Since many housewives cook cutlets literally several times a week, the recipe for this delicious dish has long been learned.
However, in order for a meat dish to be more delicious, you sometimes need to deviate from the classic cooking technique.
Not all cooks realize that with the help of one affordable component you can make a meat dish more interesting and tasty.
What should be added to the cutlet mince?
As it turns out, we are talking about using regular starch. This ingredient performs several functions at once, which allows you to cook tasty and soft cutlets.
We don't need a lot of starch.
For a serving of cutlets from half a kilogram of meat, you need to take three spoons of any starch that you have in the kitchen.
Why use starch when making cutlets
There is no need to use eggs
Many cooks do not add chicken eggs to the mince, as this component can make the dish harder. However, regular starch can perform the main task of eggs - to bind the components into a homogeneous mass.
At the same time, the lush shape of the product will be preserved.
Juiciness
Not all housewives know that starch prevents meat juice from "escaping" beyond the cutlets. Thanks to this, preparing a juicy and flavorful dish will not be difficult.
Can be stored longer
As a rule, cutlets lose their appeal during storage, becoming tougher. However, using starch will allow them to get rid of this drawback.
These cutlets will retain their softness even during storage.
