Do we think about the fact that the taste of the dish depends on the salt? More often than not, the salting process takes place as if "automatically". And yet, different products require a different approach to this. So how and when is it right to salt different dishes?
Instructions
Step 1
Meat products do not tolerate salting. Salted or oversalted meat dish at the wrong time will be tasteless and tough. That is why it is better to salt langets, entrecotes and escalopes at the end of cooking, when they are covered with a golden brown crust. To prevent the stew from turning into a sole, add salt to it 10 minutes before the end of cooking. The liver is salted ready-made so that it tastes soft and tender.
Step 2
Sea or iodized salt should be added to an almost finished dish so that iodine and beneficial trace elements are not destroyed as a result of heat treatment.
Step 3
All broths are salted differently. Salt is added to the mushroom broth at the very end, to the meat broth - half an hour before cooking. And at the very beginning vegetable and fish broths are salted.
Step 4
At the very end of cooking, salt all the legumes: peas, lentils, beans, literally three minutes before cooking. After all, these products take a very long time to cook, and salt will increase this period even more.
Step 5
At the very beginning of cooking, such dishes as dumplings, dumplings, all pasta are salted.
Step 6
Do not forget to salt vegetables and fish at the beginning of cooking. The consistency of the fish will become denser if you salt it an hour before frying, fresh fish is salted 10-15 minutes before frying so that it does not fall apart during the cooking process. The fish that they want to bake is salted 7 to 10 minutes before cooking. Ukha or boiled fish are salted at the beginning of cooking or after removing the foam.
Step 7
Peeled potatoes are salted immediately after boiling water, in their uniform - immediately. Mashed potatoes will be tastier if the potatoes are salted at the end, and at the end the potatoes are salted when fried so that they turn out to be crispy and ruddy.
Step 8
Salads made from raw vegetables are salted at the end of cooking, as salt provokes the release of juice, because of this, vegetables lose vitamins and taste.
Step 9
Sauerkraut cabbage soup should be salted only after the cabbage is cooked, otherwise there is a risk of oversalting the whole dish.
Step 10
The fried vegetables are salted at the end so they don't turn into stews. Eggplants are not salted when frying, the pan itself is salted, since this vegetable does not absorb salt at all.
Step 11
Milk porridge is salted before the cereal is thrown into the milk. Salt is absorbed more evenly at the end, and therefore porridge in water should be salted for 5 minutes before being cooked.
Step 12
Minced meat for the filling or any filling must be salted twice as much, since some of the salt will go into the dough or vegetables, which will be stuffed.
