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How to steam cutlets so that they don’t fall apart: 4 mistakes housewives make
30.04.2023 02:30
When frying cutlets, a crust forms on their surface, which helps them keep their shape. But when steaming, there is no such advantage, so the cutlets often fall apart.
To prevent this from happening, you need to take into account the subtleties of preparing minced meat.
This article discusses common mistakes that cause cutlets to lose their shape.
Mistake one: not enough binder
One of the main reasons for falling apart patties is not enough binder. A binder is a product that binds all the other ingredients together so that the patty holds its shape. Usually, this binder is an egg.
It is also worth adding flour to the cutlets, especially if the mince is too runny. The crumb of stale white bread and breadcrumbs absorb excess moisture well.
Mistake two: choosing the wrong meat
If you use low-quality meat or meat with a lot of fat, the patties may fall apart during cooking. To avoid this, choose meat with a high protein content. Protein helps maintain shape during steaming by curdling under high heat.
Mistake number three: not enough liquid
If there is not enough liquid in the mince, it will be difficult to form the cutlet, and it will fall apart when cooked. Liquid (in sufficient but not excessive quantities) helps bind all the ingredients together and keep the cutlet's shape. You can add milk, cream or even water to the mixture to achieve the desired consistency. It is even better if you add finely grated potatoes to the meat. It adds juiciness and contains starch, which coagulates and helps keep the shape.
Mistake number four: not enough cooking time
It is important that the cutlets are fully cooked. If they are raw inside, they will fall apart. It is important to remember that the cooking time depends on the meat. Chicken cooks much faster than beef or pork, and the meat of a young animal faster than that of an old one.
Cutlets can fall apart for a variety of reasons, but with the right ingredients and cooking technique, you can avoid this problem. Use enough binder, choose high-quality meat, and add liquid if necessary. Also remember that adding coarsely chopped onion to the mince will prevent the ingredients from sticking together.
