Homemade minced meat, when prepared correctly, is significantly tastier than store-bought.
Many housewives prefer to make cutlets from minced meat they trust, as this guarantees the taste and quality of the dish.
Store-bought minced meat may have an unbalanced mix of components and contain many spices, which makes the dish less tasty.
Therefore, many choose to grind the meat themselves and prepare cutlets using tried-and-true recipes.
How to Properly Salt Minced Meat So That the Cutlets Are Not Overly Salty
Even experienced cooks sometimes cannot accurately answer the question: when exactly should salt be added to the minced meat for cutlets.
Salt not only enhances flavor but also affects the texture of the meat.
The timing of adding salt can significantly impact the final result.
Some professional chefs recommend salting the meat before grinding it in a meat grinder.
In this case, the cutlets will not fall apart during frying, but they may turn out a bit tough. However, this problem can be easily solved by adding onion.
If you salt the already ground minced meat, the cutlets will be juicier, but they may fall apart if you do not add a "binding" ingredient, such as eggs or semolina.
