3 mistakes in preparing minced meat are made by 90% of housewives – there is no need to talk about juiciness

How to cook fluffy, tall, tasty cutlets – avoiding mistakes

Few housewives can boast of tall, fluffy, juicy cutlets. And all because few people know the tricks of their preparation. All the culinary nuances were revealed by the author of the channel “In Valentine’s Garden.”

Firstly, Don't be afraid of bread in cutlets. It seems surprising, but the ideal cutlet consists of 30% bread crumb! The fact is that bread absorbs all the “juices” and retains them – they remain in the cutlet and give it juiciness. You can pre-soak the crumb in milk.

Secondly, no need to add eggs to the minced meat. It is because of them that the cutlets turn out “oaky”. It’s better to let the minced meat prepared for the cutlets “rest” in the refrigerator for an hour or two: during this time the bread will absorb the liquid and the consistency…