It’s hard to find a gourmet who would refuse juicy, tender and delicious cutlets.
But, unfortunately, the dish does not always have such characteristics.
Sometimes cutlets prepared by inexperienced cooks turn out dry and tough.
Quite often, such failures are explained by the reluctance to add granulated sugar to the minced meat.
It would seem that a sweet ingredient has no place in a meat base.
But experienced housewives insist: sugar must be in the minced meat, otherwise you won’t be able to prepare the perfect dish.
How to add sugar to minced meat correctly
So, we came to the conclusion that the ingredient must be present in the cutlet base.
Thanks to granulated sugar, the cutlets will become tender and juicy.
But then the question arises: “How much sugar should I add to the minced meat?”
It is clear that an excess of the sweet component will spoil the taste of the dish, and a deficiency can lead to the culinary life hack simply not working.
Experienced housewives have come to the following conclusion: 1 tablespoon of granulated sugar is enough for a kilo of minced meat.
By the way, the bulk component can be added not only to the cutlet base, but also to the minced meat for chebureks or belyashi.
It is also advisable to use an additive such as dried celery: thanks to it, the dish will be much more aromatic.
