Cutlets are one of the most popular meat dishes in the world. In different countries, cutlets are prepared according to different recipes. There are both meat and vegetable, soy cutlets. But, most people still prefer minced meat cutlets. Cook such cutlets can be difficult, as mincemeat spreads, loses juiciness and flavor. How not to let the cutlets spoil?
There are a few simple tricks.
Tip #1. Mixing mincemeat
Ordinary meat should be put through the meat grinder only once. Rough and tough meat should be put through a meat grinder twice.
Also, don’t get carried away with mincing and kneading. As a rule, diligently knead minced meat for denser dishes – meatballs, meatballs. Cutlets do not belong to the number of these dishes.
Therefore, mincemeat should be kneaded to homogeneity, but do not overdo it. When the pieces of minced meat are collected from the walls in one lump – minced meat is ready. The
density of cutlets harms the juiciness and softness. Changes the flavor, and not for the better.
Grind meat in a blender is not allowed. So the stuffing will be too liquid, form the right cutlets will not work.
Tip #2. Stuffing and water
In the Soviet Union in the cutlets added pounded ice. This was necessary to make the cutlets more puffy. When the moisture inside the mince evaporates during frying, the mince itself rises.
If there is no ice in the house, you can add a little water to the mince. The main thing is to keep the consistency and do not make mincemeat too liquid.
If the mince is dry, you can add a little lard
.
It will make the stuffing more fatty, which will improve the further flavor of cutlets.
Tip #3. Stuffing in the refrigerator
To get sticky mincemeat, it should be put in the refrigerator for 1-2 hours. So when forming cutlets, the mince will be pliable. It is not necessary to add additional eggs to glue the consistency. Egg white in large quantities will make the cutlets rough.
Also do not keep in the refrigerator minced meat, in which fresh onions are added. So the meat loses its flavor. It is better to fry the onion, add it to the mince and put it in the refrigerator. With such mincemeat nothing bad will happen.
Pork and beef mincemeat is suitable for forming cutlets in a slightly warm state. Cold fish and chicken mince is suitable for forming cutlets straight from the refrigerator.
These tips will help you prepare puffy and tasty cutlets.
