What to do exactly 60 seconds after you start frying cutlets: a chef's secret
Many gourmets have long noticed that cutlets prepared by professional chefs are always juicy and have an appetizing crust.
What is the chefs' secret? The answer is simple: professionals perform one important action exactly one minute after the start of frying the meat "pucks".
The procedure involves changing the strength of the fire.
And this is a very important moment, because the crust needs to “set.” At the same time, the dish should not burn.
Important action 1 minute after the start of frying
Has it been 60 seconds since you started cooking minced meat products? Reduce the heat immediately to minimum!
And in the first minute the fire should be at maximum. This is necessary for the rapid formation of a crust and to prevent the meat juice from leaking out.
Reducing the heat after 60 seconds of frying will prevent the patties from turning into embers.
If you fry the dish on low heat the rest of the time, it will reach full readiness without any problems, will not burn and will remain soft and juicy. The taste of such cutlets will not disappoint the gourmet either.
