Why cutlets are hard and dry inside: a mistake many housewives make
Cutlets are one of the most popular meat dishes.
This treat goes well with vegetable salads and any side dishes.
Rich meat taste, softness, juiciness are the main signs of successful cutlets. But not every housewife can do it this way. Quite often, beginners in cooking note that the cutlets turn out dry, tough inside.
Why does this happen? It's all about the mistakes that are made during the preparation of the mince.
First of all, you shouldn't take a tough product, the meat shouldn't be sinewy. All unnecessary things should be removed before passing the meat through a meat grinder.
Also, some forget to add lard to the mince. But this component will only add juiciness to the finished dish. Such an additive is simply necessary if the mince is dry.
Adding frozen butter will make the product more juicy.
In addition, when preparing dinner, remember that eggs are added in limited quantities. It is better to take only the yolk. Ideally, replace it with potato starch.
A little bread, previously soaked in water, will not hurt either. For 1 kg of minced meat it is advisable to take at least 150-250 g of crumb.
Onions will also add juiciness. But you can choose any vegetable, for example, it could even be zucchini or potatoes.
Chefs also note that you can make cutlets fluffier if you beat the meat dough first.
