If you don't like “rubbery” patties, then don't make these mistakes

Everyone loves fluffy and tender cutlets. If the minced meat becomes hard after frying, you will not be able to enjoy the meal. Of course, everything depends on the method of preparation, the characteristics of the products. Maybe mistakes were made in the recipe. You need to analyze them and adjust the process so that next time everything turns out well.

The main mistake

Milk and egg whites can change the consistency of the cutlets. If you give them more than necessary, the result will be negative. Cutlets are too dense. Especially for dry minced meat, this is a gross mistake.

By the way, you can try to save dry patties by steaming. Pour some water into the pan. 1 cm will be enough. Put the cutlets and steam them for a few minutes on medium heat.

Second mistake

High temperature when frying. In the process, the water evaporates completely, the meat becomes dry and tough. Yes, there is an appetizing and attractive crust, but the taste properties are lost.

Third mistake

It is difficult to make perfectly soft meatballs. Bread is specially added for this consistency. It helps retain moisture. If it is excluded from the recipe, then a hard structure can be expected.

Fourth mistake

Are you beating minced meat? If not, then try hitting. This will help saturate the minced meat with oxygen. The mechanical action allows the meat fibers to become softer and hold together better. As a result, the cutlets will be tender after frying. Therefore, take minced meat in your hand and throw it in a bowl or on a board. To get the effect, 10-15 throws will be enough.

Cooking cutlets may not be magic, but you need to cast a spell over the minced meat. We wish that your cutlets always come out tender, tasty and fragrant.