What ingredient should be added to the minced meat so that the cutlets turn out juicy and fluffy: don't start cooking without it

Have you ever wondered why some cooks make cutlets that are dry and tough like rubber, while others make them juicy and tender?

According to the expert of the online publication BelNovosti, chef Yulia Arkhipova, the secret lies not in exotic spices or overseas ingredients, but in the simplest product – bread.

Many housewives, in their desire to make the dish “lighter”, reduce the amount of bread in the minced meat or exclude it altogether.

But it is this seemingly simple ingredient that makes the cutlets amazingly juicy and tasty.

The whole point is that bread absorbs excess moisture from the meat, preventing it from drying out during frying or baking. It also gives the cutlets a tender and airy texture, making them soft and tasty.

Correct proportions

But how can we find the “golden mean” in the ratio of bread and meat?

The rule is simple: the bread in the cutlet mince should be exactly a quarter of the amount of meat used.

For example, for 1 kilogram of minced meat you will need 250 grams of bread.

Preliminary preparation

It is best to use yesterday's bread, slightly dried out, for cutlets.

If you decide to add fresh, dry it in the oven or in a frying pan to avoid excess moisture.

You can grind bread in different ways: grate it on a fine grater, put it through a meat grinder, or simply break it into small pieces.

Select a type

As for the types of bread, the ideal option would be a white loaf or bun, as they have a neutral taste and will help create a harmonious combination with meat.

You can also experiment with other varieties, such as rye or Borodinsky, but in this case it is better to reduce their quantity so as not to suppress the taste of the main ingredient.

Soak

After grinding, the bread must be soaked in milk, water or broth so that it is well absorbed into the mince.

Milk will give the cutlets extra tenderness, and water is responsible for the neutral taste.

Usually 10-15 minutes of soaking is enough for the bread to soften.

Combine with the remaining ingredients

When the bread has absorbed the liquid, squeeze out the remaining moisture so that the cutlets are not too wet. Then add it to the mince and mix thoroughly. Well-kneaded mince is the key to perfect cutlets.