Why add vodka to minced meatballs: the secret of experienced housewives

All cooks know that you need to add bread, loaf, and eggs to minced meatballs. However, using vodka as an additive to minced meat is a lesser-known but interesting technique.

Adding alcohol may seem unusual, but some chefs claim that it improves the flavor and texture of the dish. This method, which has been passed down from generation to generation, was popular among our ancestors. Glamour writes about it.

A small amount of vodka can be used to make the minced meat especially tender. It will also add moisture to the meat. In this case, it is no longer necessary to put eggs in the minced meat, although the use of white bread soaked in milk remains mandatory.

For minced chicken, the use of vodka is not recommended, as alcohol can dry out already lean meat.

Cooking cutlets with vodka does not differ from the traditional method: the meat is rolled together with onions, soaked bread, spices, and vodka are added. Then the cutlets are fried on both sides and stewed until they are fully cooked.

The optimal proportion is 20-30 grams of vodka per kilogram of minced meat.

For a more refined taste, you can try adding a little cognac to the minced meat.

In addition, alcohol is often used not only in minced meat, but also in the preparation of homemade sausages, as it has disinfectant properties and helps to keep the product fresh for a longer time.

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