Why you can't soak bread in milk: a mistake that results in bad patties

Many housewives add bread to the minced meat, from which they plan to make cutlets.

Bread acts as a "binding" component and prevents the dish from falling apart.

Details

This additional ingredient helps make the cutlets more lush.

Another reason for using bread is to preserve all the juices in the meat dish.

However, it is far from always possible to ensure juiciness. And it is connected with a common mistake.

What most housewives do wrong

It is clear that dry bread cannot be sent to minced meat. The pulp must be soaked in liquid.

Most people use milk as this liquid. It is believed that milk improves the taste of the dish.

However, this is far from the case. Moreover, milk will make the dish less appetizing.

The fact is that milk and meat are sources of different proteins that interact poorly with each other when exposed to high temperatures.

Thus, while frying the cutlets, their ingredients will not be able to connect.

The result will be the leakage of liquid from the minced meat during the frying of cutlets. As a result, the plate will turn out to be dry patties without a hint of juiciness.

This means that you only need to soak bread for minced meat in plain water.