Many gourmets do not even suspect that the taste and consistency of cutlets depend, among other things, on small and, at first glance, insignificant factors.
So, the timing of adding salt to the meat base is unexpectedly important.
If an amateur cook believes that minced meat can be salted at any time, he is seriously mistaken.
The early appearance of spices in the semi-finished product will significantly reduce the chances of preparing tasty, tender and juicy cutlets.
When to salt minced meat
The later the sodium chloride appears in the meat base, the better.
The ideal option is to salt the minced meat right before you start forming the cutlets and placing them on a hot frying pan.
In this case, the salt simply won’t have time to change the structure of the protein and “force” the meat to harden.
The mince will retain enough moisture. Thanks to this, the dish will be soft, airy and appetizing. The meat juice will not disappear anywhere.
But if the cook salts the meat base too early, the risk of getting cutlets that are too dry and tough will seriously increase.
