Lately, we have been hearing more and more often about completely unexpected ingredients being added to cutlets.
Some, for example, improve the quality of pork dishes with ground cinnamon and a small amount of sugar.
Others add splendor and juiciness to chicken cutlets with the help of cottage cheese. Still other housewives add tomatoes to any cutlet mince for juiciness.
However, not everyone adds ice, explains Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
What does using this component give?
As it turns out, ice has a special function. With its help, meat dishes become very soft, juicy, fluffy and delicious.
Ice should be introduced in crushed form.
The component is sent before the cutlets themselves are formed.
But there is another option for introducing the component.
To do this, you need to divide the ice into small cubes and put one of them into each cutlet. These two methods have a lot of fans.
They are identical in terms of effectiveness: you can definitely forget about dry cutlets.
Earlier we talked about how you can cook Turkish vermicelli without using a saucepan .
Expert: Julia Arkhipova
