Usually we salt food "on the machine", absolutely not thinking about it. However, in fact, the taste of a dish depends largely on when it was salted. Today, we will disclose to you all the secrets of the wise use of salt when preparing dishes.
Important rules for
Let's start with the fact that different products need different amounts of salt. For example, a fish requires more salt, and meat is not needed so much, because if it is salted or salted out of season, it will become tough and not tasty.
Salt the dishes at the end of cooking. This rule must be observed, if you use iodized or sea salt. Iodine, vitamins and trace elements, which are contained in such a salt, are destroyed during prolonged heating, so to preserve all the useful properties of salt it is necessary to add it at the end of cooking. But that is not all. If you salivate the dish at the very beginning of cooking, you will not correctly calculate the ratio of salt to the volume of the dish, because during cooking, the excess liquid will evaporate - as a result, the dish is salted. In addition, at the end of cooking, the products absorb salt better.
Some dishes are salted during cooking. For example, meat broth is better to salt for half an hour until ready, and mushroom - at the very end. Bean salads for 5 minutes before the end of cooking, as in the salt water they are prepared too long.
In rare cases, the use of salt at the beginning of cooking is fully justified. For example, this applies to pasta, dumplings and vareniki, vegetable broth, fish and ears. If you are preparing these products, then first add water, and then add them to the pan.
How to properly salt different foods and dishes
- Meat is very salty, as most of its composition and so include the salt. If you do not like salty foods, then you can not salt anything at all, but add spices to it or serve under sauce, or slightly add salt before serving.
- If you cook a liver, then it is best to salt it at the very end, since salt will make it hard.
- Fish salt is abundant no matter how you are going to cook it( boil, fry).It is best to salt it 10 minutes before cooking - so when frying it will not fall apart.
- Vegetables in terms of salt - it's something in between fish and meat. They are salted less than fish, but more than meat. Mushrooms salt more than vegetables. The amount of salt for potatoes will depend on how you prepare it. If you cook potatoes, it is best to salt it immediately after it boils. Potatoes in a uniform salt immediately or do not salt at all. Fried potatoes are salted at the end of cooking - so it will turn out more crispy.
As you can see, the ability to properly salt foods is a whole art. However, if you choose from two evils, then nedosol is the lesser evil, because it is easy to fix, but with a brine to cope with is much more difficult, and most likely, such a dish will be spoiled.