Why experienced chefs add sugar when frying meat: not everyone knows about this trick
No housewife would want to spoil meat, as this product is expensive.
Therefore, preparation for the process itself is always carried out thoroughly.
It is important to remember that the meat should be tender and soft inside, but “hidden” in an aesthetic golden crust.
How regular sugar can help you cope with all these problems
Not all housewives know that professional chefs actively use sugar when preparing many dishes. Frying meat is also not possible without this secret ingredient.
First of all, the use of sugar provides a more vivid taste of the dish - the component makes the meat delicious.
The second reason, which many people don't realize, is the positive effect of sugar on the texture of the product. Using the component helps even cheap meat become much softer and more flavorful.
And the third argument in favor of using sugar is known to many: when the component is heat treated, it begins to caramelize, giving the meat an incredible crust.
As a result, the dish on the plate will look as if it was prepared by a professional chef. In order for the meat not to turn out sweet, it is worth adding sugar in reasonable quantities: for half a kilo of the product, take no more than half a small spoon.
