Some amateur cooks can't cook juicy cutlets. The dish always turns out dry.
The same thing happens with the filling for belyashi and chebureki.
But professionals rarely encounter such a problem.
It's all about using a secret ingredient. The presence of one unexpected additive in the mince practically guarantees the preparation of a juicy dish.
What supplement are we talking about?
Cutlets, chebureki and belyashi will always be juicy and tender if you use sugar during cooking.
There should be one tablespoon of granulated sugar per kilo of minced meat.
If there is less of the component, the culinary life hack will not "work". Excess of a bulk ingredient can cause the dish to have a sweetness that it does not need at all.
By the way, using sugar when preparing minced meat dishes has another advantage - improving the taste of the dish.
When used in moderation, sugar helps balance the taste: it “masks” excess saltiness or sourness, and emphasizes bright aromas.
