Cooking cutlets, at first glance, seems like a simple process, but this does not prevent many housewives from encountering difficulties: cutlets turn out dry, tough or tasteless.
Expert of the online publication BelNovosti, chef Yulia Arkhipova suggests figuring out why this happens and learning the secrets of ideal cutlets.
Unforgivable mistakes in cooking cutlets
The first mistake is the wrong ratio of ingredients. Many add components "by eye", which leads to a violation of the balance of meat and other components.
In addition, do not underestimate the role of onions. As a result of the lack of this component, the cutlets turn out dry and tasteless.
Why you need to add enough onion
Onions not only add extra flavor and taste to the cutlets, but also affect their texture. They are rich in moisture, which helps preserve the juiciness of the finished dish.
According to experts, the optimal ratio of onions to meat is 1:2. There should be two parts of meat for every one part of onions. This way, the ideal balance between the taste and juiciness of the cutlets is achieved.
In what form should onions be added to minced meat?
You can certainly spend hours chopping onions, but it's much easier (and ultimately tastier) to use a blender.
By using this device, you will be able to ensure that the onion is evenly distributed throughout the minced meat.
Expert: Julia Arkhipova
