How to salt minced meat correctly: don't make this mistake that will make your cutlets taste bad
To prepare truly delicious cutlets, you should take into account a number of important nuances.
One of the most significant is related to the process of salting the minced meat.
As Yulia Arkhipova, a culinary expert for the online publication Belnovosti, a cook and fourth-class baker, explained, the consistency of minced meat and the taste of the product being prepared depend on salt.
If you are using, say, beef, then salt will help to achieve a denser and more elastic cutlet.
But it is very important that it is added during the preparation of minced meat, and not during frying of finished products.
As for the amount of salt per kilo of minced meat, it is important to maintain the proportions, which also affects the taste.
Moreover, this determines what kind of cutlets you will end up with: juicy and elastic or tough and dry.
If you use fine salt, you need to add a little less of it compared to the amount of regular salt you add.
For every kilo of minced meat (beef, pork, turkey) we recommend one teaspoon of fine salt.
For minced fish - at least two such spoons.
When it comes to chicken cutlets, spices play a big role.
It is recommended to add at least one tablespoon of regular salt to the corresponding minced meat with onions, soaked bread and egg.
