The rule of “juicy” meatballs: why beat the minced meat on the table

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Beginner cooks can seem strange when experienced cooks lift and toss, beating off the mince before starting to shape and fry the patties. But they don't do it just like that. The fact is that thanks to such a simple manipulation, the dish turns out many times better, it does not fall apart during frying and retains its shape. In addition, the meatballs turn out juicier.

How to beat the minced meat correctly

Once all the ingredients are mixed, the minced meat should be put in a bag and tied in such a way that there is space, and the air circulated calmly inside. In this case, splashes can be prevented from hitting the cabinets and the stove.

Next, the package should be raised to a height of 30 centimeters from the table, and then thrown with effort.

The procedure should be repeated up to 15 times. .

After that, you can put the minced meat in the refrigerator for half an hour to fix the result.