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How to Cook Juicy Cutlets: Secrets Used by Chefs
22.02.2023 05:30
Updated: 14.04.2023 05:40
Cutlets are a universal dish. They can be cooked daily, served at a festive table, included in a diet menu, steamed. But there is one problem that is typical for this dish – dryness.
Not every cook can cook tender and juicy cutlets. This problem is easily solved if you apply the secrets that chefs use.
Secret one: the right meat
Success directly depends on the meat. If it is from an old animal, no tricks will save it. The final product will be tough and dry. Young meat has a more tender, pink color. In an old animal, the meat color is dark, closer to burgundy.
It is recommended to choose the fillet and shoulder blade meat for cutlets. As for chicken, the entire part of the bird is soft and tender.
If the bird is domestic, it is better not to use the legs, since the muscles on the legs of domestic chickens receive regular stress, which makes the meat tougher.
Secret number two: use water
Experienced cooks add water to the mince. They add it in small portions, mix it and give it time for the water to be absorbed. Meat absorbs water well, which makes the cutlets juicy. You don't have to worry about it being too watery. The mince won't absorb the extra liquid. So don't pour a lot of water right away. There are no exact dosages here, since everything depends on the type of meat and how dry it is. But with experience you'll understand how much water you need.
Secret three: onion
Onion is a juicy vegetable. Many consider it solely as a flavor additive. But it is also an opportunity to make cutlets juicier. If you are afraid to use water, simply add more onion by mincing it or chopping it with a blender.
Secret number four: potatoes
Like onions, potatoes give a lot of juice, which makes the cutlets juicier. They also contain starch, which additionally glues small fractions together. Potatoes should be grated on the smallest grater and added to the minced meat.
Secret number five: proper frying
In home cooking, it is customary to thoroughly fry cutlets on one side and then turn them over. They are often turned over when a thick dark crust has formed on the bottom side. A large amount of moisture has evaporated from the top layer during this time.
Cooks fry the cutlets for 1-2 minutes on both sides to form a light golden crust. If necessary, they can be turned 3, 4 or even 5 times, frying evenly on each side. The main thing is to create a crust on all sides as quickly as possible to reduce the intensity of moisture evaporation.
There is another life hack for this: the cutlets are dipped in beaten egg white, which quickly coagulates and creates a protective film that prevents moisture from evaporating.
These simple secrets can be used in home cooking to ensure that cutlets always turn out tender and juicy.
