Cutlets appear on our tables with enviable regularity.
For this reason, the expert of the online publication BelNovosti, chef Yulia Arkhipova, has a question: why don’t all housewives know that you can make a dish even more delicious and appetizing with the most common starch?
Let's find out together why this unexpected ingredient is included in the cutlet mince.
Replacement for eggs
Sometimes, because of the eggs added to the minced meat, it becomes too liquid and the cutlets become too dense.
Starch does not have such disadvantages: it holds the meat together, preventing the cutlets from falling apart during frying, and they remain soft, juicy and do not lose their shape.
They are stored longer
According to chefs who actively use starch when preparing cutlets, they stay fresh for several days. All this time, the dish does not lose quality and retains its aroma.
They turn out tastier and juicier
Because starch keeps moisture inside the cutlets, they turn out much juicier and more appetizing.
How much starch should be added?
For every 500 g of minced meat, you need 3-4 tablespoons of starch, which can be either corn or potato.
Expert: Julia Arkhipova
