Often housewives, when preparing cutlets, complain that the resulting product is thin, dry and dense.
Perhaps the problem lies in the meat itself. Not everything is suitable for mince.
However, there are ways to get excellent minced meat even from the most “modest” meat and, as a result, excellent cutlets (juicy, tall, fluffy).
Or rather, these are not methods, but ingredients. There are only three of them, but they are the ones that will do what was said above, informs the expert of the online publication BelNovosti, chef Yulia Arkhipova.
Salo
Along with the meat, we'll put a piece of lard through the meat grinder. It will increase the fat content of the meat and make the cutlets tender.
In addition, lard will provide the minced meat with greater stickiness, which will help to form the products much better.
As a result, our cutlets turn out more fluffy, tender and not at all dense.
Onions with potatoes or semolina
Potatoes will add splendor and tenderness to the cutlets. Yes, the meat will not be fatty, but it can probably be called juicy.
The same applies to onions. However, the latter should be sautéed in oil, not raw.
Oily fried onions will add juiciness to the cutlets and improve the taste.
As for the potatoes, we will mince them raw. But no more than 10-15 percent of the minced meat mass.
After mixing, it is advisable to put the minced meat in the refrigerator for 1 hour so that it becomes more viscous.
Another option is semolina. It is most often used for fish or chicken cutlets, but it is also suitable for meat ones - it will give them fluffiness.
And to preserve the meat juice, you need to add dry semolina.
How much exactly to add depends on the meat. But not less than a couple of teaspoons per 500-700 grams of meat.
Afterwards, put the minced meat and semolina in the refrigerator so that the latter swells from the juice and combines well with the meat.
Cold water
Add ice water to the minced meat to create steam during frying.
The latter will fluff it up and prevent it from drying out, and will also raise the sides of the cutlets.
You can also add a little cognac to the minced meat, which, when evaporated, will lift the cutlets, making them fluffy and juicy.
Expert: Julia Arkhipova
