we buy meat that is suitable for preparing a traditional dish, but is not the best choice (it can be harder, less wet). She also pointed out the mistakes made when breaking it and then seasoned. According to the restaurateur, some also fry the chops badly and even exaggerate with the additions served to them. You can do something wrong at every step.
The charismatic restaurateur emphasized that Choosing the right meat is the basis. The bone pork will be the bestwhich is juicy and will give more taste. Magda Gessler also drew attention to the proper breakdown of the meat – necessarily A pestle with a smooth sidewhich will not destroy the pork structure. It is important to evenly break the slices of meat and do it gently enough not to tear them. Putled slices must be very thin.
Madgda Gessler also said that to create perfect pork chops Carinth of meat is crucial. Many Poles do not do this to speed up the preparation of dinner. Meanwhile, the restaurateur loves proven methods of older generations. Our grandmothers soaked meat for several hours in a mixture of milk and onions to make it soft and even more aromatic. The kitchen champion encouraged everyone to use such a marinade.
Then Magda Gessler focused on Bread the chops in the right order – First in flour, then egg, and finally breadcrumbs. Thanks to this, the coating will stick well to the meat, and after frying it will remain crunchy and not very fat. However, the most mistakes happen when frying. The basic principle of the restaurateur is that Fat must be well warmed up. With cold coating, it will absorb oil, it will become heavy and inedible. Magda Gessler recommended frying on hot rapeseed oil or lard – until golden from both sides.
The restaurateur likes Traditional serving of the Polish dish. According to her, the pork chops will simply match the best Potatoes and fresh salad. As part of the additions, she also recommended beetroot or juicy sauerkraut. The dish will have the necessary nutritional values, but it will retain proper taste propositions.
Magda Gessler reminded that Even the simplest and most famous Polish dishes require attention to detail. Although in theory pork chops are prepared straight, you can make simple mistakes at every stage. Some certainly know all the tips on restaurateurs. However, if you have not yet tried to prepare traditional pork chops according to Magda Gessler, see that they taste just like those from grandmother. They have much more flavor than express home versions or fatty cutlets from many premises.
Source: NowowoPuje.pl, Kuchnia.fakt.pl
