Do you want to cook really juicy cutlets?
Then take a risk and use one non-standard additive.
If the experiment is successful, the dish will acquire incredible juiciness.
The cutlets will be a restaurant-quality culinary masterpiece.
An unexpected secret of the ideal meat dish was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
What to add to minced meat for juiciness
Some gourmets are sure that you can make cutlets as juicy as possible with the help of bread, vegetables or mineral water.
Yes, using any of these additives will give you a good result. But not perfect!
If you want the dish to be juicy, you need to add crushed ice to the cutlet base: 300 grams per kilo of minced meat.
There is another good option - frozen broth.
Start forming the patties immediately after adding the cold ingredient to the minced meat.
You need to hurry: it is important that the ice does not melt before the heat treatment of the “washers” begins.
If you manage to do everything correctly, the cutlets will turn out very juicy and tasty: you will be delighted.
Expert: Julia Arkhipova
