Experienced chef knows that use salt to the mind! In its proper use has its own nuances. Similarly, knowing all these details, you can easily reach the new heights of culinary excellence
The ability to add salt products - an art that needs to learn. However, many housewives it was never conceived and usually salted foods on the machine. In fact, the taste of food is largely dependent on when it salted - at the beginning, during or at the end of cooking.
I want to reveal to you some secrets of the proper use of salt in cooking. Similarly, knowing all these details, you can easily reach the new heights of culinary skill.
If you want a nourishing and fragrant broth, salt water at the beginning of cooking. This allows the meat fibers to soften and their juices fragrant fully transitioned into the broth.
If you cook meat for meat, such as beef tongue, or a piece of beef, place the meat in boiling water and salt is added towards the end of cooking. If the salt at the wrong time, it will be tough.
Vegetable and fish broth salt to immediately after boiling.
Salads solite before refuel them with oil, otherwise the oil will cover the lettuce and vegetables with a thin layer, not allowing the salt to do its job. Balanced combination of flavors did not work. Instead, you get a taste of each component separately lettuce.
Water for cooking pasta add salt before you dip them in boiling water, otherwise the noodles stick together, even if you are well rinsed with hot water after cooking.
Dumplings, dumplings dumplings and add salt when boiling.
Potatoes solite immediately after boiling water.
Add salt to chips before the end of cooking. If the potatoes with salt before it is empty juice and potato slices will nepodzharistymi and soft.
Lentils and beans add salt towards the end of cooking, otherwise they will remain solid.
Meat frying solite only after it is produced browned, protecting meat juice from leaking.
Salt fish for 10-15 minutes before frying and wait until the salt is well absorbed, then the fish will not fall apart during cooking.
Always add even sweet dough small pinch of salt. This is necessary in order to balance the taste.
If you accidentally overshoot the soup before the end of cooking, dip into it a gauze bag of rice for 5-7 minutes, and rice "take" excess salt.
