It is difficult to find a gourmet who will not be delighted with cutlets that are distinguished by their splendor and juiciness.
But how do you achieve the perfect consistency for your dish?
A popular method is to add certain products to the minced meat (semolina, soda, potatoes, other vegetables).
But what if you don’t want to use additional ingredients and just want to limit yourself to adding a small amount of fried onions and soaked bread crumbs?
You can cook juicy and airy cutlets even in this case. The main thing is to process the meat base correctly, emphasizes the expert of the online publication Belnovosti in the field of cooking, cook, fourth-category baker Yulia Arkhipova .
What to do with minced meat
It needs to be given a chance to "rest". The container with the prepared base for the cutlets should be placed on a shelf in the refrigerator or even in the freezer.
The minced meat should be kept at low temperatures for 30 minutes.
During this time, the mass will become viscous. The cook will not have any difficulties in making cutlets.
In addition, the dish will be fluffy and juicy. And the effect will be much more noticeable if you add a little water to the mince before putting it in the refrigerator: it will cool down (or even freeze), and during frying it will begin to evaporate, improving the consistency of the dish.
Earlier, housewives were told how to cook potatoes twice as fast.
Expert: Julia Arkhipova
