Many cooks make a gross mistake when preparing meat in French style.
They cut the potatoes into slices.
This method of preparing vegetables for inclusion in a popular dish can hardly be called correct.
The nightshade must be chopped differently. In this case, the dish will be much more appetizing.
Thus, the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova advises not to cut potatoes for meat in French, but to grate them.
Why grated potatoes are better than sliced ones
The answer to this question is very simple: during baking, such a vegetable absorbs much better the liquids released from other ingredients during baking.
Thus, grated potatoes "take" the juice from meat and onions. In addition, the vegetable is perfectly soaked in mayonnaise.
As a result, the dish turns out much tastier.
So next time, do it this way: shred the potatoes not with a knife, but with a grater.
Place the resulting "straws" in a baking dish. Then lay out the other layers: mayonnaise, onion, meat, cheese.
Earlier, the expert shared a recipe for delicious French-style cutlets .
Expert: Julia Arkhipova
