Why cutlets turn out tasteless: many housewives add too little onion - do not repeat this mistake
Some housewives just can’t manage to cook delicious and juicy cutlets.
In most cases, the problem can be explained very simply: amateur cooks do not take into account the importance of the correct ratio of meat and onions.
But a lack of the latter leads to the dish being too dry and not acquiring a bright taste.
Never add the onion component to the minced meat “by eye”!
How much onion should there be in minced meat for cutlets?
According to the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova , there should be quite a lot of vegetables.
So, for every two parts of meat there should be one part of onion.
Don't be afraid to add so much onion. It's not as much as it might seem at first glance. On the contrary, the ratio is optimal.
If the cook puts a smaller volume of chopped vegetables into the container with the minced meat, the cutlets will not have the ideal consistency and bright aroma.
But if the cutlet base consists of one third onions, the dish will acquire softness, tenderness and a pleasant taste.
Earlier, gourmets were told how to make delicious meatballs .
