Every experienced housewife has her unique recipe for perfect mince. However, crumbled bread is usually the only addition to minced meat. But the possibilities don’t end there! Eggs, potatoes, spices, zucchini, cabbage, lard — the variety of additions to mince is limitless, and each housewife strives for perfect flavor harmony. Some even add broth and crushed ice! Today we will tell you why semolina in mince is an excellent choice.
Semolina in Mince: A Recipe for Incredibly Juicy Cutlets
Classic Approach
As mentioned, traditionally, bread is added to meat mince. However, there is a pitfall for novice cooks! Many mistakenly believe that it doesn’t matter what kind of bread to use. As a result, they end up with an unappetizing mass with lumps of dough.
Neither black bread nor fresh white bread is suitable for mince. The classic recipe requires exclusively stale white bread. With it, the cutlets indeed become softer and more tender. If stale bread is not available, store-bought breadcrumbs can be used.
Healthy Alternative
Bread is added to the mince to make the cutlets juicier. Breadcrumbs help retain moisture inside the cutlets. However, this makes the meat products less firm. Fortunately, there is a proven way to solve this problem.
The ideal substitute for stale bread is semolina. Like breadcrumbs, semolina helps retain more meat juice in the cutlet. When frying, semolina swells, absorbing moisture, which makes the final product incredibly juicy!
Additional Advantage
Another advantage of semolina over stale bread is the added fluffiness of the cutlets. This aspect is especially important if there is someone in the family with an allergy to chicken eggs. When using stale bread, you cannot do without yolk and egg white!
It is the yolk and egg white that prevent the cutlets from falling apart in the pan. However, by using semolina instead of stale bread, the mince becomes homogeneous without the addition of eggs. Therefore, many cooks prefer semolina, opting out of bread in cutlets.
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