Over-salted cutlets and minced meat: how to fix and save the dish?

Such a mishap as over-salting a dish can happen through ignorance to a novice hostess and through absent-mindedness to an experienced one. It is easier to reduce the salt concentration in raw minced meat, but also fried cutlets are subject to restoration, if you use the advice of professional chefs.

The excess seasoning is drawn off with water, sauces, gravies or masked by sweet, sour flavors, unleavened garnishes.

What to do if you over-salted minced meat for cutlets

The mistake of the hostess, who allowed over-salt, is not critical. But salty products delay the withdrawal of fluid from the body, create edema, increase blood pressure and disrupt kidney function.

To avoid health problems and improve taste, the blunder is corrected in the following ways:

1. Boiled water at room temperature is added to the mince in small doses. The meat mass is crimped by hand, removing the liquid that has absorbed the salt. You can use a sieve. In this case, some of the ingredients will wash out with water, they will have to be renewed.
2. If there is unsalted minced meat, it is mixed with over-salted.
3. Change the taste of the semi-finished product by introducing additional ingredients. The product is combined with bread soaked in milk.
4. Adding chopped carrots, sweet peppers, potatoes, young zucchini, white cabbage or broccoli makes the minced meat not only less salty, but also more juicy.
5. Fresh dill, parsley, green and onion will neutralize the excess seasoning.
6. Rice boiled until half-cooked without spices and seasonings corrects the situation. It is mixed with minced meat, which makes meatballs, meatballs in tomato or sour cream sauce. If the rice is replaced by cooked buckwheat, the half-finished product will make delicious cheddar dishes.
7. Over-salted minced meat is used to make pasta flotsky, soup with meatballs or as a filling for a cake of unleavened dough.

This is interesting! Professionals do not recommend adding more than two eggs to the meat cakes, so that the cutlets do not turn out stiff.

How to remove excess salt from cooked cutlets

The situation with the detection of over-salt in the finished dish is also not without a solution. If you show a little imagination, listen to the advice of professionals, the taste of cutlets is not difficult to fix:

Salt is drawn off with water or steam.

Put the cutlets in a steamer for 20-30 minutes. The crust disappears, but along with the steam "goes" extra salt. If there is no kitchen appliance in the house, use a frying pan with a lid and water.

Stewing in Sauce.

Prepare unsalted tomato sauce with sugar, sour cream or cream sauce. Dip the cutlets into the liquid, boil for a few minutes until the gravy improves the taste of the main dish. As an alternative - put the dish with the contents in a preheated to 180°C oven for 20-30 minutes.

Add potatoes

Peeled, coarsely chopped vegetable together with cutlets, a piece of butter is placed in a saucepan or frying pan, add a little water, bay leaf, pepper and stew over low heat under a closed lid until tender. The output is cutlets with a ready garnish.

Mask with unsalted garnish.

If it is important to maintain a crispy crust, cook rice, buckwheat, pasta or mashed potatoes without salt, serve as a side dish to the meat dish.

Processed into a pie filling.

Boiled without salt, mashed potatoes are combined with patties chopped in a blender, make a delicious open pie or fill pies with the mixture.

Making a casserole

Layered on a baking tray put cutlets, mashed potatoes, chopped vegetables. Pour sauce on top and sprinkle with grated cheese.

You can save over-salted dish, if you break the cutlets into pieces, add them to unleavened boiled rice or pasta. After a few minutes, the salt will partially pass into the garnish and the taste of the food will be balanced.

How to salvage salted fish cutlets

Saving over-salted fish cutlets is not much different from fixing meat cutlets. Salt is drawn back or masked:

1. Sauces - tomato, sour cream, mushroom or with mayonnaise.
2. Steaming in a steamer or in a pan of water under a lid.
3. The addition of unsalted minced meat.
4. Unleavened side dishes of cereals, mashed potatoes, fresh vegetable salad.

In overly salty minced fish enter semolina, breadcrumbs or uncooked rice.

How to salt minced meat correctly for cutlets

If salads, appetizers, first courses can be tasted during cooking, minced meat is not everyone will dare to taste.

There are two types of semi-finished products. The first is meat, twisted on a meat grinder without any additional ingredients. The second is a store-bought cutlet mass with spices, bread. In the latter case, there is a great risk of over-salting.

It is important to remember that the consistency of fried cutlets depends on when they were salted. Tender and puffy they turn out if the salt is added on top before cooking. The thickest and most elastic consistency of minced meat patties made from salted meat, medium - from salted semi-finished product.

How much salt to use per 1 kg of minced meat

The recommended amount of salt for minced meat (per one kilogram):

1. Chicken with egg, bread, onion - 1 tbsp.
2. From the meat of the turkey, rabbit, chicken without any additives - 1 tbsp.
3. Fish for cutlets, meatballs, dumplings - 2 tbsp. without the top.

Homemade of pork and beef (clean):

• cutlet - 10 g fine salt;
• dumplings with onions - 20 g;
• for lula kebabs, chebureks, stuffed cabbage rolls, stuffed peppers, pos, dolma - 1.5 tsp;
• for homemade sausage - 10 g regular, 7 g nitrite.

To cooked dishes do not turn out to be over-salted, do not add seasoning "by eye", it is better to use the recommended rates.

What kind of salt to add

It is believed that the fine salt "Extra" is the most salty. In fact, the salinity of different grinds of seasoning is identical. What differs is the weight of the same volume of small and large crystals. The latter weigh less. It follows from this that medium or coarse salt is added to the mince a little more than fine salt.

Salt "Extra" is more expensive, but this does not mean that it is the best. It is customary to salt cabbage, first and second courses of meat, fish with coarse and medium seasoning. Ready salads, desserts or cutlets at the end of frying are seasoned with small crystals, which dissolve faster.

If iodized salt is preferred, the fine grind is more stable, more saturated with a useful trace element.

Remember, it is better to under-salt than over-salt a dish. It is easier to use a salt shaker than to resuscitate spoiled cutlets, standing at the stove longer than necessary.