Many housewives consider it necessary to pour a little milk into the minced meat.
It is widely believed that the presence of such an ingredient in the meat base ensures the preparation of soft and tender cutlets.
The white drink can be found in the minced meat either directly or as part of the bread crumb.
However, professional cooks consider the dairy component unnecessary. And there is a reason for this.
Why you shouldn't add minced meat to milk
The problem lies in the rapid “binding” of meat and milk proteins.
As a result of such a reaction, the cutlets acquire a less than ideal consistency. The dish loses its softness and becomes “rubbery”.
Contrary to expectations, milk does not make cutlets juicy. Quite the opposite.
What should a cook do?
Cooks try not to add milk to the mince. Moreover, the drink should not appear in the meat base in any form.
So, you shouldn't even soak bread in milk. It is advisable to use plain water for this procedure.
If there is a need to dilute the mince and make it softer, then the white drink should not be used either. In such a situation, regular water will come to the rescue again.
