Softness, juiciness, tenderness and bright taste... Every gourmet wants the cutlets he prepares to have exactly these characteristics.
To obtain an appetizing dish of the desired consistency, you need to follow the rules for making minced meat.
So, bread is usually added to the meat base. And at this stage, many amateur cooks make a gross mistake.
They are using the "wrong" bread product.
Error when adding bread to minced meat
Some housewives are sure that the fresher the bread, the tastier the cutlets will be.
In fact, adding a soft bread product will likely degrade the consistency of the patties.
Instead of whole meat “pucks” you may end up with an unappetizing mass with lumps of dough.
The dish will not be juicy. Moreover, it will be unevenly fried: some components will turn into "charcoals", some will remain raw.
What kind of bread should I use?
Before preparing the cutlet mince, it is advisable to prepare stale bread.
Before adding it to the meat base, it needs to be chopped using a grater or blender.
You will get the perfect ingredient for minced meat. Such croutons will absorb the meat juice. The cutlets will come out soft and tender.
Instead of crushed dried bread, you can use store-bought breadcrumbs or semolina.
