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Why do restaurant chefs add ice and sugar to minced meat: not everyone knows about these tricks
30.05.2023 10:30
Cutlets are often considered one of the main dishes of home cooking, but they are also quite often prepared in restaurants.
Cutlets can be found especially often in establishments specializing in lunch menus.
Professional chefs always make high-quality meat dishes. Their cutlets look fluffy, moderately fried and taste juicy.
The thing is that cooks use various professional tricks. For example, they introduce some interesting components into the mince.
Why experienced chefs add extra ingredients
Ice
This component will be a great addition if you want to get cutlets of sufficient juiciness. In this case, before frying, you need to add a small piece of ice to the middle of the cutlet.
If you want to achieve incredible airiness of the dish, it is better to introduce crushed ice directly into the mince itself, trying to distribute it evenly.
Sugar
This is a win-win option that allows you to make cutlets that are, without exaggeration, ideal. The sugar will melt under the influence of temperature, which will definitely provide a crust.
But the component is introduced not only for “visual effects”.
The thing is that sugar helps to make the taste of any food, especially meat, brighter.
