When to salt the minced meat so that the cutlets are “juicy” and tasty

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Homemade minced meat, if it is prepared correctly, turns out to be much tastier than store-bought. Housewives prefer to cook cutlets from minced meat, the quality of which they do not doubt, believing that this way the cutlets will turn out to be tasty and of high quality. In a store product, the balance of components and many spices may be disturbed, and the dish will turn out to be tasteless. Therefore, many people prefer to twist the meat themselves, and cook cutlets using a recipe that has been proven over the years.

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

Even experienced housewives cannot give an exact answer to the question: when you need to salt 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.

In this case the patties will not fall apart during frying, but may turn out 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.