How to make minced meat for cutlets juicier and more voluminous: a culinary trick
This step is skipped by 90% of housewives, but, as experienced cooks say, it’s completely in vain.
Chefs do one trick with minced meat before they start shaping it into meatballs.
How to make minced meat more voluminous and juicier
Before making cutlets, the finished mince needs to be beaten. You can beat it on the table or directly in the bag (the main thing is to release excess air, otherwise it will burst). Raise it to a height of 30 cm and throw it on the surface about 20 times without fanaticism.
This is an important condition for cooking meat dishes, say chefs. Why beat minced meat before cooking cutlets:
1. The product mixes better.
2. It becomes airy due to oxygen bubbles.
3. The fat in the minced meat is whipped, making the product more voluminous and juicier.
4. The ingredients are well combined, you don't even need to add eggs. The cutlets, meatballs, and meatballs are dense, don't fall apart, but are very juicy.
