It may seem that cutlets with soda are something inedible, but experienced chefs say something else.
It turns out that with this ingredient, cutlets turn out juicy, soft and not at all rubbery, even when they cool down.
But the presence of baking soda itself is not felt at all.
Soda is added to minced meat not only in canteens or cookeries that supply semi-finished products to stores.
This trick has long been mastered by many housewives.
The only important condition in this case is the uniform distribution of soda over the entire volume of the semi-finished product, otherwise the stuffing will be spoiled.
In order not to make a mistake, add 1 teaspoon of soda to 1 kilogram of minced meat.
It is important to mix the product thoroughly, otherwise it will accumulate in one place and then everything is gone.
The finished semi-finished product should be covered with cling film and put in the refrigerator for 1 hour.
It is best to bake such cutlets in the oven.
To do this, cover the baking sheet with parchment, grease with vegetable oil and bake in a preheated oven to 200 degrees for about 30 minutes.
Bon Appetit!
