Why do cutlets fall apart, turn out to be rigid, dry or liquid, fatty, salty, unappetizing look: what to do, how to fix it? Important tips for obtaining perfect cutlets

Cutlets are one of the favorite dishes of every mistress. But what to do if they are not quite the same as we would like?

Why cutlets Do we not succeed? Let's look at this question.

Important tips for obtaining perfect cutlets

Much depends on the correctly compiled minced meat.

• For 0.5 kg of various meat, be sure to add 130 g of crumbs of bread. Bread must be soaked in broth, or in water, and you can also in milk, you need to take about 150 ml, add 10 g of salt.
• Onions can be added to taste, you can add raw onions and fried to golden crust, then the cutlets will turn out to be more pleasant and juicy. Add black pepper as you like - either a lot or smaller.
• In order for the cutlets to be even more juicy and soft to the minced meat, you can add 200 g of fresh cabbage.
• Instead of bread, you can take 100 g of semolina. There is no need to soak the cereal. But minced meat with cereals, you need to leave for about 30-40 minutes so that it stands, and the cereal gains moisture. Add 1 egg.

• By the way, eggs in minced meat are sometimes good, but sometimes not. As you know, meat and eggs are protein. And the protein with frying absorbs water and curls. And the minced meat turns into meat, throwing water, the cutlets are dry and not tasty.
• If your minced meat is enough, then it is better to add eggs to it, and if the minced meat is without excess fluid, then you do not need to add. In order for the cutlets not very compressed, the bread needs to be soaked not in milk - it is rich in protein, but in water.
• Before passing the meat through the holes in a meat grinder, it must be well cooled. T.K. In the process of grinding, the temperature of the minced meat rises by 4-6 degrees. This process causes the formation of various microorganisms in the final product.
• The bread that you take for minced meat must be cleaned of crust (we only take the pulp) and be sure to be stale. Soak bread for 10-15 minutes, at the same time it holds moisture perfectly.
• If you decide to still add pieces of cabbage to your minced meat, then grind it alternately with pieces of meat, so the cabbage is better through the meat grinder. A damp onion, you also need to grind with meat.
• If you have ready -made minced meat. It is better to grind the cabbage and raw onions in a blender.

• Before you start frying the finished cutlets, moisten them with meat broth, and only then panic. Then they turn out even more juicy.
• For juiciness in minced meat, raw potatoes are added for cutlets. Rumble potatoes rub on a fine grater, be sure to squeeze, and only then add to the minced meat. The potatoes contain starch, it will help if your minced meat is very liquid.
• Also, so that your product, (namely cutlets) is the most juicy, mayonnaise can be added to the minced meat at the rate of 1 kg of meat 1 tbsp. mayonnaise. You can add half a pack of butter instead of mayonnaise, the effect will be the same.
• The cooks are also strongly beaten off. In order for it to be soft and juicy, and all the components in it mixed well and connected.
• Cutlets need to be well triumphed in crackers or flour, so a crust that will hold moisture inside.
• If you still add a semolina instead of bread, let the minced meat rest and brew so that the cereal absorbs excess moisture. This minced meat is just as better to beat off. Group needs to be added when the minced meat turned out to be liquid.

So, dear hostesses, we have collected the best tips for you. We hope that your cutlets will always turn out juicy, tasty and look very appetizing. But still there are annoying troubles during cooking and in the end. Let's deal with them.

Why do meat cutlets fall apart?

Most often, cutlets will fall apart when frying due to incorrectly composed meat mixture.

More cutlets will be collapsed if they added to the meat mixture:

• A large amount of liquid
• Salo
• Skins

What you need to add to the cutlet mixture so that the cutlets do not fall apart:

1. Soaky stale loaf or breading crackers.
2. Shiny cereal at the rate of 3 tbsp. 1 kg of meat.
3. Grated potatoes (raw), and you can also add carrots, beets, and zucchini. You need to squeeze from excess fluid.
4. Egg - 2 yolks per 1 kg of meat.
5. And be sure to panic in crackers or flour, you can mix flour with semolina.

You need to fry cutlets on moderate heat, in a very well -heated pan. You can also bake cutlets.

• Put bakery paper on a sheet. Lubricate it with vegetable oil.
• Put the cutlets on the sheet. Bake at a temperature of 220 ° C 25 minutes. On the one hand, turn over and another 25 minutes. with another.

What to do if the cutlets are hard?

Tough cutlets are when little fat or many eggs are added in meat minced meat. Also tough cutlets can be from beef minced meat, without fat. It is better to mix with beef clipping with lamb or chicken breast. As a rule, beef stuffing contains little fluid, you can add some milk or broth at the rate of 100 g per 1 kg of meat to it.

Tights turned out to be dry: what to do?

With dry cutlets, you need to do as well as with hard.

• You need to add fat or lamb meat to dry cutlets (it is quite tender and fatty), you can add fat pork.
• It is better not to add chicken.
• Even in dry cutlets you need to add liquids: broth or milk.

What to do if you pierced the cutlets?

If you the cutlets overlapped, then in them you can add in additional quantities the components: meat, potatoes, loaf. Then you will get much more cutlets. If you want, you can add unsolved rice and make “hedgehogs” (meatballs). You can serve a fresh side dish to the overlapped cutlets.

The minced meat for cutlets is very fat: what to do?

• In this case, you can add chicken, rabbit or turkey meat to minced meat, they are not fat and dilute fat in your minced meat.
• The way out of this situation is also the addition of various vegetables to the minced meat: cabbage, potatoes, zucchini. Only rub on a fine grater and squeeze.
• Well, most importantly, there are products for which it is precisely fat meat. Prepare not cutlets, but manti, dumplings, chebureks.

You can also cook steam cutlets. In the double boiler, your cutlets will come out very juicy.

Video: perfect home cutlets