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The first simple secret of preparing minced meat for juicy and aromatic meatballs is to prepare it yourself.
Professionals recommend not just mixing the ingredients of the minced meat, but mixing it as a dough. This will allow for an even distribution of herbs and spices in it.
Details
Soda is the main ingredient that helps combat pungent odors, enhances the aroma of spices, and makes cutlets juicier and more appetizing.
When making minced meat, you should add 1 tsp per kilogram of meat. soda, before onions are added.
It is also important to do this 35-40 minutes before starting to fry the cutlets.
In addition, patties made from minced meat with soda remain fresh longer.
You should not worry that the taste of soda will be felt in the cutlets. The smell will completely disappear during their frying.
It is known that soda softens meat and tendons, accelerates the process of marinating meat.
However, it should not be used as an additive to such types of meat as rabbit or chicken. This meat is already tender, and together with soda it can fall apart.
Soda is good for tenderizing beef, pork, lamb and game.
In addition, it helps to rid products of unwanted smells, emphasizing only the taste of meat and spices added to it.
But when adding soda to meat or minced meat, you should be careful with salt, because you can easily oversalt the dish.
