Sometimes, just one small pinch of salt separates a tasty dish from a tasteless or tasteless one. Salt is a great natural preservative, it literally draws vital moisture from harmful microorganisms, preventing them from growing and multiplying. As a seasoning, salt regulates the balance between sweet and sour, increasing the sweetness of the former and decreasing the acidity of the latter.
Instructions
Step 1
In most recipes, unless otherwise indicated, it means finely ground common table salt. You can easily replace it with iodized table salt or, if it does not contradict the taste of the dish, flavored herbal salt. Popular with chefs kosher and sea salt. They are believed to have a milder taste. Exotic types of salt include French, Hawaiian sea salt, black Indian salt, and highly salted Korean bamboo salt. Rock salt is mainly used to bake fish or meat in it, for salting and for making ice cream.
Step 2
If the recipe does not specify the volume, but says "salt to taste" and you doubt how much you need to measure, follow these recommendations:
- for two hundred and fifty milliliters of broth, soup or sauce, one teaspoon of salt is enough;
- for every pound of boneless meat, put two teaspoons of salt;
- one teaspoon of salt is enough for four cups of flour for dough;
- when preparing porridge, put one teaspoon for every two glasses;
- when cooking vegetables, one teaspoon is enough for every three glasses of water;
- one tablespoon of salt goes to half a liter of water for cooking pasta.
Step 3
If you do not have at hand the fine table salt indicated in the recipe, but there is a coarser salt, for example, kosher, then remember that one tablespoon of coarse salt is approximately equal to two teaspoons of table salt.
Step 4
If the recipe says "salt on the tip of a knife" or "a pinch of salt", then this is equivalent to two grams of salt. Salt "on the tip of a knife" is usually taken with a knife with a rounded tip, with a slide.
Step 5
If the salt in the recipe is indicated in grams, and you do not have a kitchen scale at hand, then measure the salt with spoons or, if you need a lot of it, with cups.
- in one dessert spoon, about five grams of salt;
- in one teaspoon, without a slide, about ten grams of salt;
- one tablespoon contains 27 grams of fine table salt;
- in one cup about 180 grams of salt.
