Cutlets are one of the most desirable dishes for many people. The fact is that the love for cutlets came from the times of the Soviet Union. Constantly in Soviet canteens, schools and kindergartens people were fed with cutlets.
But why is it difficult to achieve such a result at home, even with good meat? Let’s tell 3 secrets of tasty juicy cutlets.
Secret #1. Lard
Many people add cream or butter to the stuffing for fatness. However, these ingredients can not make the cutlets more fatty. The fact is that butter has a low smoking point. Therefore, it will quickly evaporate from the cutlets, will not give juiciness and fatness.
Cream added to the minced meat, in the process of frying will evaporate
.
It is recommended to add them only when you want to give the cutlets a creamy flavor.
Grind minced meat through a fine grating for the sake of giving fatness is also not worth it. This will not give the proper effect, and just turn the meat into a shapeless mush, with which it is difficult to work. It is
difficult to knead and beat the mush from under the fine grating
.
It will not have the proper viscosity. Even good minced meat should not be kneaded and beaten for a long time. Otherwise, it can quickly lose its main properties, will not be fat and juicy. The
best solution for fatness in cutlets is to grind lard together with minced meat
.
It will give the cutlets fatness, juiciness and tenderness.
Secret #2. Onions, potatoes and semolina
Some cooks say that it is better to choose potatoes when cooking cutlets, rather than bread. But, it is worth understanding that each component gives cutlets certain advantages.
Bread makes cutlets puffy and tender, because it absorbs the juice of minced meat. Potatoes do not perform this function, so all the juice of minced meat remains in the pan.
We advise you to add no more than 20% of the potato mass in the minced meat.
By the way, bread in cutlets should be added 30-40% of the weight of minced meat
.
So the cutlets will retain their juiciness and tenderness better.
Bread can be replaced with semolina – 2 tablespoons per 500 grams of meat. The main thing, in any case, take the mincemeat to the refrigerator for an hour. Thus, even liquid mince will become less liquid. It will be easier to form cutlets.
For the volume of cutlets, it is better not to add raw onions. It is recommended to pre-passage it in a frying pan with oil and then add it to the minced meat.
Tip #3. Chopped ice or cold water
Ignore the addition of cold water to the mincemeat – a big mistake. It is thanks to cold water that cutlets become high and puffy. The fact is that when the moisture in the mince evaporates, it becomes more porous. It
is ideal to add to cold mince not water, but chopped ice. In addition to ice and water, experienced cooks pour cognac into the meat – a tablespoon. This will rid the cutlets of a specific flavor and prevent the appearance of a liquid texture of minced meat.
