What ingredient reduces the juiciness of cutlets: this product is never added to minced meat by chefs
If the goal is to make juicy cutlets, then chefs do not recommend mixing this ingredient into the minced meat.
Cooking cutlets is not a complicated matter. However, even here there are nuances that help improve the dish.
For example, experienced cooks debate the addition of eggs. Chefs believe that this product has no place in minced meat, from which you want to make juicy cutlets.
It is the chicken eggs that absorb all the moisture, making the dish dry. To make the cutlets tasty, juicy and literally melt in your mouth, you need to add another ingredient.
The Secret of Juicy Cutlets
Experienced cooks recommend pouring a little mineral water into the mince. Even regular water will do. But it is important not to overfill – about 100 g of liquid is used per 1 kg of mince.
The secret is simple – the thinner the mince, the juicier the cutlets. But this rule has its limitations. If the mince is too thin, you won’t be able to form cutlets, meatballs or other similar products.
