How to cook minced meat for perfect cutlets – tips
The secret to delicious cutlets is not what kind of meat to choose, but how to cook the minced meat. The dish turns out to be dry or very oily, of an unpleasant color and disintegrates due to improper minced meat preparation technology. Also, frying plays an important role.
Today, FoodOboz editorial team will tell you why to marinate minced meat for cutlets and what influences the taste of the finished dish the most.
Technology for the proper preparation of minced meat for cutlets
Minced meat for cutlets
- Preparing the minced meat: it can be minced in a meat grinder or simply chopped.
- In the first stage, the minced meat does not need to be salted. Just add black pepper or other favorite spices.
- Pour water. It should be ice cold.
- Now you can add chopped onions and salt.
- Mix the meat well, beat it off and put it in a bag.
- The already packaged minced meat should also be well beaten and placed in the refrigerator for 3-5 hours.
- Only then can you fry the cutlets.
Common mistakes when frying cutlets
Cooking cutlets
- Fill all available space in the pan
If the cutlets are placed close together in large quantities, they will stew rather than fry.
- Long-term frying
If the cutlets are cooked for too long, they will become rubbery and tasteless. Fry for 2 minutes on each side and 4 minutes under the lid.
- The wrong oil
Olive oil is absolutely not suitable for cooking this dish
- Frequent turning over
If you turn the cutlets over and over again, there will be no crispy and golden crust
Subscribe
Subscribe
