When to salt meat – before or during cooking: many housewives make a big mistake

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The taste of cooked meat depends on many factors.

Even circumstances that seem insignificant to cooks can be important.

As an example, the time of adding salt. If you do not salt the meat product in time, it will not turn out tasty.

Unfortunately, many housewives do not take this into account.

A common mistake of amateur cooks

Some inexperienced cooks salt the meat before sending the product to a pot of water.

You should never do this. Adding salt too early will cause the meat to start releasing a lot of juice. In the end, the product will turn out tough and dry.

If you want the meat dish to retain its juiciness, you need to salt it during cooking.

In addition, it is advisable to add sodium chloride at a certain point – about 10 minutes before the end of cooking.

If everything is done correctly, the meat will turn out juicy, tender and soft. In addition, the dish will retain its beneficial qualities and will be very aromatic.