Many chefs recommend adding bread to cutlets, since this affordable ingredient ensures the proper degree of fluffiness and juiciness of the finished products.
But this needs to be done correctly.
Expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova .
What rules should be followed?
Degree of freshness
You shouldn't choose the freshest bread or loaf: such products are definitely not suitable for cutlets. The ideal solution would be to choose yesterday's bread.
The product will have time to dry out, which will only improve the quality of the cutlets.
If there is only today's bread
This situation can also happen to any housewife. If you don't have yesterday's bread, you can simply use the oven.
With its help you can dry the product and safely use it when working with minced meat.
Should I leave the crusts?
Some housewives believe that they can be left, but this is a mistake. Therefore, before putting the bread in water or milk, remove the crusts with a knife.
Proportions
It is important to understand that too much bread will not make the cutlets better: on the contrary, any hint of meat flavor will disappear. Insufficient bread simply will not be able to cope with the tasks set.
Therefore, for every half kilo of meat, take 125 grams of bread. This is the ideal ratio.
Time
Bread is necessarily placed in a container with water or milk, but this process has its own time frame. It is believed that the product should be kept in the liquid for no more than 6 minutes.
Earlier we talked about why chefs recommend frying buckwheat before cooking .
Expert: Julia Arkhipova
