Few people think about how to make the taste of cutlets truly unusual. Therefore, it is worth understanding why experienced housewives try to add semolina to minced meat for cutlets.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker, explained why you should add semolina to minced meat.
Makes the dish soft and juicy
One of the key benefits of adding semolina to minced meat for cutlets is its ability to make the texture of the minced meat more tender and juicy.
Semolina absorbs excess juices that form during the cooking process and helps keep the meat soft and juicy even after frying.
Maintaining shape
Semolina also plays an important role in maintaining the shape of the cutlets during frying.
Thanks to its structure and absorbent properties, semolina helps prevent cutlets from deforming and maintain their attractive appearance.
Absorbs some of the fats
Another advantage of adding semolina to the minced meat is that it absorbs some of the fat that is released during the frying process of the cutlets.
This makes the dish lighter and less fatty, which is especially important for those who watch their diet.
Texture improvement
Semolina also improves the texture of cutlets, making them denser and more uniform. It absorbs excess moisture and fat, which helps prevent dampness from forming inside the cutlets and keep their internal structure compact.
Flavor enhancer
Finally, adding semolina to the minced meat can also enhance the flavor of the cutlets, making it richer and more aromatic.
Semolina absorbs the juices of meat and spices, enhancing their flavor characteristics and making the dish even more appetizing.
Earlier we talked about why bell peppers are poured with boiling water .
Expert: Julia Arkhipova
