Hello friends! With you heading - kitchen assistants. A short excursion into the "salty" topic and tips on how to salt soups and broths, a few secrets on how to salt food properly and what salt is best to use. How and when to salt dishes, regardless of taste.
How and how much salt? It would seem that salt is so simple.
👇 VIDEO TRACK - HOW CORRECTLY SALT FOOD
Salt is a chemical compound NaCl - sodium chloride or sodium chloride.
On sale you can find table salt, table salt, iodized table salt, sea salt, as well as various exotic types of salt.
By grinding, salt is divided into fine-grained, ground and non-ground.
The finer the grinding (extra), the less benefit and more chemical additives, the so-called anti-caking agents.
In addition to sodium chloride itself, sea salt contains various useful trace elements: manganese, iron, magnesium, calcium, potassium, zinc and iodine.
The physiological norm for an adult is 5 g of salt per day.
HOW and WHAT TO SALT?
At the end of cooking or towards the endmost liquid and solid foods are salted.
At this point, all the necessary products have already been added and the volume of the dish for which the salt is designed will remain unchanged. Also, in a salty environment, food takes longer to cook.
At the beginning of cooking salt is used when preparing broth or water for boiling flour products, such as pasta, dumplings, dumplings; fish soup and boiled fish are being prepared.
Salads need to be salted and sweetened at the same time, and after adding spices. Since the latter sharply increase the feeling of salinity.
For meat, salt is used in moderation.because the meat itself contains a high percentage of salt.
If you want to reduce the amount of salt added to the meat, use spices.
Fish loves salt more than meat.
Vegetables are salted less than fish, but more than meat.
A little more salt is added to mushrooms than vegetables.
In order not to oversalt the dish, adhere to the following rules:
- Before each test for salt - take a sip of clean water. This will help clear your taste buds.
- When adding salt to soup, sample from the middle of the pot, no fat.
- Do not try with a spoon, pour some broth onto a saucer.
- Firstly, you will not burn yourself, and secondly, trying a slightly cooled broth, it is easier to understand whether you need to add more salt.
- Always remember that it is better not to oversalt than to oversalt. Over-salting is very difficult and sometimes impossible to fix.
WHAT SALT TO USE IN FOOD
- It is better to use unmilled, coarse-crystalline salt for food, both when preparing a dish and at the table.
- To refuse fine-grained salt, you need to purchase a reusable mill.
- If you get it and get used to using it, you will completely abandon the fine crystalline salt.
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