Most gourmets like cutlets that are tender and airy.
When describing such a dish, chefs often say the following phrase: “Like fluff!”
Unfortunately, not all housewives manage to get such a tender and fluffy dish. Often the cutlets come out too tough and flat.
But to prevent such an outcome, it is enough to use just one additional ingredient.
The Secret Ingredient That Makes Cutlets Fluffy
To make the dish soft, the cutlet base should contain cornstarch.
For 0.5 kg of minced meat, 3 tbsp of the above-mentioned additive is enough.
When using such an ingredient, you cannot do without thoroughly mixing the meat base.
In addition, the container with minced meat should stand on the refrigerator shelf for at least 30 minutes.
As a result, you will get a base from which you can safely create meat “pucks”, and then start frying them.
Thanks to corn starch, the cutlets will acquire fluffiness, tenderness, softness and a bright taste.
The additive does not contain gluten, so the dish will definitely not turn out hard and flat.
Earlier we named 5 ways to help “fix” liquid minced meat for cutlets.
