When to salt minced meat to make cutlets “juicy” and tasty

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Homemade minced meat, if prepared correctly, turns out to be much tastier than store-bought. Housewives prefer to cook cutlets from minced meat, the quality of which they have no doubt, believing that this way the cutlets will turn out tasty and high-quality. The balance of components and a lot of spices may be disturbed in the store product, and the dish will turn out tasteless. Therefore, many people prefer to twist the meat themselves and cook cutlets using a recipe that has been tested for years.

How to cook cutlets correctly so as not to oversalt the minced meat

Even experienced housewives cannot answer the question: when to salt the minced meat for cutlets.

As you know, salt is not only a natural flavor enhancer, it affects the fibers of the meat. It turns out that the time of adding salt can affect the final result.

Some professional chefs believe that the meat should be salted before sending it to the meat grinder.

With this option, the cutlets will not fall apart during frying, but they may turn out to be a little tough. However, this problem is quickly solved with the help of onions.

If you salt the already twisted minced meat, the cutlets will turn out juicy, but they may fall apart if you do not add an ingredient that “holds them together” – eggs or semolina.