Diet

How to Salt Food


How to Pickle Food

The recipes most often recommend salt to your liking. And this complicates the situation, those who do not have much experience cooking your own meals. How to salt meat or to determine whether enough salts for the test?

All people have different tastes and the amount of salt all too much. But there are basic principles that we want to tell. As a basis we take the most ordinary salt is fine.

How to Salt Food

  • Meals with salt components such as a pizza with sausage and cheese should be salted quite a bit.
  • to understand what a huge dish of salt, it should be cool. If you try the hot roast, it will seem less salty than it actually is.
  • If you make the salad, then salt it before serving. If you use pickles or mayonnaise, in a salad, do not add additional salt.
  • cook the soup, then taste the broth. If you are satisfied, and the other components of the dish are also well salted.
  • Try cooking it to try it a couple times. A greater number of samples would do a great disservice, as the sensitivity to salt is dulled.
  • Salt different manufacturers are different in taste. It is advisable to choose “his” pack and always use it when cooking.

How to salt meat

The meat did not need a lot of salt, this in itself is not fresh. That is why meat dishes are most often problems arise. The amount of salt depends on the chosen method of cooking. Baked meat will need about half a tablespoon per kilogram. Steak on an open fire need a teaspoon of salt. For meatballs enough half a teaspoon of salt per kilogram of meat.

How to salt fish

It is best before cooking the fish, RUB with salt, not salt in the usual way as other products. Fish need a lot of salt, about 3 teaspoons per kilo. If you want to fish without pea soup and neocola, then add about 4 teaspoons. Salt for the soup need a little more, as the other ingredients also take part of salt. The fish is salted before starting to cook them.

How to salt sweet cakes

Even sweet pastries and salted. It is necessary not in order to give the dish a salty taste, but in order to emphasize the sweetness and airiness of the test. For sweet dough enough pinches of common salt. In yeast dough, put 2 pinches per kilogram of the test. In puff pastry made of butter, put half a teaspoon of salt per kilogram of the test.

How to salt not sweet cakes

Flour dishes with meat fillings are salted evenly, if you don’t pickle with salt dough, but oversalt stuffing. Meat toppings need to salt heavily, then when interacting with almost fresh dough get a balanced taste.

How to salt porridge

Buckwheat is initially has a slightly salty taste, so it needs to salt is minimal — only a couple of pinches of salt to emphasize a pronounced natural flavor of buckwheat. This amount of salt is taken at 250 grams of cereals. For the same amount of rice need more salt — about 1 teaspoon.

How to salt vegetables

It is desirable to pickle vegetables at the very end of cooking. Vegetables because of the salt run the risk of becoming rigid. When preparing a dish of fried eggplant, then before grilling, liberally salt the butter and fry the eggplant. Yourself eggplants salt is not necessary, they will absorb the right amount of salt from the oil. Potatoes are salted when it’s almost done, about 15 minutes after boiling water. 1 kg of potatoes will take half tablespoon of salt. From salt the vegetables become more wet and juicy. Therefore, vegetable sauces, tomato caviar, vegetables, salads should be salted at the very end, is already in finished form. For 4 servings of a side dish of various stewed vegetables you’ll need about 10 grams of salt.

How to salt soup

Soup is recommended to add salt when all its components are ready. On a three-litre pot will need 3 teaspoons of salt. That is the normal ratio is 1 tsp per gallon of food.

How to salt spaghetti

Any dishes that are cooked in the broth or water and consist of unleavened dough, salt at the stage of boiling of the liquid. It is from the salty liquid the dish will absorb the required amount of salt. For normal salt pasta need 1 liter of water, add 1 teaspoon of salt. Dumplings and dumplings — half a teaspoon.