The secret to juicy cutlets, belyashi and chebureki: chefs add this ingredient to minced meat

09.03.2023 08:57

Some amateur cooks can't cook juicy cutlets. The dish always turns out dry.

The same thing happens with the filling for belyashi and chebureki.

But professionals rarely encounter such a problem.

It's all about using a secret ingredient. The presence of one unexpected additive in the mince practically guarantees the preparation of a juicy dish.

What supplement are we talking about?

Cutlets, chebureki and belyashi will always be juicy and tender if you use sugar during cooking.

chebureki
Photo: © Belnovosti

There should be one tablespoon of granulated sugar per kilo of minced meat.

If there is less of the component, the culinary life hack will not "work". Excess of a bulk ingredient can cause the dish to have a sweetness that it does not need at all.

By the way, using sugar when preparing minced meat dishes has another advantage - improving the taste of the dish.

When used in moderation, sugar helps balance the taste: it “masks” excess saltiness or sourness, and emphasizes bright aromas.

Author: Kurchev Anton Deputy Editor-in-Chief