The cutlets will be airy, like donuts: there was always one ingredient missing from the minced meat
Once you try these cutlets, your family will constantly ask you to cook the dish using this recipe.
Soviet housewives knew a thing or two about cooking cutlets. They always turned out juicy, fluffy, and didn't fall apart in the frying pan.
It's not about any special ingredients. It's enough to just slightly modify the recipe and add one very simple component.
Now only a few people know about this trick, but it was once popular. You need a regular drink that you have at home or in every grocery store.
To make the cutlets fluffier, you need to add soda to the mince. For every 500 g of meat component, pour in 100 ml of liquid saturated with carbon dioxide.
This additional ingredient will give the dish an airy consistency. Soda works especially well when the cutlets are not kept on the fire for too long.
By the way, soda is added not only to minced meat. Experienced cooks advise using it when preparing dough.
