Why do syrniki turn out “stone-like”: here’s what additive housewives abuse
A common problem with syrniki is getting the amount of flour right.
If there is a lot of the product, then instead of tender cheesecakes, you have to put tight “hockey pucks” on the table.
If you add too little flour, the cutlets will fall apart in the frying pan or lose their shape. Another nuance is adding starch to the dough.
Because of this ingredient, the cheesecakes can also turn out “stone-like”.
To prevent the dish from being dense and tough, experienced cooks recommend adding 1 tbsp. starch per 100 g of cottage cheese. Otherwise, the result may not please.
However, professional chefs do without this product altogether. Their secret is to freeze the syrniki before putting them in the frying pan.
According to chefs, this way the cutlets hold their shape well and don’t turn into mush in the frying pan.
