Minced meat cutlets seem like a simple and familiar dish, but not every housewife turns out juicy. Often the problem is not in the meat, but in the absence of one important culinary technique, says Elena Tarasova, author of the blog “CULINARY TECHNIQUE” (18+).
The secret is in the marinade
It is useful to marinate minced meat before cooking. This is a non-standard, but working method that is used by professionals. The main rule is not to salt the minced meat right away, because salt draws out moisture and makes the cutlets dry.
What to add and how to prepare
It is best to use a mixture of two types of meat: one fattier (pork), the second leaner (beef or chicken). Be sure to add black pepper and other spices to the minced meat to taste. Instead of salt at this stage, pour in very chilled carbonated mineral water – approximately 100-150 ml per 1 kg of minced meat.
Basic steps:
- mix the minced meat with water thoroughly;
- beat it on the table in a bag for elasticity;
- refrigerate for 3–5 hours.
After marinating, add chopped onion and salt to the minced meat. Then fry the cutlets in a small amount of vegetable oil until golden brown on both sides. If desired, you can use breading. As a result, the cutlets are juicy, soft and very filling.
