Don't fry cutlets immediately after making minced meat: we explain the reasons

Homemade cutlets are one of the most favorite dishes cooked in many families. To make them tender, juicy, and keep their shape well, it's important to know a few culinary secrets. One of them is not to fry the cutlets immediately after preparing the minced meat.

The FoodOboz editorial team will tell you why it is so important to give the minced meat time to rest. This can affect not only the texture but also the taste of the dish.

Many experienced chefs advise to let the minced meat sit in the refrigerator for at least 30 minutes after cooking. This is not just a recommendation, but an important step that affects the quality of future cutlets.

Here are three main reasons why minced meat should rest before cooking:

The ingredients combine better

When you mix the minced meat, all the ingredients (meat, spices, eggs, onions, bread) do not have time to distribute evenly. Infusing allows the ingredients to mix well, which improves the flavor and texture of the cutlets.

Minced meat becomes denser

When minced meat rests in the refrigerator, the proteins of the meat interact better with each other, making the mass more homogeneous.This helps the cutlets hold their shape and not fall apart during frying.

Improving the texture of meat

Cooling changes the texture of meat: it becomes more tender, and cutlets are soft and juicy. Cold also slows down the oxidation process, which has a positive effect on flavor.

To achieve the perfect cutlet texture, follow these simple rules:

• Prepare the minced meat in advance - it is better to do it 30-60 minutes before frying.
• Cover the minced meat with cling film or put it in a closed container to avoid airing.
• Store in the refrigerator, not at room temperature, to prevent bacterial growth.